Bread roll

For a list of bread rolls, see List of bread rolls.

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

Assortment of different German style bread rolls

Typical Austrian bread rolls

A roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread. It is commonly confused with a mini baguette.

Europe

Rolls are common in Europe, especially in Germany, Italy (where they are called panino or panini) and Austria. They are equally common in both Australia and New Zealand, and very common in Canada and Brazil. 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 or Doppelbrötchen is a type of bread roll originating from the Saarland which consists of two rolls joined together side-by-side before baking.

European types

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") franskbrödbullar and frallor, 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.

Preparation

Below are the steps in bread roll preparation.

Bread roll preparation
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References

↑ www.abendblatt.de: Hamburger Rundstück (German)

External links

Media related to Bread rolls at Wikimedia Commons

Bread

Types	Brown bread Chapati Flatbread Injera Multigrain bread Naan Paratha Pitta Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Texas toast Unleavened White bread Whole wheat

Ingredients	Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water

Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales

Processes	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 pudding Croutons French toast Stuffing Sandwiches Toast

Other	Breadmaking Baker percentage Bread in Europe History of bread

List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns Indian breads Pakistani breads Quick breads Sweet breads

Category

British breads

List of British breads

Bannock Bara brith Barley bread Barm cake Bath bun Bread roll Buttery Chelsea bun Cockle bread Colston bun Cottage loaf Crumpet Dripping cake Farl Fried bread Griddle scone Hot cross bun Iced bun Lady Arundel's Manchet Lardy cake London bun Manchet Muffin Pan loaf Plain loaf Potato scone Saffron bun Sally Lunn bun Scone Scuffler Singing hinny Stottie cake

Recipes on WikiBooks Category:British breads Food portal The United Kingdom Portal

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