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    You are in: Home / Cookbooks / Breads & Rolls
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    245 recipes in

    Breads & Rolls

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    1 Reviews |  By Chef m.

    This is easy to make.

    Recipe #106752

    When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

    Recipe #63244

    Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe.

    Recipe #94532

    98 Reviews |  By LAURIE

    A slightly "mock" rendition of White Castles sliders, but we think only better. Great "kid" sized burgers or even better for "adult" sized snacks! NOTE: since posting this recipe I have found out that Pepperidge Farm no longer makes the small rolls in the pans so therefore use your own disgression on which rolls are available to you but I do suggest that you use a small size like a dinner roll in order to get the full "White Castle" affect!

    Recipe #54259

    You'll never need another banana bread recipe ever again!

    Recipe #2886

    A family favorite. Freezes well.

    Recipe #347185

    My Dr was recently extolling the virtues of rye bread for the diabetic. More fiber and the lowest glycemic index of any bread. This recipe makes a small 1 lb loaf. Baking time is however long it takes your machine.

    Recipe #264809

    16 Reviews |  By Kim D.

    Nothing is better than smelling fresh rosemary and fresh baking bread! This has been a favorite of mine for several years now. Prep-time includes rising time.

    Recipe #82337

    This is a delicious bread machine pizza dough recipe

    Recipe #131607

    This roll recipe is from the Logan's Roadhouse Restaurant and are VERY YUMMY!!

    Recipe #29480

    36 Reviews |  By Bev

    Is there anything as simple or as versatile as a bagel? This recipe turns dough into sweet, moist chewy bagels that will last for days!

    Recipe #55609

    My family just calls them Aunt Kimmie's Pretzels! These are so good--no need to go to the mall just head for the kitchen!

    Recipe #45567

    From a Favorite Brand Name Recipes book. I've made too many yeast roll recipes to count but these are my hands down favorite. I make them for all holiday meals and whenever bringing dinner to someone. It's really easy with the bread machine and everyone loves them. It's a lot of butter but don't scrimp, they're well worth it! I've doubled the recipe and either baked in two pans or in a 13x9 pan. If you do this, just watch the baking time and make sure the middle rolls are cooked through.

    Recipe #105177

    These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.

    Recipe #2677

    There is a fantastic restaurant in Springfield, MO where they throw the most delicious rolls at you before, during and after your meal. This is a copy cat recipe of those exact rolls. If you get the chance, visit the restaurant. If not, try these rolls anyway. They are so very good!

    Recipe #102734

    91 Reviews |  By Tish

    A once a month recipe that is great for picnics or nights when the family has to eat in shifts. They can be eaten warm or cold.

    Recipe #50772

    This is from Bread Machine Magic. The best bun we ever had. When barbecuing, I usually divide the dough in half and make 4 burger buns and 6 hot dog buns.

    Recipe #169916

    For a nice change substitute finely shredded white cheddar cheese for the Parmesan cheese and fresh chopped chives for the parsley and also you could add in 1/4 cup mayo in with the butter mixture :)

    Recipe #105726

    This isn't so much a recipe as my technique I learned many years ago. I come from a long line of bad-biscuit makers and I was determined to overcome it. In fact, my Mom was famous for her "Don't Go Near The Water Biscuits." The break came when I tried drop biscuits. That was the last time I ever made them because I learned the secret to consistent quality: moisture control. I then learned that fat plays an important but minor role. You can even make okay biscuits without it, but the outside will be crusty and character is lacking....but the type of fat used is not important. I then switched to oil. It's healthier and much easier. But you can cut in shortening or butter if you wish. Below is a variation on just one recipe. Many will work, just increase the liquid. Wet dough in the mixing bowl (similar to drop biscuits) is the real secret.

    Recipe #188990

    5 Reviews |  By I'mPat

    From Ready Steady Cook and presented by Janelle Bloom. Times and servings are estimates

    Recipe #362501

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