A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. Bread rolls are often used in the same way as sandwiches are—cut transversely, with fillings placed between the two halves.

There are many names for bread rolls, especially in local dialects of British English. Originally, these originated with bakers terms for different forms of bread roll depending on how the dough was made and how the roll was cooked. However, over time, most people have come to use one name to refer to all similar products regardless of whether it is technically correct or not.

Bread rolls are common in Europe, especially in Germany, in Italy (called panino or panini) and in Austria. They are equally common in both Australia and New Zealand, and very common in Canada. The German name for rolls is Brötchen (Rhineland and Northern Germany resp. high German), which is the diminutive of "Brot" (bread), Rundstück (in Hamburg and Schleswig-Holstein),Semmel (Bavaria, most parts of Saxony and Austria, from Latin similia wheat flour, originally from Assyrian samidu white flour), zsemle in Hungary, Schrippe (in Berlin and parts of Brandenburg), or Weck (especially in Baden-Württemberg, Franconia and Saarland). In Germany and Austria, there is a large variety of bread rolls, ranging from white rolls made with wheat flour, to dark rolls containing mostly rye flour. Many variants include spices, such as coriander and cumin, nuts, or seeds, such as sesame seeds, poppy seed or sunflower seeds.
An Italian form is a small loaf of ciabatta which can be used to make a panino (or panini). In Denmark and Norway, rolls are called rundstykker (literally "round pieces") and are comfort food eaten with butter for special weekend breakfasts; some like to put cheese, jam or salami on the rundstykker.

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Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy). Referred to colloquially as the "staff of life", bread has been prepared for at least 30,000 years. The development of leavened bread can probably also be traced to prehistoric times. Sometimes, the word bread refers to a sweetened loaf cake, often containing appealing ingredients like dried fruit, chocolate chips, nuts or spices, such as pumpkin bread, banana bread or gingerbread.

Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film or stored in a container such as a breadbox to reduce drying. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation.