Italian Cook Laura Vitale –

Homemade Dinner Rolls –

Every dinner could benefit from this recipe. Homemade Dinner Rolls are always received well. Warm rolls fresh from the oven add a special touch to any dinner get together.

A Dinner roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread.

Rolls are common in Europe, especially in Germany, in Italy (where they are called panino or panini) and in Austria. They are equally common in both Australia and New Zealand, and very common in Canada and Brazil. Just like English, the German language has many local and dialectal terms for rolls, such as Brötchen (Rhineland and parts of Northern Germany; non-dialectal high German uses this term too), which is the diminutive of “Brot” (bread), Rundstück (in Hamburg and Schleswig-Holstein), Semmel (Bavaria, most parts of Saxony and Austria, from Latin similiawheat flour, originally from Assyrian samidu white flour; the Hungarian term zsemle derives from the same root), Schrippe (in Berlin and parts ofBrandenburg), or Weck (especially in Baden-Württemberg, Franconia and Saarland). In Germany and Austria, there is a large variety of bread rolls, ranging from white rolls made with wheat flour, to dark rolls containing mostly rye flour. Many variants include spices, such as coriander and cumin, nuts; orseeds, such as sesame seeds, poppy seed or sunflower seeds. TheDoppelweck is a Saarland specialty which consists of two rolls joined together side-by-side before baking.

An Italian form is a small loaf of ciabatta which can be used to make a panino(or panini in plural).

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