Bread roll

Bread roll is a small, often round 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 sandwiches similar to those produced using slices of bread. They are found in most cuisines all over the world.

Etymology

The term "roll" comes from the Latin word "rotulus", meaning "a small wheel", which is the origin of the round shape of a roll.

Types of Bread Rolls

There are many types of bread rolls, including:

• Bap or batch - A large roll or bun, or a sandwich made from such a bread.
• Biscuit - In the United States, a soft, leavened quick bread, somewhat similar to a scone, usually round in shape.
• Breadstick - A long, thin roll that is hard and crisp.
• Bun - A small, usually sweet, bread. In England, it is traditionally plain, round, and small, but it can also be square.
• Croissant - A buttery, flaky, viennoiserie pastry of Austrian origin, but mostly associated with France.
• Bagel - A dense, chewy, doughnut-shaped roll. It is often topped with seeds or other ingredients.

See Also

• List of breads
• List of buns
• List of pastries

References

Bread roll Resources
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