From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. (n.) a single serving of yeast-bread dough rolled into a crescent or spiral, tied into a knot or cut into rounds and then baked. Rolls are a ubiquitous starter in many restaurants, served in baskets with butter pats. 2. (v.) to roll out and flatten foodstuff, such as dough, using a rolling pin. 3. (v.) to roll up a thin sheet or slice of foodstuff, such as a cabbage leaf, slice of cake or slab of meat, around a filling, jelly-roll fashion.
