Bread, Rolls, and Biscuits

Nothing compares to a fresh, hot biscuit, roll, or slice of bread slathered with butter.

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See the Recipe Ben Fink
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See the Recipe Ben Fink
Pint Glass Bread
Simple pint-glass bread made without the use of many utensils. Get the recipe for Pint Glass Bread » Christopher Hirsheimer
Breakfast Bread
Bread is a staple of the Irish table; to do this recipe justice, use high-quality flour and top it with dense Irish butter. Get the recipe for Breakfast Bread » Christopher Hirsheimer
Popovers
No matter how tempting the aroma coming from your kitchen, don’t open the oven to check popovers until about 5 minutes before they’re finished baking, or they will deflate. Ingalls Photography
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See the Recipe Christopher Hirsheimer
Bread with Prosciutto and Olives
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. **See the recipe for Bread with Prosciutto and Olives »** Farideh Sadeghin
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See the Recipe James Baigrie
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See the Recipe Christopher Hirshiemer
Cheddar Cheese Biscuit
When making these buttery little biscuits, opt for a true American cheese—fourth-generation Wisconsin cheese maker Sid Cook, of Carr Valley Cheese, advised us to use a 3-year-old extra-sharp cheddar. Vanessa Rees
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Black-Eyed Pea Cornbread Unlike traditional corn bread, this version is soft and rich–more like a souffle or a spoon bread. See the recipe for Black-Eyed Pea Cornbread » Chris Granger
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The secret to avoiding rock-hard biscuits, according to cookbook author Marion Cunningham, is not to overhandle the dough; a light hand makes a flaky, airy biscuit. See the recipe for Baking-Powder Biscuits » Dana Gallagher
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See the Recipe Ben Fink
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See the Recipe André Baranowski
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See the Recipe James Oseland
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See the Recipe Michael Piazza
Rosemary Focaccia
Lemon slices and sprigs of rosemary top this aromatic focaccia. Brian Doben
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Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter. The French name of this type of brioche (tete means head) refers to the confection’s shape: a large sphere topped with a smaller one (the “head”). André Baranowski
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Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead. Dutch edam cheese is sprinkled inside and on top of the dough, offering a subtle counterpoint to the breads’ sweetness. ** See the recipe for Philippine-Style Brioche »** Landon Nordeman
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This chewy focaccia pairs salty olives with sweet tomatoes for an addictive snack. See the recipe for Focaccia with Tomatoes and Olives » Andre Baranowski
Saffron Buns
The secret to making these mildly sweet pastries—based on a recipe given to us by Gunilla von Heland, a food editor in Stockholm—is to steep the saffron in hot milk before incorporating it. Todd Coleman
Buttermilk Cluster
These soft dinner rolls are based on a popular recipe on the baking website TheFreshLoaf.com André Baranowski
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Evan Kleiman, the chef and owner of Angeli Caffe (see Family Style) in Los Angeles, gave us this recipe for Italian flat bread, which she tops with ‘nduja, a spreadable Italian cured meat. You can buy ‘nduja from the San Francisco-based pork store, Boccalone. André Baranowski
Braided Cardamom Bread (Pulla)
See Step-by-step instructions on braiding this cardamom-spiced bread, which is eaten with coffee or tea in Finland. Todd Coleman
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The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells. See the recipe for Provençal Bread with Olives and Herbs » Todd Coleman
Piquant Corn Bread
Jalapeños and cilantro punch up classic cornbread. Todd Coleman
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See the Recipe Todd Coleman
Challah
This eggy, yeasted bread is a welcome addition to any spread. Landon Nordeman
New Orleans French Bread
Known for its irresistibly crunchy crust and sparse crumb, French bread is the ideal po’boy canvas, or cut it into quarters and serve with crab maison. Anna Stockwell
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This version of Liguria’s famed focaccia comes to us from Biagia Settepani, chef and co-owner of Pasticceria Bruno in New York City. See the recipe for Pesto Focaccia » Todd Coleman
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See the Recipe Todd Coleman
Honey and Herb Biscuits
Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme. Todd Coleman
Rosemary Popovers
Goose fat enriches simple, airy popovers, which provide a wonderful savory complement to almost any meal. Todd Coleman
Cranberry Farro Quick Bread
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread. Anna Stockwell
Four-Hour Baguette
Traditional baguettes are 24 to 30 inches long and are baked in ovens that produce steam, which delays crust formation so the loaves can fully rise. Todd Coleman
Seeded Rye Loaf
Dark and deeply flavored from a rye sourdough starter that’s made 10 days in advance, the earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough. Todd Coleman
Spelt Levain Loaf
Made 10 days in advance with a hearty whole spelt flour starter, this loaf has rich caramel undertones and a pleasant sourness. Top slices with creamy, funky cheeses and cured or smoked meats and fish. Todd Coleman
Apple Cider Levain Loaf
This flavorful, naturally leavened white bread is a great use of apple cider and dried cranberries, so you can enjoy Thanksgiving’s flavors long after the holiday is done. Todd Coleman
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Gruyere pastry puffs are an elegant and easy start to any meal. See the Recipe for Gougeres » Todd Coleman
Honey Buttermilk Biscuits
The famous biscuits from the Island Creek Oyster Bar in Boston are sweet, buttery, flaky, and pillowy soft. Todd Coleman
Hungarian Rolls with Cracklings and Prune Jam
A blend of rendered pork fat and cracklings adds a smoky depth to flaky, yeast-risen rolls filled with a thick prune jam called lekvár. Todd Coleman
Roasted Garlic Focaccia
When garlic cloves are chopped, the sulfur compounds and an enzyme called allinase, usually held separate within the clove, come into contact with one another. The collision generates the compound allicin, which gives garlic its pungency, and pyruvic acid, which is responsible for its spicy heat. But left intact, so that its volatile compounds don’t interact, garlic offers an entirely different character; roasting the cloves whole draws out their sweetness, yielding the sumptuous confit that adorns this pretty focaccia. Cook the focaccia on a pizza stone, which will give the bottom crust a delicious crunch. Andre Baranowski