Semmel Rolls- (Bavarian Bread Rolls) Recipe - Food.com (2024)

FAQs

What are some different names for bread dinner rolls? ›

This could be a barm cake, bread-cake, bap, batch, bun, buttery, muffin, cob, oven bottom, roll or stotty.

Arrange a rack in the middle of the oven and heat to 350°F. Place rolls in a baking dish or arrange on a baking sheet, brush with melted butter and sprinkle with coarse salt, if desired. Bake until warm, 7 to 10 minutes.

For example, baps is a term used in the North of England and Scotland and refers to bread rolls/buns.

Bread roll is a term used widely in England, southern Wales and Scotland, whereas bap was the favourite of North Wales, the West Midlands and Staffordshire.

Sprinkle your herbs, your cheese, your pulverized garlic, etc. onto the bottom half, then place the other half back on top. Brush the top with fat and finish with crunchy flakes of salt, or Parmesan (a cheese that tastes pretty good when browned), before popping them into the oven or under the broiler for browning.

Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

Sister Schubert's® mouthwatering Yeast Dinner Rolls use only the finest ingredients for a homemade taste and uncompromised quality. They are fully proofed, yet partially baked, to allow each customer to achieve their perfect level of browning.

Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Why are my bread rolls not light and fluffy? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour. You may have overdone it on the protein.

The secret of successful rising

Generally speaking, a warm, humid environment is best for rising bread. For deeper flavour (and convenience), most doughs can be put in the fridge for their second rise and left to prove overnight.

These names include roll, and for a minority of the population (usually concentrated in specific regions) bap, barm cake, batch, breadcake, bun, cob, teacake and muffin.

A cob, a roll, a bun, a barm, a batch, a bap – it's just flour, yeast, salt, and water, but the country seems to be overflowing with different names for the humble morsel.

What is the word for a small round bread roll in England? Bun, roll, cob, barm, bap - depending on location in England. Some will call them batch, tea cake or muffin but I have only heard that and never met anyone who actually does.

This barmy topic gives many hotly debated names to a circular blob of bread, dependent on where you come from. Around these parts it's a barm/barm cake. In the Midlands it's a cob. Elsewhere around the country it might be a roll, bun, batch, bap, teacake, stottie, Vienna. So many names!