Rolls Quotes

“It does appear that some parts of our evolutionary process seem inevitable. It is striking that throughout evolutionary history, the eye evolved independently fifty to a hundred times. This is strong evidence for the fact that the different rolls of the dice that have occurred across different species seem to have produced species with eyes regardless of what is going on around them. Lots of other examples illustrate how some features, if they are advantageous, seem to rise to the top of the evolutionary swamp. This is illustrated every time you see the same feature appearing more than once in different parts of the animal kingdom. Dolphins and bats, for example, use echolocation, but they evolved this trait independently at very different points on the evolutionary tree.”
― Marcus du Sautoy, The Great Unknown: Seven Journeys to the Frontiers of Science

“Whoooa! Red! Green! Yellow! Brown! Purple! Even black!
Look at all those bowls full of brilliantly colored batter!"
She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette!
"Now that all my yummy edible paints are ready...
...it's picture-drawing time!"
"She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!"
"You're kidding me! Look at them all! How did she get that fast?!"
Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?!
"All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..."
"It appears she's making a roll cake if she's pouring batter into that flat a pan."
"Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier."
"The decorations just have to be super-cute, too."
"OOOH! She's candy sculpting!"
"So pretty and shiny!"
That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult!
Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner...
... she's even including cutesy performances in the preparation of this dish!”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“It was a standard white-bread hot dog bun oozing with orangey-pink lobster meat, dotted with tiny slices of celery ribs, and held together by globs of creamy mayonnaise. "Careful," Jaime warned, stretching the plate out closer to Hazel's lap. "It's sort of a two-hand situation."
Hazel brought the soggy roll to her mouth and bit down at one end. A mouthful of buttery, lemony goodness greeted her, and she swooned. "S'good," she mumbled, wiping the corners of her mouth. It wasn't just good. It was heavenly and tasted exactly the way she'd always thought that summer should.”
― Alexandra Bullen, Wishful Thinking

“Toen de fiscus alles had aangeslagen, heb ik noodgedwongen met een Rolls moeten rijden. Vreselijk was dat. Zo ne lompen bak die om de vijf minuten kapot is. Ik kon er met moeite 200 kilometer per uur mee halen. Ik heb hem uiteindelijk verkocht, want ik ging nog liever te voet dan met die Rolls te moeten verder rijden.”
― Jean Pierre Van Rossem

“PEACH CARDAMOM ROLLS


1 cup butter
1 1/2 cups sugar
1 3/4 cups boiling water
1 tablespoon salt
2 teaspoons ground cardamom
.75 ounces active dry yeast
2 large eggs
1 can of peaches, drained and diced
7 cups flour
1 teaspoon vegetable oil
1 handful slightly cracked cardamom pods
1/2 cup powdered sugar”
― Adi Alsaid, North of Happy

“Good Morning Beautiful souls.Guide us for a new week rolls in and today's full of possibilities for OK MONDAY mood”
― Napz Cherub Pellazo

“I love the caraway seeds in the classic rye bread, but I wonder if the rich dough might not also hold up to other flavors. I jot down some notes. Aniseed. Fennel seed. Orange zest. Golden raisins. Coarse salt? Maybe if Herman doesn't come down when I am working on the dough, I can use a small batch for a little experiment. I'm thinking rolls, not loaves. The kind of rolls you want to smear with cold sweet butter at dinner, or split and toast and spread with cream cheese for breakfast. Savory and sweet. Maybe semolina on the bottom instead of the coarser cornmeal we use for the regular rye loaves.”
― Stacey Ballis, Wedding Girl

“I had my feast out on the kitchen table. Draped over beds of jasmine rice, thin pork chops seasoned with lemongrass showcased charred stripes from the grill. Cold summer rolls with translucent rice paper glimmered with riotous colors from the mint leaves, vermicelli, and shrimp filling. Emerald coriander leaves peeked out amid slices of barbecued pork, in golden, crusty baguette sandwiches called banh mi. I placed a few pieces of the pork onto a plate for the cat. I bit into the cold rolls first. The thin wrapper yielded to my teeth, giving way to the crunchy pickled vegetables and plump shrimp underneath. The mint leaf inside complemented the sweet sauce with crushed peanuts. The two small rolls vanished into my belly.
I attacked the banh mi next. The crisp crust highlighted the varying textures of its filling: crisp from the pickled radish and carrots, textures sang on my tongue.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“2020 was the year America rationed toilet rolls.”
― Steven Magee

“Hot Dogs were just made for rolls.”
― Anthony T. Hincks

“Muffins, teacakes, tea rolls, morning rolls, batch rolls, stottie cakes, wigs, birdies, huffkins, oven-bottom muffins, baps and cobs... It says something about us as a race, doesn't it? (But, frankly, I'm not sure what.)
HORACE DAVIDSON, Ripon”
― Caroline Scott, Good Taste