Rolls & Buns

A helping of rolls starts off a meal, but, according to chef Alex Guarnaschelli, “if you’re going to have a bread basket [these days], it better be incredible.” People are no longer impressed with brown and serve rolls hastily bought at the supermarket. At Butter, Guarnaschelli serves warmed yeasty, buttery Parker House rolls that are so delicious they practically start riots. F&W’s guide to rolls and buns wants you to get the same reaction in your own home. We have incredible recipes and a compilation of tips from chefs that know how to attain bread perfection.

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Food & Wine: Best Biscuits in the U.S.
Best Biscuits in the U.S.
The secret to perfect biscuits is hotly contested: Lard or butter? Milk or buttermilk? Baking powder or soda? (Or both?) Every Southern home cook has an opinion, but these days, chefs from all over the country are joining in the conversation, digging through old church cookbooks and grandma’s recipe box to find the perfect version. Served simply with butter and jam, or as vehicles for fried chicken, sausage or sawmill gravy, these flaky little numbers are all delicious.—Anna Watson Carl.

Bread Perfection

Dinner Roll & Bun Recipes