White roll

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White roll
[[File:|frameless|alt=]]
Alternative names
Type Bread
Course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time minutes to minutes
Serving temperature
Main ingredients Wheat flour, water, yeast, salt
Ingredients generally used
Variations
Food energy kcal
Nutritional value Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website [ Official website]



A white roll is a type of bread roll made primarily from wheat flour, water, yeast, and salt. It is characterized by its soft texture and light color, which is achieved by using refined wheat flour that has had the bran and germ removed. White rolls are commonly used in a variety of culinary applications, including as a base for sandwiches, burgers, and as an accompaniment to meals.

Preparation[edit | edit source]

The preparation of white rolls involves mixing the primary ingredients—wheat flour, water, yeast, and salt—into a dough. The dough is then kneaded until it becomes smooth and elastic. After kneading, the dough is left to rise in a warm environment until it has doubled in size. Once risen, the dough is divided into smaller portions, shaped into rolls, and allowed to rise again before baking. The rolls are baked in an oven until they achieve a light golden-brown crust.

Variations[edit | edit source]

White rolls can be made in various shapes and sizes, including round, oval, and elongated forms. Some variations may include additional ingredients such as milk, butter, or sugar to enhance flavor and texture. Other variations may involve different toppings, such as sesame seeds, poppy seeds, or oats.

Uses[edit | edit source]

White rolls are versatile and can be used in numerous ways:

Related Pages[edit | edit source]


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