soft buns
Also known as: pav buns, dinner rolls, buns
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Also known as: pav buns, dinner rolls, buns
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Soft buns provide a quick source of energy and are often enriched with B vitamins and iron, which support metabolism. However, they are relatively high in refined carbohydrates and should be balanced with fiber-rich vegetables and lean proteins for a complete meal.
A 100g serving of soft buns typically contains approximately 280 calories and 52g of carbohydrates. They also provide about 9g of protein and 4g of fat, making them a significant source of daily energy.
Not always. While many basic buns are vegan, many 'soft' varieties like brioche or enriched buns contain milk, butter, or eggs to achieve their fluffy texture. Always check the ingredient list for dairy or animal byproducts.
No, soft buns are not keto-friendly because they are high in carbohydrates (52g per 100g). A single bun can exceed the daily carb limit for most people following a strict ketogenic diet.
The best method is to lightly butter the cut side and toast them in a skillet over medium heat until golden brown. This creates a crisp texture that prevents the bread from becoming soggy when adding condiments or juicy meats.
Store soft buns in their original airtight packaging at room temperature in a cool, dry place. Avoid the refrigerator, as the cold environment actually causes the starch to recrystallize, making the bread go stale faster.
Yes, soft buns freeze excellently for up to 3 months. Place them in a heavy-duty freezer bag and squeeze out as much air as possible; thaw them at room temperature for an hour before using.
soft buns is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Standard soft buns are made from wheat flour and contain gluten. Those with celiac disease or gluten intolerance must look for specific gluten-free labels, which usually use rice, tapioca, or potato flours instead.
Check for any visible spots of mold, which can be white, green, or black. Additionally, if the buns have a sour or off-putting smell, or if they have become extremely hard and dry, they should be discarded.
Diabetics can eat soft buns, but they should do so in moderation due to the high carbohydrate content which can cause blood sugar spikes. Pairing the bun with high-fiber toppings and protein can help slow down glucose absorption.
