French roll
French roll refers to various baguette-like bread rolls in different regions around the world.
French rolls around the world
Asia
Hong Kong and Macau
In Hong Kong and Macau, dyun faat baau, also known as the zyu zai baau, is used to make pork chop buns.Europe
Spain
On the island of Mallorca, the llonguet is also known as panet francès, meaning 'small French bread' or 'French bread roll' in Catalan.Portugal
Carcaça and papo-seco are two traditional Portuguese breads.Latin America
Across Latin America, the terms pan francés or pão francês, both meaning "French bread", refer to various baguette-like bread rolls made with wheat flour, salt, water and yeast.Argentina, Paraguay, and Uruguay
In Argentina, Paraguay, and Uruguay, pan felipe is a commonly eaten French bread roll.In Uruguay, a denser version is known as pan marsellés. The Marseille bread called pan marsellés in Uruguay is different from the Brazilian pão francês. The Brazilian type is less dense and lighter and crispier. However, the Uruguayan version is made with a denser bread dough, resulting in a harder bread, with the crust covered in maize flour before baking.
Bolivia, Chile, and Peru
In Bolivia and Chile, the marraqueta is sometimes called pan francés. In Peru, the term pan francés is different from the marraqueta.Brazil
The most popular bread in Brazil is the light and crispy pão francês. Pão francês is known by several names throughout Brazil, such as cacetinho, pãozinho, pão de trigo, pão de sal, pão de água, pão aguado, careca, and pão Jacó. It is commonly found in delis and bakeries throughout Brazil.Mexico and Central America
In the region of Comarca Lagunera in northeastern Mexico, pan francés is an important part of daily dining.In other parts of Mexico and Central America, the word pan francés is used to refer to bolillo.