Bread rolls with porridge base made of toasted oats and ale or stout. Definitely one of the all-time top 10 breads. The ale and the porridge base make them moist and they stay fresh for a good few days.
Bagels with poppy and sesame seeds - as good as in New York or Montreal. Anyone who knows a thing or two about bread, dough and things yeasty will work out that if you stick a bit of yeast dough into boiling water...
Bridge rolls or finger rolls are fluffy and soft, rich and almost brioche-like. Fresh yeast, full milk, eggs and butter make them into the loveliest mini dinner rolls.
Go-to burger bun recipe: rich and fluffy but not too sweet. Plain, comforting baps will do well for burgers but if you want to go a bit fancy, this is a good option.
Best beer and Cheddar bread rolls, and this recipe is truly easy. Good beer bread needs a little cheese added to the dough; and cheddar is a particularly good match in beer bread rolls.
Cheddar and spring onion torpedo rolls. So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days.
Flower rolls with caraway and onion seeds, baked in a cloche. Very crusty, golden in colour, tear-apart rolls sprinkled with seeds taste much better than an ordinary loaf baked in a tin.
Flutes, similar to baguettes but not as crusty and a bit heavier are made of soft and chewy dough generously flavoured with sage and Parmesan.
Golden Gate bridge rolls - white sourdough bread rolls, crusty and chewy. Now since approximately 2005 I have not bought a loaf of bread in the shop unless in high emergency or to measure up competition. But I saw and fancied some perfectly square and smooth, pale golden bread rolls they had there and of course: ‘I wonder how they are made?’
Japanese milk bread rolls made with tangzhong: a starter cooked like roux, with flour and milk. The roux, or tangzhong, is then mixed with the rest of more ordinary ingredients; proved, shaped and baked in rolls or loaves, whose heel, incidentally, is made into panko.
Kubaneh, Yemeni Jewish bread traditionally baked slowly overnight, is the original croissant except with none of the hassle and lots of fun in the making.
Crusty and chewy French dimple rolls with whole grains and malted wheat flakes. A recently refreshed sourdough starter, malted flakes or powder, some whole grains and a dimple.
Wholemeal Scottish morning rolls with ale and honey. Perfect rolls for breakfast. Plan ahead as the sponge needs to prove overnight or up to 18 hours and then you might want to either chill the dough to shape rolls in the morning, or even chill the shaped rolls.
Boller - Norwegian raisin buns with cardamom flavour and a shiny glaze. What can be nicer for breakfast than a fresh from the oven – or toasted – buttered bun? Okay, a scone. Or a croissant. Or a full fry-up. Let’s leave it there.
Parker House rolls, created in the famous Boston hotel, are soft and buttery. They look a bit like Pacman and infuriatingly open up whilst being baked. Very, very nice though – all that butter doesn’t go in there for nothing.
Partybrot, traditional German sharing bread, white and brown pull-apart rolls. It's bread baked in Germany and Switzerland, tear 'n' share rolls perfect for potluck.
Easy pita bread, ready in an hour. Pita is very gratifying because you eat bread, but so thin and not a lot of it that you can pretend you’re having a no-bread salad.
Sourdough pull-apart dinner rolls with garlic, tomato, cheese and herb fillings. Here’s my bakers’ party bread: sourdough of course, although I’m still a dilettante who doesn’t calculate her hydration levels.
Roasted red pepper and sun-dried tomato foldovers in simple granary bread dough. They are also known as ‘slippers’ because of their shape.
Seeded and wholemeal, these dinner rolls are still fluffy and airy, perfect with a bowl of soup. This recipe makes an awful lot of them, 18 at least and God knows how many if you shape them smaller.
Seeded sourdough batons with barley, oats and millet grain fermented over four days. My obsession with sourdough isn’t letting up. I’ve got five little – not so little – pots of sour in the fridge, like Winnie the Pooh and his pots of huny.
Soft white, floury old-fashioned baps. Comfortingly squidgy, sticking to the roof of your mouth a little, nom, nom. Perfect housing for burgers as well – I’m telling you, stuff the little sesame buns.
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