So this morning I thought I would have a look into what us Brits call the humble bread roll. After doing some research I discovered that there are 18 terms for a bread roll in Britain, the map below points out the terms along with their origin.
However, the term commonly used would be 'roll' which has been used as early as 1581, followed by 'bap' in 1600 and then 'cob' in 1869. But whatever you like to call your bread roll it does not really matter as long as you enjoy it. So here is the recipe (altered from BBC Good Food) for the bread roll that triggered the conversation and this blog post.
Courgette, dill & feta rolls
Makes 12 rolls
Prep 30 mins plus rising time
Cook 20-30 mins (depending on how powerful your oven is)
Ingredients
500g pack of white bread mix- ciabatta was used for this batch
225g grated courgette
Small pack of dill, chopped
100g of feta crumbled
1 tbsp of olive oil
Method
- Tip the bread mix into a mixing bowl, along with the grated courgette and chopped dill. Gradually add half the amount of water suggested on the pack, knead the bread for a few minutes. Then gently mix in the crumbled feta. Cover the bowl and let the dough rise until it has doubled in size.
- Line one to two baking trays with baking parchment. If your dough is dry add a little water or if your dough is wet add a little plain flour. Divide the dough into 12 pieces, if you like to be accurate, use scales to get equal pieces. Roll into balls, cover with oiled cling film and let them rise until they have doubled in size.
- Heat your oven to 180C/160C fan/ gas 4. Brush each roll with some olive oil and bake until golden brown and cooked through.
Tip: Tap the bottom of the roll to see if they make a 'hollow' sound, if so they are cooked.
Serving suggestion: Home-made soup with hams, cheeses and home-made chutney.
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