Tag Archives: Breads and Rolls

Hardee’s Biscuits Copycat (food)

1⁄4 c sugar
5 c self-rising flour
1 t baking powder
2 c buttermilk
1⁄2 c water
1 c vegetable shortening, melted and cooled

Preheat oven to 450° F. Mix dry ingredients together. Cut in wet ingredients and knead well. Cut into circles and place on baking sheet. Let rest 5 min before placing in oven. Bake for 10 – 15 min or until golden brown. Brush with butter after removing from oven. Yield: 12 – 24 biscuits.


Granny’s Old Fashioned Biscuits (justapinch)

2 c self-rising flour
1/4 c lard or shortening (about egg-sized and very cold)
1 c very cold buttermilk (may need to adjust amount)
3 T melted shortening or butter

Preheat oven to 450 F. Heavily grease a large cast-iron skillet or biscuit pan and set aside. Put flour into large bowl and add lard/shortening. Cut into flour using usual pastry method. Add milk and mix with fork or hands into a light dough. Turn dough onto a floured board and knead a couple of times. Pat dough to flatten to about 1/2″ thick. Using a biscuit cutter, cut dough into biscuits and place in pan. Pour melted shortening/butter over each biscuit. Bake for about 13 – 15 min or until golden. Remove from pan and place into a covered container and allow to steam for about 5 min. You may also brush melted butter over top prior to steaming, if desired. Serve hot with butter, apple butter, jellies, jams, honey or anything else that you like. Makes 10 – 12 biscuits.

Stromboli Dough (bunnyswarmooven)

3 1/4 – 3 3/4 c flour
1 envelope yeast
1 1/2 t sugar
1 1/2 t salt
1 c warm water
3 T olive oil

In a large bowl combine 2 c flour, dry yeast, sugar and salt, stir to combine. Add the warm water and olive oil. Using an electric mixer, beat until well combined, about 1 min. Add enough flour until your dough is sticky and forms a ball around the beaters. Place the dough on a floured surface, knead adding flour until your dough is slightly tacky. Cover with a cloth and let rise about 20 min while you prepare your fillings. When your fillings are ready, divide the dough into four equal portions. On a floured surface, roll each dough portion into 10 x 8″ rectangles. Place your fillings down the center of each dough lengthwise leaving a 1″ space all around the dough without filling. Fold the short sides in, fold the long sides together, crimping the dough tightly to keep the dough together. Place stromboli on a greased baking sheet. Preheat oven to 375 F. Bake 20 – 25 min or until lightly browned. Remove stromboli to a wire cooling rack.

Nigerian Puff Puff

3 c flour
3/4 c sugar or to taste
4 t instant yeast
pinch of salt
2 c warm water
oil for frying

Sift flour and add all the dry ingredients, mix well. Add warm water gradually and mix with spatula. Let rise until doubled. Heat oil for frying. Using a 1 T round measuring spoon, dip in oil and scoop out some dough. Gently drop into hot oil. Continue this but don’t overcrowd your pot. Fry til golden brown them flip and fry other side until golden brown. Scoop out and place on paper towels to absorb oil.

Whole Wheat Ezekiel Bread (urbansimplicity)

12 c water
2 T white beans
2 T red beans
2 T spelt berries
2 T lentils
2 T barley
2 T millet
2 T bulgur wheat
cooked beans and grains
1/2 c cooking water
2 c whole wheat flour
2 t instant yeast

4 c whole wheat flour
3 T vital wheat gluten
2 c cooking liquid

1/4 c honey
1/4 c olive oil
3 t kosher
3 t instant yeast

Boil the grains in the water in logical succession according to cooking times: first the white and red beans (about 60 min), when they are soft add the, spelt berries, lentils and barley (about 30 min); lastly, add the millet and bulgar (about 10 min). The key is that after each addition the previous grain must be soft enough so that when all of the grains are in the pot they will all be equally soft; undercooked grains (especially the beans) can really ruin this bread. And as the grains cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the grains are cooked allow them to cool in the liquid to room temp, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid. Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained grains with 1/2 c of the cooking liquid, 2 c whole wheat flour, and 2 t instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 c whole wheat flour, 3 T vital wheat gluten and 2 c cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temp for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten. After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt and 3 t yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 min. Place the dough in a lightly oiled container, cover it loosely and allow to ferment for 1 – 2 hours or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 min. Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30 – 60 min or until double in size and when gently touched with a fingertip an indentation remains. Bake the breads for about 30 – 40 mi, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every 10 min. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 min before slicing. Makes 2 or 3 loaves.

