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Lye rolls are a baked specialty in Germany, especially in Bavaria and Swabia. They are made by glazing bread rolls with a lye solution before baking. The German name is Laugensemmel (Bavarian), Laugenweckle (Swabian) or Laugenbrötchen (everywhere else in Germany). In some parts of Asia they are known as Laugen Rolls. The same lye solution is also used for preparing Brezen; outside of Germany, the only baked food being commonly glazed with this solution is the pretzel.
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