Citrus-scented, pillowy buns keep moist thanks to tangzhong, a cooked mixture of flour and water.

These cast-iron baked garlic knots are crisp, pillowy, and packed with tons of sweet garlic flavor.

You can make these fruit-swirled sweet rolls any time of the year by taking advantage of frozen raspberries. They are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun that is perfect for a holiday morning breakfast.

Rich with spices and orange zest and studded with dried fruit, these cozy, classic yeast-raised buns make an unforgettable addition to Easter brunch.

Bake these tender, buttery little biscuits in a cast-iron skillet, then bring them to the table still in the pan.

The filling for these bao may be unexpected, but Claudette Zepeda's recipe for Birria, a chile-rich savory shredded beef, is a delicious match for the chewy and slightly-sweet dough. Birria is a mainstay of Mexican cuisine, a stew that originated in the state of Jalisco traditionally made from goat, beef, or lamb. The meat is marinated in adobo, slowly braised until fork-tender, and then shredded. It's the perfect filling for tacos, quesadillas, or these bao. Be sure to line the bottom of your steamer with parchment paper so the bao dough sticks to the paper, and not the steamer.

These fluffy, buttery rolls have a homey quality. "They are deep Americana," says chef Alex Guarnaschelli. This recipe makes a big batch, but the unbaked rolls freeze well.

Make a sweet potato dough, nutty maple filling, caramel, and cinnamon butter for this rich breakfast treat with a little crunch.

These cast-iron baked garlic knots are crisp, pillowy, and packed with tons of sweet garlic flavor.