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from Wikipedia
 Sesame seed hamburger buns | |
| Type | Bread |
|---|---|
| Main ingredients | Flour, milk, yeast |
A bun is a type of bread that is round and small enough that it can generally be eaten hand-held. Whether a bun is considered sweetened or unsweetened differs between countries: it is considered sweetened in the United Kingdom, usually because of a powdered sugar or other sugars. A savory bread in Northern Ireland,[1][2] and either a sweet bread or a savory bread roll in the United States.[1][2][3]
Terminology
[edit]In England and Scotland, a bun is considered a type of sweet cake, understood as very rich, spiced and studded with fruit in Scotland, seen in the example of the currant bun.[1] In the US, a roll is understood as a bread roll, particularly one that holds a burger, and is cut horizontally.[2] Chinese baozi, with savory or sweet fillings, are often referred to as "buns" in English.[citation needed]
Composition
[edit] | This section needs additional citations for verification. (March 2022) |
Buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. Sweet bun dough is distinguished from bread dough by the addition of sugar, butter and sometimes egg. Common sweet varieties contain small fruit or nuts, topped with icing or caramel, and filled with jam or cream.[citation needed] Many types of bun are brushed with egg yolk to produce a golden appearance.[4]
History
[edit]The etymology of the word bun is unclear. The Oxford English Dictionary pins the earliest known use to 1371 in the Assize of Bread and Ale, a law of Medieval Europe in the form "bunne" where they identify the meaning as "doubtful", understood from the context simply to refer to a type of "loaf or cake".[1] As of the 14th century in Japan, steamed buns stuffed with vegetables or the sweet yōkan were eaten by Buddhists.[5] By the 16th century in Europe, Hot cross buns, or spiced buns are commonly served with sweetened wines or ale were consumed during Easter and Christmas and as part of funeral customs .[6]
See also
[edit]
References
[edit]- ^ a b c d "bun". Oxford English Dictionary (Online ed.). Oxford University Press. doi:10.1093/OED/7869951780. Retrieved 18 March 2025. (Subscription or participating institution membership required.)
- ^ a b c "bun". Cambridge Dictionaries (Online). Cambridge University Press. n.d. Retrieved 18 March 2025.
- ^ Mason, Laura (2014). "Bun". In Davidson, Alan; Jaine, Tom (eds.). The Oxford Companion to Food (3rd ed.). Oxford: Oxford University Press. ISBN 9780191756276.
- ^ Dodge, Jim (2015). "Eggs". In Goldstein, Darra (ed.). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 237. ISBN 978-0-19-931339-6.
- ^ Rath, Eric C (2015). "Japan". In Goldstein, Darra (ed.). The Oxford Companion to Sugar and Sweets. Oxford University Press. pp. 371–372. ISBN 978-0-19-931339-6.
- ^ Levi, Jane (2015). "Funerals". In Goldstein, Darra (ed.). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 289. ISBN 978-0-19-931339-6.
External links
[edit]
from Grokipedia
A bun is a small, often round or slightly elongated, yeast-leavened bread roll designed for individual consumption, typically measuring about 8 to 10 cm (3 to 4 inches) in diameter to allow easy handheld eating.[1][2][3] Key characteristics include a soft, tender crumb interior and a thin, golden-brown crust formed during baking, making it suitable for splitting to accommodate fillings such as meats, cheeses, or spreads.[4][5] Unlike larger loaves like a baguette, buns are portioned for single use and emphasize portability.[6] Buns vary globally, encompassing both sweet and savory varieties used in diverse culinary traditions.
