Kifli

Kipferl, kifli, kiflice, kifle or cornuri is a traditional yeast bread roll that is rolled and formed into a crescent before baking.

It is a common type of bread roll throughout much of central Europe and nearby countries, known by several names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough.

Stale kipfel^[which?] are used to make a sweet bread pudding called Kipfelkoch.

The roll or pastry is called:

In Old High German, Kipfa means "carriage stanchion" and refers to the stanchions or "horns" of a cart. In the 13th century, that usage referred to a bread shape of pagan origin.

The Czech, Slovak, Polish, Slovenian, Ukrainian, and Russian names derive as diminutives from the Slavic word rogal or rohel ("horned") which in turn derives from "rog/roh" ("horn/protrusion"). Some other languages use a simple translation ("horn", "cornulet").

The similarity between the words "rohalyk" or "rohlík" and the English word "roll" is coincidental; the words are not related by origin. The Slavic root "rog" can be hypothetically associated with the German verb "ragen" ("to protrude").

Kipferl is a traditional yeasted bread rolled into a crescent shape. The Austrian kipferl [de] is a small wheat roll with pointed ends. The 17th-century Austrian monk Abraham a Sancta Clara described the roll as crescent-shaped, writing "the moon in the first quarter shines like a kipfl", and noted there were Kipferl in various forms: "vil lange, kurze, krumpe und gerade kipfel" ("many long, short, crooked and straight kipfel").