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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Stale bread rolls provide essential carbohydrates for energy and B vitamins for metabolism. While they are often made from refined flour, they can be a useful part of a balanced diet when repurposed into nutritious meals like vegetable-heavy stuffing or salads.
Per 100g, a stale bread roll contains approximately 280 calories and 52g of carbohydrates. It also provides about 9.5g of protein and 4g of fat, making it a calorie-dense source of energy.
Most basic bread rolls are vegan, as they are typically made from flour, water, yeast, and salt. However, some varieties may contain milk, butter, or honey, so it is important to check the original ingredient list.
No, standard bread rolls are made from wheat flour, which contains gluten. Unless the roll was specifically manufactured as a gluten-free product, it is not suitable for those with celiac disease or gluten sensitivity.
Stale rolls are incredibly versatile; they can be turned into croutons, breadcrumbs, French toast, or bread pudding. They are also excellent for making Panzanella (Italian bread salad) or as a thickener for traditional soups.
To revive a stale roll, lightly sprinkle it with water and microwave it for 10-20 seconds, or wrap it in foil and heat it in a 350°F (175°C) oven for 5-10 minutes. This restores moisture and softens the crumb temporarily.
Yes, stale bread rolls are ideal for breadcrumbs because their low moisture content allows them to grind easily. Simply pulse the dry rolls in a food processor and toast the crumbs in the oven for a crispier texture.
Stale Bread Roll is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 9.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain product category with complete nutrition information.
View all grain product →Discover 1 recipes featuring stale bread roll with step-by-step instructions.
Browse recipes →Store them in a paper bag at room temperature if you plan to use them within a day or two. For longer storage, cube the bread and freeze it in an airtight bag for up to three months to prevent mold growth.
While staleness is just a loss of moisture, spoilage is indicated by visible mold (fuzzy green, white, or black spots) or a sour, fermented smell. If you see mold or smell an off-aroma, the bread should be discarded.
Stale bread is preferred for dishes like stuffing and French toast because its dry structure absorbs liquids more effectively without becoming mushy. Fresh bread tends to disintegrate when soaked, whereas stale bread maintains its integrity.