stotties the scottish name for it isn't it?

Warbies were selling them a while back, i ended up nearly dying after eating two on valentines day, literally had a blockage in me chest (true story) it was the most uncomfortable i'd ever been, made worse by the unsymptathetic better half at that point watching two of the most awful movies ever, the Tattooist, and something with frodo baggins in where he's a serial killer with mummy issues.


Well, this thread had already gone off topic.

as always, wikipedia is your friend

List of bread rolls[edit

Blaa

Barbecue pork sandwiches in hoagie rolls

Kaiser rolls
There are many names for bread rolls, especially in local dialects of British English. The different terms originated from bakers, who labelled different bread rolls depending on how they made the dough and how they were cooked. Over time, most people have come to use one name to refer to all similar products regardless of whether or not it is technically correct by the old terms.

Bun – the term for a bread roll, bread batch or bread , primarily used in Northern England.
Bread roll or roll
Breadcake - a term used in Yorkshire & Annesley in North Nottinghamshire
Bap – a larger soft roll, roughly 5–6 inches in diameter. May contain fats such as lard or butter to provide tenderness. Can come in multiple shapes dependent on region. Baps as traditionally made in Scotland are not sweet, unlike the Irish version, which may contain currants. The 9th Edition of the Concise Oxford Dictionary (1995) says that the word "bap" dates from the 16th century and that its origin is unknown.
Batch (generally the same as a bap); a term used in North Warwickshire, Nuneaton, Coventry and Cheshire as well as on the Wirral, England
Barm or or flour cake – a flat, often floured, savoury, small bread made using a natural leaven including mashed hops to stop it souring; a term often used in Liverpool, Manchester, South Lancashire and West Lancashire.
Bin lid – a large round soft white or brown roll; a term often used in Merseyside.
Blaa – a doughy, white bread roll. A speciality found in Waterford, Ireland.
Bulkie roll – a type of roll with a crust that is usually slightly crisp or crunchy and has no toppings.
Buttery – a flat savoury roll from Aberdeen.
Cloverleaf roll - an American version, consisting of three small balls of dough in a muffin cup, proofed and baked together.
Cob – a round roll normally crusty; a term often used in the Midlands.
Concha - a Mexican pastry that is famous for its shell-like shape.[2
Dinner roll – a smaller roll, often crusty.
Dollar roll – a small silver–dollar–sized roll, often sliced and used for sandwiches.
Finger roll – a soft roll about three times longer than it is wide.
French roll – a generic term for the bread roll. Also a sweeter, softer roll with milk added to the dough.
Hoagie roll – used to prepare hoagie sandwiches
Italian roll or hoagie roll, long roll or steak roll – a long, narrow roll with an airy, dry interior and crusty exterior.
Kaiser roll – a crusty round roll, often topped with poppy seeds or sesame seeds, made by folding corners of a square inward so that their points meet.
Kummelweck – a kaiser roll or bulkie roll that is topped with a mixture of kosher salt and caraway seeds. This type of roll is a regional variation found primarily in parts of Germany and in Upstate New York.
Manchet – a yeast roll popular with the Tudor Court of which there are many variations.
Muffin – a bread roll; a term often used in Rochdale, Oldham, Bury, Ashton–Under–Lyne and parts of West Yorkshire[citation needed. Note: a muffin is also a separate, distinct form of bread product. See English muffin.
Onion roll – a roll flavoured or topped with onions, sometimes with poppy seeds.
Nudger – a long soft white or brown roll similar to a large finger roll common in Liverpool.
Oven bottom – a flat, floury, soft roll; a term often used in Lancashire
Parker House roll - a roll made by flattening the of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.
Scuffler – a roughly triangular bread roll traditionally baked in Yorkshire.
Stottie cake – a thick, flat, round loaf. Stotties are common in North East England.

As an aside, Kaiser Rolls are the best option (bread-wise) if you make homemade burgers...no soggy bottoms.

It's a bärmcäke (changes it to when I write it normally?) or just barm to me. But I'm from South Manchester, up in North Mani they call them muffins the weirdos!

......And of course there are crumpets which take some beating.

You mean piklets?

pikelets are just .

here we go....pikelets are the fall guy this week. Personally I think pikelets have been consistently good...but someones always got to pick on one bread product that has a tricky patch...fans on this site...fickle with short memories.

Not a surprise, do you think we should re word the chant "TS's associated bread product army" this will avoid any falling out?

I've been going to watch the toaster on a sunday as long as anyone, i've seen bread products come and go and in my opinion pikelets are just wannabe crumpets.

Maybe in the old days you could get away having a bread product as thin as that, but in the current era, you need a big thick item, hence why you've now got the jumbo crumpets.

yep!

Jumbo crumpets are ruining the full breakfast experience...another 'americanism' the english could do with out.

As for pikelets...they might not be as chunky as a 'full'...but they are quicker to the table, and can be either crispy or fluffy...'fulls' are very difficult to get crispy without being burnt. PLUS Wane has been using 'fulls' to virtually cripple kids.

Jumbo crumpets supported by nothing but muppets. ....so don't get me started on potato cakes!

https://www.youtube.com/watch?v=LRq_SAuQDec

https://www.youtube.com/watch?v=LRq_SAuQDec

I blame Penny

Yes a classic....toast, everybody's favourite.
I seem to recall Paul Young's chants in support of a crispier too.

Well seeing as we don't have a full quota yet i think we should try and squeeze in small toaster pancakes, yes they are American and they may stop the development of one of our younger crumpets but sometimes you need something in the short term rather than long term thinking.

Sorry Yed I have to disagree.
I'm all for bringing through good local talent. Jam butties pal.
If they are good enough they are old enough.
There is some talent we could pinch from the other code!...yes the cucumber sandwich brigade.

you know you can get Warrington Based and manufactured honey.

True that.

Not for me the old pancake Yed.... surely it can't get on anyone's 'bread list' it's a once a year deal at best.

However, I have high hopes that our latest French import Jullien will fully develop as a complete French Stick rather than a croissant, or God forbid a pain au raisin... a bit too close to being a tart for my liking.

If we have cap space ive scouted a half decent sub on a whoopsie too!!

The happiest Eddie sounded tonight was when talking about some commemorative mug from Widnes

There was one point where he talked about Wigan's injuries for so long without breathing I thought he was going to start turning blue.

it only took him a few minutes to remind us the we haven't won the title for 60 years.

So just to clear things up according to anyone that listens Wigan would never lose a game if they had no injuries am i understanding that right. Because apperently they only lose because of injuries, also just heard the comment Jon Wells made when at the screen with Gelling, laughable.