Generally, rolls are cylindrical, buns round. Rolls are yeast breads, buns sometimes sweet. Speaking of rolls and buns, why do eateries persist in stashing veal parmesan into round ones? Given the shape of scaloppini, using a roll seems more reasonable. (Recipe to try: Veal Parmesan.)How to shape bread dough, pg. 534 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.