Rolls and Other Individual Breads

More elegant than a slice cut from a loaf, individual rolls have long been a sign of refined dining. I remember as a child buying small, slightly sweet, knotted rolls from a neighborhood bakery—the crumb was bright yellow and we called them “egg rolls” though I doubt they had a name beyond “rolls” at the bakery where they were made. This type of soft roll is particularly good for breakfast or with a light meal—it is a little too rich to accompany a substantial meal, I think. All sorts of other individual breads are covered here, from elaborate, small rolls, through English muffins and bagels. Rolls and individual breads are a practical choice if you don’t have a lot of time for bread baking—they are relatively quick to prepare and may be frozen soon after baking.