Kaiser roll

TheKaiser roll(German:Kaiserbrötchen[ˈkaɪzɐˌbʁøːtçn̩]; "Emperor roll";Slovene:kajzerica;Polish:kajzerka;Hungarian:császárzsemle), also called aVienna roll(Wiener Kaisersemmel), ahard rollor, if made by hand, alsoHandsemmel, is a typically roundbread roll, originally fromAustria. It is made from whiteflour,yeast,malt, water andsalt, with the top side usually divided in a symmetric pattern of five segments, separated by curved superficial cuts radiating from the centre outward or folded in a series of overlapping lobes resembling a crown.The crispKaisersemmelis a traditional Austrian food officially approved by the Federal Ministry of Agriculture.
Kaiser rolls have existed in a recognizable form since at least 1760.  They are thought to have been named to honor Emperor (Kaiser)Franz Joseph I of Austria(born 1830, reigned 1848–1916). There is also the theory that the name stems at least in part from a baker family called Kayzer in Opatów in Galicia which had been occupied by theAustrian monarchyin theFirst Partition of Poland.In the 18th century a law fixed retail prices ofSemmeln(bread rolls) in theHabsburg monarchy. Allegedly, the nameKaisersemmelcame into general use after the bakers' guild sent a delegation in 1789 toEmperor Joseph II(b.1741,r.1765–1790) and persuaded him to deregulate the price of bread rolls.
With its monarchical connotation, Kaiser rolls stood out against common rolls known asMundsemmeln("mouth rolls") orSchustersemmeln("cobbler's rolls"). They are traditionally found in Austria, but have also become popular in other countries of the former Austrian Habsburg Empire, such as theGaliciaregion inPolandand later the whole country (where it is known askajzerka),Croatia,Slovenia, andSerbia(kajzerica),Hungary(császárzsemle), theCzech Republic(císařská žemle, císařská houska,kaiserka) andSlovakia(kaiserka), as well as in Germany, theUnited States, andCanada. DuringAustrian rule in Lombardy,Italianbakers produced a hollow version known asmichettaorrosetta.
A handmade Kaiser roll is known as aWiener Kaisersemmel(Handsemmel) according to theCodex Alimentarius Austriacusstandards collection.
There are multiple variants of the common roll, differing in size, type of flour used, and toppings. While traditionally plain, Kaiser-style rolls are today found topped withpoppy seeds,sesame seeds,pumpkin seeds,flax, orsunflower seeds. The Kaiser roll is a main part of a typical Austrian breakfast, usually served withbutterandjam. It is often used as abunfor such popular sandwiches ashamburgersin America, and with a slice ofLeberkäsein Germany and Austria, though slicedExtrawurstand pickledgherkins(Wurstsemmel), or a type ofWiener schnitzel(Schnitzelsemmel) are also used. A variation called a kümmelweck (alternatively spelled "kimmelweck" or "kummelweck")is topped withkosher saltandcaraway, and in the United States is an essential component of aBuffalo-area specialty, thebeef on wecksandwich.
In much of eastern New York State —New York City,Long Island, theHudson Valley, and theAdirondacks— and throughoutNew Jersey,Pennsylvania,Maryland,Delaware, andConnecticut, Kaiser rolls are known as "hard rolls", or "rolls", and are staples of delicatessen and convenience stores. Hard rolls are the bread traditionally used to make theBacon, egg and cheese sandwichin New York.
TheWisconsinvariety of "hard roll", which was formed over the decades by the bakeries ofSheboyganto be paired with the local specialty ofbratwurst(either in a long single bun or circular "double brat" roll), features a fluffy consistency on the inside with a crust on the crown of the bun, though most of the steps and some ingredients in the creation of Sheboygan hard rolls are proprietary, and can vary by each bakery's own recipe.