Wholemeal roll

Once cool, keep them in a bread bin or paper bag at room temperature and eat within a couple of days; a sealed plastic bag keeps them soft but can encourage mould in a warm kitchen. Freeze rolls you will not use soon, then thaw at room temperature or warm from frozen in the oven.

Yes. Split it first and toast the cut sides until crisp, or warm the halves under a medium grill for a few minutes, watching closely because the edges can burn. For a crusty outside and soft centre, warm the whole roll in a 180 °C oven for about 5–8 minutes.

Its nutty flavour works well with mature cheddar, egg, hummus, falafel or roasted vegetables. For a classic packed lunch, try cheese and pickle, or tuna with cucumber and a little mayonnaise.

Knead the dough until smooth and elastic, then let it rise until visibly puffy before shaping and again before baking. Wholemeal flour absorbs more water than white flour, so a slightly soft, tacky dough is preferable to adding enough flour to make it firm.

Yes. Freeze them as soon as they are cool, ideally in a sealed bag, and use within a few months for best texture. Thaw at room temperature, or bake from frozen at 180 °C for about 10–15 minutes.

No: a wholemeal roll is usually made mainly from wholemeal wheat flour, while a wholemeal rye roll uses rye flour, which gives it a denser crumb and more pronounced flavour. Rye rolls have 13.8 g fibre per 100 g, compared with 11 g in a wholemeal roll.

Usually, yes: wholemeal wheat rolls contain gluten, and rye rolls do too. A roll made with a different flour is not necessarily gluten-free if it contains wheat, rye or barley, so check the ingredients when avoiding gluten.