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The Kaiser roll ( ; "Emperor roll"; ; ; ), 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. It is made from white flour, yeast, malt, water and salt, 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 crisp Kaisersemmel is a traditional Austrian food officially approved by the Federal Ministry of Agriculture. List of traditional foods, entry No. 164
With its monarchical connotation, Kaiser rolls stood out against common rolls known as Mundsemmeln ("mouth rolls") or Schustersemmeln ("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 the Galicia region in Poland and later the whole country (where it is known as kajzerka), Croatia, Slovenia, and Serbia (kajzerica), Hungary (császárzsemle), the Czech Republic (císařská žemle, císařská houska,HUGO, Jan. Slovník nespisovné češtiny: argot, slangy a obecná mluva od nejstarších dob po současnost : historie a původ slov. Praha: Maxdorf, c2006, s. 160; HUGO, Jan. Slovník nespisovné češtiny: argot, slangy a obecná mluva od nejstarších dob po současnost : historie a původ slov. Praha: Maxdorf, c2009, s. 184; Příruční slovník německo-český = Deutsch-tschechisches Handwörterbuch, Janko Josef a Siebenschein Hugo, V Praze: Státní nakladatelství, 1939-1940, s. 508; Příruční slovník jazyka českého. V Praze: Státní nakladatelství, 1935-1957, s. 258. kaiserka) and Slovakia (kaiserka), as well as in Germany, the United States, and Canada. During Austrian rule in Lombardy, Italy bakers produced a hollow version known as michetta or rosetta.
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 with , Sesame, , flax, or . The Kaiser roll is a main part of a typical Austrian breakfast, usually served with butter and jam. It is often used as a bun for such popular sandwiches as in America, and with a slice of Leberkäse in Germany and Austria, though sliced Extrawurst and pickled (Wurstsemmel), or a type of italic=no (Schnitzelsemmel) are also used. A variation called a kümmelweck (alternatively spelled "kimmelweck" or "kummelweck") is topped with kosher salt and caraway, and in the United States is an essential component of a Buffalo-area specialty, the beef on weck sandwich. "Weck" is short for "Weckerl", the diminutative of "Wecken", a loaf of bread, "Kümmel" is caraway.
In much of eastern New York State — New York City, Long Island, the Hudson Valley, and the Adirondacks — and throughout New Jersey, Pennsylvania, Maryland, Delaware, and Connecticut, 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 the Bacon, egg and cheese sandwich in New York.
The Wisconsin variety of "hard roll", which was formed over the decades by the bakeries of Sheboygan to be paired with the local specialty of bratwurst (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.
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