Egyptian Fino Bread or as some call it long bread rolls, are soft, light, and are perfect for making sandwiches. This bread tastes so good plain, in fact, I sometimes grab one roll and dip it in a glass of warm milk and it is still satisfying.
In Egypt, this bread is called Fino, samoli in Saudi Arabia, and sammoon is what it’s called back in my country UAE. To be honest I’m not yet sure about the origin of this bread but I know that it is mostly made with eggs to enhance the flavor and to make it chewy. I didn’t use eggs in my recipe, yet the result is cloud like light loaves or rolls!
I am tired of buying bread from stores that have strange after taste. So the best thing to do in my humble opinion is to make few loaves and freeze for later. You can use these Egyptian Fino Bread the same way you use dinner rolls.
If you start making your own bread, you’ll never want to buy from the store. These loaves taste even better the next day and you can use the leftover in making your favorite bread pudding recipe or part of a stuffing recipe. One more option is to make some breadcrumbs.
Making Egyptian Fino Bread.
I can list many reasons why you should make these loaves/rolls tonight, but instead, I want you to have a good look at the pictures and then imagine yourself having these loaves/rolls on your dinner table with some gravy or stew on the side!
Preparing time includes the time for proofing the dough.
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