Buns and Bread Rolls

Bath Buns

The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas.

The change from a light, shaped bun to a heavier, often fruited or …

Continue reading »

Permanent link to this article: http://aussietaste.recipes/bread/bath-buns/

Bolillos – Mexican Crusty Rolls

A bolillo or pan francés (meaning “French bread”) is a type of savoury bread traditionally made in Mexico. It is a variation of the baguette, but shorter in length and is often baked in a stone oven.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/bread/bolillos-mexican-crusty-rolls/

Brazilian Cheese Bread – Pão de Queijo

Pão de queijo is a small, baked, cheese roll, a popular snack and breakfast food in Brazil.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/snacks/brazilian-cheese-bread-pao-de-queijo/

Cheesymite Scroll

A cheesymite scroll is a baked food item commonly found in Australia. This is our simple recipe to make your own.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/snacks/cheesymite-scroll/

Hokkaido Milk Bread

These rolls are incredibly soft and airy using a simple technique involving a roux “starter,” known as tangzhong. The tangzhong is mixed into the final dough, producing wonderfully tender bread roll.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/bread/hokkaido-milk-bread/

Hot Cross Buns

The traditional sticky glazed spiced fruit buns with a sweet icing cross are easier to make than you realise. Try our Hot Cross Buns recipe this Easter.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/bread/hot-cross-buns/

Onion Rolls

These soft, golden buns feature a subtle spiral of flaked onion, giving them an incredible aroma and marvelous flavour. They are perfect for all kinds of sandwich fillings and can also double up as hamburger buns.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/bread/onion-rolls/

Pan de Muerto – Bread of the Dead

In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. Serve the sugar-topped loaves with Mexican Hot Chocolate or coffee for dipping.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/bread/pan-de-muerto-bread-of-the-dead/

Pan Telera – Torta Rolls

In Mexico City, the most common roll used for tortas is called telera, a relatively flat roll with two splits on the upper surface

Continue reading »

Permanent link to this article: http://aussietaste.recipes/bread/pan-telera-torta-rolls/

Pandesal – Pan-de-sal – Filipino Bread Rolls

Pandesal are popular yeast-raised bread rolls in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine breadcrumbs. These are then portioned, allowed to rise, and baked.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/bread/pandesal-pan-de-sal-filipino-bread-rolls/

Pineapple Bun – Polo Bun

Pineapple buns (or buo luo bao / 菠蘿包 in Cantonese) are a popular bun in Hong Kong. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns. Regardless of its name, there is no pineapple in the bun — it’s a soft bun with a sweet and crusty topping, which is extremely tasty when it’s freshly baked.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/asian-cuisine/east-asian-cuisine/hong-kong-cuisine/pineapple-bun-polo-bun/