banana bread

Cheshire Yorkshire Puddings with Sage and Black Pepper

Star chef Grant Achatz combines the crunch of a popover with the creaminess of Yorkshire pudding in these puffed breads. For maximum cheesy flavor, grated English Cheshire is added twice—stirred into the batter and then sprinkled over the top.

Pecan Maple Sticky Rolls

Grace Parisi has two shortcuts for these incredible faux sticky buns: using a biscuit dough instead of a yeast dough and baking it with maple syrup instead of homemade caramel.

Saffron Tea Cakes

These fluffy brioche-based tea cakes play off the flavors of lussekatter, a Swedish pastry featuring saffron, spices, and raisins.

Kete Bread Rolls

Kete, buttery, flaky Turkish pastries, come in many variations, some sweet and some savory. This savory version adapted from The Turkish Cookbook (Phaidon) incorporates crushed walnuts and a hint of fresh thyme to make herbaceous, multilayered bread rolls with a satisfying crunch to them. When folding the kete, the most important step is rolling the dough into spirals to create flaky layers. The kete bread rolls are best enjoyed warm from the oven the day they're made, but leftovers are delicious gently toasted in the oven.

Brioche a Tete

These winsome Italian breakfast buns are sure to become a favorite at your table.

Pepperoni Rolls with Garlic Anchovy Marinara

Spicy pepperoni and provolone cheese are baked inside a soft yeasted bread roll for this irresistible snack.

Buttery Brioche Hamburger Buns

Making homemade buns is easier than you think, and it's a surefire way to impress your family on burger night, or your guests at your next backyard get-together. Let your mixer do the work of bringing the dough together, then shape the soft, pliable dough into buns. Keep the buns whole until you're ready to serve, then toast (or don't!) and get ready for the compliments (and condiments!) to roll in. These buns are best when cut in half just before serving. Leftovers would make great croutons or bread pudding.