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Lye roll
Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), Austria, and Switzerland. They are made by immersing bread rolls in a lye solution before baking. The German name is ''Laugengebäck'' for any baked good dipped in lye. The perhaps best known shape is the Pretzel, while rolls or buns are specifically called ''Laugensemmel'' or ''Kastanie'' (Bavarian), ''Laugeweckle'' or ''Laugestängle'' (Swabian), and ''Laugenbrötchen'' or ''Laugenstange'' (everywhere else in Germany); ''Laugenweckerl'' in Austria; ''Silserli'' or ''Laugenbrötli'' in Switzerland. In some parts of Asia they are known as ''Laugen Rolls''.
==Lye==
In order to cause a Maillard reaction during baking for the characteristic browning effect, a lye roll needs to be coated with a high pH solution. The higher the pH, the stronger the reaction. Lye provides a high pH. However, lye is not the only way to produce this result, it's just the strongest and arguably best for this purpose. A baking soda or washing soda solution, which is easier to handle and safer to use, will provide a similar product but will not power as strong a reaction, so the effect will be less. Lye is the strongest, followed by washing soda and lastly baking soda.
The same solution is also used for preparing pretzels; outside of Germany they are often the only baked food commonly glazed with a lye solution.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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