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kaiser roll
The Kaiser roll ((ドイツ語:Kaisersemmel)), also called a Vienna roll (''Wiener Kaisersemmel''; as made by hand also: ''Handsemmel'') or a hard roll, is a typically crusty 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 outwards or folded in a series of overlapping lobes resembling a crown.〔(Shaping a Kaiser roll on youtube )〕 The crisp ''Kaisersemmel'' is a traditional Austrian food officially approved by the Federal Ministry of Agriculture.〔(List of traditional foods, entry No. 164 )〕 ''Semmel'' (derived from (ラテン語:simila), wheat flour) is the common name for any kind of roll in Austria and the German state of Bavaria, equivalent to ''Brötchen'' in Northern and Western Germany. ==Origin==
Kaiser rolls have existed in a recognizable form at least since prior to 1760. They are thought to have been named to honor Emperor (''Kaiser'') Franz Joseph I of Austria (1830–1916). Indeed, already in the 18th century, retail prices of ''Semmeln'' breadrolls were fixed by law in the Habsburg Monarchy. Allegedly the name ''Kaisersemmel'' came into general use, after the bakers' guild had sent a delegation in 1789 to Emperor Joseph II (1741–1790) and convinced him of decontrolling the selling price. With its monarchal connotation, Kaiser rolls stood out against common rolls known as ''Mundsemmeln'' ("mouth rolls") or ''Schustersemmeln'' ("cobbler rolls"). They are traditionally found in Austria, but have also become popular in other countries of the former Austrian Habsburg Empire, such as Poland (known as ''kajzerka'' in Galicia), Croatia, Serbia and Slovenia (''kajzerica''), Italy, Hungary (''császárzsemle''), the Czech Republic (''kaiserka''), as well as in Germany, the United States, and Canada. Italian bakers, during the Austrian domination in Lombardy, produced a hollow version known as ''michetta ''or'' rosetta''.
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