Bread roll

Roll
	Bread rolls (lower bin) at a German bakery
Type	Bread
Course	Side dish
	Media: Roll;

Typical Austrian bread roll, called "Kaisersemmel"

A bread roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter).^[1] Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in English.^[2]

Europe

Rolls are common throughout Europe. Even in the same languages, rolls are known by a variety of names. Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of Brot (bread) in most of western and central Germany (where they are called Brötchen) and in Switzerland (where they are called Brötli). Other German language terms include Rundstück ("round piece") in Hamburg and Schleswig-Holstein;^[3] Weckerl or more specific Semmel in Austria, Saxony and southern Bavaria; Weck in much of Baden-Württemberg, Franconia and Saarland; Schrippe in Berlin and parts of Brandenburg. Some of these names reappear in other European languages as well, for example as zsemle in Hungarian, or rundstykker ("round pieces") in Danish and Norwegian. In the Netherlands they are called broodje.^{[citation needed]}

"Small bread" is also found as Italian panino, which also commonly denotes a stuffed small bread roll. The Kaisersemmel reappears in Italy as the Michetta or Rosetta. In Swedish, a bread roll is a (frukost) bullar ("(breakfast) buns"), franskbrödbullar ("french bread bun") or simply fralla ("bun"), comfort food eaten with butter and any kind of topping (marmalade, cheese, ham, salami) for special weekend breakfasts. The Doppelweck or Doppelbrötchen is a type of bread roll originating from the Saarland which consists of two rolls joined together side-by-side before baking.^{[citation needed]}

There are many terms for a bread roll within the United Kingdom depending on region. These names include roll, and for a minority of the population (usually concentrated in specific regions) bap, barm cake, batch, breadcake, bun, cob, teacake and muffin.^[4]

A variety of rolls are found in Europe, from white rolls made with wheat flour, to dark rolls containing mostly rye flour. Many variants include spices, such as coriander and cumin, or nuts. Also common are bread rolls containing or garnished with whole seeds such as sesame, poppy, pumpkin or sunflower.^{[citation needed]}

References

^ Stein, Sadie (April 13, 2015). "Ode to the Buttered Roll, That New York Lifeline". The New York Times. Retrieved November 30, 2017.
^ "What is a Sandwich? | British Sandwich Week". British Sandwich & Food to Go Association. Retrieved 18 May 2022. The British Sandwich Association defines a sandwich as: Any form of bread with a filling, generally assembled cold – to include traditional wedge sandwiches, as well as filled rolls, baguettes, bloomers, pita, wraps and bagels.
^ www.abendblatt.de: Hamburger Rundstück (in German)
^ Matthew Smith (2018-07-20). "Cobs, buns, baps or barm cakes: what do people call bread rolls?". YouGov. YouGov. Retrieved 2021-12-02.

External links

Media related to Bread rolls at Wikimedia Commons

[Stein_2015-1] Stein, Sadie (April 13, 2015). "Ode to the Buttered Roll, That New York Lifeline". The New York Times. Retrieved November 30, 2017.

[2] "What is a Sandwich? | British Sandwich Week". British Sandwich & Food to Go Association. Retrieved 18 May 2022. The British Sandwich Association defines a sandwich as: Any form of bread with a filling, generally assembled cold – to include traditional wedge sandwiches, as well as filled rolls, baguettes, bloomers, pita, wraps and bagels.

[3] www.abendblatt.de: Hamburger Rundstück (in German)

[4] Matthew Smith (2018-07-20). "Cobs, buns, baps or barm cakes: what do people call bread rolls?". YouGov. YouGov. Retrieved 2021-12-02.

[1]

[2]

[3]

[4]

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

v t e British breads
List of British breads
Bannock Bara brith Barley bread Barm cake Bath bun Bread roll Buttery Chelsea bun Chorleywood bread Cockle bread Colston bun Cottage loaf Crumpet Dripping cake Farl Fried bread Griddle scone Hot cross bun Iced bun Lardy cake London bun Manchet Muffin Oatcake Pan loaf Plain loaf Potato scone Saffron bun Sally Lunn bun Scone Scuffler Singing hinny Staffordshire oatcake Stottie cake
Recipes on WikiBooks Category:British breads Food portal United Kingdom portal

Europe

See also

References

External links