Roll

Sprinkle the crust lightly with water, then heat the roll in an oven at 180°C for about 5 minutes. For a soft roll, wrap it in foil before warming.

Yes. Freeze them as soon as possible in a sealed bag, ideally sliced if you plan to toast them. Defrost at room temperature, or warm from frozen in a 180°C oven for about 10 minutes.

Dampen the crust with a little water and bake the roll at 180°C for 5–8 minutes. It will crisp up outside, though this works best just before serving.

Use a sturdy roll for fillings such as cheese and pickle, egg mayonnaise, falafel with salad, or prawns with a little mayonnaise. Toasting the cut sides helps keep juicy fillings from making the bread soggy.

A wholemeal roll is made with wholemeal flour, so it has more fibre: 10.7 g per 100 g, compared with 3 g in a roll. Its energy is 282 kcal per 100 g, compared with 233 kcal in a roll.

A folded flatbread or a couple of slices of bread can hold the same fillings. For a lighter, crisp alternative, wrap them in large lettuce leaves, though they will not be as filling as bread.

Keep rolls in a bread bin or paper bag at room temperature and eat them within a day or two for the best texture. A sealed plastic bag keeps them soft for longer, but can make the crust less crisp.