Rolls

Potatoes lend moistness, and caraway seeds and onions--two ingredients favored by German, Scandinavian and Eastern European immigrants--add flavor to these traditionally shaped rolls.

A touch of cardamom lends subtle spice to these innovative crescent-shaped rolls.

Pletzel This onion bread — whether formed into individual rolls or, as we did here, into a flat loaf (similar to Italian focaccia) — can be found in Jewish bakeries all over New York City's Lower East Side. We used nigella seeds (often called black onion seeds, although that's a misnomer), with their subtle nutty flavor, for the topping instead of the more typical poppy seeds. Active time: 1 hr Start to finish: 3 3/4 hr

These fresh-from-the-oven rolls are made with frozen bread dough.

Along with croissants and pains au chocolat, these buns are ubiquitous in the morning bread basket that arrives after you order your express or café crème in Paris. It's the pastry cream that makes them unique. We used our favorite brioche recipe (by Sally Darr, a former gourmet editor) as the base.

Sweet potatoes lend a soft orange glow and beguiling sweetness to this tray of dinner rolls with its shiny top coat of melted butter.

This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.

These fluffy buns combine the classic folded-over shape of Parker House rolls and pillowy texture of a milk bread dough—perfect for your holiday table.

Buttery garlic bread gets a pillowy pull-apart makeover with double the dill.

Ain't no party like a sandwich party.

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

This unconventional popovers recipe stars nutmeg and black pepper, making it the perfect savory dinner roll (or salty snack).