St. Brigid’s Oatcakes (irishcultureandcustoms)

2 c uncooked, old-fashioned rolled oats (not instant)
1 1/4 c buttermilk
2 1/2 c sifted bread flour
1 t baking soda
1/2 t baking powder
1 t salt
vegetable oil spray

A day ahead, combine the oats and buttermilk in a small bowl. Blend thoroughly, cover and refrigerate overnight. The next day, preheat the oven to 350 F. Remove oat mix from the refrigerator. Combine bread flour, baking soda, baking powder and salt in a large bowl. Slowly add the oat mix and stir with a wooden spoon 20 – 30 times, or until you have a smooth dough. Grease a baking sheet with the oil spray. Turn the dough onto the baking sheet, and use your hands to form a round, cake-shaped loaf about 1″ thick. Use a sharp knife or pizza cutter to cut the dough into 4 quarters. Move the quarters apart slightly, but keep them in the original round shape. Bake until the cakes are light golden brown and firm to the touch, 30 – 35 min. Cool slightly on a rack and serve with butter and jam or preserves. Makes 1 quartered loaf (4 farls).

Farm House Bread (livingonadime)

1 egg
1 c buttermilk
1/4 c water
3 T butter
1 1/2 t salt
3 T sugar
2 t yeast
4 c flour

Put the yeast in the bread machine first. Then add the liquids. Next, add the solid ingredients with the flour last. Push button and wait for a wonderful thing to happen. Dough forms. After the first rise, remove the dough and form a loaf. Put it into a buttered pan and let rise again until double and bake at 375° F for 25 min.

Garlic Cheddar Herb bread for the Bread Machine (breadmachinerecipe)

2 lb Loaf

4 c bread flour
2 2/3 t active dry yeast
1 1/3 c warm water
1 1/3 T butter
1 1/3 T powdered milk
1 1/3 T sugar
2 t salt
2 2/3 t garlic powder or 3 t minced garlic

1 1/2 lb Loaf 

3 c bread flour
2 t active dry yeast
1 c warm water
1 T butter
1 T powdered milk
1 T sugar
1 1/2 t salt
2 t garlic powder or 3 t minced garlic

Add ingredients in the order suggested for your particular machine and then select the ‘knead’ or ‘mix’ function. After 10 min you can open the lid and test the consistency of the dough and add flour if it is too wet or water if it is too dry. Once the dough is ready you can then select the ‘basic bread’ function and press Start. You should use a wire rack to cool the bread once it has finished in the machine. Note: This is a very versatile bread recipe so think about using olive oil instead of butter to give the bread Mediterranean taste. Add some parsley for an extra flavor.

Homemade Bread Loaf (sandraseasycooking)

4 c flour without sodium
2 1/2 – 3 t table salt or to taste
2 t baking powder (opt)
1 envelope active dry yeast (2 t)
1/8 t sugar (1 pinch)
2 c lukewarm water
2 T oil

