Roll-style dough product having a fried-like texture

A process for making a roll comprising:

• placing a first edible fat in a walled recess of a baking pan;
• placing a portioned amount of uncooked dough in the walled recess wherein the first edible fat comprises from about 5% by weight to about 20% by weight of a combined weight of the first edible fat and the uncooked dough;
• urging the uncooked dough towards the recess walls to spread fat between said walls and said uncooked dough;
• proofing the uncooked dough;
• and
• cooking the uncooked dough to create a fried-like texture on at least a bottom surface of the roll.

A ready-for-baking kit comprising:

• a pan comprising a plurality of walled recesses;
• a first edible fat present in the bottom of each walled recess;
• and
• a portioned amount of dough in each of said plurality of walled recesses, the dough defining a top surface, a bottom surface and a perimeter surface,
• wherein the dough, upon baking, has a fried-like texture on at least the bottom surface;
• and
• wherein the first edible fat comprises at least about 5% by weight of the combined weight of the first edible fat and the proofed dough.

A Texas Toast flavored roll comprising:

• a portioned amount of baked dough and at least one edible fat, the edible fat comprising from about 5% to about 20% by weight of the flavored roll;
• wherein the baked dough has a fried like crust;
• and
• wherein the at least one edible fat comprises a garlic flavorant such that the garlic flavorant is presented on the fried like crust to deliver an immediate flavor impact at consumption.