What is Whole Wheat Roll?
A bread roll made from whole wheat flour with a soft and airy texture.The outside of the roll is smooth with little to no crust and the overall size is small, often the size of an orange, but slightly flatter. The color is a pale golden-brown and the flavor is mild, yeasty, nutty and buttery, with a hint of sweetness.
Ingredients
Whole wheat flour is made by grinding the wheat kernels until they form a powdery flour. Unlike all purpose flour which only uses part of the kernel, this flour has a greater flavor due to using the whole kernel. The flour is a pale tan color and tastes mild, nutty and sometimes gently sweet. It is used in baked goods, especially bread and can be found in many other food products.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Butter is made from churned cream, usually from a cow. It has a cream color and a texture that is smooth and melts easily. The flavor is mild and creamy. Butter is often sold in square sticks, or as a flat or round block. It is delicious on bread. It pairs better in baked goods than salted butter, due to its more neutral taste. It also makes an excellent cooking fat.
Yeast is a single celled organism used in food and beverage production. It both naturally occurs and is added in to certain foods such as breads, beer and wine. Specific kinds of yeast are used to add depth of flavor to savory foods. Yeast is usually sold as tiny beige granules. It leavens bread, ferments beer and imparts a satisfying umami flavor.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Milk is almost always sourced come from cows. Sometimes sheep, goat, yak and water buffalo milk are used. In general, store bough milk comes from a cow, unless specified otherwise. Whole milk is white, or cream colored and has a higher fat content than skim milk and therefore a creamier and richer texture and flavor. The flavor is mild and bland with a hint of savory sweetness and is satisfying, especially due to its creaminess. Milk is served as a beverage and used in a multitude of dishes both sweet and savory.
Molasses is a thick syrup-based sweetener and can be made from sugarcane, sugar beets, pomegranate, sorghum, carob and dates. In the US, sugarcane and sugar beet varieties are most popular and is made by boiling down the juice of these plants into a thick, dark syrup. The flavor is rich and sweet. Light molasses is milder in flavor, while blackstrap molasses has a bitter edge. Pomegranate and sorghum molasses are made in the same way. Pomegranate is another popular variety and has a dark red color and a fruity tartness. Carob and date molasses need additional ingredients to extract the flavor and syrup. Molasses is often used in baked goods, but can pair well in sauces and certain savory dishes.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
