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    You are in: Home / Cookbooks / Favorite Breads & Rolls
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    36 recipes in

    Favorite Breads & Rolls

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    This old family recipe is the best of the best. Plus you can make the dough up ahead of time, keeping refrigerated until needed. That lets you have delicious old-fashioned yeast rolls or cinnamon rolls on the table in half the time. (I have modified the directions to be more clear about how much flour to use.)

    Recipe #182388

    I got this recipe off a show on Food Network. They are a heavy biscuit that I think are delicious.

    Recipe #74427

    These are so good. We love the topping.

    Recipe #43509

    This is a really moist and tasty banana bread that I've made for years. I got the recipe from my mother-in-law. Update 8/2/07: I have omitted the baking powder from this recipe since the original did not include it; it was not accidentally left out. It is my opinion that banana bread is a quick bread and, therefore, is not supposed to rise like a yeast bread.

    Recipe #184703

    13 Reviews |  By Gerry

    This recipe was passed along many years back and has been the recipe I have used for carrot loaves ever since. By adding an additional cup of mixed glaced fruit it makes for a special holiday loaf come Christmas. If adding the additional fruit you may need to add approximately ten to fifteen minutes to the baking time. Icing with your favorite cream cheese icing adds to this delicious loaf. I also use this recipe to make Christmas Muffins - using holiday muffin cup liners. Before baking I press a cherry in the centre and make petals by using 5 blanched almonds (pointy end to cherry) Makes for great presentation. Served in a footed server with the glass dome lid has you getting raves before they take their first bite!

    Recipe #188927

    2 Reviews |  By Andrea

    This muffin recipe is one I got and made in my cooking class. Thanks Mrs. Murray!

    Recipe #192216

    This makes 2 loaves of the best zucchini bread I have ever tasted.

    Recipe #21171

    DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.

    Recipe #29100

    A nice little muffin recipe that came in a flyer in the mail. Use ripe bananas for the best flavor. If you want to make sure your baking powder is fresh, test by mixing 1 teaspoon with 1/3 cup hot water--if it doesn't foam, the baking powder is stale and should not be used.

    Recipe #106621

    Found this recipe in a Taste Of Home magazine

    Recipe #136440

    Found this years ago in the food section of our local paper (San Jose Mercury News). Very good biscuits.

    Recipe #33587

    Mashed potatoes make these the softest, most wonderful whole-wheat roll ever!

    Recipe #58051

    Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

    Recipe #10901

    These are rich and full of butter! I recently shaped these rolls in balls. When they were done, I brushed the tops with melted butter and then topped them (a row each) with toasted poppy seeds, toasted sesame seeds, a combo of equal parts dill weed/kosher salt/sugar, and Parmesan cheese. I loved how they turned out.

    Recipe #15391

    Try this wonderful alternative to garlic bread with your next spaghetti dinner. It is similar to cheese focaccia. The recipe is from Pillsbury's Best of the Bake-Off Cookbook. Just recently I made it using the Chipotle-Herb Butter from recipe #63245 and it was awesome too. Lots of possiblities if you use your imagination.

    Recipe #105861

    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

    Another good fry bread recipe. My son brought this one home from a cooking class at school.

    Recipe #17337

    I volunteered to make cinnamon rolls for a children's breakfast at our church. A bit nervous about the prospects, I tried out three more cinnamon roll recipes to be sure I ended up with perfect rolls. This recipe is adapted from a recipe in "A Real American Breakfast" by Cheryl and Bill Jamison. I tried a hint I got from a fellow cinnamon roll baker and it worked out great. She suggested NOT preheating the oven. Putting the dough in a hot oven stops the growth of the yeast quickly. She puts her rolls in a cold oven and as the oven heats up, the rolls have a chance to rise a bit more as they begin cook. I was apprehensive at first, but it worked out beautifully in my oven.

    Recipe #51405

    I've been looking for years for a cheesy bread recipe I misplaced years ago. I found this one at breadbaking.com and I am so excited to finally be able to make something similar again! If you want to use fresh hot peppers, substitute 2-3 minced jalapenos. This recipe is fairly mild using the crushed red pepper flakes. A combination of the green jalapenos and the red pepper flakes would be awesome--an excuse to make these again soon.

    Recipe #129439

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