Definition and Terminology
Definition
A bun is a small, often round or slightly elongated, yeast-leavened bread roll designed for individual consumption, typically measuring about 8 to 10 cm (3 to 4 inches) in diameter to allow easy handheld eating.[1][2][3] Key characteristics of a bun include a soft, tender crumb interior and a thin, golden-brown crust formed during baking, which contributes to its appealing texture and often makes it suitable for splitting horizontally to accommodate fillings such as meats, cheeses, or spreads.[4][5] Unlike larger loaves like a baguette, which are intended for multiple servings and slicing, buns are portioned for single use and emphasize portability.[6] Buns differ from unleavened flatbreads, such as tortillas, due to their reliance on yeast fermentation for rising and volume, resulting in an airy structure rather than a dense, thin profile.[4] While some buns incorporate sweetness or spices, overlapping with sweet rolls, they remain fundamentally bread-based rather than cake-like in composition or density.[6]Terminology
The term "bun" for a small bread roll originates from Middle English bunne, appearing around the late 14th century, likely borrowed from Old French bugne or buignete, which referred to a fritter or swelling, evoking the shape of boiled or fried dough.[7] This Old French word traces back to Vulgar Latin būnia, possibly of Celtic or Germanic roots, and initially denoted a lump or bump, aligning with early descriptions of dough-based baked goods shaped into rounded forms.[8] Over time, the word evolved in English to specifically describe a compact, often slightly sweetened bread item, distinct from larger loaves.[7] In English-speaking regions, "bun" exhibits significant regional variation, often serving as a synonym for what Americans typically call a "roll," a plain or lightly sweetened small bread used for sandwiches or burgers.[9] In Scotland and northern England, alternatives like "bap" or "rowie" (for buttery variants) prevail, while the Midlands favor "cob," Manchester uses "barm cake," and Liverpool employs "batch" for batches of rolls.[10] Beyond English, equivalents include German Brötchen for a crusty dinner roll, French petit pain or pain au lait for a milk-enriched bun, and Spanish bollo for a similar soft bread item.[11][12][13] These terms highlight how "bun" adapts to local baking traditions without a universal standard. The word "bun" carries ambiguities that can lead to confusion outside culinary contexts, such as its use for a coiled hairstyle or, more recently (since 2022), the name of a JavaScript runtime environment unrelated to food.[7][14] In baking, it may imply sweetness in varieties like the sticky bun, glazed with sugar and spices, but denotes neutrality in others, such as the hamburger bun, which serves primarily as a vehicle for fillings without added flavors.[15] This contextual flexibility underscores the term's versatility, though it requires clarification in cross-cultural or multidisciplinary discussions to avoid misinterpretation.Composition and Ingredients
Basic Ingredients
The primary ingredients in a classic bun dough are wheat flour, water or milk, yeast, salt, and fat such as butter or oil. Wheat flour, typically all-purpose or bread flour, provides the structure through its proteins that form gluten when hydrated and kneaded.[16] Water or milk serves as the hydration agent, enabling the dissolution of flour proteins and the activation of yeast, while milk adds subtle richness and tenderness due to its fats and sugars.[17] Yeast acts as the leavening agent, fermenting sugars to produce carbon dioxide gas that causes the dough to rise and creates a light, airy texture. Salt enhances flavor, strengthens gluten structure by tightening protein bonds, and controls yeast activity to prevent overly rapid fermentation.[18] Fat, in the form of butter, oil, or shortening, tenderizes the crumb by coating flour particles and inhibiting excessive gluten development, resulting in a softer bun.[19] In typical recipes, these ingredients follow baker's percentages relative to flour weight, such as 100% flour, 60% liquid for balanced hydration, 2% salt, and 1-2% yeast for standard rise times.[20] The interaction of flour and water is crucial for gluten formation: when water hydrates the gliadin and glutenin proteins in wheat flour, kneading aligns and links them into elastic strands that trap fermentation gases, contributing to the bun's chewiness and volume.[16][21] Optional basic additions include a small amount of sugar, around 2-5% of flour weight, to provide yeast with an initial food source for faster fermentation and to impart slight sweetness in neutral buns without overpowering the flavor. Eggs, used at about 10-20% of flour weight in enriched varieties, add moisture, protein for structure, and lecithin for emulsification, yielding softer, more tender results.Nutritional Aspects
