Our Best Rolls, Breads & Biscuits
Cloverleaf Rolls [1]
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 [2]
Soft Whole Wheat Sandwich Bread [5]
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, [6] by Minneapolis residents Jeff Hertzberg and Zoe Francois.
Pepperoni Pizza Pull [10]
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 [11]
Crescent Rolls [14]
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 [15]
Sweet Potato Biscuits [18]
Orange zest, nutmeg and smoked paprika add layers of flavor to these tender biscuits.
Bacon-Cheddar-Chive Scones [22]
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.
Whole Wheat Pretzel Rolls [26]
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!
War Eagle Mill Buttermilk Biscuits [30]
"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.
Old World Cheese Bread [34]
A warm center of Muenster cheese makes this bread a memorable addition to any soup supper. It's pictured with Meaty Cabbage Borscht. Both recipes are from a Bloomington, Minnesota, restaurant.
Sweet Potato Rolls [39]
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 [40]
Pick-a-Flavor Scones [43]
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 [44]
Toasted French Bread Slices [47]
For a quick and easy side, drizzle toasted French bread slices with minced garlic and fresh herbs cooked in olive oil.
Spinach Pizza Bread [51]
Frozen bread loaf dough speeds prep time on this savory bread. An Italian bread popular in The Hill area of St. Louis inspired the recipe. Serve the spirals with a dipper of marinara sauce.
Spinach Pizza Bread [52]
Onion Wheels [55]
Our Test Kitchen blended sweet cooked onions with bacon and Parmesan cheese in this easy bread. For a twist, try on six-inch Italian bread shells (Boboli) instead of the refrigerated biscuits.
Onion Wheels [56]
Sage Potato Rolls [59]
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 [60]
Corn-on-Corn Bread [63]
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 [64]
Pull Apart Cornmeal Dinner Rolls [67]
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.
Whipped Fresh Herb Butter [71]
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.
North Woods Rye Bread [75]
This hearty raisin-rye bread is based on an old Swedish recipe. Try serving it warm, topped with honey or butter.
Bacon-Cheddar Cornmeal Biscuits [79]
Fresh chives brighten up a dense, buttery breakfast favorite.
Herbed Country Twist Bread [83]
You can add a different herb to each rope of this braided bread, or combine all the herbs and add them to the whole batch of dough.
Cornmeal Biscuits [87]
Cornmeal adds crunch, and basil adds flavor to these biscuits from our Test Kitchen. They make a tasty accompaniment to any soup.
Cornmeal Biscuits [88]
Four-Grain Rolls [91]
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 [92]
Best Potato Rolls [95]
Bake a batch of the homemade Potato Rolls pictured here, and we guarantee they'll disappear as fast at your dinners as they do at Lucia's restaurant in Minneapolis. The Pumpkin-Currant Scones, also in the picture, are from Cafe Latte in Saint Paul. The spiced, moist biscuit complements a dinnertime feast as well as breakfast.
Best Potato Rolls [96]