Bunntyper
Bunntyper is a term used in some culinary and bakery contexts to describe a classification of buns or bread rolls. The concept is not standardized globally, but it typically groups buns by dough composition, shape, size, crust, and fillings. In practice, bakers distinguish enriched doughs—made with milk, butter, sugar, and eggs—from lean doughs that rely on flour, water, salt, and yeast. Additional divisions consider crumb structure (soft versus dense) and crust quality from tender to crusty. Size and form range from small, round dinner rolls to long sandwich buns and flat buns used for burgers or buns.
Common categories of bunntyper include sweet rolls such as cinnamon buns (kanelbulle or kardemummabulle in Nordic
In bakery practice, bunntyper informs recipe development, mixing and fermentation schedules, shaping methods, and marketing. Menu
The term is primarily used in culinary contexts and may be unfamiliar outside those circles. See also: