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#3080 - 05/30/00 06:22 PM Bread Rolls  
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jmh Offline
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As a child I travelled fifteen miles to a senior school which drew pupils from a wide catchment area. As we sat and consumed our packed lunches we began to notice the different names we all used for a bread roll. The name seemed to change every five miles or so. I suppose that bread is traditionally made in a local bakery and doesn't need to have a name which is understood beyond the immediate area.

What names are used in your part of the world for a bread roll - I wonder how many we can come up with!

I'll add mine to the list later


#3081 - 05/30/00 09:45 PM Re: Bread Rolls  
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Jackie Offline
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Louisville, Kentucky
When people I know say bread, they usually mean a loaf that
can be sliced. A roll is considered as something you eat
w/ dinner, preferably warm and buttered. Rolls are usually
made w/ yeast. We also eat biscuits, w/ any meal but
esp. breakfast. These are made from a yeastless dough that is rolled out and cut into circles.
The name sweet roll speaks for itself. Not very many people
here use the term sweet buns, though I have heard the name
cinnamon buns. If we just say, "pass the buns", that is
generally understood to be a pre-packaged, pre-sliced kind
of roll intended for making sandwiches (ex. hamburger bun).


#3082 - 05/31/00 06:51 AM Re: Bread Rolls  
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jmh Offline
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We would call a biscuit the thing that you would call a cookie.

I think an American biscuit is closer to a British scone - but I think that a scone would be thicker (?) They are sometimes plain, sometimes with raisins or sultanas, sometimes with cheese.


#3083 - 05/31/00 06:39 PM Re: Bread Rolls  
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GZini Offline
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Washington, DC, USA
I make sandwiches on rolls, not buns, but I wonder if I've simply been using the wrong word all along!

The scones I've had are a bit harder and drier than American biscuits, but that could possibly be attributed to inadequate preparation. I've only had them in America.


#3084 - 05/31/00 07:13 PM Re: Bread Rolls  
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tsuwm Offline
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this too shall pass
My (Norweigian) grandmother made bread loaves and buns interchangeably from the same dough; often chopped fruit was added and the results were glazed. At Easter-time we have hot cross buns. Baking soda biscuits (yeast-less) are also called popovers, aren't they?


#3085 - 06/01/00 11:42 AM Re: Bread Rolls  
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Jackie Offline
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Louisville, Kentucky
>>Baking soda biscuits (yeast-less) are also called popovers, aren't they?<<
I tried a popover recipe once, so long ago that I don't
remember the ingredients. I do remember that they came out
rounded like dinner rolls, and had a weird crunchy
top crust. Give me nice, soft, flat biscuits any day!
(with no okra in them!)



#3086 - 06/01/00 02:06 PM Re: Bread Rolls  
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Rubrick Offline
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Somewhere outside New York
A bread roll in this part of the world is one that resembles a hot-dog roll and is usually eaten with soup or cheese and cold meats.

We have two new terms for other types of bread rolls. Hamburger rolls are called 'bundys' which came from the product name of a famous bakery. Baguettes or demi-baguettes are served up as sandwiches at lunchtime. Much tastier and crispier than the old bread rolls of times past!


#3087 - 06/01/00 06:32 PM Now in "Smello-vision"  
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jmh Offline
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The good news it that Jackie sent me a recipe for biscuits, which I have now baked. I had suggested that she post some to me but had much more sense.

They were quite delicious and rather like ..... scones (savoury ones without sugar). So I'll send her my recipe for scones so we can have a double blind trial (well at least it feels like one). Its a shame you can't all be invited round to taste them all!

The only problem is .. our recipes use ounces or grams but not (usually) cups and I remember a friend once telling me that most people don't have kitchen scales, so it might take us a while to work out the quantities.


#3088 - 06/02/00 10:13 AM Re: Now in "Smello-vision"  
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Rubrick Offline
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Somewhere outside New York
> The only problem is .. our recipes use ounces or grams but not (usually) cups and I remember a friend once telling me
that most people don't have kitchen scales, so it might take us a while to work out the quantities.

Good God, no Jo! Imperial or metric is fine. Avoirdupois perhaps - but this whole mullarkey of cups just does my head in. I've often tried to cook meals from an old cookbook from the '60s and have ruined them simply because I failed to convert the amounts prperly from cups to grams/ounces. I'm sure everyone can work it out from accepted measures, right??

ps I was looking through a Cuba guidebook yesterday and found a recipe for a local soup. It's main ingredient? Okra!. I'll pass it on anon (an' on, an' on).


#3089 - 06/02/00 12:38 PM Re: Now in "Smello-vision"  
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AnnaStrophic Offline
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lower upstate New York
okra, schmokra


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