Lye roll
From Biocrawler, the free encyclopedia.
Lye rolls are a baked specialty in Germany, especially in Bavaria and Swabia. They are made by glazing bread rolls with a lye solution before baking. The German name is Laugensemmel (Bavarian), Laugenweckle (Swabian) or Laugenbrötchen (everywhere else in Germany).
The same lye solution is also used for preparing Brezen; outside of Germany, the only baked food being commonly glazed with this solution is the pretzel.
Lye rolls are a vital ingredient for the traditional Bavarian snack Leberkassemmel.
