Rolls

rolls i.e. bread rolls. Most countries have versions of bread rolls as well as large loaves. Convenience and speed are probably the main reasons, as small rolls need much less proving and baking time than loaves, and so can be produced relatively quickly for breakfast. There is no precise delineation between rolls and buns, except that rolls are generally plain or savoury, made from ordinary or slightly enriched bread dough, and served with savoury foods. Buns are generally sweet.

The simplest rolls are round or oval in shape, such as English dinner rolls. One of the simplest variations is provided by the French and Belgian pistolet, which is a plain roll but split down the middle to give a two-lobed effect. Bakers may of course display their skill by shaping rolls into knots or other decorative shapes. One fancy shape is the French tabatière (snuffbox), a round, pouch-like roll with a ‘flap’ at one side.