Combine flour, salt and baking powder. Mix! Add sugar and dry yeast in a small cup and add a bit of warm milk or water. Let the yeast activate, stir and add to the flour mix. Or make a well in the middle of the flour bowl and add dry yeast and sugar. Splash a bit of warm water and wait for 10 – 15 seconds, before mixing. Add more warm water as needed but do add slowly so your bread dough wouldn’t turn into a pancake mix. (1/2 – 1 c at the time until you reach the thickness and so the wooden spoon can go through easier it does take some good beating.) Take a few strokes with a wooden spoon just to combine everything, add oil, mix again and cover the dough. Let it rest and rise for 60 min in total. (Can mix it after 30 min with a wooden spoon and let it rest for the next 30 min.) Preheat oven at 400 F. Grease your baking pan and put the dough in. Again, let it rise in the baking pan for the next 10 min or until it’s almost up to the edges of the pan and place in the preheated oven, even if it’s not all the way to the edges it will rise more in the oven. Bake for 40 min or until the crust turns golden brown. Note: This is no kneaded bread,  just use a wooden spoon to combine and mix the dough. The dough should be just a bit thinner than if you would make pizza dough. Also If you decide to knead just add less water, and add 1 T oil; dust the working surface with the flour and knead until you make a ball and oil it before covering to raise. Once it’s risen, knead again and place in the greased baking pan to rise one more time before baking it. Makes 1 large loaf or 2 small.

Savoury Cheddar, Onion and Bacon Fingers (robinhood)

2 c flour
1 T baking powder
1/3 c butter
1 1/2 c grated cheddar cheese
1/2 c finely chopped onion
4 slices cooked bacon, chopped
2/3 c milk

Preheat oven to 450º F. Line a baking sheet with parchment paper. Combine flour, baking powder and salt in large mixing bowl. Cut in butter with pastry blender or two knives until mix resembles coarse meal. Stir in cheese, onion and bacon, mixing well. Add milk all at once to dry ingredients stirring with a fork to make a soft dough. Turn out onto floured surface and knead 8 – 10 times. Roll out to an 8″ square. Cut in half crosswise, then cut each half into 6 finger-shaped biscuits. Transfer to prepared baking sheet. Bake in preheated oven for 10 – 15 min or until light golden. Serve warm.

Cheesy Corn Bread (robinhood)

1 c cornmeal
1 & 1/2 c milk, divided
1/2 c shortening
1/4 c sugar
1 egg
1 1/4 c flour
2 1/2 t baking powder
3/4 t salt
1 1/4 c sharp Cheddar cheese, shredded
1 green onion, chopped
2 T finely chopped jalopeño pepper

Preheat oven to 350º F. Grease an 8″ square cake pan. Combine cornmeal and 1/2 c milk in small mixing bowl. Stir to moisten. Set aside. Cream shortening, sugar and egg large bowl of electric mixer until smooth. Add cornmeal mix. Combine flour, baking powder and salt in small bowl. Add to creamed mix alternately with 1 c milk, mixing lightly after each addition. Stir in cheese, green onion and peppers. Mix well. Spread batter evenly in prepared pan. Bake in preheated oven for 45 – 50 min or until golden and top springs back when lightly touched. Cool 5 min then remove from pan. Serve warm.

Stone Age Bread (nordicfoodliving)

1 c raw almonds
1 c raw pecans or 1 c walnuts
1 c flax seed
1 c pumpkin seeds
1 c sunflower seeds
1 c sesame seeds
1⁄3 c olive oil
1 1⁄2 t kosher salt
5 eggs

Combine all nuts and seeds in large bowl. Add salt, olive oil and eggs. Stir well to combine. Spoon into parchment lined load pan; pressing down and flattening the top. Bake at 325 F for 10 hour. Yield: 1 loaf.

Crispy Cheesy Southern Cheese Crackers (gritsandpinecones)

1 lb extra sharp cheddar cheese, grated
1 stick cold unsalted butter, cut into cubes
2 c flour
1/2 t cayenne pepper
1 t kosher salt
2 – 3 dashes hot sauce
6 – 8 T heavy cream