A standard plain hamburger bun, typically weighing 40-50 grams, contains approximately 110-130 calories, with the majority derived from carbohydrates. It provides 20-24 grams of carbohydrates, primarily from refined wheat flour; 3.5-4.5 grams of protein; 1.5-2 grams of fat; and about 1 gram of dietary fiber, though this increases to 2-3 grams in whole-grain versions.[22] Enriched white buns supply key micronutrients, including B vitamins such as thiamin (about 0.2 mg or 17% DV), riboflavin (0.1 mg or 8% DV), niacin (1.8 mg or 11% DV), and folate (about 80 mcg or 20% DV), including added folic acid (40 mcg), from mandatory fortification of refined flour, along with iron (1.4 mg or 8% DV).[23][24][25] Yeast used in baking contributes additional B vitamins naturally through fermentation. Commercial buns may include further fortification with calcium or other minerals to enhance nutritional value.[24][25] White buns made with refined flour have a medium-to-high glycemic index of approximately 61, which can cause rapid increases in blood glucose levels compared to whole-grain alternatives. For individuals with gluten sensitivities or celiac disease, gluten-free bun variations substitute wheat flour with rice flour and starches like tapioca or potato starch. For steamed rice buns, recipes typically use around 300 grams of rice flour combined with 1-2 tablespoons of starch, along with adjustments to liquid such as milk or water, to achieve a soft dough consistency; however, the dough can be capricious and challenging to handle due to the lack of gluten. These buns maintain similar macronutrient profiles (around 120-140 calories per bun) while eliminating gluten. Preparation tips for steamed rice buns, such as eating them fresh or reheating via steaming and avoiding opening the steamer immediately after cooking to prevent sinking, are detailed in the Specialized Techniques section.[26][27][28]History and Origins
Early History
The origins of buns as small, leavened baked goods trace back to ancient civilizations where yeast breads served as portable staples. In ancient Egypt around 2000 BCE, bakers in Thebes captured wild yeast to leaven dough into small, round loaves, often baked in clay molds for ease of transport as daily rations or ritual offerings to the gods.[29] These early forms were essential in a diet dominated by emmer wheat and barley, providing compact nutrition for laborers and soldiers.[30] By the Roman era, similar portable breads evolved into varieties like the panis quadratus, a scored loaf made from refined flour divided into portions for convenient sharing or carrying, commonly found in Pompeii's archaeological remains from the 1st century CE.[31] In medieval Europe, buns emerged as a distinct product through monastic baking traditions between the 12th and 14th centuries, where monks refined leavened doughs into small, enriched rolls for communal distribution. The term "bun" first appears in English records in 1371, documented in the Assisa Panis (Assize of Bread), referring to sweetened or spiced small breads regulated for size and quality.[15] These were often baked in abbey ovens, such as at St. Alban's in England, where 14th-century monks produced cross-marked buns for the poor on Good Friday, blending Christian symbolism with practical sustenance.[32] The growing spice trade from the 12th century onward introduced affordable imports like cinnamon and currants, influencing sweeter variants; by the 1500s, early currant buns appeared in English recipes, adding fruit and spices to elevate the simple dough.[33] Buns played a key role in peasant diets as an affordable, versatile staple, offering a step up from coarse loaves in terms of portability and occasional enrichment. In 13th-14th century Europe, where bread comprised up to 70% of caloric intake for rural laborers, small buns made from rye or mixed grains were baked communally and carried to fields, providing sustained energy without the need for large ovens.[34] Their modest size and low cost made them accessible during famines or harvest seasons, symbolizing both monastic charity and everyday resilience in pre-industrial society.[34]Modern Developments
The industrialization of bun production began in the 19th century with the rise of commercial bakeries, driven by the Industrial Revolution's introduction of mechanized equipment such as dough mixers and automated baking processes. These innovations allowed for larger-scale operations, reducing reliance on artisanal hand-kneading and enabling consistent output of yeast-leavened buns. By the 1880s, commercial bakeries employed varied dough kneaders, from large steam-powered machines to smaller hand-cranked models, which facilitated the transition from home baking to factory production.[35][36] Following World War II, mass production of buns accelerated, particularly for sandwich applications, as economic recovery and technological advancements enabled widespread distribution of pre-sliced and wrapped varieties. The reintroduction of sliced and packaged loaves in 1950, after wartime restrictions, paralleled similar developments for buns, making them staples in households and eateries. Companies like Wonder Bread exemplified this shift by mass-producing uniform soft buns, which supported the growing popularity of quick-prepare sandwiches in post-war America.[37] A pivotal innovation in the early 20th century was the development of the hamburger bun in America, credited to fry cook Walter Anderson in 1916, who created a soft, squat roll designed specifically to hold ground beef patties. This bun gained prominence through White Castle, co-founded by Anderson in 1921, which standardized its use in sliders and helped popularize the format nationwide. In the 1940s, chains like McDonald's further propelled the hamburger bun's adoption by incorporating it into their menu after opening in 1940, emphasizing speed and portability in burger service.