|Place of origin||United States|
|Region or state||New England|
A bulkie roll or bulkie is a New England regional variety of sandwich roll. Sandwiches made with bulkie rolls are common in area delicatessens, restaurants, and institutional food services. Bulkie rolls are larger and firmer than hamburger buns. The crust is usually slightly crisp or crunchy, but bulkie rolls are not hard rolls. The bread within the roll is similar to ordinary white bread, with a texture that is neither very chewy nor very fluffy, without any yellow color or egg taste, and not noticeably sweet. They are either plain or topped with poppy seeds.
Lee Shai Weissbach writes of a Manchester, New Hampshire, Jewish grocery store, pre-World-War-II, whose owner was "affectionately remembered for 'the barrel of pickles and the hefty corned-beef sandwiches on bulkie rolls that he dispensed.'"
"Bulke" or "Bilke" (the final "e" is pronounced) is the Yiddish language word for a small roll made with fine wheat flour and kneaded with eggs. "Bulkie" is also a Polish word for rolls, from which the Yiddish term may be derived given the large pre-World War II Jewish population in Poland.
- Emily Chasan, 2004, Tufts University: Off the Record; College Prowler; ISBN 1-59658-135-2: "Local slang: Bulkie Roll, a Kaiser roll for a sandwich"
- Lee Shai Weissbach, 2005, "Jewish Life in Small-Town America : A History", Yale University Press, ISBN 0-300-10671-8, p. 265
- Michael Wex, 2016, Rhapsody in Schmaltz, St. Martin's Press, p. 158.