Our Best Rolls, Breads & Biscuits | Midwest Living
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Our Best Rolls, Breads & Biscuits

Round out your dinner with buttery rolls, easy cheese-topped breadsticks, herb-sprinkled toast, or fluffy biscuits.
  • Cloverleaf Rolls

    Cloverleaf Rolls

    These rich rolls with easy-to-handle dough won Best Bread of Show twice for state fair entrant Denise Turnbull of Monmouth, Illinois.

    Cloverleaf Rolls

  • Soft Whole Wheat Sandwich Bread

    Soft Whole Wheat Sandwich Bread

    Behold! We have found the holy grail of homemade bread. It's an appealingly soft, barely sweet, mostly whole wheat sandwich loaf.  And the recipe is flexible and fuss-free—no kneading required! The recipe comes from The New Healthy Bread in Five Minutes a Day, by Minneapolis residents Jeff Hertzberg and Zoe Francois.

    Soft Whole Wheat Sandwich Bread

  • Cream Biscuits

    Cream Biscuits

    There is something rather miraculous about stirring together two ingredients (yes, two ingredients!) and getting delicious homemade biscuits.

    Cream Biscuits

  • Pepperoni Pizza Pull

    This warm and cheesy pull-apart bread takes just a few minutes to make. Keep the ingredients on hand, and you'll always have a quick accompaniment for a soup supper with family and friends.

    Pepperoni Pizza Pull

  • Crescent Rolls

    Crescent Rolls

    This family recipe for buttery, tender rolls comes from Kenda Friend of Indianapolis. "I'm convinced my husband married me for access to these rolls," says Kathy, who enjoys entering family recipes in cooking contests.

    Crescent Rolls

  • Sweet Potato Biscuits

    Sweet Potato Biscuits

    Orange zest, nutmeg and smoked paprika add layers of flavor to these tender biscuits.

    Sweet Potato Biscuits

  • Bacon-Cheddar-Chive Scones

    Bacon-Cheddar-Chive Scones

    Melted cheese oozes out of these tender, flaky scones flecked with chives and bacon bits. Cheryl Christiansen of McPherson won best in quick breads with this scone at the Kansas State Fair.

    Bacon-Cheddar-Chive Scones

  • Whole Wheat Pretzel Rolls

    Whole Wheat Pretzel Rolls

    Soft pretzels' chewy, brown exterior comes from being boiled in an alkaline solution—the 1/4 cup baking soda in the water isn't a typo!

    Whole Wheat Pretzel Rolls

  • Classic Challah

    Classic Challah

    Minnesota blogger Molly Yeh often twists her challahs into simple spirals. This recipe—adapted from her cookbook Molly on the Range ($32.50, Rodale)— makes four small loaves, perfect for freezing or sharing. (Slightly stale challah also makes dreamy French toast.)

    Classic Challah

  • War Eagle Mill Buttermilk Biscuits

    "My recipes are like my children. I'd hate to single one out as a favorite," says Zoe Caywood, who worked for many years as a miller at War Eagle Mill just east of Rogers, Arkansas. These biscuits are from one of Zoe's cookbooks. The recipe blends wheat and all-purpose flours for a fuller flavor than in traditional biscuits.

    War Eagle Mill Buttermilk Biscuits

  • Sweet Potato Rolls

    Bits of sweet potato fleck these moist dinner rolls from Sandra Schifferle of Lansing, Kansas. She puts Kansas wheat to good use in this recipe. For a quick prep, microwave your sweet potato, then cool and mash the veggie for the rolls.

    Sweet Potato Rolls

  • Orange-Spice Challah Buns

    Orange-Spice Challah Buns

    Melding her husband's Norwegian roots with her own Jewish heritage, blogger Molly Yeh's soft, slightly chewy rolls are ideal for brunch or even as a sweet complement to a holiday dinner.

    Orange-Spice Challah Buns

  • Pick-a-Flavor Scones

    Pick-a-Flavor Scones

    Choose the base recipe for Sour Cream Scones, or try a flavor variation. Then adapt the recipe to your schedule. Imagine having ready-to-bake scones in the freezer. Pull out a few for brunch with friends, or just one for a solo Sunday afternoon treat.

    Pick-a-Flavor Scones

  • Scallion Pancake Challah

    Scallion Pancake Challah

    Minnesota blogger Molly Yeh fills each of the three strands of her challah with chopped green onion, sesame oil and red pepper flakes. The result is a braided loaf that quite literally weaves together both sides of her ancestry—Jewish and Chinese. The recipe comes from Molly's book Molly on the Range (Rodale, $32.50).

    Scallion Pancake Challah

  • Sage Potato Rolls

    For a pretty presentation, lightly dip the top of each dough ball into flour or brush with egg white. Top each with a sage leaf, brush with egg white, and place on prepared baking sheets.

    Sage Potato Rolls

  • Corn-on-Corn Bread

    Corn bread gets a makeover in this recipe including either whole kernels of fresh summer corn or canned corn. Spice it up with some cumin or chili powder.

    Corn-on-Corn Bread

  • Pull Apart Cornmeal Dinner Rolls

    Pull Apart Cornmeal Dinner Rolls

    Cornmeal adds a pleasant crunch and golden color to these rich, buttery yeast rolls. If you’d like, make dough ahead and keep in the refrigerator for up to 24 hours before allowing it to rise.

    Pull Apart Cornmeal Dinner Rolls  

  • Whipped Fresh Herb Butter

    Whipped Fresh Herb Butter

    Homemade butter is a great conversation starter; your friends won’t believe you made it from scratch! This fresh, herby version from Urban Roots Farm in Springfield, Missouri, is perfect for melting over sweet corn or spreading on bread.

    Whipped Fresh Herb Butter 

  • Bacon-Cheddar Cornmeal Biscuits

    Bacon-Cheddar Cornmeal Biscuits

    Fresh chives brighten up a dense, buttery breakfast favorite. 

    Bacon-Cheddar Cornmeal Biscuits

  • Cornmeal Biscuits

    Cornmeal Biscuits

    Cornmeal adds crunch, and basil adds flavor to these biscuits from our Test Kitchen. They make a tasty accompaniment to any soup.

    Cornmeal Biscuits

  • North Woods Rye Bread

    This hearty raisin-rye bread is based on an old Swedish recipe. Try serving it warm, topped with honey or butter.

    North Woods Rye Bread

  • Four-Grain Rolls

    Blend rye flour, all-purpose flour, rolled oats, bran cereal and molasses for golden, tasty rolls. The recipe comes from a northwest Minnesota reader who earned a reputation at the Pennington County Fair for blue-ribbon food.

    Four-Grain Rolls

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