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List of bread rolls[edit]

Blaa

Barbecue pork sandwiches in hoagie rolls

Kaiser rolls
There are many names for bread rolls, especially in local dialects of British English. The different terms originated from bakers, who labelled different bread rolls depending on how they made the dough and how they were cooked. Over time, most people have come to use one name to refer to all similar products regardless of whether or not it is technically correct by the old terms.

Bun – the term for a bread roll, bread batch or bread , primarily used in Northern England.
Bread roll or roll
Breadcake - a term used in Yorkshire & Annesley in North Nottinghamshire
Bap – a larger soft roll, roughly 5–6 inches in diameter. May contain fats such as lard or butter to provide tenderness. Can come in multiple shapes dependent on region. Baps as traditionally made in Scotland are not sweet, unlike the Irish version, which may contain currants. 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.
Batch (generally the same as a bap); a term used in North Warwickshire, Nuneaton, Coventry and Cheshire as well as on the Wirral, England
Barm or or flour cake – a flat, often floured, savoury, small bread made using a natural leaven including mashed hops to stop it souring; a term often used in Liverpool, Manchester, South Lancashire and West Lancashire.
Bin lid – a large round soft white or brown roll; a term often used in Merseyside.
Blaa – a doughy, white bread roll. A speciality found in Waterford, Ireland.
Bulkie roll – a type of roll with a crust that is usually slightly crisp or crunchy and has no toppings.
Buttery – a flat savoury roll from Aberdeen.
Cloverleaf roll - an American version, consisting of three small balls of dough in a muffin cup, proofed and baked together.
Cob – a round roll normally crusty; a term often used in the Midlands.
Concha - a Mexican pastry that is famous for its shell-like shape.[2]
Dinner roll – a smaller roll, often crusty.
Dollar roll – a small silver–dollar–sized roll, often sliced and used for sandwiches.
Finger roll – a soft roll about three times longer than it is wide.
French roll – a generic term for the bread roll. Also a sweeter, softer roll with milk added to the dough.
Hoagie roll – used to prepare hoagie sandwiches
Italian roll or hoagie roll, long roll or steak roll – a long, narrow roll with an airy, dry interior and crusty exterior.
Kaiser roll – a crusty round roll, often topped with poppy seeds or sesame seeds, made by folding corners of a square inward so that their points meet.
Kummelweck – a kaiser roll or bulkie roll that is topped with a mixture of kosher salt and caraway seeds. This type of roll is a regional variation found primarily in parts of Germany and in Upstate New York.
Manchet – a yeast roll popular with the Tudor Court of which there are many variations.
Muffin – a bread roll; a term often used in Rochdale, Oldham, Bury, Ashton–Under–Lyne and parts of West Yorkshire[citation needed]. Note: a muffin is also a separate, distinct form of bread product. See English muffin.
Onion roll – a roll flavoured or topped with onions, sometimes with poppy seeds.
Nudger – a long soft white or brown roll similar to a large finger roll common in Liverpool.
Oven bottom – a flat, floury, soft roll; a term often used in Lancashire
Parker House roll - a roll made by flattening the of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.
Scuffler – a roughly triangular bread roll traditionally baked in Yorkshire.
Stottie cake – a thick, flat, round loaf. Stotties are common in North East England.