Bread roll
A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a "sandwich" in American English; in British English (and some other national varieties of English, such as Australian), the word "sandwich" is defined more narrowly, to require bread sliced from a loaf, and hence a cut-and-filled bread roll is not a sandwich; it is commonly called simply a "roll". Europe. Even in  the same languages rolls are known by a variety of names. Rolls are common in Germany, Austria, the Czech Republic, Switzerland, Sweden, Finland, Denmark, Norway, Italy, Poland, Hungary, Ukraine, Slovakia 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 and Schleswig-Holstein; "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 many terms for a bread roll within the United Kingdom depending on region. These names include 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. Preparation. Below are the steps in the preparation of a Czech bread roll called "houska".