Stullenbrot / Stulle
'Stulle' is northern term for simple buttered bread or sandwich, often open-faced.
Das belegte Brötchen
Semmel
Bavarian roll; slightly different shape and texture from northern Brötchen.
Klappstulle
'Folded stulle'; bread slice folded over filling, one-handed eating.
Doppeltes Brot
Two dense slices pressed shut over one filling, butter sealing the crumb against the trip. Doppeltes Brot is the closed German build a kitchen makes when the bread has to leave the house in a tin.
Butterbrot
'Butter bread'; buttered slice of bread, the foundation of German snacking. Often topped with one item.
Brötchen
A fist-sized wheat roll with a crackling steam-baked crust, called Semmel, Schrippe, Weck or Rundstück depending on where you stand. Bought fresh at dawn, split, buttered, filled.
Belegtes Brötchen
A split crusty Brötchen, butter to the edges, and one decisive topping. The German bakery-counter build that every other German roll on this site is a variation on, spare by deliberate choice.
Bäckerei Sandwich
Butter to the crust, ham or Gouda or Frikadelle, film over the top: the filled Brötchen in a German bakery's case, from the Kamps shop of 1982 to a 2021 federal tax ruling.