Sandwiches made with bulkie rolls are common in area delicatessens, restaurants, and institutional food services.

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.

[1] Lee Shai Weissbach writes of a Jewish grocery store in Manchester, New Hampshire, before 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.

'"[2] "Bulke" or "Bilke" (בולקע/בילקע; transliterated bʊlkɛ/bɪlkɛ) is the Yiddish language word for a small roll made with fine wheat flour kneaded with eggs.

[3] It may be derived from a Polish word for roll ("bułka"): before the Holocaust, very many Jews lived in Poland;[4] and about 15% of Yiddish words are from Slavic languages, including Polish.