|Type||Bread or bread roll|
|Main ingredients||Flour, sugar, butter, milk, yeast, cardamom|
|Cookbook: Bun Media: Bun|
Buns are usually made from flour, sugar, milk, yeast and butter. Common varieties contain small fruit or nuts, are topped with icing or caramel, or filled with jam or cream. Some types of buns are filled with various meats.
A bun is normally made from dough that has been enriched with sugar and butter and even sometimes egg. Without any of these the dough remains to be 'bread dough' rather than 'bun dough' and the resultant product will be called a roll, rather than a bun.
List of buns
- Bánh bao – (literally "enveloping cake") is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine
- Baozi – a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations
- Bath bun – a rich, round sweet roll that has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking
- Beef bun – a type of Hong Kong pastry; one of the most standard pastries in Hong Kong and can also be found in most Chinatown bakery shops; has a ground beef filling, sometimes including pieces of onions
- Belgian bun – a sweet bun containing sultanas and usually topped with fondant icing and half a glace cherry
- Blaa – a dough-like, white bread bun (roll) speciality particularly associated with Waterford, Ireland; historically, the blaa is also believed to have been made in Kilkenny and Wexford
- Boston bun – a large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand
- Bun kebab – of Pakistani origin, a spicy patty which is shallow-fried, onions, and chutney or raita in a hot dog bun
- Bunzahra - of Iraqi origin, short type of bun
- Cha siu bao – a Cantonese barbecue-pork-filled bun (baozi); filled with barbecue-flavored cha siu pork
- Cheese bun – a variety of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Bolivia, Brazil (especially in the state of Minas Gerais), Paraguay and northern Argentina
- Chelsea bun – a currant bun first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty which was demolished in 1839
- Cinnamon bun – a sweet roll served commonly in Northern Europe and North America; its main ingredients are dough, cinnamon, sugar, and butter, which provide a robust and sweet flavor
- Cocktail bun – a Hong Kong-style sweet bun with a filling of shredded coconut; one of several iconic types of baked goods originating from Hong Kong
- Colston bun – named after Sir Edward Colston; made in the city of Bristol, England; composed of a yeast dough flavored with dried fruit, candied peel and sweet spices
- Cream bun – variations of cream buns exist all around the world; typically they are made with an enriched dough bread roll that is baked and cooled, then split and filled with cream
- Currant bun – a sweet bun that contains currants or raisins; towards the end of the seventeenth century the Reverend Samuel Wigley founded the Currant Bun Company in Southampton, Hampshire UK
- Dampfnudel – a white bread roll or sweet roll eaten as a meal or as a dessert in Germany and in France (Alsace); a typical dish in southern Germany
- Fruit bun – a sweet roll made with fruit, fruit peel, spices and sometimes nuts; a tradition in Britain and former British colonies including Jamaica, Australia, Singapore, and India
- Ham and egg bun – a Hong Kong pastry; a bun or bread that contains a sheet of egg and ham
- Hamburger bun – typically round buns designed to encase a hamburger; invented in 1916 by a fry cook named Walter Anderson, who co-founded White Castle in 1921
- Honey bun – a sweet roll of American origin, somewhat similar to the cinnamon bun, that is popular in the southeast United States
- Hot cross bun – a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the UK, Australia, New Zealand, South Africa, and Canada, but now popular all year round
- Hot dog bun – a soft bun shaped specifically to contain a hot dog or frankfurter
- London bun – a finger-shaped or elongated bun made of rich yeast dough flavored with either currants or caraway seeds and topped with white sugar icing
- Lotus seed bun – a Chinese sweet bun found in China, prepared by steaming a yeast-leavened dough that contains lotus seed paste
- Manchet or manchette - a wheaten yeast bread of very good quality, or a small flat circular loaf of the same; small enough to be held in the hand; 'Lady Arundel's Manchet' is a speciality from the south of England.
- Mandarin roll – a steamed bun originating from China; cooked by steaming; a food staple of Chinese cuisine which is similar to white bread in western cuisine
- Mantou – a steamed bread or bun originating in China; typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown
- Melonpan – a sweet bun from Japan, also popular in Taiwan, China and Latin America; made from an enriched dough covered in a thin layer of crisp cookie dough
- Nikuman – made from flour dough, and filled with cooked ground pork or other ingredients; a kind of chūka man (中華まん lit. Chinese-style steamed bun) also known in English as pork buns
- Pan de muerto – Spanish for "Bread of the Dead"; also called "pan de los muertos"; a sweet roll traditionally baked in Mexico during the weeks leading up to the Día de los Muertos, celebrated on November 1 and 2; a sweetened soft bread shaped like a bun, often decorated with bone-like pieces
- Peanut butter bun – a Hong Kong sweet bun also found in Chinatown bakery shops; it has layers of peanut butter filling, sometimes with light sprinkles of sugar mixed in for extra flavor
- Pebete – an Argentine soft oval bun made of wheat flour with a thin brown crust, rather like a fatter hot dog roll
