Re: British bread rolls - taxonomy

In article <[email protected]>,
cshenk <[email protected]> wrote:
>Graham wrote:

>> No. IME those soup "bowls" were just hollowed out round loaves.
>> Who knows what they did with all that crumb.
>
>Maybe made bread pudding or bread crumbs?  Could be salad crutons?

When I ran my little microbakery a few years back, I was once asked for
a batch of "soup bowls" for a local event, so I made large cobs (big
round rolls) and then when cooled cut them about 1/3 up and essentially
hollowed out the bottom by punching it in then sticking them back in
the oven again.

The tops were cut up as wedges to be served with the soup.

Not sure this was ever a popular though, but when I did a bit of research
that was the best I could find.

They did work well and didn't leak - until some time later when some
people didn't like the soup and left them lying about...

But yes, in the UK, every region has at least one type of roll, bun,
bap, crusty, doughie, stottie, etc., etc., etc., ...

Gordon (Living in the land of the well-fired morning roll!)

https://www.bbc.co.uk/news/uk-scotland-scotland-business-64906163

And of-course there's the Glasgow varient...
https://foodanddrink.scotsman.com/food/the-history-of-glasgow-morning-rolls-including-a-recipe-for-making-your-own/