Bun

A bun is a small, usually soft bread roll; some are plain or savoury, while sweet buns may contain sugar, spices, fruit or icing. The name covers quite different bakes, so a plain bun is not necessarily a sweet pastry.

For a soft bun, wrap it loosely in foil and warm it in an oven at 160 °C for about 5–8 minutes. To revive a crusty bun, sprinkle the outside with a little water and heat it unwrapped for 4–5 minutes.

Yes. Freeze them as soon as they are cool, in a well-sealed bag, and use within about three months for the best texture. Defrost at room temperature, then warm briefly in the oven; sliced buns can go straight into the toaster.

A plain bun works with soup, cheese or a sandwich filling; split and toasted, it is good with butter and jam. Sweet buns are often served with tea or coffee, and spiced buns pair well with fruit or a little butter.

A bun can be plain or savoury, while a sweet bun is made with added sugar and often has a richer dough or a filling. Per 100 g, a sweet bun has 304 kcal compared with 214 kcal in a bun.

For burgers or sandwiches, a plain bun can stand in for a bread roll; choose one that is sturdy enough to hold the filling. Sweet buns are not a good substitute in savoury dishes because their sugar and richer dough change the flavour.

Choose a plain bun with a fine, even crumb for delicate fillings, or a firmer, crustier one for juicy fillings. If you are buying packaged buns, check that they are intended to be plain rather than sweet, as the names can overlap.