A handmade Kaiser roll is known as a () according to the standards collection. 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
poppy seeds,
sesame seeds,
pumpkin seeds,
flax, or
sunflower seeds. 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
hamburgers in America, and with a slice of in Germany and Austria, though sliced and pickled
gherkins (), or a type of () 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 and
Mohawk Valleys, 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. File:13-08-31-wien-redaktionstreffen-EuT-by-Bi-frie-138.jpg| File:small - Beef on Weck.jpg|A
beef on weck sandwich ==See also==