Split-top Roll

A split-top roll is a small, yeast-leavened bread roll with a characteristic partially split top crust, typically made from enriched wheat flour and baked until golden. It’s commonly used as a sandwich bun or served alongside soups, salads, and breakfast spreads, and people log it to record portion size and nutrient content (calories, carbohydrates, sodium) or to note ingredients and allergens such as gluten.