Hi Sasha, the difference between a bun and a roll can be a bit confusing since both are types of bread. A bun is usually soft and slightly sweet, often used for sandwiches or burgers, like a hamburger. In contrast, a roll tends to be crustier and denser, commonly served as a side with meals. For example, a warm dinner roll has a crisp outer crust and a soft inside. Essentially, buns are typically designed for sandwiches, while rolls are more often enjoyed as a side dish. I hope this helps!

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier. PROOFING - In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.

I agree with Harry, but just to wsrn you . . . sometimes there may hardly be any difference at all.