Bread roll

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Two rolls

Bread Rolls at a bakery

Bread Rolls in a basket

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

There are numerous names given to bread rolls, especially in local dialects of British English. Some of these refer to a specific type of bread roll, and others are more general.

Breadcake, Mainly Yorkshire colloquialism - Refers to the round flat type of bread often used for sandwich making.
Muffin (some people refer to a bread roll as a muffin, when, especially in Greater Manchester it is a barm cake) See English Muffin.
Bread roll or just roll
Bap (often a larger soft roll, say 5-6 inches in diameter). Dough can contain fats such as lard or butter to provide tenderness to dough. Can come in multiple shapes dependent on region. Traditional bap of Scotland is not sweet unlike Irish version which may contain currants. Bap first became famous it is believed, from the infamous Mammy's Baps shop in Poole, Dorset. Established back in 1786 by Andrew and Linda Bapenshire, the original shop still stands among the bustling harbor town of Poole.

Barm or barm cake Lancashire a flat, floured, savoury, small bread made using a natural leaven including mashed hops to stop it souring.
Flour cake is also used, along with barm in Bolton
Bun (e.g. Hamburger bun or Hot dog bun)
Finger roll, a soft roll about three times longer than it is wide
Dinner roll, a smaller roll, often crusty
Batch, West Midlands term for a roll, or Batch Cake, a large soft floured roll from Shropshire.
Cob, a bread roll of any kind in the East Midlands. British term for a crusty round loaf
Stottie cake thick, flat, round loaf. Stotties are common in North East England

Bread rolls are common in Europe, especially in Germany and Austria. They are equally common in both Australia and New Zealand. The German name for rolls is Brötchen (Northern Germany), which is the diminutive of "Brot" (bread), Semmel (Bavaria, most parts of Saxony and Austria, from Latin similia wheat flour, originally from Assyrian samidu white flour), 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 or sunflower seeds.
An Italian form is a small loaf of ciabatta which can be used to make a panino (or panini).