[38][39][40] The introduction of chemical preservatives, such as calcium propionate, marked another key advancement in the mid-20th century, significantly extending bun shelf life by inhibiting mold growth and staling. This allowed buns to remain fresh for days without refrigeration, supporting expanded retail distribution and reducing waste in commercial settings. By the 1950s, these additives became standard in mass-produced buns, enabling longer supply chains for fast-paced consumer markets.[41] The global spread of buns intensified from the 1950s onward through their integration into fast food chains, which transformed them from regional staples to international commodities. McDonald's and similar outlets drove this adoption by standardizing buns in burger assemblies, aligning with the post-war car culture and highway expansion that fueled drive-thru dining. By the 1960s, this model had proliferated worldwide, with buns becoming synonymous with quick-service meals in over 100 countries.[42][43] In the 2000s, bun production saw a resurgence of artisanal trends, emphasizing handmade, minimally processed varieties with natural ingredients like whole grains and seeds, countering decades of industrialized uniformity. This movement, reflected in rising sales of specialty buns and rolls, catered to consumer demand for premium, craft-baked goods in gourmet sandwiches. Concurrently, vegan buns emerged as a prominent innovation since the early 2000s, using plant-based alternatives like aquafaba or enzymes to replace eggs and dairy, aligning with the broader plant-based dietary shift and achieving certifications for clean-label products.[44][45][46][47]Preparation and Baking
Basic Preparation Methods
The preparation of a plain bun follows a standard yeast-leavened process that develops structure through gluten formation and fermentation. Basic ingredients such as flour, yeast, water or milk, and a small amount of sugar and salt are combined to create a simple dough, providing the foundation for the bun's soft texture and mild flavor.[3] The process begins with mixing the dough. In a large bowl or the bowl of a stand mixer, the dry ingredients—typically all-purpose flour, instant or active dry yeast, sugar, and salt—are whisked together. Warm liquid, such as water or milk heated to about 105–115°F (40–46°C) to activate the yeast without killing it, is then gradually incorporated along with softened butter or oil, forming a shaggy dough. This mixture is stirred until a cohesive mass forms, ensuring even distribution of the yeast for consistent fermentation.[3][48] Kneading follows to develop the gluten network, which gives the bun its elasticity and chew. The dough is turned out onto a lightly floured surface and kneaded by hand for 10–15 minutes, or using a stand mixer's dough hook on low speed for 8–10 minutes, until it becomes smooth, elastic, and passes the windowpane test—stretching a small piece thin enough to see light through without tearing. This step is crucial for trapping gases produced by the yeast during rising.[3][49] The first rise, or bulk fermentation, allows the dough to expand. The kneaded dough is placed in a lightly greased bowl, covered with plastic wrap or a damp cloth, and left in a warm, draft-free environment (around 75–80°F or 24–27°C) for 1–2 hours, or until nearly doubled in size. Proper yeast activation during mixing ensures an even rise, as inactive yeast would result in dense buns.[3][48] Once risen, the dough is gently deflated to release trapped air, then divided into equal portions—typically 8–12 pieces for standard buns, each weighing about 80–100 grams. Each piece is shaped into a tight ball by cupping it against the work surface and rotating it with the palm to form a smooth surface, then slightly flattened to about 3 inches (7.5 cm) in diameter. The shaped buns are placed on a parchment-lined or lightly greased baking sheet, spaced apart to allow expansion.[3][49] The second rise, or proofing, follows for further volume. The buns are covered loosely and proofed in a warm spot for 30–45 minutes, until puffy and nearly doubled, with a slight indentation remaining when gently poked. This shorter rise prevents over-fermentation, which could lead to coarse texture.[3][48] Baking completes the process. The oven is preheated to 375–425°F (190–220°C), and the buns are baked for 15–20 minutes, rotating the sheet halfway for even browning, until golden on top and an internal temperature of 190°F (88°C) is reached. For a soft crust, the hot buns are brushed with melted butter immediately after baking. They are then transferred to a wire rack to cool completely, allowing the crumb to set and preventing sogginess from trapped steam.[3][50] Basic equipment required includes a mixing bowl, measuring tools for accuracy, a stand mixer or sturdy spoon for combining ingredients, a clean work surface for kneading and shaping, a baking sheet, and a conventional oven for baking. Proofing can be facilitated by a turned-off oven with a pan of hot water below for humidity and warmth.[3][49] Tips for success emphasize precise yeast handling: always proof active dry yeast in warm liquid with a pinch of sugar for 5–10 minutes until foamy to confirm viability, ensuring even rise across the batch. Post-bake cooling on a rack for at least 20–30 minutes sets the interior structure, yielding a tender crumb without gumminess.[48][51]Specialized Techniques
