Popular Post MoseySusan Posted May 25, 2020 Popular Post Share #1 Posted May 25, 2020 We’re grilling brats for dinner, so I tried baking the rolls. Still too hot to open and find out whether the texture is airy or dense, or just right for a brat and kraut sandwich. So, what are these? Roll, or bun? 13 2 Link to comment Share on other sites More sharing options...
Allen ★ Posted May 25, 2020 Share #2 Posted May 25, 2020 Rolls. In my world buns are rolls cut in cross section. Link to comment Share on other sites More sharing options...
Airehead Posted May 25, 2020 Share #3 Posted May 25, 2020 Buns for sure Link to comment Share on other sites More sharing options...
MoseySusan Posted May 25, 2020 Author Share #4 Posted May 25, 2020 22 minutes ago, Allen said: Rolls. In my world buns are rolls cut in cross section. I rolled them to make their shape, so I’m calling them rolls. Link to comment Share on other sites More sharing options...
MoseySusan Posted May 25, 2020 Author Share #5 Posted May 25, 2020 23 minutes ago, Allen said: Rolls. In my world buns are rolls cut in cross section. And buns are sweet? Link to comment Share on other sites More sharing options...
Zephyr Posted May 25, 2020 Share #6 Posted May 25, 2020 For me, they are buns, as in 'hot dog bun' or hamburger bun. A roll is something that is eaten as a standalone, just some butter and (hopefully) fancy molasses 1 Link to comment Share on other sites More sharing options...
Allen ★ Posted May 25, 2020 Share #7 Posted May 25, 2020 3 minutes ago, roadsue said: And buns are sweet? Ideally Link to comment Share on other sites More sharing options...
MoseySusan Posted May 25, 2020 Author Share #8 Posted May 25, 2020 17 minutes ago, Zephyr said: For me, they are buns, as in 'hot dog bun' or hamburger bun. A roll is something that is eaten as a standalone, just some butter and (hopefully) fancy molasses That photo is a dinner roll. We use those when we eat ham buns. Link to comment Share on other sites More sharing options...
Zephyr Posted May 25, 2020 Share #9 Posted May 25, 2020 5 minutes ago, roadsue said: That photo is a dinner roll. That is the only roll I know. It is....(are you ready for this....) how I roll. But I am from the East, we say lots of weird things 2 1 Link to comment Share on other sites More sharing options...
MoseySusan Posted May 25, 2020 Author Share #10 Posted May 25, 2020 So, do you sprinkle paprika on your potato salad? Boy, I do! It’s not quite right without it. 1 Link to comment Share on other sites More sharing options...
Zephyr Posted May 25, 2020 Share #11 Posted May 25, 2020 1 minute ago, roadsue said: So, do you sprinkle paprika on your potato salad? Boy, I do! It’s not quite right without it. Is it really potato salad without it? 1 Link to comment Share on other sites More sharing options...
Randomguy Posted May 25, 2020 Share #12 Posted May 25, 2020 Your buns always look good to me. 2 Link to comment Share on other sites More sharing options...
Dirtyhip Posted May 25, 2020 Share #13 Posted May 25, 2020 Rolls. Buns are round, and perky. 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted May 26, 2020 Share #14 Posted May 26, 2020 They're rolls. At one point, I was making them from Whole Wheat Flour or 50% Whole Wheat, 50% Bread Flour to be "healthier." I mixed the dough in an automatic breadmaker, then shaped and baked the roll-sized loaves. At first they were dense, which I like with soup but not in a sandwich. The way I got them to be as light as store-bought rolls was to add 1 tsp of Vital Wheat Gluten per cup of flour. VWG is a powder often found in a small box or bottle in the baking items aisle in the supermarket. Gluten is a protein - an bunch of amino acids linked end-to-end, and the molecules grabs other gluten proteins to become very long chains of amino acid proteins when heated. THAT is what provides the ability to hold air bubbles in the dough and allow enough air inside the rolls to make them light. So, the more gluten, the lighter the bread. Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 26, 2020 Share #15 Posted May 26, 2020 They are what you call them. There is no rhyme nor reason. Link to comment Share on other sites More sharing options...
Kirby Posted May 26, 2020 Share #16 Posted May 26, 2020 Whatever they are, they look yummy Link to comment Share on other sites More sharing options...
The_Karen_Cooper_Incident Posted May 26, 2020 Share #17 Posted May 26, 2020 I feel hoodwinked. I definitely clicked on this thread expecting something completely different. Now I'm triggered which is even an even weirder than expected. Mudkipz Link to comment Share on other sites More sharing options...
MoseySusan Posted May 26, 2020 Author Share #18 Posted May 26, 2020 24 minutes ago, MickinMD said: They're rolls. At one point, I was making them from Whole Wheat Flour or 50% Whole Wheat, 50% Bread Flour to be "healthier." I mixed the dough in an automatic breadmaker, then shaped and baked the roll-sized loaves. At first they were dense, which I like with soup but not in a sandwich. The way I got them to be as light as store-bought rolls was to add 1 tsp of Vital Wheat Gluten per cup of flour. VWG is a powder often found in a small box or bottle in the baking items aisle in the supermarket. Gluten is a protein - an bunch of amino acids linked end-to-end, and the molecules grabs other gluten proteins to become very long chains of amino acid proteins when heated. THAT is what provides the ability to hold air bubbles in the dough and allow enough air inside the rolls to make them light. So, the more gluten, the lighter the bread. America’s Test Kitchen explains how to develop the gluten strands without adding VWG powder. Proportions of flour to water, and then a 15 minute rest before kneading. Link to comment Share on other sites More sharing options...
team scooter Posted May 26, 2020 Share #19 Posted May 26, 2020 Growing up in Chicago, the bread was as important as whats in it. And if you're using them for hot dogs, Italian sausage or brats, they're buns. For Italian Beefs, subs, etc, they're rolls. https://www.gonnella.com/product-lines/fresh-breads/french-breads/ 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now