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Lye roll information


Lye roll
TypeBread roll
Place of originGermany Germany
France France
Switzerland Switzerland
Austria Austria
Region or stateBavaria Bavaria
Baden-Württemberg Baden-Württemberg
Alsace Alsace
Main ingredientsBread roll, solution of lye or baking soda

Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), France (Alsace), Switzerland, and Austria. They are made by immersing bread rolls in a lye solution before baking. The German name, Laugengebäck, is used 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 Laugenwecken, Laugenbrötchen or Laugenstange (everywhere else in Germany); Laugenweckerl in Austria; Silserli or Laugenbrötli in Switzerland. In some parts of Asia they are also known as laugen rolls.

In France, the lye roll is known as a mauricette, it was invented by Paul Poulaillon in the Alsace region when he opened the first Poulaillon bakery in 1973. It was later registered as a trademark with an alternate name, Moricette, in 1985.[1] The lard was then replaced by rapeseed oil.[2]

  1. ^ "Poulaillon. A greedy but controlled growth".[dead link]
  2. ^ "Moricette's success story".

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