Bread roll

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

Various forms

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 roll or just roll.
• Breadcake the soft roll, that is used in the making of sandwiches a term often used in Yorkshire.
• Bap (often a larger soft roll, roughly 5-6 inches in diameter). Dough can contain fats such as lard or butter to provide tenderness to dough. Can come in multiple shapes dependent on region. Baps as traditionally made in Scotland are not sweet, unlike the Irish version which may contain currants. The 9th Edition of the Concise Oxford Dictionary (1995) says that the word "bap" dates from the 16th century and that its origin is unknown.
• Barm or barm cake in Lancashire is a flat, floured, savoury, small bread made using a natural leaven including mashed hops to stop it souring. It is also slang for a bap in the North-West of England.
• Batch, Coventry/Nuneaton/Wirral term , a large soft floured roll from Shropshire.
• Bin lid, a large round soft white or brown roll common in Merseyside.
• Blaa, a doughy, white bread roll. A speciality found in Waterford, Ireland.
• Bulkie roll, a type of roll with a crust that is usually slightly crisp or crunchy and has no toppings.
• Bun (e.g., hamburger bun or hot dog bun).
• Buttery, a flat savoury roll from Aberdeen.
• Cob, the name used in reference to a round bread roll, often crusty, in parts of the Midlands and North West, England.^[1] A cob more usually refers to a loaf^[2] of bread so called due to the shape, from the Anglo Saxon for "head". An alternative source of the term cob in reference to a bread roll is the similarity in shape and size to a cobblestone.
• Dinner roll, a smaller roll, often crusty.
• Dollar roll, a small silver-dollar-sized roll, often sliced and used for sandwiches.
• Finger roll, a soft roll about three times longer than it is wide.
• Flour cake is also used, along with barm in Bolton.
• French roll, often used as a generic term for the bread roll but also a sweeter softer roll with milk added to the dough.
• Italian roll, also known as a hoagie roll, long roll or steak roll, a long, narrow roll with an airy, dry interior and crusty exterior.
• Kaiser roll, a crusty round roll, often topped with poppy seeds or sesame seeds made by folding corners of a square inward so that their points meet.
• Kummelweck, a kaiser roll or bulkie roll that is topped with a mixture of kosher salt and caraway seeds. This type of roll is a regional variation found primarily in Upstate New York.
• Manchet, a yeast roll popular with the Tudor Court of which there are many variations.
• Muffin Some people in the UK refer to a bread roll as a "muffin" (commonly used in Rochdale, Oldham, Bury, Ashton-Under-Lyne, Salford and parts of West Yorkshire), although a muffin is also a separate, distinct form of bread product. See English Muffin.
• Nudger, a long soft white or brown roll similar to a large finger roll common in Liverpool.
• Oven bottom, a Lancashire term for a flat, floury, soft roll.
• Stottie cake, a thick, flat, round loaf. Stotties are common in North East England.
• Teacake, an oven bottom that has risen and slightly browned on top East Lancashire

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. The German name for rolls is Brötchen (Rhineland and Northern Germany resp. high German), which is the diminutive of "Brot" (bread), Rundstück (in Hamburg and Schleswig-Holstein),^[3] Semmel (Bavaria, most parts of Saxony and Austria, from Latin similia wheat flour, originally from Assyrian samidu white flour), zsemle in Hungary, 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.
An Italian form is a small loaf of ciabatta which can be used to make a panino (or panini). In Denmark and Norway, rolls are called rundstykker (literally "round pieces") and are comfort food eaten with butter for special weekend breakfasts; some like to put cheese, jam or salami on the rundstykker.

See also

• Breakfast roll
• Croissant
• Scuffler

Notes

External links

• Bread roll at the Open Directory Project
• Recipe for and photos of making baps, Scottish breakfast rolls
• Recipe for and photos of making bialys, Jewish breakfast rolls
• Recipe for and photos of making soft rolls from a 1928 baking book
• Recipe for and photos of making pistolets, French dinner rolls