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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Stale bread rolls are a healthy source of energy-providing carbohydrates and protein. The staling process, known as starch retrogradation, can actually lower the glycemic index slightly, leading to a slower release of sugar into the bloodstream compared to fresh bread.
A 100g serving of stale bread rolls contains approximately 265 calories and 49g of carbohydrates. It also provides about 9.5g of protein and 3.5g of fat, making it a macronutrient-dense ingredient.
Most basic bread rolls are vegan as they are typically made from flour, water, yeast, and salt. However, some rolls may contain milk, butter, or honey, so you should check the original ingredients if you have strict dietary requirements.
No, standard stale bread rolls are made from wheat, rye, or barley and contain gluten. Unless the rolls were specifically manufactured as gluten-free, they are not safe for individuals with celiac disease or gluten intolerance.
Stale rolls are ideal for making homemade croutons, breadcrumbs, or savory stuffing. Because they are dry, they are also excellent for bread pudding or French toast, as they can absorb liquids without becoming overly mushy.
To revive stale rolls, lightly sprinkle them with water and heat them in a 350°F (175°C) oven for about 5-10 minutes. You can also wrap a roll in a damp paper towel and microwave it for 10-20 seconds for a quick fix.
If you want them to dry out further for breadcrumbs, store them in a paper bag in a dry area. To keep them for longer periods without mold growth, place them in an airtight freezer bag and store them in the freezer for up to three months.
stale bread rolls is a versatile ingredient found in cuisines around the world. With 265 calories per 100g and 9.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring stale bread rolls with step-by-step instructions.
Browse recipes →Stale bread is safe to eat as long as it is just hard and dry. However, if you see any fuzzy spots of green, white, or black mold, or if the bread has a sour or fermented smell, it has spoiled and should be discarded.
The fiber content of stale bread depends on the original flour used; rolls made from whole wheat or sprouted grains are excellent sources of dietary fiber. Fiber is essential for maintaining digestive health and promoting satiety.
Staling is a chemical process called starch retrogradation, where starch molecules crystallize and release moisture. This process happens faster in the refrigerator, which is why bread should be stored at room temperature or in the freezer to maintain its texture.