Bread roll

Last updated
Roll
Bread rolls at a bakery.jpg
Bread rolls (lower bin) at a bakery
Type Bread
Course Side dish
Assortment of different German style bread rolls Korb mit Brotchen.JPG
Assortment of different German style bread rolls
Typical Austrian bread roll, called "Kaisersemmel" Kaisersemmel-.jpg
Typical Austrian bread roll, called "Kaisersemmel"

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). [1] Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in American English and in Britain. [2]

Contents

Europe

Even in the same languages rolls are known by a variety of names.

Rolls are common in Germany, Austria, the Czech Republic, Switzerland, The Netherlands, Sweden, Finland, Denmark, Norway, Italy, Poland, Hungary, Ukraine, Slovakia, the United Kingdom and other countries with a thriving bread culture.

Other European languages have many local and dialectal terms for bread rolls. These include German language diminutives of Brot (bread) in most of western and central Germany (where they are called Brötchen) and in Switzerland (where they are called Brötli). Other German language terms include Rundstück ("round piece") in Hamburg and Schleswig-Holstein; [3] Semmel in Austria and southern Bavaria; Weck in much of Baden-Württemberg, Franconia and Saarland; Schrippe in Berlin and parts of Brandenburg. Some of these names reappear in other European languages as well, for example as zsemle in Hungarian, or rundstykker ("round pieces") in Danish and Norwegian. In The Netherlands they are called broodje

"Small bread" is also found as Italian panino , which also commonly denotes a stuffed small bread roll. The Kaisersemmel reappears in Italy as the Michetta or Rosetta. In Swedish, a bread roll is a (frukost) bullar ("(breakfast) buns"), franskbrödbullar ("french bread bun") or simply fralla ("bun"), comfort food eaten with butter and any kind of topping (marmalade, cheese, ham, salami) for special weekend breakfasts. 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.

There are many terms for a bread roll within the United Kingdom depending on region. These names include bread roll, roll, and for a minority of the population (usually concentrated in specific regions) bap, barm cake, batch, breadcake, bun, cob, teacake and muffin. [4]

A variety of rolls are found in Europe, from white rolls made with wheat flour, to dark rolls containing mostly rye flour. Many variants include spices, such as coriander and cumin, or nuts. Also common are bread rolls containing or garnished with whole seeds such as sesame, poppy, pumpkin or sunflower.

Preparation

Below are the steps in the preparation of a Czech bread roll called "houska".

See also

Related Research Articles

<span class="mw-page-title-main">Cookie</span> Small, flat and sweetened baked food (biscuit)

A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.

<span class="mw-page-title-main">Cinnamon roll</span> Sweet pastry

A cinnamon roll is a sweet roll commonly served in Northern Europe and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsbolle or kanelsnurr, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull. In Austria and Germany it is called Zimtschnecke.

<span class="mw-page-title-main">Rusk</span> Hard, dry biscuit

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.

<span class="mw-page-title-main">Chip butty</span> Sandwich made with chips

A chip butty is a sandwich filled with chips, optionally eaten with condiments such as brown sauce, ketchup, mayonnaise, or malt vinegar. The bread may be slices from a loaf or a bread roll, and is usually buttered. The chip butty can be found in fish and chip shops and other casual dining establishments in the British Isles.

<span class="mw-page-title-main">Kifli</span> Crescent-shaped bread roll

Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking.

<span class="mw-page-title-main">Czech cuisine</span> Culinary traditions of the Czech Republic

Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.

<span class="mw-page-title-main">Teacake</span> Sweet roll

A teacake in England is generally a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. teacakes can be cookies or small cakes. In Sweden, they are soft, round, flat wheat breads made with milk and a little sugar, and used to make buttered ham or cheese sandwiches. In India and Australia, a teacake is more like a butter cake. Tea refers to the popular beverage to which these baked goods are an accompaniment.

<span class="mw-page-title-main">Kue</span> Indonesian bite-sized snack or dessert

Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. Kue are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.

<i>Bánh</i> Traditional Vietnamese confectionary

In Vietnamese, the term bánh translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, bánh refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called bánh, but the term may also refer to certain varieties of noodle and fish cake dishes, such as bánh canh and bánh hỏi.

<span class="mw-page-title-main">Biscuit (bread)</span> Type of bread

In the United States and Canada, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

<span class="mw-page-title-main">Regional street food</span>

Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Vietnam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles." In Hawaii, the local street food tradition of "Plate Lunch" was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers.

<span class="mw-page-title-main">Bread in Europe</span> Overview of bread in Europe

Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.

<span class="mw-page-title-main">Bread in culture</span> Aspect of culture

Bread has a significance beyond mere nutrition in many cultures in the Western world and Asia because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements of the Eucharist; see sacramental bread. The word companion comes from Latin com- "with" + panis "bread".

References

  1. Stein, Sadie (April 13, 2015). "Ode to the Buttered Roll, That New York Lifeline". The New York Times. Retrieved November 30, 2017.
  2. "What is a Sandwich? | British Sandwich Week". British Sandwich & Food to Go Association . Retrieved 18 May 2022. The British Sandwich Association defines a sandwich as: Any form of bread with a filling, generally assembled cold – to include traditional wedge sandwiches, as well as filled rolls, baguettes, pitta, bloomers, wraps and bagels.
  3. www.abendblatt.de: Hamburger Rundstück (in German)
  4. Matthew Smith (2018-07-20). "Cobs, buns, baps or barm cakes: what do people call bread rolls?". YouGov . YouGov . Retrieved 2021-12-02.