Rolls

Along with croissants and pains au chocolat, these buns are ubiquitous in the morning bread basket that arrives after you order your express or café crème in Paris. It's the pastry cream that makes them unique. We used our favorite brioche recipe (by Sally Darr, a former gourmet editor) as the base.

These delicious "puddings" are a cross between a popover and a puffy pancake.

The rolls should be served warm, so reheat them in batches as platters need replenishing.

These really do taste like pretzels, but they're shaped like regular dinner rolls. Quick-rising yeast makes them a cinch to prepare, and boiling them before baking is the secret to their superb texture.

This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.

These fluffy buns combine the classic folded-over shape of Parker House rolls and pillowy texture of a milk bread dough—perfect for your holiday table.

Buttery garlic bread gets a pillowy pull-apart makeover with double the dill.

Ain't no party like a sandwich party.

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

This unconventional popovers recipe stars nutmeg and black pepper, making it the perfect savory dinner roll (or salty snack).