Kaiser roll
| Alternative names | Vienna roll, hard roll, water roll |
|---|---|
| Type | Bread roll |
| Place of origin | Austria |
| Region or state | Vienna |
| Main ingredients | Flour, barm, malt, water, salt |
| Variations | Michetta, rosetta |
| 200 (100 g) | |
| Other information | glycaemic load 40 (100 g) |
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. 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.