thumb|Assortment of different German style bread rolls
A roll is a small, usually round or oblong individual loaf of bread
served as a meal accompaniment (eaten plain or with butter).
A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwich
es similar to those produced using slices of bread. They are found in most cuisines all over the world. In the ''Deipnosophistae
'', the author Athenaeus
(c. 170 – c. 230) describes some of the bread, cakes, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit.
Even in the same languages rolls are known by a variety of names.
Rolls are common in Europe
, especially in Germany
, the Czech Republic
, 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
;www.abendblatt.de: Hamburger Rundstück
''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.
"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 several names for them in the United Kingdom including bap, barm, batch, breadcake, bun, cob and teacake.
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.
Below are the steps in the preparation of a Czech bread roll called "houska".
File:Výroba housek (1).JPG|1. The prepared dough ready for cutting
File:Výroba housek (2).JPG|2. Division into small pieces
File:Výroba housek (3).JPG|3. Equipment for slicing dough into equal parts
File:Výroba housek (5).JPG|4. Equipment for pressing rolls into shape
File:Výroba housek (7).JPG|5. Pressing produces the characteristic shape of the roll.
File:Výroba housek (8).JPG|6. The conveyor belt transports the pressed dough
File:Výroba housek (10).JPG|7. Sprinkling the rolls with water
File:Výroba housek (12).JPG|8. Sprinkling sesame seeds
File:Výroba housek (14).JPG|9. Freshly baked rolls are removed from the oven.
* List of bread rolls
* Boule (bread)
* Breakfast roll
* List of baked goods
* List of breads
* List of bread dishes
* List of buns
* Ovelgönne bread roll