Bread roll

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Image:Broetchen.jpg Image:Bread rolls at a bakery.jpg

A bread roll is a piece of bread, usually small and round. They are often used in the same way as sandwiches are—cut transversely, with fillings placed between the two halves.

There are numerous names given to bread rolls, especially in local dialects of British English. Some of these refer to a specific type of bread roll, and others are more general.

  • Bread roll or just roll
  • Bap (often a larger soft roll, say 5-6 inches in diameter). Word has existed since 16th century. Dough can contain fats such as lard or butter to provide tenderness to dough. Can come in multiple shapes dependent on region. Traditional bap of Scotland is not sweet unlike Irish version which may contain currants.
  • Barm or barm cake
  • Teacake (especially in Yorkshire, where they may not contain fruit)
  • Bun (e.g. Hamburger bun or Hot dog bun)
  • Finger roll, a soft roll about three times longer than it is wide
  • Dinner roll, a smaller roll, often crusty
  • Batch West midlands term for a roll originating from the car factories

Bread rolls are common in Europe, especially in Germany and Austria. The German name for rolls is Brötchen (Northern Germany), which literally means "small bread", Semmel (Bavaria and Austria, from Latin similia wheat flour, originally form Assyrian samidu white flour), Schrippe (in Berlin and parts of Brandenburg), or Weck (especially in 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 or sunflower seeds. An Italian form is a small loaf of ciabatta which can be used to make a panino (or panini).

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Reference

Oxford Companion to Food (1999), "Bap", p. 57de:Brötchen es:Brötchen pl:bułka

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