Roll, French or Vienna
Common food
Photo: Wikipedia
A French or Vienna roll is a light, airy white bread roll with a crisp, golden-brown crust and a soft, pillowy interior. Its mild, slightly sweet flavor and tender texture make it a versatile base for both savory and sweet toppings. Nutritionally, it's a significant source of quick-release carbohydrates for energy, with a modest amount of protein.
💚 Why it's loved
People adore it for its perfect textural contrast—a satisfying crunch giving way to a cloud-like center—and its neutral flavor that beautifully complements everything from rich cheeses to fresh vegetables. It's a cornerstone of casual European dining, symbolizing simplicity and quality.
⚠️ Watch-outs & how to enjoy it better
As a refined white bread, it can cause rapid blood-sugar spikes and offers limited fiber. Those monitoring blood sugar or seeking high-fiber diets should be cautious. To counteract this, always pair it with protein (like ham or cheese) and healthy fats (like avocado or olive oil) to slow digestion, or opt for a smaller portion alongside a fiber-rich salad.
Key benefits
- Excellent source of quick energy from carbohydrates
- Provides a moderate amount of plant-based protein
- Low in fat, making it a lean carbohydrate option
- Versatile base for a wide variety of meals and fillings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Vienna' in its name doesn't refer to the city's bread tradition, but to the 19th-century baking technique of using steam in the oven to create a crisp crust, which was popularized in Vienna and later adopted in France.
Full nutrition (scales with serving)
| Water | 33.0 g |
| Energy | 272 kcal |
| Protein | 10.8 g |
| Total lipid (fat) | 2.4 g |
| Carbohydrate, by difference | 51.9 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 4.6 g |
| Calcium, Ca | 52.0 mg |
| Iron, Fe | 3.9 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 105 mg |
| Potassium, K | 117 mg |
| Sodium, Na | 602 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.15 mg |
| Selenium, Se | 28.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.71 mg |
| Riboflavin | 0.43 mg |
| Niacin | 4.8 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 123 ug |
| Folic acid | 95.0 ug |
| Folate, food | 28.0 ug |
| Folate, DFE | 189 ug |
| Choline, total | 8.0 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 45.0 ug |
| Vitamin E (alpha-tocopherol) | 0.21 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.70 ug |
| Fatty acids, total saturated | 0.53 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.36 g |
| SFA 18:0 | 0.14 g |
| Fatty acids, total monounsaturated | 0.36 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.34 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.85 g |
| PUFA 18:2 | 0.79 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How is a French roll different from a baguette?
A French roll is a single-serving, rounded roll with a soft interior, while a baguette is a long, thin loaf with a chewier crust and denser crumb, meant to be sliced and shared.
Can I use this for breadcrumbs?
Yes, it's ideal. Let it go stale or toast it lightly before processing into fine, fluffy breadcrumbs perfect for coating or binding.
Why is the crust so crispy?
The crust's crispness comes from a combination of a lean dough and baking in a hot oven, often with added steam, which gelatinizes the surface starches before they set.