When did people stop eating rolls?

I work a job every January for 350 where they eat less and less bread every year. But we still take them along cuz you don't want to run out and have us get a bad rap. Plus the rolls are so cheap, it does not hurt. One of our helpers takes the rest home and feeds them to her animals.

But keep in mind, what patrons eat in public is not always what they do at home.

Same here. More knife and forkers. I guess they're trying to impress somebody.

I tried switching out hamburger buns for dinner rolls, both fancy and cheap. No difference, except the birds seem to like the ones with sesame seeds better.

I can't eat if there isn't some type of bread. Even on Chinese, I'll get me some fried dumplings or something.

Unless it's a great quality roll, 99% of bread is crap, why eat it? It definitely does NOT contribute to great quality meat, just more junk calories.

Just my 2 cents, as I tend to eat low carb and try to stay away from processed foods.

Can you say Carb avoidance? People thinking that try to just stop eating bread.

Me, in some cases, I love bread more than BBQ. First cooking class I took was bread making.

And in my BBQ, I don't use bread often, gets in the way of my good Q

We did do a "walking/standing buffet",where folks moved on to the next event,a few months back.

Handled it like a finger buffet,and made brisket and pulled pork sandwiches on dinner rolls.[already on trays]

Diners had small,5" ? paper plates,deviled eggs,chips,pickles,etc.

Still saw many of the discarded plates with the buns remaining.

Our team catered major league baseball allstar game at the end of spring training ,the last few years.

The early, light snack-before the full bbq meals for players,press,spouses,etc was hamburger patties[to make sandwiches],wings,cookies.

Even 200+ lb players would pick up three burger patties,condiments,wings and cookies.

No buns.

At the full meal,they ate the meats/ribs,etc,desserts.

A few beans,since we fill them with bbq meat.

Ribdog donates the breads,potato salad,slaw,to a local charity.

Go figure?

I think we can give Dr. Atkins credit for the no or low carb diet. If anyone is concerned, sour dough bread is low on the glycemic index. It's not prepared like other breads. It's fermented. If you still like a good sandwich once in awhile and are concerned with carbs, sour dough bread is a good way to go.

Pags, would you by any chance know the basis for sourdough bread being lower on the glycemic index? I ask because all bread dough is fermented. The stage that is commonly called rising is actually when the fermentation takes place and is referred to by professional bakers as the fermentation stage.

It takes a minimum of only three ingredients to make dough. They are flour water and yeast. The sourdough starter contains yeast. The only difference between it and baker's yeast is that the yeast in sourdough starter is wild yeast captured from the air around us whereas baker's yeast is manufactured. As far as it's action on the flour-water mixture is concerned, it is exactly the same as baker's yeast. It causes it to ferment thereby developing the gluten. Without the formation of gluten bread would not rise.

To be honest, Pags, unless the author of that list gave a reason other than fermentation I'd be kind of skeptical of his assertion.

EZ

I'm a Sales Manager for a Major Bakery Company, and I can tell you that there are huge differences in quality out there for commercial dinner rolls 1.5 oz to 2.0 oz.

It's not just flour, salt, and yeast, you also need to think about the sugar content and how lean the product is. Some of my competitors products are so lean they go stale on the way to the table, but they are half the price of my dinner rolls.

People who use the roll as a giveaway usually go for the cheapest product possible and then wonder why no one ate it.

I have a lot of success with buffet houses that would prefer the customer fill up on bread before protein.

EZ--

I got the book on the Glycemic index, and it measures the different carb impacts of all types of food, most particularly upfront spikes which we're supposed to avoid. I don't have the book right now because my daughter "borrowed" it.

I did a google search, and there's a ton of articles on sourdough being lower on the Glycemic index. They attribute it to the fermenting process used in making the sourdough. I don't know enough about bread making to explain it.

That's another great thing about these smokers. The great food we smoke in them are real, real low on the Glycemic index.

quote:

Originally posted by jcohen1005:
Unless it's a great quality roll, 99% of bread is crap, why eat it? It definitely does NOT contribute to great quality meat, just more junk calories.

