White bread roll

Bap, cob, barm cake and bread roll are regional names for bread rolls, though the shape and crust can differ. “Bap” is common in Scotland and parts of northern England; “cob” is often heard in the Midlands.

Keep soft rolls in a sealed bag or bread bin at room temperature so they stay soft. A crusty roll will lose its crisp crust in a sealed bag; eat it fresh or refresh it briefly in the oven.

Yes. Freeze them while fresh in a sealed freezer bag, ideally individually, and thaw at room temperature. For a crisp crust, warm a thawed roll in the oven for a few minutes.

Lightly sprinkle the crust with water, then heat the roll in an oven at 180°C for about 5–8 minutes. Let it cool briefly before cutting, so the inside is less likely to squish.

A soft roll is a classic choice for a bacon or sausage sandwich, while a crusty roll works well with a fish finger sandwich. Add butter or a little sauce before the filling to help keep the bread from drying out.

A soft, rounded roll is easy to bite through and holds a juicy burger without the crust breaking apart. Toast the cut sides in a dry frying pan for a minute or two to give them a lightly crisp surface.

Yes: a wholemeal bread roll has 5.8 g of fibre per 100 g, compared with 3 g in a white bread roll.