- Penny bun – or a penny loaf, was a small bread bun or loaf which cost one old penny at the time when there were 240 pence to the pound; it was a common size loaf of bread in England regulated by the Assize of Bread Act of 1266; the size of the loaf could vary depending on the prevailing cost of the flour used in the baking; a version of the nursery rhyme London Bridge Is Falling Down includes the line "build it up with penny loaves"
- Piggy bun – a Hong Kong pastry that is essentially the equivalent of the French baguette; found in Hong Kong bakeries and Cha chaan teng; in Hong Kong, it is often cut in half and served with butter and condensed milk
- Pineapple bun – a sweet bun predominantly popular in Hong Kong and Macau, though they are not uncommon in Chinatowns worldwide; although it is known as "pineapple bun", the traditional version contains no pineapple
- Pork chop bun – a famous and popular snack in Macau, the "piggy bun" is crisp outside and soft inside; a freshly fried pork chop is filled into it
- Saffron bun – a rich, spiced, yeast-leavened sweet bun, flavored with saffron and cinnamon or nutmeg, and contains currants, similar to a teacake
- Sally Lunn bun – an enriched yeast bread associated with the city of Bath in the West Country of England
- Sausage bun – a Hong Kong pastry, essentially the equivalent of pigs in a blanket; found in Hong Kong as well as in many bakeries in Chinatowns in western countries
- Semla – a traditional sweet roll made in various forms in Denmark, the Faroe Islands, Iceland, Estonia, Finland, Latvia, Lithuania, Sweden and Norway; associated with Lent and especially Shrove Monday and Shrove Tuesday; the oldest version of the semla was a plain bread bun, eaten in a bowl of warm milk; in Swedish this is known as hetvägg
- Siopao – a Hokkien term for bāozi (包 子), literally meaning "steamed buns"; it has also been incorporated into Thai cuisine where it is called salapao (Thai: ซาลาเปา)
- Spiced bun – a sweet bun to which spices are added; common examples are the hot cross bun and the Jamaican spiced bun
- Sticky bun – a dessert or breakfast sweet roll that generally consists of rolled pieces of leavened dough, sometimes containing brown sugar or cinnamon, which are then compressed together to form a flat loaf corresponding to the size of the baking pan; they have been consumed since the Middle Ages, at which time cinnamon became more prominent
- Xiaolongbao - a steamed bun from the Jiangnan region of China; fillings vary by region and usually include some meat and/or a gelatin-gelled aspic that becomes a soup when steamed
Norwegian skillingsbolle, a type of cinnamon bun
An Austrian hot dog bun, with a sausage enclosed
A sticky bun loaf
- Sutton, Henry. "The Bath Bun". Enjoy England. Retrieved 27 March 2010.
- "What Is a Beef Bun". wisegeek.com. Retrieved 6 September 2012.
- "Baked Beef Buns, "Cha Siu Bao" Style". thewanderingeater.com. Feb 12, 2010. Retrieved 6 September 2012.
- Healy, Alison. "Waterford's blaa roll bakers honoured in awards", The Irish Times, Tuesday 18 November 2008.
- How the Irish Invented Slang: The Secret Language of the Crossroads (Counterpunch) (Irish Edition)
- Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. . The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p24.
- Elichondo, Margarita: La comida criolla: Memoria y recetas. Popular Culture Library, Editions of EL SOL, 2003 (ISBN 950-9413-76-3) (Restricted online copy at Google Books)
- "Ministry of Social Development (President of Argentina): "Sabores con sapucay", Rescatando lo autóctono desde la historia familiar." (PDF). Retrieved 2013-05-26.
- Kathryn Hawkins The Food of London: A Culinary Tour of Classic British Cuisine, Singapore: Periplus Editions (HK) Ltd, 2002, p.26
- Alan Davidson "Bun" in The Oxford Companion to Food Oxford University Press, 1999, p. 114 ISBN 0-19-211579-0
- "Chinese Bakery". ChinatownConnection.com. Retrieved 12 August 2012.
- Weapons of mass confection: Marine's mum sends thousands of buns to British troops in Afghanistan | Mail Online
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- Using bread improver - New Straits Times | HighBeam Research
- ‘Best before date of food items is date of expiry’ - Indian Express
- "秘製香軟火腿煎蛋包(Chinese)". 頭條日報. hkheadline.com. 2012-10-24. Retrieved 15 January 2014.
- "h2g2 - Hamburgers in History". Bbc.co.uk. Retrieved 2013-10-27.
- BBC - How did hot cross buns become two a penny?
- Chang, Norma (2001). My Students' Favorite Chinese Recipes. The Travelling Gourmet. p. 28. Retrieved May 8, 2012. ISBN 0961875941
- "Chinatown's Hong Kong Bakery - Grub Street Philadelphia". Blogs.menupages.com. 2007-12-21. Retrieved 2013-10-15.
- http://buscon.rae.es/draeI/SrvltObtenerHtml?LEMA=pebete&SUPIND=0&CAREXT=10000&NEDIC=No#0_1 Buscon.rae.es (Spanish)
- Randal W. Oulton. "Penny Loaf Day". Practicallyedible.com. Retrieved 2013-05-26.
- "National Institute of Environmental Health Sciences - Kids Pages - London Bridge". Kids.niehs.nih.gov. 2010-12-15. Retrieved 2013-05-26.
- "香港茶餐廳10款經典飲食(10)(Chinese)". 香港成報. 2013-07-09. Retrieved 2013-07-12.
- "Hong Kong food: 40 dishes we can't live without - 6. 'Pineapple' bun". CNN Travel. 13 July 2010. Retrieved 5 January 2014.
- "What Is a Pineapple Bun". wisegeek. Conjecture Corporation. Retrieved 5 January 2014.
- Semla recipe
- Frances Lorraine Haw-Ang (August 25, 2010). "Top 10 Siopao in Manila". http://www.spot.ph. Retrieved 21 December 2010. External link in
- "Salapao – Chinese Steamed Buns". http://www.thaizer.com/. January 15, 2010. Retrieved 21 December 2010. External link in
- Walter, Carole (2007). Great Coffee Cakes, Sticky Buns, Muffins & More. Random House LLC. p. 183. ISBN 0307237559.
- Qiu, Yongling (2011). 港麵包 港味道 (Popular bread in Hong Kong). 萬里機構 (Wan Li Book). p. 92. ISBN 9789621446473.
- "Local Bakery". Retrieved 29 January 2014.
- Media related to Bun at Wikimedia Commons