Go Back
Donna R. Luis

Soft Egyptian Fino Bread

These Egyptian Fino Bread Rolls are soft, light, and gently golden, with a tender crumb and mild flavor.A yeast-raised dough enriched with milk, oil, and butter gives the rolls their appealing softness.The dough is shaped into six long rolls and baked until golden.They are delicious plain or sliced open for sandwiches and simple meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Dough Resting Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 rolls
Course: Bread
Cuisine: Arabian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups + 3 tablespoons all-purpose flour
  • ½ cup warm milk
  • ¼ cup warm water
  • 1½ teaspoons yeast
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 tablespoons oil
  • 1 tablespoon chilled butter

Equipment

  • Large mixing bowl
  • Measuring cups and measuring spoons
  • Wooden spoon or spatula
  • Clean work surface
  • Baking sheet
  • Cooling rack
  • Clean kitchen towel or cover
  • Ziplock bag

Method
 

  1. Activate the Yeast: Add the warm milk, warm water, sugar, and yeast to a bowl. Mix well, then leave the mixture undisturbed for 10 minutes.
  2. Make the Dough: Add the all-purpose flour, salt, and oil to the yeast mixture.
    Knead the ingredients for 10 minutes until the dough begins coming together and becomes firmer. The dough will initially be sticky.
  3. Work the Sticky Dough: If needed, use the pull-and-bang technique by grabbing the dough, lifting and pulling it, then firmly banging it against the work surface before repeating.
    Continue until the dough becomes soft, smooth, and only slightly sticky.
  4. Incorporate the Butter: Add the chilled butter to the dough and knead for another 5 minutes.
    Continue until the butter is incorporated and the dough comes together into a smooth, cohesive dough.
  5. First Rise: Cover the dough and allow it to rise for 1½ to 2 hours, giving it time to develop and become ready for shaping.
  6. Divide the Dough: Once the first rise is complete, divide the dough into 6 equal portions and shape each portion into a ball.
  7. Shape the Rolls: Roll each dough ball into a piece approximately 6 inches wide and 9 inches long.
    The work surface should not require flour for rolling.
    Roll each piece into a 9-inch log and place the shaped dough on a baking sheet.
  8. Second Rise: Cover the shaped logs and let them rise again for 1 hour.
    This second rise helps the bread expand further during baking and contributes to a soft crumb.
  9. Preheat the Oven: Preheat the oven to 400°F (200°C) while the shaped rolls complete their second rise.
  10. Bake the Fino Bread: Place the baking sheet in the preheated oven and bake the rolls for about 10 minutes, or until they become golden.
  11. Cool the Rolls: Transfer the baked loaves to a cooling rack and allow them to cool.
  12. Store the Bread: Once cooled, place the loaves in a Ziplock bag for storage.

Notes

  • Check the yeast’s expiry date before starting, and store yeast in a cool place.
  • Measure the flour by spooning it into the measuring cup, then leveling the top with a knife.
  • Use warm rather than hot water, since excessive heat can kill the yeast and prevent the dough from rising.
  • If using salted butter, omit the salt from the ingredient list.
  • Rising time may be longer in a cold kitchen, so allow the dough enough time to rise properly.
  • Do not skip the second rise; it helps the rolls expand in the oven and develop a softer crumb.