Breads and Rolls

Updated

Braided challah loaf on a board with slices cut

These breads and rolls come from the recipe book of Sandra Mills, a member of our family who trained at Le Cordon Bleu in France. Her challah is written with the detail of someone who has braided it many times, and her sour cream pecan rolls chill overnight and freeze beautifully.

There are quick breads for every season, one-bowl banana, spiced pumpkin, lemon tea, date nut and a three-ingredient beer bread, plus sweet corn bread, buttery crescent rolls and a make-ahead refrigerator bran muffin batter. Recipes with a name in the title are named for members of our family.

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17 breads and rolls

  • One Egg Banana Bread1 hr total | 1 (9 x 5-inch) loaf

    A quick, moist banana bread made in one small bowl with ripe bananas, one egg, sugar, flour and melted butter, baked at 350°F for 50 minutes. Freezes well.

  • Challah3 hr 55 min total | 2 braided loaves

    A slightly sweet, braided egg bread: King Arthur flour, sugar, eggs and oil, risen twice, glazed with egg yolk and baked at 350°F until golden. Makes 2 braided loaves.

  • Allison's Beer Bread1 hr 5 min total | 1 loaf

    A three-ingredient beer bread of self-rising flour, sugar and a can of beer, baked in a loaf pan at 300°F for 1 hour.

  • Bessie's Corn Bread35 min total

    A sweet, tender cornbread made with King Arthur flour, cornmeal, milk, melted butter, an egg and a touch of vanilla, baked at 350°F for 20 to 25 minutes.

  • Sandy's Own Pecan Rolls15 hr 40 min total | 32 rolls

    Rich sour cream yeast rolls rolled with cinnamon sugar and baked over brown sugar, butter and pecans in muffin cups. The dough chills overnight; makes 32 rolls.

  • Lemon Tea Bread1 hr total | 1 (5 x 9-inch) loaf

    A tender lemon loaf made with cake flour and lemon rind, finished with a lemon juice and sugar glaze poured over while hot to form a tart, crackly crust.

  • Michaela's Date Nut Bread1 hr 20 min total | 1 loaf

    An old-fashioned date nut bread: dates simmered with butter and water, stirred into flour, sugar and walnuts, and baked in a loaf pan at 350°F for 1 hour.

  • Pumpkin Bread1 hr 15 min total | 2 loaves

    A big-batch spiced pumpkin bread of canned pumpkin, sugar, eggs and margarine with cinnamon, cloves, nutmeg and allspice, baked in 2 loaf pans at 375°F for 1 hour.

  • Nut Bread Coffee Cake15 min total | 1 loaf

    A shortcut coffee cake: a boxed nut bread mix layered with a sweet cream cheese and vanilla filling and baked in a loaf pan.

  • Refrigerator Bran Muffins45 min total | About 6 quarts of batter

    A big batch of bran muffin batter, about 6 quarts, made with two kinds of bran cereal and buttermilk, kept in the refrigerator and baked as needed at 400°F for 25 minutes.

  • Lowell Inn Crescent Rolls2 hr 15 min total | 32 rolls

    Soft, buttery yeast crescent rolls: a sweet dough risen once, rolled into circles, cut into wedges, rolled into crescents and baked at 400°F. Makes 32 rolls.

  • Brenda's Swedish Rolls4 hr 5 min total

    Soft, slightly sweet yeast rolls of milk, butter, eggs and flour, risen three times for a light texture and baked at 400°F for 20 to 30 minutes.

  • Homemade Soft Pretzels35 min total

    Quick homemade pretzels from a small yeast dough sweetened with honey, shaped by hand, brushed with egg, sprinkled with kosher salt and baked at 425°F.

  • Garlic Naan1 hr 50 min total | 8 naan

    Soft, chewy yogurt flatbreads cooked in a hot cast-iron skillet until blistered and brushed with garlic butter and cilantro. Makes 8.

  • Soft Dinner Rolls2 hr 50 min total | 16 rolls

    Fluffy, buttery pull-apart yeast rolls made with milk and a little sugar, brushed with butter as they come out of the oven. Makes 16.

  • Hot Cross Buns3 hr 20 min total | 12 buns (12 servings)

    Soft, lightly spiced sweet buns with raisins and orange zest, marked with a white cross and glazed. The traditional Easter and Good Friday bun; makes 12.

  • Air Fryer Cinnamon Twists (Pizza-Shop Style)30 min total | 6 twists (6 servings)

    Soft, tender bread twists made from a quick yogurt dough, air fried until golden and brushed with cinnamon-sugar butter, with a sweet vanilla cream cheese dip. Our take on the pizza-delivery favorite; makes 6.

Baking supplies

Bread flour gives challah and rolls their rise and chew; a good loaf pan makes even quick breads. See our baking supplies page for flour, pans and mixers from King Arthur Baking.

Ankarsrum stand mixer at King Arthur Baking
King Arthur Baking classes on demand

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Common questions

How do I know when yeast is ready to use?
Dissolve a little sugar in warm, not hot, water and sprinkle the yeast on top. In about 5 to 10 minutes it should look foamy; that means it is active.
How do I know when bread is done?
Quick breads are done when a toothpick in the center comes out clean. Yeast loaves are golden and sound hollow when tapped on the bottom.
Can I freeze homemade bread?
Yes. Cool it completely, wrap it tightly and freeze for up to 3 months. Several of these recipes, including the banana bread and pecan rolls, are noted in the book as freezing well.

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