Just my 2 cents, as I tend to eat low carb and try to stay away from processed foods.

There is no such thing as a "junk calorie"
All calories are just calories. 3500 calories equal 1 lb. You take in more calories than you burn, you gain weight. Take in less you lose weight.There are plenty of on-line sites that will compute any individuals basic metabolism (calories burned) All the rest is just crap. That includes carbohydrates, animal fat, vegetable fat, suger, etc. etc. Personally I prefer some sort of bread product with any meal. Pig out one day, take it easy the next

Bacchus, I certainly didn't mean to give the impression that bread was made from only three ingredients. If I gave that impression I apologize. What I meant was that flour, water and yeast are the minimum needed. In fact, rarely if ever is bread made with only those three. At least one more is added and that is salt as a flavor enhancer. In a French boulangerie, if a baker uses more ingredients than flour, water, salt and yeast it cannot be labeled French bread according to the regulating body in France.

Oh, by the way, we never buy store or bakery bread. I bake all the bread that we consume at home. I do this for two reasons. One, I enjoy baking and two I can make better bread than what's available in the stores. It's sort of like BBQ. You can prepare better at home than you can get in the restaurants. Also, I never make bread as lean as French bread simply because, as you say, it's stale by the time you get it to the table. When I make dinner rolls, for instance, the ingredients are flour, water, salt, yeast, butter, sugar, powdered milk and eggs. In reality, I suppose this dough is more like a brioche or challah dough. A sweet dough that's rich in butter and eggs.

EZ

There is no such thing as a "junk calorie"
All calories are just calories. 3500 calories equal 1 lb. You take in more calories than you burn, you gain weight. Take in less you lose weight.There are plenty of on-line sites that will compute any individuals basic metabolism (calories burned) All the rest is just crap. That includes carbohydrates, animal fat, vegetable fat, suger, etc. etc. Personally I prefer some sort of bread product with any meal. Pig out one day, take it easy the next[/QUOTE]

Suggest you Google Gary Taube Good Calorie, Bad Calorie. Not all Calories are the same and the equation All Cals are treated equal by body is false.

quote:

Originally posted by jcohen1005:


Suggest you Google Gary Taube Good Calorie, Bad Calorie. Not all Calories are the same and the equation All Cals are treated equal by body is false.

This is getting off topic. However I hold a PHD chemical engineering and have worked in the food in the food industry now for over 35 years.
The definition of a calorie as it pertains to food is "The kilogram calorie, large calorie, food calorie, Calorie (capital C) or just calorie (lowercase c) is the amount of energy required to raise the temperature of one kilogram of water by one degree Celsius.
That is it! No bad no good and I don't have to google anything.

The only thing I might argue is,bbq is "good calories",especially with a cold adult drink.

quote:

Originally posted by TaktEZ:
In a French boulangerie, if a baker uses more ingredients than flour, water, salt and yeast it cannot be labeled French bread according to the regulating body in France.

Oh, by the way, we never buy store or bakery bread. I bake all the bread that we consume at home. I do this for two reasons. One, I enjoy baking and two I can make better bread than what's available in the stores. It's sort of like BBQ. You can prepare better at home than you can get in the restaurants.
EZ

The first part you mentioned about French bread I was going to offer myself as an FYI. For some reason I found that bit of information from years ago interesting enough to remember. I think it's amusing that the French regulate the cost of bread (just certain types I believe) too.

The second part I agree with totally. I don't even care for bread, but I got hooked on baking it a few years back when the NYT and then Cook's Illustrated ran articles about "no knead" fake sour dough bread. I baked several hundred loaves over a period of a few months and was really surprised at the quality I could get. My neighbors all got fat, and so did the geese that inhabit my neighborhood.

Enquiring minds want to know,what does a fatted goose,with two sides,a drink, and a roll bring on the cater circuit?