Specialized techniques in bun preparation extend beyond traditional oven baking, incorporating alternative cooking methods that yield distinct textures and flavors. Steaming, commonly used for Chinese baozi and mantou, involves placing shaped dough over boiling water in a bamboo or metal steamer for 10 to 15 minutes, ensuring the water level remains below the buns to prevent sogginess. For steamed rice buns, particularly gluten-free versions, adjust the flour and milk ratios to achieve a soft dough consistency; a typical recipe uses approximately 300 g rice flour combined with 1-2 tablespoons of starch, such as tapioca or potato starch, though the dough can be capricious and challenging to handle due to the absence of gluten.[52][28] Steamed buns are best eaten fresh but can be reheated by steaming for 5 minutes. After steaming, allow a brief rest of about 5 minutes with the lid on to prevent the buns from sinking or collapsing due to sudden temperature changes.[53][54] Frying offers another deviation, producing doughnut-like buns with a crispy exterior and soft interior; the dough is deep-fried at around 350°F (175°C) for 1 to 3 minutes per side until golden brown, requiring careful temperature control to avoid oil absorption.[55][56] Enrichment techniques enhance the dough's richness and tenderness, particularly for brioche-style buns, by incorporating eggs and butter during mixing, which interrupt gluten formation for a softer crumb while adding moisture and flavor.[57][58] A common finishing step is applying an egg wash—typically one beaten egg mixed with a tablespoon of water or milk—brushed onto the buns before baking, promoting a glossy, golden shine without altering the internal structure.[59] Modern adaptations simplify and scale production, such as no-knead methods that rely on extended fermentation periods of 12 to 18 hours in the refrigerator to develop gluten and flavor through autolysis, resulting in tender buns with minimal hands-on effort.[60] In commercial settings, machine-assisted rolling employs automated sheeters and rounders to uniformly flatten and portion dough at high speeds, enabling consistent output of thousands of buns per hour while reducing labor.[61]Types and Variations
Sweet Buns
Sweet buns are distinguished by their higher sugar content, typically ranging from 5% to 10% of the dough weight in baker's percentage terms, which contributes to their tender crumb and subtle sweetness.[62] This enrichment often includes additions like dried fruits such as currants or raisins, and they may be finished with icings or glazes for enhanced flavor and appearance.[63] A classic example is the hot cross bun, a spiced variety incorporating cinnamon and other warming spices, traditionally marked with a cross made from a flour-water paste or piped icing before or after baking.[64][65] Preparation of sweet buns begins with an enriched dough, incorporating milk and eggs to promote tenderness and a soft texture through the fat and protein they provide.[66] These ingredients are mixed into a basic yeast dough base, with sugar and fruits added during kneading or as fillings. To avoid burning the sugars on the surface, sweet buns are baked at lower temperatures, around 180°C (350°F), allowing even browning without scorching.[67] Among popular variants, Chelsea buns feature a swirled design created by rolling out the dough, spreading it with a paste of dried fruits, brown sugar, and butter, then slicing and baking into spirals that yield a sticky, fruit-infused result.[68] Cinnamon buns, meanwhile, are characterized by a filling of butter, cinnamon, and sugar rolled within the dough, producing a coiled pastry with a spiced, caramelized interior upon baking.[69]Savory Buns
Savory buns are typically formulated with a neutral flavor profile to complement a variety of fillings, often featuring seeded toppings such as sesame or poppy seeds for added texture and subtle nuttiness.[70] These buns possess a denser crumb structure compared to sweeter varieties, enabling them to hold substantial fillings like meats, cheeses, and vegetables without becoming soggy or disintegrating during consumption.[71] This density is achieved through balanced hydration and kneading techniques that develop sufficient gluten for structural integrity.[72] Representative examples of savory buns include hamburger buns, which are soft with a slightly sweet undertone from inclusions like milk or butter, providing a plush base for grilled patties.[73] Slider rolls, smaller in size, share similar softness and are designed for bite-sized sandwiches, maintaining their shape under lighter loads of toppings.[74] Adaptations of savory buns often incorporate herbs such as rosemary or thyme directly into the dough for aromatic enhancement, or shredded cheese like cheddar for savory richness and meltability.[75] Toasting the cut surfaces of these buns in butter or on a grill introduces crispness to the exterior while preserving a tender interior, improving grip for fillings in assembled sandwiches.[76] Common types encompass Kaiser rolls, characterized by their distinctive knotted shape that promotes even rising and a chewy crust surrounding a dense interior ideal for robust sandwiches.[77] Ciabatta-style buns feature an open crumb structure with large irregular holes, facilitating moisture absorption from sauces and juices without overwhelming the filling's flavors.[78]Cultural and Regional Significance
