Abread roll is a small, often round loaf ofbread served as a meal accompaniment, eaten plain or with butter. A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to makesandwiches similar to those produced using slices of bread. Abun is a type of bread or bread roll, sometimes sweet. Buns come in many shapes and sizes, but are most commonly hand-sized or smaller, with a round top and flat bottom. The items listed here include both bread rolls and buns.
There are many names for bread rolls and buns, especially in local dialects ofBritish English. The different terms originated from bakers, based on how they made the dough and how the items were cooked. Over time, people tend to use one name to refer to all similar products, regardless of whether or not it is technically correct by the original definitions.
This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.
Bagel – a ring-shaped bun originating in the Jewish communities of Poland that is traditionally made from yeasted wheat dough which is shaped by hand into a torus or ring, briefly boiled in water, and then baked, resulting in a dense, chewy, doughy interior with a browned and sometimes crisp exterior.[1]
Bakpao – Indonesian term for steamed bun. The bun is usually filled with ground pork, but can instead be filled with other ingredients, such as mung bean paste, ground peanuts, or vegetables.
Barm orbarm cake or flour cake – flat, often floured, savoury, small bread made using a natural leaven including mashed hops to stop it souring; a term often used in Liverpool, Manchester, South Lancashire and West Lancashire.[2]
Bap – larger soft roll, roughly 5–6 inches (12–15 cm) in diameter. May contain fats such as lard or butter to provide tenderness. It can come in multiple shapes, depending on the region. Baps, as traditionally made inScotland, are not sweet, unlike theIrish version, which may containcurrants. The 9th Edition of the "Concise Oxford Dictionary" (1995) states that the word "bap" dates back to the 16th century and that its origin is unknown.
Bath bun – A rich and roundsweet roll that has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking[3]
Beef bun – A type ofHong Kongpastry; one of the most standard pastries in Hong Kong and can also be found in mostChinatown bakery shops; has a groundbeef filling, sometimes including pieces ofonions[4]
Belfast bap – white bread roll with a dark top, often "crusty, like tiger bread."[2]
Blaa – Adough-like, white bread bun (roll) speciality particularly associated withWaterford,Ireland;[5] Historically, the blaa is also believed to have been made in Kilkenny and Wexford[6]
Butterflake roll – a New England originated roll made of several layers of dough oriented vertically and separated by thin butter layers. When cooked in a muffin cup, the layers fan out at the top. Also called a Fan Tan roll or Yankee Buttermilk roll.
Challah roll –Jewish challah bread dough formed into a roll, often in a knotted or swirled form. It is found in mostkosher sections of grocery stores, and therefore is commonly eaten by Jewish families across theUnited States.
Cloverleaf roll – American version, consisting of three small balls of dough in a muffin cup, proofed and baked together.
Cob – round roll, can be crusty or not; a term often used in the English Midlands
Cocktail bun – A Hong Kong-style sweet bun with a filling of shreddedcoconut; one of several iconic types of baked goods originating from Hong Kong[10]
Cream bun – A bun that varies all around the world; typically they are made with an enriched dough bread roll that is baked and cooled, then split and filled with cream
Currant bun – A sweet bun that containscurrants orraisins; towards the end of the seventeenth century the Reverend Samuel Wigley founded the Currant Bun Company inSouthampton,Hampshire, UK
Curry bread – Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and usually deep fried or baked.
Hamburger bun – A round bun designed to encase a hamburger; invented in 1916 by a fry cook named Walter Anderson, who co-foundedWhite Castle in 1921[17]
Mantou – Asteamed bread or bun originating in China; typically eaten as a staple in northern parts of China wherewheat, rather thanrice, is grown
Melonpan – A sweet bun fromJapan, also popular inTaiwan, China andLatin America; made from an enriched dough covered in a thin layer of crisp cookie dough
Michetta - a highly leaven Italian white bread, recognizable by its bulged shape.
Momo – A type of South Asian dumpling, popular across the Indian subcontinent and the Himalayan regions of broader South Asia.
Nikuman – A bun made from flourdough, and filled with cooked groundpork or other ingredients; a kind ofchūka man (中華まん; lit. Chinese-style steamed bun) also known in English as pork buns
Nudger – long soft white or brown roll similar to a large finger roll common inLiverpool.
Pan de coco – Filipino sweet roll with sweetened shredded coconut fillings (bukayo)
Pan de monja – a dense bread roll from the Philippines with a characteristic indentation down the middle.
Pan de muerto –Spanish for "Bread of the Dead"; also calledpan de los muertos; a sweet roll traditionally baked inMexico during the weeks leading up to theDía de Muertos, celebrated on November 1 and 2; a sweetened soft bread shaped like a bun, often decorated with bone-like pieces
Parker House roll – roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.
Peanut butter bun – A Hong Kong sweet bun also found in Chinatown bakery shops;[23] it has layers ofpeanut butter filling, sometimes with light sprinkles of sugar mixed in for extra flavor
Penny bun – A small bread bun orloaf which costone old penny at the time when there were 240 pence to the pound; it was a common size loaf of bread inEngland regulated by the Assize of Bread Act of 1266; the size of the loaf could vary depending on the prevailing cost of the flour used in the baking;[25] a version of thenursery rhymeLondon Bridge Is Falling Down includes the line "build it up with penny loaves"[26]
Pineapple bun – A sweet bun predominantly popular in Hong Kong andMacau,[28] though they are not uncommon inChinatowns worldwide;[29] although it is known as "pineapple bun", the traditional version contains no pineapple
Shengjian mantou – A type of small, pan-fried baozi which is a specialty of Shanghai and usually filled with pork and gelatin that melts into soup/liquid when cooked.
Sticky bun – A dessert or breakfast sweet roll that generally consists of rolled pieces ofleavened dough, sometimes containingbrown sugar or cinnamon, which are then compressed together to form a flat loaf corresponding to the size of the baking pan; they have been consumed since theMiddle Ages, at which time cinnamon became more prominent[34]
Teacake – A fruited sweet bun usually served toasted and buttered.
Tingmo – A steamed bread in Tibetan cuisine.[1] It is sometimes described as a steamed bun[2] that is similar to Chinese flower rolls. It does not contain any kind of filling.
Xiaolongbao – A steamed bun from theJiangnan region of China; fillings vary by region and usually include some meat or a gelatin-gelled aspic that becomes a soup when steamed
.jpg)
.jpg)
