Sweet roll

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]

Sweet roll
A Chelsea bun, a type of currant bun, a popular sweet roll from the United Kingdom
Alternative namesSweet bun
TypeSweet bread

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

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