Bread roll

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Bread roll
Side dish
Bread rolls at a bakery.jpg
Bread rolls (lower bin) at a bakery
Recipes at Wikibooks:
Cookbook Bread roll
Media at Wikimedia Commons:
Wikimedia Commons  Bread roll
 
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Bread roll
Side dish
Bread rolls at a bakery.jpg
Bread rolls (lower bin) at a bakery
Recipes at Wikibooks:
Cookbook Bread roll
Media at Wikimedia Commons:
Wikimedia Commons  Bread roll
Assortment of different German style bread rolls

A bread roll is a small, often round loaf of bread for one person. Bread rolls are commonly served as a meal accompaniment (eaten plain or with butter), or else – cut transversely and with a filling placed between the two halves – used to make sandwiches similar to those produced using slices of bread.

Various forms[edit]

There are many names for bread rolls, especially in local dialects of British English. Originally, these originated with bakers terms for different forms of bread roll depending on how the dough was made and how the roll was cooked. However, over time, most people have come to use one name to refer to all similar products regardless of whether it is technically correct or not.

Bread rolls are common in Europe, especially in Germany, in Italy (called panino or panini) and in Austria. They are equally common in both Australia and New Zealand, and very common in Canada. Just like English, the German language has many local and dialectal terms for rolls, such as Brötchen (Rhineland and parts of Northern Germany; non-dialectal high German uses this term too), which is the diminutive of "Brot" (bread), Rundstück (in Hamburg and Schleswig-Holstein),[1] Semmel (Bavaria, most parts of Saxony and Austria, from Latin similia wheat flour, originally from Assyrian samidu white flour; the Hungarian term zsemle derives from the same root), Schrippe (in Berlin and parts of Brandenburg), or Weck (especially in Baden-Württemberg, Franconia and Saarland). In Germany and Austria, there is a large variety of bread rolls, ranging from white rolls made with wheat flour, to dark rolls containing mostly rye flour. Many variants include spices, such as coriander and cumin, nuts; or seeds, such as sesame seeds, poppy seed or sunflower seeds. The Doppelweck is a Saarland specialty which consists of two rolls joined together side-by-side before baking.
An Italian form is a small loaf of ciabatta which can be used to make a panino (or panini in plural). In Sweden they are called (frukost)bullar ("breakfast buns"), in Denmark and Norway rundstykker (literally "round pieces") and are comfort food eaten with butter and any kind of topping (marmalade, cheese, ham, salami) for special weekend breakfasts.

See also[edit]

Notes[edit]