Bread rolls. They’re a staple at dinner tables, barbecues, and lunch counters across America. But ask someone “What do you call a roll?” and you might be surprised by the variety of answers you receive. The humble bread roll boasts a surprisingly diverse vocabulary, shaped by regional dialects, historical influences, and culinary traditions. Let’s embark on a delicious exploration of the terminology surrounding these baked delights.
The Ubiquitous “Roll”: A Starting Point
The most common and widely understood term is, simply, “roll“. This is the default designation, the safe bet when ordering at a restaurant or asking for one at a bakery. It’s the linguistic foundation upon which all other roll-related terminology is built. It denotes a small, usually round or elongated piece of bread, often served as an accompaniment to a meal or used as the base for a sandwich.
However, the simplicity of “roll” masks a deeper complexity. Within this broad category lie countless variations, each with its own distinctive name and characteristics. From the fluffy dinner roll to the crusty Kaiser roll, the world of American rolls is far more nuanced than a single word can convey.
Regional Variations and their Roots
American English is a patchwork of regional dialects, and the terminology for bread rolls is no exception. Different parts of the country have developed their own unique names for these baked goods, reflecting local history, cultural influences, and the specific types of rolls that are popular in those areas.
The Northeast: A Land of Subs and Heroes
In many parts of the Northeast, particularly around the New York City area, a long, cylindrical roll used for sandwiches is often called a “sub roll” or a “hero roll“. The term “sub” is a shortened version of “submarine sandwich”, referring to the shape of the sandwich resembling a submarine. “Hero,” on the other hand, has a more colorful and contested history, with various theories linking its origin to everything from a newspaper columnist’s admiration for the sandwich’s size to the Italian-American community’s pride in creating such a hearty meal.
The size and heartiness of these sandwiches likely contributed to the need for a specific term, differentiating them from smaller, individual dinner rolls. These rolls are crucial for Italian American classics such as meatball subs, chicken parmesan heroes, and Italian cold cut sandwiches.
The South: Biscuits and Sweet Rolls Abound
While “roll” is still widely used, the South often features a different type of baked good altogether: the “biscuit“. Though technically distinct from a typical bread roll (biscuits are leavened with baking powder or baking soda rather than yeast, resulting in a denser, flakier texture), biscuits often occupy a similar place on the table, accompanying meals and soaking up gravy.
Sweet rolls, such as cinnamon rolls or sticky buns, are also particularly popular in the South and are typically referred to by their specific names rather than a generic “roll” designation. The prevalence of these variations showcases the region’s affinity for sweeter, richer baked goods.
The Midwest: Buns and Bread Bowls
In the Midwest, especially around the Great Lakes region, the term “bun” is frequently used interchangeably with “roll”. While “bun” can also refer to hamburger or hot dog buns, it can also describe a soft, round roll served with dinner. The distinction between “roll” and “bun” can be subtle, often depending on the specific context and the baker’s preference.
Bread bowls, where a round loaf of bread is hollowed out and filled with soup or chili, are also a Midwestern staple. While the entire creation is called a bread bowl, the bread itself can be referred to as a “roll” or a “loaf”, depending on its size and shape.
The West Coast: Sourdough and Specialty Breads
The West Coast, particularly California, is known for its sourdough bread. Sourdough rolls are a popular variation, offering a tangy flavor and chewy texture. These are almost always specifically labelled as “sourdough rolls”, highlighting the importance of the distinctive flavor profile.
The region’s diverse culinary landscape also means a wide array of specialty breads and rolls, often influenced by international cuisines. These might include French rolls, Portuguese rolls, or even bao buns, each with its own distinct name and characteristics.
Specific Types of Rolls and Their Names
Beyond regional variations, specific types of rolls often have their own universally recognized names. These names reflect the roll’s ingredients, shape, or intended use.
Dinner Rolls: A Classic Accompaniment
“Dinner roll” is a common term for small, soft rolls served alongside a meal. These are typically made with enriched dough, often containing butter, milk, and sometimes eggs, resulting in a tender and slightly sweet flavor. Their purpose is primarily to complement the meal and soak up sauces.
Kaiser Rolls: Crusty and Distinctive
The “Kaiser roll“, also known as a Vienna roll, is a crusty roll with a distinctive star-shaped pattern on top. This roll is made from a bread dough that is stretched and folded in a specific way to create the characteristic pattern. Kaiser rolls are often used for sandwiches or served alongside soups and stews.
Parker House Rolls: Folded Perfection
“Parker House roll*” is a classic American roll known for its distinctive folded shape. The dough is rolled out, cut into circles, brushed with butter, and then folded in half before baking. This creates a soft, buttery roll with a slightly crusty exterior. The roll’s name comes from the Parker House Hotel in Boston, where it was supposedly first created.
Hawaiian Rolls: Sweet and Fluffy
“Hawaiian roll*” refers to a sweet, fluffy roll often baked in a cluster. These rolls are made with a slightly sweet dough and often contain pineapple juice or other tropical flavors. They are often served as a side dish or used for sweet sandwiches.
Slider Rolls: Miniature Delights
“Slider roll*” is a small, soft roll specifically designed for making sliders, miniature hamburgers or sandwiches. These rolls are typically about half the size of a standard hamburger bun and have a soft, slightly sweet flavor.
The Influence of Culinary Trends
Culinary trends also play a significant role in shaping the terminology surrounding rolls. As new types of rolls become popular, they often acquire their own names, reflecting their unique characteristics.
For example, the rise of artisan bread baking has led to the increased popularity of rustic rolls, often made with whole grains and natural starters. These rolls are often simply called “rustic rolls” or described by their specific ingredients, such as “whole wheat roll” or “sourdough rye roll”.
