Bread roll

Europe

Rolls are common throughout Europe, under many names, including local and dialectal ones, often diminutives of "bread".

Rolls range 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.^{[citation needed]}

French rolls are various bread rolls with a baguette-like crust.^[3][4]

In Germany, rolls are Brötchen; in Switzerland, Brötli. Other German names include Rundstück ("round piece") in Hamburg and Schleswig-Holstein;^[5] Weckerl or more specific Semmel in Austria, Saxony and southern Bavaria; Weck and Weckle in much of Baden-Württemberg, Franconia and Saarland; Schrippe in Berlin and parts of Brandenburg. Some of these names are used 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.^{[citation needed]} The Doppelweck or Doppelbrötchen is a type of bread roll originating from the Saarland consisting of two rolls joined together side-by-side before baking.^{[citation needed]} Similarly, the Röggelchen of the Rhineland is a double rye roll. A lye roll is a roll-shaped pretzel.

The Italian diminutive panino means both the roll and a sandwich made from a roll. The Kaisersemmel reappears in Italy as the Michetta or Rosetta. In Swedish, a bread roll is a (frukost) bulle '(breakfast) bun', franskbrödbulle 'French bread bun' or simply fralla 'bun', and is eaten with butter and a topping (marmalade, cheese, ham, salami) for special weekend breakfasts. In Ticino, Switzerland, pane ticinese is made to separate into rolls.

Carcaça and papo-seco are two traditional Portuguese breads.^{[citation needed]}

On the Spanish island of Mallorca, the llonguet is also known as panet francès, meaning 'small French bread' or 'French bread roll' in Catalan.

There are many regional varieties of bread rolls in the United Kingdom: roll, bap, barm cake, batch, breadcake, bun, cob, teacake and muffin.^[6]

In Ireland, the blaa is a specialty of County Kilkenny.

Arab world

Bread rolls are popular in the Arab world and come in many varieties and names, "French-like" bread rolls exist in many forms.^[7]

Eish fino is a baguette-like bread roll that is popular in Egypt.^[8] It is also known as Samouli bread (Arabic: صامولي).^[9] "Samoon" bread (Arabic: سمون, not to be confused with samoon bread) is used in the Arab world for a variety of medium to high rising breads, like burger buns.^[10][11] Other names for or varieties of bread rolls include hamam bread (Arabic: حمام, romanized: ḥamām), popular in Jordan.^[7][12]

Bread rolls are consumed in large quantities around the region, and are considered everyday items, to the extent that the price of some varieties of bread rolls is subsidized in some countries, like Jordan,^[12] Egypt,^[8] and Syria.^[11]

Asia

In Hong Kong and Macau, dyun faat baau (短法包, literally "short French bread" or "short baguette"), also known as the zyu zai baau (豬仔包, "piggy bun"), is used to make pork chop buns.^[13]

India

Fried in butter and served with a mashed vegetable curry, bread rolls (pav) are a key component of the popular Mumbai street snack pav bhaji.

Latin America

Across Latin America, the terms pan francés (Spanish) or pão francês (Portuguese), both meaning "French bread", refer to various baguette-like bread rolls made with wheat flour, salt, water and yeast.

United States

The Parker House roll is a soft, sweet roll invented in Boston in the 1870s.