What is the difference between buns and rolls

All three starches must be yeast-leavened bakery product. But the FDA draws no distinction between buns and rolls. And neither do retail bakeries. There are exceptions to this, however, in that hard-crusted products are also included in the roll category. Products of this type include Kaiser-rolls and French rolls. Buns, on the other hand, are generally more bread-like in shape round or elongated and typically do not contain a filling.

The one notable exception to this is the Easter favorite, hot-cross buns. Simon Jackel, director of Plymouth Technical Services, concurs with the Institute, but argues that it might be more accurate to contrast them by indicating that buns are usually soft, and that rolls can be hard or soft. Please log in using one of these methods to post your comment:. You are commenting using your WordPress. You are commenting using your Google account.

In order to properly comply with the Standards of Identity in terms of weight of finished product, the following operational aspects need to be taken into account:. Please take a look at the FDA page here for more details.

As stated above… There is no standards of identity of artisan bread or Sourdough. Bakery products with no Standards of Identity Bakery products that currently do not have a Standard of Identity include:. Variety bread rye bread, multigrain bread, wheat bread, fiber bread, whole grain bread. Artisan bread ciabatta, baguette, focaccia and sourdough bread.

Hi Mark, great question. Do you mind posting in our forum, so our team and others can participate and contribute? Does cheese bread need to be refrigerated for retail sale. We have never refrigerated it but we had an inspector tell us it needs to be. We have been making and selling multiple breads with cheese for many years and this is the first we have heard of having to refrigerate our breads any help would be appreciated. Hi Jeff, if you post your question on our Baking Industry Professionals group , our team and community may be able to help with an answer.

Download our latest paper. The weight should be that of the finished product after baking and cooling. Bakery products that have a Standard of Identity are: 1 White bread, rolls, and buns. Egg bread, rolls, and buns Milk bread, rolls, and buns. Enriched bread, rolls, and buns.

Raisin bread, rolls, and buns. Danni said:. Click to expand Tostig Paradoxasaur. I think hot dog buns are made from softer white or egg bread like hamburger buns whereas hot dog rolls are a more substantial bread item, like french rolls. I also believe my hot dog would fit your bun quite nicely. I had never heard of hot dog rolls before now. MaxPower Baba Yaga Staff. The technical difference between a roll and bun is that buns are a yeasty sweetened dough made with butter and rolls are unsweetened and a more plain dough.

So if the bread you put your hotdog on has added sugar and is fortified with butter, it's a bun. If not it's a roll. Tostig said:. MaxPower said:. This is a question that has plagued mankind ever since Jose accidentally chucked the typically non-edible parts of the cow into the brat-maker, and was forced to eat his mistake by his supervisor.

He exclaimed "Hot dog, that's pretty fucking good! I'm not hungry anymore Thanks, Kid. All we have here are rolls. But for the hot dogs to which you refer, yeah buns a plenty.