Rolls

All you really need is melted butter and a hot oven to make perfectly pillowy popovers.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

This homemade version of “brown-and-serve” rolls comes out of the oven hot and steamy, just in time for dinner.

These easy sweet rolls from Eitan Bernath have a raspberry filling.

Enriched bread dough gets shaped into a roll and baked with a crunchy, cookie topping scored to resemble a seashell, or concha.

With their slightly sweet flavor, light texture, and golden color, it's easy to see why these Swedish saffron buns have been enjoyed for hundreds of years.

These soft and buttery sourdough rolls are perfect for Thanksgiving or any holiday meal.

This recipe for Parker House rolls produces a golden brown crust, a fluffy interior, and a buttery flavor that makes the buns perfect for any occasion.

Standing three tiers high, the magnificent Bombay sandwich is a whopper of a construction. It’s available on every street corner, and each stallholder obsesses over their own special blend of spices, vegetables, and chutneys, for that “better than yours” taste. Although it’s a wonder, it’s also a labor of love to make at home, and so in this recipe I’ve attempted to embody its spirit—a sharp, hot green chutney, cheese, and onion—but in a pastry roll that can be made in just minutes.

These Swedish morning buns, also known as Kardemummabullar, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.

Garlic–brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They’re a little labor-intensive, but once you taste them, you’ll be hooked.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

Use these to make amazing leftover turkey sandwiches.

These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.

IF YOU MEET A CZECH TEXAN, he or she will politely inform you it's incorrect to use the term sausage kolache when referring to a sausage-stuffed kolache. When you scrunch up your face with confusion, the person will then kindly explain that the correct term for this savory pastry is klobasnek. But wait, let's back up here for a minute. If you're not familiar with a kolache, then you may be wondering what the heck I'm talking about. Allow me to explain. A kolache is a sweetened yeast roll that's been stuffed with a fruit, cream cheese, or a poppy seed filling. The roll is either square or round, and there's a well in the center to contain the filling. With a klobasnek, the dough is wrapped entirely around the filling, and the only way you can tell what's inside is to take that first bite. You find these pastries all over Texas, though they were first introduced in Central Texan Czech communities, such as the small towns of West and Caldwell. While the origin of the term klobasnek for the sausage-stuffed version is a little vague, The Village Bakery in downtown West has claimed provenance for the term. What's interesting, however, is that these Czech pastries are more associated with Southeast Texas than with Central Texas. The two pastries are different things, but some people still insist on calling them sausage kolaches. This doesn't bother me, but I can see how it could upset some linguistic purists. No matter what you call them, however, they are good. I like to eat them for breakfast, warm from the oven when the cheese is still melted and the sausage juicy with a snap. Though they are still good a few hours later at room temperature and can easily be reheated, too.

Kosher Status: Pareve
Prep: 35 Minutes
Rise: 2 Hours, 15 Minutes
Bake: 45 to 55 Minutes
Cool: 15 Minutes
Total: About 4 Hours

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.