BREAD ROLL

A 'bread roll' is a piece of bread, usually small and round and is commonly considered a side dish. They are often used in the same way as sandwiches are—cut transversely, with fillings placed between the two halves.
There are numerous names given to bread rolls, especially in local dialects of British English. Some of these refer to a specific type of bread roll, and others are more general.

★ 'Breadcake' or 'Teacake', Mainly Yorkshire colloquialism - Refers to the round flat type of bread often used for sandwich making.

★ 'Bread roll' or just 'roll'

★ 'Bap' (often a larger soft roll, say 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 traditionally made in Scotland are not sweet, unlike Irish version which may contain currants. Baps first became famous, it is believed, from the infamous Mammy's Baps shop in Poole, Dorset. Established back in 1786 by Andrew and Linda Bapenshire, the original shop still stands among the bustling harbor town.^[1]

★ 'Barm' or 'barm cake' Lancashire a flat, floured, savoury, small bread made using a natural leaven including mashed hops to stop it souring.

★ 'Flour cake' is also used, along with barm in Bolton

★ 'Bun' (e.g. Hamburger bun or Hot dog bun)

★ 'Buttery', flat, savoury roll from Aberdeen

★ 'Finger roll', a soft roll about three times longer than it is wide

★ 'Dinner roll', a smaller roll, often crusty

★ 'Batch', Coventry term for a roll, or 'Batch Cake', a large soft floured roll from Shropshire.

★ 'Oven Bottom', Lancashire term for a flat, floury, soft roll.

★ 'Cob', a bread roll of any kind in the West Midlands and East Midlands. British term for a crusty round loaf.

★ Stottie cake thick, flat, round loaf. Stotties are common in North East England

★ 'Muffin' Some people in the UK refer to a bread roll as a "muffin", although a muffin is also a separate, distinct form of bread product. See English Muffin.
Bread rolls are common in Europe, especially in Germany and Austria. They are equally common in both Australia and New Zealand. The German name for rolls is ''Brötchen'' (Northern Germany), which is the diminutive of "Brot" (bread), ''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 or sunflower seeds.

An Italian form is a small loaf of ciabatta which can be used to make a ''panino'' (or ''panini'').

Contents

See also

Notes

External links

See also

★ Breakfast Roll

Notes

1. Oxford Companion to Food (1999), "Bap", p. 57. However 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.

External links

★ A recipe for a German / Austrian semmel