Lye roll
From Wikipedia, the free encyclopedia
Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia) and in Switzerland. They are made by glazing bread rolls with a lye solution before baking. The German name is Laugensemmel (Bavarian), Laugenweckle (Swabian) or Laugenbrötchen (everywhere else in Germany); Silserli in Switzerland. In some parts of Asia they are known as Laugen Rolls.
The same lye solution is also used for preparing Brezen; outside of Germany, the only baked food being commonly glazed with this solution is the pretzel.
 |
This bread-related article is a stub. You can help Wikipedia by expanding it. |
