113 bread bun recipes

Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we use in copycat version of the recipe.

This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.

Diabetic-friendly salmon patties built from canned pink salmon, cracker crumbs, celery, and onion. Low-sugar, no breading, ready on toasted buns in under 30 minutes.

Sesame buns shape basic bread dough into 8 round burger or sandwich buns, brushed with egg white wash and topped with sesame seeds for that classic bakery finish.

Overnight sticky buns from frozen bread dough with brown sugar, vanilla pudding mix, and cinnamon. Mix tonight, bake tomorrow morning. The classic shortcut breakfast.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

Basic sweet dough is a rich, butter-and-egg enriched yeast base for cinnamon rolls, sweet breads, and holiday buns. One batch, endless directions.

Caramel rolls made with frozen bread dough, butterscotch pudding mix, brown sugar, butter, and cinnamon. A shortcut sticky bun with an overnight rise option.

Buffalo chicken baked sliders: spiced ground chicken patties breaded and baked (never fried) until crisp, then tucked into wheat buns with mayo, lettuce, and tomato. A leaner take on game-day buffalo chicken.

This tasty bread is reminiscent of the 1950s open-faced sandwich favorite made by covering split hamburger buns with canned comed beef, cheese slicesand a dollop of barbecue sauce, then heating them in the oven.

These crostinis have a beautifully blended mix of flavours. They would be ideal as a party snack when you’re entertaining or for lunch when you fancy treating yourself to some bread, but want to balance it out by covering it in a highly nutritious topping.

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

Absolutely wonderful! Full of flavor and very moist. First time I've ever made a cranberry quick bread but definitely not the last!

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.

I have made lots of yeast based naan bread, and finally gave these fry bread a go. It was like a quick version of naan bread, but still had great flavour and texture. I guess when I am in a hurry, this recipe will be my option.

These are good on basic whole-wheat bread, but try having them in Syrian flat breads, or as open-face sandwishes heated up in the oven.