339 bread roll recipes

Soft sesame-topped mini bread loaves made from scratch with yeast dough. These individual rolls are perfect for breakfast or sandwiches.

Pugach pie - Eastern European filled yeast bread with your choice of cabbage, potato, or sauerkraut filling, sealed and rolled flat, then brushed with browned butter.

Banana oatmeal pecan bread with whole wheat flour, rolled oats, ripe bananas, honey, and a generous cup of broken pecans. A hearty quickbread with no white sugar.

Roti pancakes are soft Caribbean-Indian flatbreads rolled twice and pan-cooked on a hot griddle. Five-ingredient bread perfect for scooping curry, wrapping fillings, or eating with butter.

The perfect whole wheat American style hamburger bread similar to a kaiser roll. Just the right about of wheatiness for a hearty but fluffy burger bun. Perfect when toasted on the grill.

Yeast pumpkin biscuits are soft, fluffy yeast-raised rolls tinted gold and tender with pumpkin puree. Lightly sweet and pillowy, they're a beautiful addition to the Thanksgiving bread basket.

Classic burger for the grill with a slight twist. Instead of bread crumbs as filler this burger recipe uses rolled oats along with a bit of teriyaki sauce for a boost of extra flavor.

Butterscotch bubble bread, a gooey pull-apart loaf made from frozen dinner rolls coated in butterscotch pudding mix and pecans, baked in a bundt pan under a brown sugar caramel. Easy sticky-bun flavor.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Breakfast sausage bread rolls mild and hot Italian sausage, mushrooms, onion, and mozzarella into a stuffed jelly-roll loaf for sliceable, freezer-friendly brunch wedges that beat any boxed pastry.

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Moyettes are Mexican cinnamon sugar sweet bread rolls with anise flavor, brushed in melted butter and crusted in cinnamon sugar. A traditional pan dulce recipe.

Traditional German-style beef patties made with ground beef and a soaked bread roll for tenderness, pan-fried and topped with browned onion rings. Simple, hearty, and ready in 30 minutes.

Homemade onion Parmesan bread rolled jelly-roll style with a sauteed onion, Parmesan cheese, and poppy seed filling. A soft yeast bread with savory swirls in every slice.