Combat blustery weather and winter blues with our rich, yeasted rolls. Start breakfast with our sweet braided challah buns or salty caramel-drizzled cinnamon rolls and transform your dinnertime breadbasket with our cheesy, herbaceous pull-apart rolls and buttery Parker House rolls. Either way, you’re bound to stumble upon your new go-to dough—it’s just how we roll.
Pineapple juice gives these Hawaiian Buns a light tangy sweetness that will have you saying “aloha” to this recipe time and time again.
The Parmesan cheese and garlic baked into these rolls add a wonderful savory note and a flavor reminiscent of garlic bread.
4. Cinnamon Swirl Buns
For our January/February 2018 British issue, we visited John Whaite’s Kitchen Cookery School in rural Lancashire, England. We brought back a recipe for the king of rolls: cinnamon buns. John adds tang and crunch to his Cinnamon Swirl Buns with a lemon glaze and generous sprinkling of pearl sugar. Grab a copy of the January/February 2018 issue to get this recipe, and get the scoop on our exciting day of cooking and baking in John Whaite’s Kitchen!
5. Potato Rolls
Everyone at the table will be reaching for one of these tender, fluffy rolls that pairs well with almost any dish.