They are. Well, the one we broke open for tasting is. And NOT SWEET, which shop-boughten buns always seem to be these days and is simply Nasty.
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Look at the list of ingredients on an supposedly reasonable quality sliced loaf, Fishy. Itizz frightening.
I can’t be doing with sweet bread, unless it is supposed to be, like a teacake.
Carinthia. xx
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I have. It is. And the pea-flour, of course, is somewhat poisonous to me.
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Are Bridge Rolls even a thing these days?
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Bridge Rolls/Finger Rolls - haven’t seen them for years, which is a pity as they are perfect for sandwiches, as well as Hot Dogs/Sossinge Sandwiches.
Carinthia. xx
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Have been Pondering, & have remembered that Bridge Rolls were for Parties & Special Occasions when I was a child.
My Mother baked her own bread, but it was always sliced. Sandwiches were cut into quarters*, except bacon, which were done in halves.
*Ornery quarters unless we wanted something slightly smarter, then we had triangles… 
Anyhoo
Thought/mention of Hot Dogs earlier has me fancying fried onions now.
Sigh
Carinthia. xx
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Really.
Soo xx
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Nothing if not predictable, I know…
Gxx
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Predictably excellent, that is.
Must get on with a bi of baking myself tonight…
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More flour to yer elbow, me dear!
About to make a bean and leek thing in case of vegetarians 
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Better than dustin’ off the sausage casin’s.
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Gus those rolls look so delicious
I am just thinking of a couple of pounds of ham some salad and some soft butter
Proper ham rolls for after a funeral
I once helped a friend by sorting out the ham tea after her mother died
The reduction of a ham sliced and a carrier bag of rolls and martyrs from the greenhouse with three butterhead lettuce into inviting ham rolls and a selection of scones with ham and cakes cut into slices to make a nice buffet with tea by the gallon single handedly in an hour and a half was one of the more fun things wot I have done
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Gawds, yes, funereal sandwich-bashing is a good work-out.And a good ham roll takes some beating.
A friend and I - admittedly in an industrial kitchen- once churned out 300 mince pies in an afternoon.
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That is some going Gus
Amazing what the good plain cook can get done if their head is down and the fags and gin on hold until the job is over…
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But the taste , Dahlink, the taste…
Carinthia. xx
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is excellent.
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This one is going to be a bit drawn out.
This
which is now this
goes to sit in the fridge overnight. A sordid little farinaceous ball that wants to be pâté fermentée if it grows up. At which point, as so many of us discover, it will be torn into tiny pieces. Watch this space.
Or not: it’s not compulsory. I mean, I haven’t even told you what I’m making. Rude.
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What are we having, Dahlink? Baguettes or Boule.
Carinthia. xx
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