Spread the mixture evenly on the 8 sweet roll halves.
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Carroll's Kitchen's best seller is kolache, a filled sweet roll that originated in Central Europe.
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Disneyland famously sells "Coco"-themed conchas (a type of traditional Mexican sweet roll) around Halloween — and these treats are pretty authentic.
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When I spoke to Tellez on the phone, he was busy fielding orders for the Day of the Dead's signature pan de muerto, a sweet roll brushed with egg wash and dusted with sugar.
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It features 68 new recipes, including their beloved morning buns (a sweet roll made with croissant dough and filled with orange-scented cinnamon sugar), as well as updates to older ones to reflect current tastes.
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Photograph by Eric Helgas for The New Yorker You'll find bread at Claudia's, too: each of the restaurant's tamales comes with a tiny Hawaiian-style sweet roll, in addition to pickled red onion and jalapeño, and, at breakfast or brunch, a fried egg.
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Say you just finished your presidential bid—shuttered the doors, sent thousands of unpaid interns back to their parents' basements—after losing the Republican nomination to a lump of uncooked Pillsbury Orange Sweet Roll dough with a set of directional fried onions strings affixed to its head.
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Bakpia pathok packed in a box. Bakpia pathok () is a small, round-shaped Chinese-influenced Indonesian sweet roll (bakpia), usually stuffed with mung beans, but have recently come in other fillings as well, e.g. chocolate, durian and cheese. This sweet roll found in Javanese and Chinese Indonesian cuisine.
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Pan de coco, literally "coconut bread" in Spanish, is a rich sweet roll that uses sweetened shredded coconut meat (bukayo) as filling. It is a popular snack bread in the Philippines.
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Ginza Kimuraya is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), green beans (uguisu-an), sesame (goma-an) and chestnut (kuri-an).
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' bakery in . Christmas Dampfnudel ''''' (plural ', lit. "steam-noodle"; Alsatian: ') is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in Germany, Austria and in France (Alsace). It is a typical dish in southern Germany.
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A bun or a roll baked from bread dough is called a '. A sweet roll or ' is a crescent-shaped roll made from sweetened dough containing milk. It is smeared with egg and sprinkled with poppy seeds before baking, giving it a golden-brown colour.
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To get rid of this calamity, the locals offered a sweet roll, called fogaça, to the patron saint Saint Sebastien. The Fogaceiras have been celebrated for five hundred years, since the eradication of the dark plague. The municipality has a science museum, the Visionarium.
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Elledge requested a last meal of eggs, bacon, waffles, sweet roll, cereal and orange juice, but declined to eat it. His actual last meal was a breakfast of apple juice, oatmeal, toast, hash browns, coffee and eggs.Warren Cornwall, Jim Haley and Scott North. Elledge's final day includes breakfast but no sunset.
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Cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll served commonly in Northern Europe (mainly in Scandinavia) and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as Skillingsboller, Kanelbolle and Kanelsnurr, and in Finland it is known as korvapuusti.
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Pulla (; Swedish bulle or kanelbulle) is a mildly-sweet Finnish sweet roll or dessert bread flavored with crushed cardamom seeds and occasionally raisins or sliced almonds. Braided loaves (pitko) are formed from three or more strands of dough. The loaves may also be formed into a ring. They are typically coated with egg wash and then sprinkled with white sugar or almonds.
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During Day of the Dead festivities, food is both eaten by living people and given to the spirits of their departed ancestors as ('offerings'). are one of the most common dishes prepared for this day for both purposes. and are associated specifically with Day of the Dead. is a type of sweet roll shaped like a bun, topped with sugar, and often decorated with bone-shaped pieces of the same pastry.
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The traditions of Laskiainen consist largely of merrymaking and feasts. Food-items typically enjoyed in Finland in Laskiainen include in many cases pea soup with ham, and cheeses. The best-known after- meal dessert of Laskiainen, often enjoyed either with coffee or tea, is Fat Tuesday Pulla (Finnish: Laskiaispulla) – a.k.a. Shrove bun, or semla –, which is a sweet roll filled with almond-paste or strawberry jam, and whipped cream.
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People eat pancakes (blynai) and Lithuanian-style doughnuts. In Sweden, the day is called Fettisdagen (Fat Tuesday), and is generally celebrated by eating a type of sweet roll called fastlagsbulle or semla. In Finland, the day is called laskiainen and is generally celebrated by eating green pea soup and a pastry called laskiaispulla (sweet bread filled with whipped cream and jam or almond paste, same as the Swedish semla). The celebration often includes downhill sledging.
