In the Coventry area small bread rolls are called batches! This caused me some considerable difficulty when I first left the area and asked for a cheese batch..
It's called an oven bottom cos it was all the left over dough after all the bread cases were filled and the oven racks were full so it went on the oven bottom . A clever baker would always make to much cos it was what he was allowed to eat.
London version is just a roll (they are usually the soft sort, but harder ones are crusty rolls), but Norfolk people always ask for bread rolls, and in the Midlands they are known as cobs, and upt'north barm cakes. Teacakes are like currant buns but more like a soft roll than a scone.