The growing interest in international cuisines has also introduced new types of rolls to the American palate, such as brioche rolls (from France) or pretzel rolls (from Germany). These rolls are typically referred to by their original names, reflecting their cultural origins.
Beyond the Basics: Describing Rolls in Detail
While specific names are helpful, sometimes you need to be more descriptive. Using adjectives to modify the word “roll” can help clarify what you’re looking for.
For example, you might ask for a “soft roll“, a “crusty roll“, a “whole wheat roll“, or a “sesame seed roll“. These descriptive terms provide additional information about the roll’s texture, ingredients, or appearance.
Conclusion: A World of Rolls
The terminology surrounding bread rolls in America is as diverse and varied as the country itself. While “roll” remains the most common and widely understood term, regional variations, specific types of rolls, and culinary trends all contribute to a rich and complex vocabulary. Whether you’re ordering a sub in New York, enjoying a biscuit in the South, or savoring a sourdough roll in California, understanding the nuances of roll terminology can enhance your culinary experiences and deepen your appreciation for this humble but essential baked good. So, the next time you’re faced with a bread basket, take a moment to consider the language of rolls, and enjoy the delicious journey of discovery.
What is the most common name for a small, individual-sized bread in the United States?
The most common and widely understood term for a small, individual-sized bread in the United States is “roll.” This term is generally accepted across different regions and culinary contexts, encompassing a variety of shapes, sizes, and flavors. While regional variations exist, “roll” serves as a universal descriptor for this type of bread product, whether it’s served alongside a meal, used as a sandwich component, or enjoyed as a snack.
However, the simplicity of “roll” doesn’t always capture the nuances of different types of rolls. Depending on the specific characteristics, such as its crust, texture, or ingredients, a roll might also be referred to by more specific names like “dinner roll,” “kaiser roll,” or “brioche roll.” The context and the specific features of the bread ultimately determine the most accurate and descriptive label.
Are there regional variations in the terminology used for rolls in the US?
Yes, there are indeed regional variations in the terminology used for rolls across the United States. While “roll” is widely understood, certain regions favor specific terms that reflect local culinary traditions and linguistic influences. For example, in some areas of the Northeast, particularly around Philadelphia, a roll used for sandwiches might be called a “hoagie roll,” even if it’s not being used for a hoagie at that moment.
Another notable example is the term “bun,” which, while generally associated with hamburger or hot dog buns, can sometimes be used interchangeably with “roll” in certain parts of the country. The specific terminology employed often depends on the history and culture of the region, as well as the intended use of the bread itself. These variations add richness to the American culinary landscape.
What is the difference between a “roll” and a “bun”?
The difference between a “roll” and a “bun” lies primarily in their intended use and, often, their shape. While both are small, individual-sized breads, rolls are typically served alongside meals or used as a generic bread item. They often have a softer crust and are made in various shapes, including round, oblong, and crescent.
Buns, on the other hand, are almost exclusively associated with sandwiches, particularly hamburgers and hot dogs. They are typically round or slightly oblong and are split horizontally to accommodate fillings. Buns often have a slightly sweeter taste and a texture designed to complement the fillings they hold. Though interchangeable in some regions, their primary function distinguishes them.
What are some common types of rolls found in American cuisine?
American cuisine boasts a diverse range of roll types, each with its unique characteristics and applications. Dinner rolls, often soft and slightly sweet, are a staple at holiday gatherings and formal meals. Kaiser rolls, with their distinctive five-petal pattern, are commonly used for sandwiches and have a chewier texture.
Another popular type is the brioche roll, which is enriched with butter and eggs, resulting in a rich, tender crumb and a slightly sweet flavor. Potato rolls, made with potato flour or mashed potatoes, are known for their soft texture and subtle earthy flavor. These are just a few examples of the many types of rolls that contribute to the rich tapestry of American bread culture.
How does the size and shape affect what a roll is called?
The size and shape of a roll can indeed influence its specific name, although “roll” remains the overarching term. A larger, oblong roll intended for a sandwich might be referred to as a “sandwich roll” or a “sub roll.” A smaller, round roll served with dinner is commonly known as a “dinner roll.”
Furthermore, specific shapes are often associated with particular names. For instance, a crescent-shaped roll is typically called a “crescent roll,” while a round roll with a characteristic pattern is likely to be identified as a “Kaiser roll.” The visual cues of size and shape are important factors in accurately describing and categorizing different types of rolls.
Are there any imported roll types that are popular in the US?
Yes, several imported roll types have gained significant popularity in the United States, enriching the American bread scene. One notable example is the croissant, a buttery, flaky pastry originally from France, which is widely available in bakeries and cafes across the country. While technically a pastry, it is often enjoyed in a similar manner to a roll, especially for breakfast.
Another increasingly popular import is the ciabatta roll, an Italian bread known for its open crumb and rustic crust. Ciabatta rolls are frequently used for sandwiches and panini, adding a distinctive texture and flavor to American culinary creations. These imported varieties have diversified the types of rolls available and broadened the palates of American bread lovers.
How do different cultures within the US influence roll varieties?
The diverse cultural landscape of the United States significantly influences the variety of rolls available. Different ethnic communities have introduced and adapted traditional bread recipes, resulting in a rich tapestry of flavors and styles. For example, Cuban bread, a long, slightly crusty roll, is a staple in Cuban-American cuisine, particularly in Florida.
Similarly, the influence of Jewish culinary traditions is evident in the popularity of challah rolls, a braided bread enriched with eggs. Furthermore, the growing Hispanic population has introduced variations of pan dulce rolls and bolillos, reflecting the diverse bread-making traditions of Latin America. These cultural influences contribute to the ever-evolving and dynamic nature of American bread culture.