 Germany's most popular breads are rye-wheat ("Roggenmischbrot"), toast bread ("Toastbrot"), whole-grain ("Vollkornbrot"), wheat-rye ("Weizenmischbrot"), white bread ("Weißbrot"), multigrain, usually wheat-rye-oats with sesame or linseed ("Mehrkornbrot"), rye ("Roggenbrot"), sunflower seeds in dark rye bread ("Sonnenblumenkernbrot"), pumpkin seeds in dark rye bread ("Kürbiskernbrot") and roasted onions in light wheat-rye bread ("Zwiebelbrot").Bread rolls, known in Germany as "Brötchen", which is a diminutive of "Brot", with regional linguistic varieties being "Semmel" (in South Germany), "Schrippe" (especially in Berlin), "Rundstück" (in the North and Hamburg) or "Wecken", "Weck", "Weckle", "Weckli" and "Weckla" (in Baden-Württemberg, Switzerland, parts of Southern Hesse and northern Bavaria), are common in German cuisine.A typical serving is a roll cut in half, and spread with butter or margarine.