Re: British bread rolls - taxonomy

In article <[email protected]>, Graham  <[email protected]> wrote:
>A long but interesting article:
>https://tinyurl.com/283adc2m

It's a nice article, but just goes to show that almost every baker in
every town, county and country has their own form of a roll - (bap,
etc.) a small lump of bread usually round, designed to hold butter,
bacon and/or egg or other cooked meat of some sorts, topped with pickles
or even "salad", etc.

Sometimes even some cooked beef called a "hamburger" ;-)

In Scotland, we've had the concept of the "morning roll" for many years
(centurys, possibly) which are often very well fired to the point of
being almsot black on-top.  Saves toasting them..

Might be intersting to compare with the Devon or Cornish Pasty - basically
pastry designed to hold a savoury filling in dirty hands...

Not that economical for small bakery to make them now when the
supermarkets have it all but wrapped up, but I used to make
a few trays of them for a local charity's summer BBQ on occasion.

Cheers,

-Gordon