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.