Global Variations
Buns exhibit remarkable diversity across cultures, adapting to local ingredients, cooking methods, and culinary traditions while maintaining their core role as versatile staples. In Asia, steaming dominates, yielding soft, pillowy textures suited to rice-centric meals, whereas European variants often incorporate baking for crusty exteriors enhanced by regional flavors like cheese or salt. Further afield, indigenous influences yield quick-leavened or flat styles tailored to nomadic or street-food contexts.[79][80] In China, mantou represents a foundational plain steamed bun, crafted from wheat flour, water, and yeast to form smooth, white orbs with a naturally sweet wheat flavor and pillow-soft interior, typically enjoyed as a neutral accompaniment to savory dishes. Baozi extends this base by enclosing fillings such as pork, vegetables, or beans within the dough before steaming, resulting in juicy, self-contained packets that balance fluffy wrappers with bold savory or sweet contrasts. These buns, leavened through fermentation and cooked in bamboo steamers, highlight China's emphasis on textural harmony in everyday fare.[81][82][53] Japan's anpan adapts the bun concept into a baked sweet roll, featuring a soft enriched dough encasing anko—a smooth red bean paste simmered from azuki beans—topped with sesame seeds for subtle nuttiness. Introduced in the late 19th century, this fluffy, mildly sweet bun bridges Western bread influences with traditional wagashi elements, commonly sold in bakeries as a portable treat.[80][83] Among European adaptations, pão de queijo, originating from Portuguese colonial influences in Brazil, employs cassava-derived tapioca starch for gluten-free cheese buns with a chewy, elastic crumb and golden, crisp exterior, infused with Minas cheese for tangy richness, without traditional wheat leavening. In Germany, laugenbrötchen or pretzel buns feature a dense, chewy dough briefly boiled in a lye or baking soda bath to form a thin, browned crust, then sprinkled with coarse pretzel salt for a savory crunch that complements hearty sandwiches.[84][85][86][87] Beyond these continents, Australia's damper, developed by early European settlers, uses self-rising flour and baking soda for quick-leavened scones or small loaves baked over coals or in ovens, yielding a rustic, golden texture with a subtle sour note from buttermilk, ideal for outback portability. In Mexico, telera rolls form flat, oval wheaten buns with a slit top dividing them into three sections, baked to a soft, flour-dusted crumb and firm crust that cradles fillings in tortas without sogginess. These adaptations underscore buns' resilience in diverse environments, from steaming woks to open flames.[88][89][90][91]Uses in Cuisine and Traditions
Buns serve as versatile bases for sandwiches worldwide, particularly in burgers and subs, where they encase fillings such as ground meat patties, deli meats, cheeses, and vegetables to create portable, handheld meals.[92] In many cuisines, they function as sides alongside soups or stews, providing a soft, absorbent contrast to liquid-based dishes, or as standalone snacks for quick consumption.[93] These pairings highlight buns' neutral flavor profile, which complements both savory elements like roasted meats and fresh produce, as well as dairy components in cheese-focused preparations.[94] In Christian traditions, hot cross buns are a staple during Easter, specifically on Good Friday, where the cross piped on top symbolizes Christ's crucifixion, the spices evoke those used to embalm his body, and the bread represents the Communion wafer.[95] For Chinese New Year, mantou—plain steamed buns—carry symbolic weight, with their fluffy, rising form signifying prosperity and abundance, often shaped into ingots to invoke wealth for the coming year.[96] These practices integrate buns into festive meals, blending culinary enjoyment with deeper cultural meanings of renewal and fortune. In contemporary settings, buns underpin menus at global fast food chains like McDonald's and Burger King, where they form the foundation for billions of annual burger sales across continents, adapting to local tastes while maintaining a standardized role in quick-service dining.[97] Vegan adaptations have surged in modern diets, with many traditional bun recipes inherently plant-based or modified using alternatives like chickpea flour or whole wheat to exclude dairy and eggs, enabling their inclusion in meat-free sandwiches and meals for health-conscious or ethical eaters.[98] Sweet varieties, such as fruit-infused buns, and savory ones, like seeded rolls, further diversify these applications in everyday and celebratory contexts.[99]References
- https://en.wiktionary.org/wiki/bunne