Sweet roll explained

Sweet roll
Alternate Name:Sweet bun
Type:Sweet bread

A sweet roll or sweet bun refers to any of a number of sweet, baked, yeast-leavened breakfast or dessert foods. They may contain spices, nuts, candied fruits, etc., and are often glazed or topped with icing.[1] Compared to regular bread dough, sweet roll dough generally has higher levels of sugar, fat, eggs, and yeast.[2] They are often round,[3] and are small enough to comprise a single serving.[4] These differ from pastries, which are made from a paste-like batter;[5] from cakes, which are typically unleavened or chemically leavened;[6] and from doughnuts, which are deep fried.[7]

Refrigerated ready-to-bake sweet roll dough is commercially available in grocery stores.[8]

Sweet rolls are sometimes iced and/or contain a sweet filling.[9] [10] In some traditions, other types of fillings and decoration are used, such as cinnamon, marzipan,[11] or candied fruit.[12]

See also

Notes and References

  1. Web site: Sweet roll. Dictionary.reference.com . 2012-05-14.
  2. Book: Bakery Processes, Yeast-Raised Products . Ponte . Joseph G. . Payne . Joel D. . 2000 . John Wiley & Sons, Inc. . 9780471238966 . 10.1002/0471238961.2505011916151420.a01.pub2 .
  3. Web site: bun . Oald8.oxfordlearnersdictionaries.com . 2012-05-14.
  4. Web site: roll noun (BREAD). Dictionary.cambridge.org . 2012-05-14.
  5. Web site: Pastry . Reference.com . 2012-05-14 . 2012-01-06 . https://web.archive.org/web/20120106013525/http://www.reference.com/browse/Pastry . dead .
  6. Web site: Cake. Merriam-webster.com . 2012-05-14.
  7. Web site: Doughnut. Dictionary.reference.com . 2012-05-14.
  8. Book: Thomas E. Furia. CRC Handbook of Food Additives, Second Edition. 2 January 1973. CRC Press. 978-0-8493-0542-9. 656–.
  9. Book: Wayne Gisslen. Professional Baking. 3 March 2008. John Wiley & Sons. 978-0-471-78349-7. 112–.
  10. Book: Peter Reinhart. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. 6 April 2011. Potter/TenSpeed/Harmony. 978-1-60774-129-9. 143–.
  11. Book: Edward Gee. Bake: Beautiful baking recipes from around the world. 9 February 2016. Parragon Books Ltd. 978-1-4723-8797-4. 657–.
  12. Book: Patricia Harris. David Lyon. Food Lovers' Guide to® Vermont & New Hampshire: The Best Restaurants, Markets & Local Culinary Offerings. 3 July 2012. Globe Pequot Press. 978-0-7627-9440-9. 35–.

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