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The Kaiser roll (German: Kaiserbrötchen [ˈkaɪzɐˌbʁøːtçn̩] ⓘ; "Emperor roll"; Slovene: kajzerica; Polish: kajzerka; Hungarian: császárzsemle), also called a Vienna roll (Wiener Kaisersemmel), a hard roll or, if made by hand, also Handsemmel, is a typically round bread roll, originally from Austria.
Kaisersemmel or Imperial roll. In the 19th century, for the first time, bread was made only from beer yeast and new dough rather than a sourdough starter. The first known example of this was the sweet-fermented Imperial "Kaiser-Semmel" roll of the Vienna bakery at the Paris International Exposition of 1867. [2]
Heißwecke – A traditional type of currant bun that goes back, within the German-speaking region of Europe, at least to the Late Middle Ages; Hoagie roll – used to prepare hoagie sandwiches; Honey bun – A sweet roll of American origin, somewhat similar to the cinnamon bun, that is popular in the southeast United States
2. Spaetzle. Otherwise known as Käsespätzle, spaetzle is a German egg noodle pasta that has a chewy texture akin to dumplings. It is the epitome of comfort food and one of the most beloved ...
Serviettenknödel, (German pronunciation [ˈzɛrviˌɛtənˌknyːdəl]) also called Serviettenklöße (lit. "napkin dumpling") are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk and eggs. Servierttenknödel are is a middle European dish made from the same dough as Semmelknödel and are usually served as a ...
This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia , as well as the neighbouring regions in Austria across the border share many dishes.
A classic Maine lobster roll features knuckle, claw, and tail meat lightly tossed with mayo, then piled into a buttered, toasted split-top bun. u/speedycat2014 via Reddit.com
Heat a cast-iron griddle or large heavy skillet over medium heat. Brush the crustless sides of the rolls with the melted butter and place on the griddle. Cook, turning once, until both sides are golden brown, about 2 minutes per side. Open the rolls and spoon in the lobster salad, heaping it high.
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