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.