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.
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.
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.)
"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.
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.
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.
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).
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.
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.