Bialys are round, low, chewy yeast-risen Polish / Jewish bread rolls with an indentation in the centre at the top that is filled with chopped onion. Sometimes, they are sprinkled with poppy seed as well. Bialys are not good day-old; they really need to be eaten as a soft, fresh roll. They can be eaten…
Dinner Rolls are small, individually-baked breads served along with a meal, typically the main meal of the day. They are usually served warm, in a basket lined with a cloth such as a clean tea-towel or a large napkin, whose edges are folded over the rolls to keep the heat in. Dinner rolls can be…
The actual work for these rolls will only take about 20 minutes. People will go mad for these classic dinner rolls.
This recipe produces a good, firm, soft-sided hot dog roll meant for top slicing — and the bread machine does all the hard work. You can use them as is, or, butter the sides and lightly fry them in a frying pan or on a griddle.
Koulouri are bread rolls made in Greece in the shape of a ring so that they look something like bagels. They are made from a yeast-risen dough that is shaped into long ropes, then twisted into circles, let rise again, then sprinkled with sesame seeds and baked. Koulouri are made in different sizes and sold…
Kummelweck Rolls are large, crusty rolls made in Buffalo, New York from white wheat flour. Essentially Kaiser rolls, they are before baking glazed with a wash of cornstarch and water, and sprinkled with coarse salt and caraway seed. They end up a dark, glossy brown from the glaze. Classically, they are used to make “Beef…
New England Hot Dog Rolls are long, leavened, unsweetened rolls with flat, white, crustless sides. They can be used for hot dogs, or for sandwich rolls with fillings such as chicken, egg or, famously, lobster salad. They are used for Fenway Franks made at Fenway Park baseball park in Boston, Massachusetts. While other types of…
Pane Rosetta is a small Italian bread roll that has anywhere from 5 to 10 slashes in the top coming out from the centre, forming petals of dough. In the centre, there is a small round ring of dough, representing the centre of a rose. (It looks something like kaiser rolls but with more spokes…
Parker House Rolls are buttery, fluffy yeast rolls made with white wheat flour. They have a fold (or crease or indent) on the top in the centre for easy tearing — the crease also helps to increase the surface area that can be crusty. You make a Parker House Rolls from a small round of…
Pork Bao Buns are Cantonese savoury rolls filled with pork. The rolls can be baked or steamed; the baked ones come out golden-brown and shiny; the steamed ones white and slightly rubbery. The recipe starts with barbequed pork, cubed small. It is stir-fried with some other ingredients in a glaze which may include soy sauce,…
Pork Buns are made in Newfoundland, Canada. They are quickbread rolls with chopped salt fat back pork in them. To make them, you lightly pan-fry chopped salt pork. While it is cooling, you mix flour with baking powder, add in both the fried pork pieces and the fat in the pan that came off the…
A roll is a small, baked, streamed or griddled unsweetened, leavened bread. The shape can be round, square or long.
Sally Lunn Cakes are not actually cakes at all. Rather, they are large white plain bread rolls made in and around Bath, England. The bread roll is about as wide as a sandwich plate, and 4 to 5 inches (10 to 12.5 cm) tall. The texture is light, and almost but not quite, crumbly. The…
Salt Sticks are long, thin chewy bread sticks sprinkled with coarse salt and sometimes with caraway seed as well. The bread dough is allowed to rise, then punched down and formed into thin logs. It is then brushed with egg wash, sprinkled with coarse or flaky sea salt and caraway seeds (optional), then baked. It…
Simit is a Turkish small, dry bread roll with sesame seeds on it. It is usually shaped in a ring, like a bagel, about 6 inches (15 cm) wide and about 1 inch (2 1/2 cm) thick. Occasionally, though, you may see it as a small, rounded loaf. It can vary in how crunchy or…
Solilemmes are bread rolls made in northern France from a yeast-risen dough that is like an eggy brioche dough. They are served hot. Cooking Tips To serve Solilemmes, split horizontally and butter with melted, salted butter, replace the top. They are often served with slices of smoked fish. History Notes Some speculate that Solilemmes actually…
