This is a typical Austrian roll called the semmerl.
When made by a machine, the twisted pattern is pressed into the dough and the roll is perfectly round. When made by hand, the dough is flattened and then folded into shape. The shape is slightly oval and will be proudly called hand semmerl by the backeries who still make it that way. To eat it, start breaking from the last fold.
This is one of the things I'm trying to learn how to make by the time I leave Vienna. It is very difficult. I have tried to make about 60 or so by now. Each one has been rejected and sent to the bin by the 17 year old apprentice who make them effortlessly and at lightning speed.
