This is a list of bread rolls and buns. A bread roll is a small, often round loaf of bread 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 make sandwiches similar to those produced using slices of bread. A bun is a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.
There are many names for bread rolls, especially in local dialects of British English. The different terms originated from bakers, who labelled different bread rolls depending on how they made the dough and how they were cooked. Over time, most people have come to use one name to refer to all similar products regardless of whether or not it is technically correct by the old terms.
Anpan – A bun that is filled, usually with red bean paste, or with white beans, sesame, or chestnut
B
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 is 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 or barm 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. Can come in multiple shapes dependent on region. Baps as traditionally made in Scotland are not sweet, unlike the Irish version, which may contain currants. The 9th Edition of the Concise Oxford Dictionary (1995) says that the word "bap" dates from the 16th century and that its origin is unknown.
Bath bun – A rich and round sweet 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 of Hong Kongpastry; one of the most standard pastries in Hong Kong and can also be found in most Chinatown bakery shops; has a ground beef filling, sometimes including pieces of onions[4]
Belfast bap – white bread roll with a dark top, often "crusty, like tiger bread."[2]
Blaa – A dough-like, white bread bun (roll) speciality particularly associated with Waterford, Ireland;[5] historically, the blaa is also believed to have been made in Kilkenny and Wexford[6]
Blaa – doughy, white bread roll. A speciality found in Waterford, Ireland.
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 most kosher sections of grocery stores, and therefore is commonly eaten by Jewish families across the United 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 shredded coconut; one of several iconic types of baked goods originating from Hong Kong[12]
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 contains currants or raisins; towards the end of the seventeenth century the Reverend Samuel Wigley founded the Currant Bun Company in Southampton, 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.
D
Da Bao – An extra large version of the Chinese steamed bun. When translated, the name literally means big bun.
Dampfnudel – A white bread roll or sweet roll eaten as a meal or as a dessert in Germany and in France (Alsace); a typical dish in southern Germany
Dinner roll – smaller roll, often crusty
F
Finger Bun – A hot dog sized fruit bun with flavoured icing originating in Australia.
Finger roll – soft roll about three times longer than it is wide.[13]
French roll – generic term for the bread roll. Also a sweeter, softer roll with milk added to the dough.
Hamburger bun – A round bun designed to encase a hamburger; invented in 1916 by a fry cook named Walter Anderson, who co-founded White Castle in 1921[19]
Mantou – A steamed bread or bun originating in China; typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown
Melonpan – A sweet bun from Japan, also popular in Taiwan, China and Latin 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 flour dough, and filled with cooked ground pork or other ingredients; a kind of chūka 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 in Liverpool.
Pampushka – A small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine.
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 called pan de los muertos; a sweet roll traditionally baked in Mexico during the weeks leading up to the Día de los 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;[25] it has layers of peanut butter filling, sometimes with light sprinkles of sugar mixed in for extra flavor
Penny bun – A small bread bun or loaf which cost one old penny at the time when there were 240 pence to the pound; it was a common size loaf of bread in England 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;[27] a version of the nursery rhymeLondon Bridge Is Falling Down includes the line "build it up with penny loaves"[28]
Piggy bun – A Hong Kong pastry that is essentially the equivalent of the French baguette; found in Hong Kong bakeries and Cha chaan teng; in Hong Kong, it is often cut in half and served with butter and condensed milk[29]
Pineapple bun – A sweet bun predominantly popular in Hong Kong and Macau,[30] though they are not uncommon in Chinatowns worldwide;[31] 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 of leavened dough, sometimes containing brown 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 the Middle Ages, at which time cinnamon became more prominent[36]
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.
Wang Mandu – A savory steamed bun filled with vegetables and meat. Literally means,"king dumpling" or "big dumpling".
X
Xiaolongbao – A steamed bun from the Jiangnan region of China; fillings vary by region and usually include some meat and/or a gelatin-gelled aspic that becomes a soup when steamed
Z
Zeeuwse bolus – A spiral shaped bun covered in dark brown sugar, lemon zest and cinnamon.
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