Bread and Buns Recipes
Bread and bun recipes for soft milk bread, brioche, baguettes, cinnamon rolls, pandesal, buns, and filled breads, with dough timing, proofing, and storage tips.
Fluffy Ube Pandesal with Cheese Filling – Filipino Favorite
RecipeShare Test Kitchen
42 min
Gooey Bakery-Style Cinnamon Rolls (No Fail!)
RecipeShare Test Kitchen
60 min
Soft Baked Char Siu Bao with Alternate Fillings
RecipeShare Test Kitchen
65 min
Soft Panettone with Honey, Orange, and Dried Fruit
RecipeShare Test Kitchen
100 min
Vegan Swedish Kanelbullar — Ultra-Soft Cinnamon Buns
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45 min
Crispy Vietnamese Bánh Mì Baguette 🥖 (French-Style Bread at Home)
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130 min
Crispy Vietnamese Pork Spring Rolls — Authentic Chả Giò at Home
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30 min
Soft and Fluffy Whole Wheat Pan de Sal
RecipeShare Test Kitchen
50 min
Intro
This bread and buns collection is for soft rolls, enriched brioche, baguettes, cinnamon buns, pandesal-style bakes, filled breads, and bakery-style dough projects. The useful choice is not only sweet versus savoury. It is whether you want a lean dough, an enriched dough, a filled bun, or a same-day bake.
Start with lean breads like Classic French Baguettes if you want crust and chew. Choose enriched doughs like Classic Brioche Dough, Japanese Milk Bread Rolls, or Almond Cream Brioche Buns when you want soft, buttery texture. For sweet breakfast bakes, Cinnamon Rolls, Swedish Cardamom Buns, and Bakery-Style Ensaymada are the most useful paths.
Quick Picks
- Beginner soft rolls: Japanese Milk Bread Rolls
- Crusty loaf: Classic French Baguettes
- Enriched base dough: Classic Brioche Dough
- Sweet breakfast bake: Cinnamon Rolls
- Filipino bakery classic: Corned Beef Pandesal
- Filled brioche: Almond Cream Brioche Buns
Choose by Dough Style
| Dough style | Best recipes | What to expect |
|---|---|---|
| Lean dough | Classic French Baguettes, Crazy Easy Crispy-Crust French Baguette | Flour, water, yeast, salt, and more crust. |
| Soft enriched dough | Japanese Milk Bread Rolls, Carrot Bread Rolls, Pillowy Honey-Glazed Potato Buns | Tender crumb from milk, butter, eggs, or tangzhong. |
| Brioche and pastry-style dough | Classic Brioche Dough, Brioche au Chocolat, Apple Caramel Brioche | Richer dough that benefits from chilling. |
| Sweet buns | Cinnamon Rolls, Swedish Cardamom Buns, Maple Pecan Pumpkin Sticky Buns | Best served fresh or reheated gently. |
| Savoury filled bread | Corned Beef Pandesal, Gochujang Garlic Bread, Crispy Schnitzel Caesar Sando | Filling moisture matters; avoid wet fillings before baking. |
Proofing, Shaping, and Baking Tips
Use the recipe timing as a guide, but let the dough decide. Warm kitchens speed up fermentation; cold kitchens slow it down. For soft buns, stop kneading when the dough is smooth and elastic, not when the clock says so. For brioche, chill the dough before shaping so the butter firms up and the buns hold their shape. For baguettes, handle the dough gently so you keep air in the crumb.
The easiest upgrade is weighing ingredients. A little extra flour can make rolls dry, while too much liquid can make shaping frustrating. If dough feels sticky, rest it for 10 minutes before adding more flour; hydration often evens out after a short rest.
Make-Ahead and Storage
| Bread type | Make-ahead option | Storage |
|---|---|---|
| Lean breads | Refrigerate dough overnight after first rise | Best day one; refresh in a hot oven. |
| Milk bread and soft rolls | Shape, chill overnight, then proof before baking | Freeze baked rolls once cool. |
| Brioche | Chill dough overnight before shaping | Keeps 2-3 days; toast or warm gently. |
| Cinnamon/cardamom buns | Shape and refrigerate overnight | Best fresh; reheat covered to soften. |
| Filled savoury buns | Fill just before final proof when possible | Refrigerate leftovers if filling contains meat or dairy. |
Common Mistakes and Fixes
- Dense rolls: dough was underproofed or too much flour was added.
- Dry crumb: dough was overbaked or measured with packed cups instead of weight.
- Buns spread sideways: enriched dough was too warm before shaping.
- Pale crust: oven was not hot enough or dough needed a better egg wash.
- Gummy center: bread was sliced while too hot or pulled before the center finished baking.
Related Guides
For dessert-style bakes, browse Cakes and Pastries. For savoury sandwich fillings, use Beef Recipes, Chicken Recipes, and Quick and Easy.