Rolls & Buns





A serving of rolls can help kick 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 aim to get you the same reaction in your own home. We have incredible recipes and a compilation of tips from chefs who know how to attain bread perfection.

Most Recent

Make Better Biscuits with Pasta Flour

Are your biscuits falling flat? Kelly Fields, the Chef Owner of Willa Jean in New Orleans, has an answer: replace your flour.

The Best Thing to Do with Your Biscuit Scraps

Erika Council, the force behind Atlanta’s Bomb Biscuits, has a clever, no-waste trick to get more out of your next batch of biscuits.

Potato Rolls

The perfect potato buns are pillowly, plush and lightly sweet; just right for Lobster BLTs or hamburgers. Potato flour holds moisture, keeping these buns moist even after toasting.

Hot Cross Buns

These cozy yeast-raised buns are a classic for Easter—rich with spices and orange zest and studded with dried fruit, they make an unforgettable addition to a holiday brunch. They’re equally good for breakfast any day, alongside a cup of coffee or tea.

Cinnamon Roses

This simple yeasted dough is soft and tender, yielding golden, tear-apart rolls. For the best “bloom,” tightly roll the dough, and use unflavored floss to cut roses; it pinches the rolls less than a using a knife.

Sweet Potato Yeast Rolls

When shaping the rolls, use tension in your cupped hand rather than too much excess flour to coax the dough into a ball. A generous brushing of melted butter on the baked rolls adds shine and flavor, while ajowan seeds offer an herbal bite reminiscent of thyme and cumin.

More Rolls + Buns

Buttery Brioche Hot Dog Buns

You don’t have to be an accomplished baker to make these simple homemade hot dog buns—your mixer does all the work! The dough is super-easy to work with and yields incredibly tender yet sturdy buns that will hold up to all your favorite toppings, no matter how much you want to pile on. If you want to jazz these buns up a bit, sprinkle them with poppy seeds before baking.

Buttery Brioche Hamburger Buns

Making homemade buns is easier than you think, and it’s a surefire way to impress your family on burger night, or your guests at your next backyard get-together. Let your mixer do the work of bringing the dough together, then shape the soft, pliable dough into buns. Keep the buns whole until you’re ready to serve, then toast (or don’t!) and get ready for the compliments (and condiments!) to roll in. These buns are best when cut in half just before serving. Leftovers would make great croutons or bread pudding.

“Boozy” Cherry Hot Cross Buns

Food & Wine’s Paige McCurdy-Flynn makes these soft, pillowy hot cross buns with a twist: She rolls the dough with brandy-soaked cherries for an extra kick.    Slideshow: More Bread and Biscuit Recipes