Dinner white rolls

White dinner rolls are small bread bites made with white wheat flour, water, yeast, salt, and sometimes a bit of sugar and fats, which give them a soft and spongy texture. These rolls usually have a light crust and a tender interior, ideal for accompanying dishes during dinner or as a base for preparing mini sandwiches or various side dishes.

Their origin dates back to European tradition, especially British, where dinner rolls are an essential part of the table at family or festive meals. Over time, their popularity has spread to various Latin American countries.

Regarding their properties, white rolls are primarily a quick source of carbohydrates that provide immediate energy. Depending on their preparation, they may contain some protein and small amounts of fats. Being white breads, they have a lower fiber content compared to their whole wheat versions.

In different regions of Latin America, these rolls are also known as bolillos (Mexico), pan de cena (Colombia), panecillos or small marraquetas (Chile), although textures and sizes may vary slightly. They are a basic and versatile accompaniment in many recipes, from soups to main dishes or simply spread with butter or jam.