Wheat roll

Lightly dampen the crust with water and heat the roll in an oven at 180 °C for 5–8 minutes. Eat it soon after warming, as it will soften as it cools.

Yes. Freeze them while fresh in a sealed bag, ideally split first if you usually eat them in halves. Defrost at room temperature, or warm from frozen in a 180 °C oven until hot throughout.

Its mild flavour works well with cheddar and chutney, egg mayonnaise, or falafel with salad and yoghurt sauce. For a hot filling, try sausages with fried onions or a burger with lettuce and tomato.

Yes. Tear the roll into pieces and dry them in a low oven until crisp, then blitz or crush into crumbs. Fresh crumbs work well as a coating; dried crumbs are better for mixing into meatballs or topping a bake.

Colour alone is not reliable: malt or other ingredients can make a roll brown without making it wholemeal. Look for wholemeal flour as the main flour in the ingredients; wholemeal rolls are usually denser and have a more pronounced, slightly nutty flavour.

Yes. Wheat contains gluten, so a wheat roll is not suitable for someone who needs to avoid gluten. Other ingredients, such as seeds or milk, may also be present, so check the ingredient list if you have an allergy.