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Spoon Buns

Submitted by: Stephanie

Home Town: Lexington, Kentucky, USA

Easiest and tastiest bread rolls ever! No kneading, no rolling, no cutting!

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Fastelavnsboller (Fastelavn Buns)

Submitted by: mobygirl

These traditional Scandinavian filled buns are eaten for Fastelavn, better known to Americans as Fat Tuesday or Mardi Gras.

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Swedish Saffron Buns

Submitted by: CAMILLAAA

Home Town: Stockholm, Stockholms, Sweden

These traditional, raisin-studded, Swedish saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!

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Pull-Apart Hot Cross Buns

Submitted by: Princess of her Castle

Infused with cardamom spice, these taste as wonderful as they smell. These buns are requested by family and friends every Easter and they are easy to make in your bread machine!

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Jam Filled Buns

Submitted by: Carol

This is a light little biscuit with a treasure inside -your favorite jam baked right inside!

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Golden Cornmeal Yeast Buns

Submitted by: Kathy Scott

This recipe is a great help to me when I don't have purchased buns on hand. We enjoy them with hamburgers at home and with luncheon meat when we're on the go. --Kathy Scott, Hemingford, Nebraska

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Cranberry Sticky Buns

Submitted by: Anne Frederick

The aroma of fresh bread baking reminds me of my childhood and the wonderful cinnamon rolls Mom used to make. This recipe is a variation of those treats with the seasonal additions of cranberries.

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Traditional Hot Cross Buns

Submitted by: Barbara Jean Lull

'We looked forward to eating Mom's hot cross buns on Easter morning for many years,' recalls Barbara Jean Lull of Fullerton, California. This scaled-down version makes just six buns!

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I entered this recipe at the 1971 Iowa State Fair and won first place. You can conveniently make the dough the night before, then shape and bake the buns the next morning. --Shirley Marti, Lansing, Iowa

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