Enough of deep fried bread rolls, now is the time to try a healthy yet delicious version of bread rolls. Enjoy this tawa bread roll without any guilt. Try it out! Take a few slices of bread, cut their ...

Party food should be pretty, healthy and an easy time saving do-ahead recipe, and that’s exactly what beetroot dal chutney filled bread buns are! Making the beetroot puree that has been combined ...

Summertime herbs transformed into the best homemade pesto yeast bread dough, for a recipe using fresh basil or other fresh ...

A serving of rolls can help kick off a meal, but according to chef Alex Guarnaschelli, "if you're going to have a bread basket [these days], it better be incredible." People are no longer ...

In a separate bowl whisk the egg, milk, cinnamon and one teaspoon of sugar. Now coat the bread rolls with the egg mixture. Pan-sear them in a non-stick pan with some oil over medium heat.

Kneading is when you fold, press and stretch the dough with your hands, it’s very important to help make your bread rolls rise in the oven. Put the mixture back into the bowl and cover with a ...

Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Bake the buns in the oven for 20-25 minutes or until well risen ...

A basic recipe for bread pudding typically calls for stale white bread, but to swap in the buns, just cube them up and combine with beaten eggs and cinnamon. Mix together milk, sugar, vanilla ...

5. Once the dough has risen, punch it down to release any air bubbles. Divide it into equal portions (around 8 pieces) and shape each portion into a round bun. Place the buns on a baking sheet lined ...

You don't need to worry if braiding Challah for Rosh Hashanah feels like a chore -- you can bake pull-apart Challah rolls ...

Nothing feels cozier than the warm, inviting scent and taste of cinnamon. Use it for breakfast, dessert, drinks, and even ...

slightly sweet rolls and loaves that stay soft for several days, instead of going hard quickly, thanks to the water roux (or, with this recipe, a milk roux) that helps the bread retain moisture.