All in Breads / Buns / Rolls
I love the toasty crunch of pecans and the slight, sweet heat from the mix of warm, fall spices and crystalized ginger in this pumpkin bread. I put together this recipe in an attempt to recreate the one my mom used to make. Somehow we’d never see her making her amazing pumpkin bread, but it would magically appear on fall weekend mornings, beautifully spiced, lightly sweet, and just on the right side of moist. I still like mine for breakfast, spread with a little cream cheese with a strong cup of coffee.
Sometimes you just need a good sandwich bread. For staples like this, I’ll turn to one of my trusted recipe sources: King Arthur Baking Company. I tried out their 100% Whole Wheat Sandwich Bread recently and wasn’t disappointed. It had just the right balance of nutty wheat and sweetness that made it versatile for a variety of sandwiches and breakfast toasts.
Extra soft and fluffy buns swirled with a decadent, chocolate-tahini filling, then drizzled in a light tahini glaze. My husband (and photographer) Dan took one bite, glanced over at me with a smile, and said “Oh my god”. That made me pretty happy.
For brioche sandwich or burger buns, I like this recipe by King Arthur Baking. Though the dough is unlike bread doughs that you may be used to handling, the process is ultimately pretty straightforward. And even though my dough collapsed in the refrigerator during the overnight rise, the buns perked right up during their second rise, and even more so in the oven. More importantly, the results were perfectly buttery and fluffy. Sturdy enough to stand up to a burger, but soooo soft and melt in your mouth.
This Fig and Shallot Focaccia is light and fluffy in the middle with crispy, crunchy edges. It’s generously sprinkled with goat cheese and dried rosemary and is on the thinner side, so it works well as an easy flatbread or pizza-ish dinner. Even better? You can have this on the table in around two hours from start to finish.
Isn’t this leopard print bread eye-catching? It's made from a simple milk bread recipe that has cocoa kneaded into the dough to create the leopard spots. The baked bread has a soft texture and a very light sweetness with subtle cocoa and orange flavors. I thought it made for a nice breakfast, spread with some cream cheese or marmalade, and would make an impressive display if you’re having guests over for brunch.
Delivery may be convenient, but homemade thin crust pizza has so much more flavor, and you get to enjoy it hot and melty right out of the oven, not lukewarm and congealed right out of some delivery guy's car. Surprisingly easy to make, homemade pizza dough doesn’t require fancy equipment, just a few minutes of kneading by hand. Pizza lovers, rejoice!
Soft, buttery burger or sandwich buns. Give these a try, and I promise you’ll never go back to the grocery store variety. Get the recipe.
I have trouble scrolling past any cheese filled bread recipe that pops up in my feed. Gruyere Spiral Loaves? Went out and bought gruyere immediately. Parmesan Shortbread Crackers? Ate them all. Cheesy Gougeres? Mais bien sur. You too? Then you might want to check out the Savory Babka recipe by Melissa Clark for New York Times Cooking. Buttery brioche dough is swirled with a savory mixture of ricotta, parmesan, garlic, scallion, and finely chopped fresh basil. I opted for the olive option (kalamata) rather than the bacon. The smell wafting from the oven alone was enough to spark joy.
Recipe and tips for making fresh and delicious homemade matzo for your Passover dinner.
Tips for making buttery, cheesy, parmesan shortbread to have at your next cocktail hour (or whenever you want something cheesy and delicious.)
Make homemade Focaccia in under two hours. Find links to the recipe and tips to making it on TBLSPOON.
A fun, not-so-traditional take on Irish Soda Bread, from blogger and home baker Sarah Marks.
A bagel recipe designed for home baking success.
You’ve never had English Muffins until you’ve had Homemade English Muffins. Try this crunchy and buttery recipe from Sarah Marks.
That drip of gruyère melting down the side of the spiral bread? Oh gruyère loaf, you had me at hello. And the thing is, this bread lives up to that photo. A fresh out-of-the-oven, crusty french loaf, a hit of garlic, a touch of olive oil, a lot of gruyère...there’s just nothing better than that.
Pineapple Buns (Bolo Bao) are beautiful, soft milk buns that have a sweet crispy topping. They get their name from the pattern drawn into the topping rather than the ingredients. There are no pineapples in the bun!