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Fruit buns are a type of sweet roll made with fruit, fruit peel, spices and sometimes nuts. They are a tradition in Britain and former British colonies including Jamaica, Australia, Singapore, and India. They are made with fruit and fruit peel and are similar to bath buns, which are sprinkled and cooked with sugar nibs.Tharakan A Guide To Food And Beverage Tata McGraw-Hill, 2005 , 978-0-07-058333-7 One variety is a currant bun.
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Danish fastelavnsboller In Denmark and Norway a popular baked good associated with Fastelavn is the fastelavnsbolle (lit. "Fastelavn bun", also known in English as "shrovetide bun" or "lenten bun"), a round sweet roll of various sorts usually covered with icing and sometimes filled with a whipped cream mix or pastry cream. In most bakeries they are up for sale throughout the whole month of February. Similar buns are eaten in other Northern European countries, for example the Swedish Semla.
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Unlike previous rations, the new Battle Ration consists of individual, self-heating, ready-to-eat meals packed inside plastic-aluminum trays. They are designed to be carried and used by infantry troops for up to 24 hours, until regular supply lines can be established. Ten menus are available, including chicken, turkey and kebab; each meal pack is supplemented with dry salami, dried fruit, tuna, halva, sweet roll, and preserved dinner rolls. However, as of 2012, the older rations were still in use.
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"Have a nice day" is frequently used in the Israeli retail and service industries. Jerry Levin wrote in his 2005 book West Bank Diary: Middle East Violence as Reported by a Former American Hostage about a woman in a coffee shop telling him to "have a nice day" after he purchased a sweet roll and coffee. Levin stated that there is also a "grimmer version of the pervasive pleasantry". After an Israeli soldier destroyed the memory card of Levin's camera, the soldier told him with a jocular smirk, "have a nice day".
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Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Quebec, is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.
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T'anta wawa ("bread baby", from Aymara and Quechua "bread" and "child, baby"; hispanicized names: , tantaguaguas, tantahuahua, wawas de pan, tantawawas and muñecas de pan) is a type of sweet roll shaped and decorated in the form of a small child or infant. They are generally made of wheat and sometimes contain a sweet filling. They are made and eaten as part of ancestral rites in Andean regions of Bolivia, Ecuador, Peru, the south of Colombia, and the north of Argentina, mainly on All Souls' Day, but also as part of agricultural festivals, carnivals, and Christmas.
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It is thought the tradition arose when farm workers visited the wealthier farm and manor owners to ask for pancakes or pancake fillings.(7 February 2008), "Pancake traditions in village" , Longridge News, accessed 16 June 2010 In Scandinavia, in particular in Finland and Sweden, the day is associated with the almond paste-filled semla sweet roll. In Finland, the day is known as Laskiainen. It is a celebration with Finnish origins, which includes both pagan and ecclesiastic traditions, and is often described as a "mid-winter sliding festival".
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Popular snacks and desserts such as chicharon (deep fried pork or chicken skin), halo- halo (crushed ice with evaporated milk, flan, sliced tropical fruit, and sweet beans), puto (white rice cakes), bibingka (rice cake with butter or margarine and salted eggs), ensaymada (sweet roll with grated cheese on top), pulburon (powder candy), and tsokolate (chocolate) are usually eaten outside the three main meals. Popular Filipino beverages include San Miguel Beer, Tanduay Rhum, lambanog, and tuba. Every province has its own specialty and tastes vary in each region. In Bicol, for example, foods are generally spicier than elsewhere in the Philippines.
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Skolebrød or Skolebolle (English: school bread, school bun) is the Norwegian name for a type of sweet roll made from yeasted dough filled with custard and decorated with icing dipped in grated coconut. It was usually put in school lunches as a dessert or sold at bake sales, hence the name. In the western parts of Norway it is called skolebolle 'school bun', and in the eastern and northern parts of Norway it is more common to call it skolebrød 'school bread'. In Arctic Norway, a similar roll without icing and coconut (known as a solbolle) is eaten to celebrate the return of the sun after polar night.
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The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas. The change from a light, shaped bun to a heavier, often fruited or highly sugared irregular one may date from the Great Exhibition of 1851 when almost a million were produced and consumed in five and a half months (the "London Bath bun"). References to Bath buns date from 1763, and Jane Austen wrote in a letter of "disordering my stomach with Bath Bunns" in 1801.
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