Add flour, salt, and cayenne pepper to a food processor. Pulse several times to mix. Add butter and hot sauce. Run processor for about 10 seconds until the mix is the consistency of coarse meal. Add shredded cheese and pulse until it is mixed. If you have a small food processor, you may have to divide the mix into 2 smaller batches. Add cream by the T until the mix starts to pull away from the sides of the processor. It should take 3 – 4 T of cream if you had to divide the mix or 6 – 8 T for the full batch. Turn the mix out onto a clean surface and press into a ball. The mix may still be crumbly. Cut the ball in half, and shape each half into a log. It helps when shaping the logs if you wrap the log in wax paper or parchment paper. If you had to divide the mix up, you will have 2 balls. You should end up with four logs about 12 – 14″ each. Wrap each log in plastic wrap and chill for several hours before you slice them. When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper. Slice the logs as evenly and as thinly as possible and arrange the slices on the baking sheet. They will spread slightly so leave a little bit of room between each slice. You can add a little extra salt on top, or add a little paprika for color. You could also prick the wafers with a fork to add some design if desired. Bake for 10 – 12 min or until the slices are golden brown and crispy. Note: If after baking, you have some thicker slices that aren’t crispy, put them back in the oven at 200 F for 30 min or longer or until they crisp up. The dough logs can be stored in the freezer, so you always have some on hand to bake up quickly whenever you need them. Makes 48 crackers.

Easy Rye Bread (lovefoodies)

1 envelope dry yeast
1 T sugar
3 T melted butter
1 egg
1 c warm milk (about 110 F)
1 1/2 t salt
1 c rye flour
2 1/2 c flour
1 T caraway seeds
1 t vegetable oil
1 large egg, beaten

Combine yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 min. Add salt, rye flour, flour and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 min. Beat at medium speed until the mix forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove dough from bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat oven to 350 F and lightly grease a 5 1/2 x 9″ baking pan. Remove dough from bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 min. Remove from the oven and cool on a rack. Makes 1 loaf.

Scottish Baps (geniuskitchen)

1⁄2 oz fresh yeast
1 t sugar, for creaming the yeast
1⁄2 pt milk, and
water, mixed and warmed to blood heat (more if necessary)
4 c white bread flour
1 t salt
1/2 stick butter
flour, for dusting

Rub the butter into the flour and make a well in the centre. Cream the yeast with the sugar, then add the liquid and salt and pour into the well. Mix to a slack dough, adding extra warm liquid if required. Allow to rise until the dough has doubled in bulk, for about an hour or two according to temp. Knead and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin. Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 – 20 min until well risen. Bake in the oven at 400° F for 10 min or until firm and lightly golden brown, but still soft – tap them underneath and they should sound hollow when they are cooked. Cool on a wire rack. Dust with more flour. These freeze very well. Serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter. Makes 8 Baps.

Ridiculously Easy Cheddar Chive Biscuits (thecafesucrefarine)

1 c cold buttermilk
8 T butter plus one more for brushing
2 c flour
1 t sugar
12 t baking soda
2 t baking powder
3/4 t kosher salt
1 1/4 c finely shredded cheddar cheese
1/4 c finely sliced fresh chives extra for garnish, if desired

Adjust oven rack to middle position and heat oven to 425° F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray. Measure buttermilk and place the cup in the freezer while prepping other ingredients (you want it to be in the freezer about 10 min). Place butter in a microwave-safe bowl, cover with a paper towel over the top and heat on high for 30 seconds. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients. Whisk flour, baking powder, baking soda, sugar and salt in large bowl. Add cheese and chives. Stir to combine. After buttermilk has been chilled in the freezer for 10 min, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add buttermilk mix to dry ingredients and stir with a sturdy spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 T at a time, stirring to combine, until dough is fairly stiff. Generously spread flour over your work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5 – 6 times (about 20 – 30 seconds). Flip over on work surface to coat with flour then pat into a 6″ square. It should be 1 1/2 – 2″ in height. Cut as many biscuits as you can with a biscuit cutter (this will depend on what size cutter you use). Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small circle and cut more biscuits. Transfer last biscuits to the sheet pan, spacing about 1 1/2″ apart. Place in oven and bake until tops are a medium golden brown and crisp, 10 – 15 min. Start checking after about 8 min as every oven is different. Melt remaining T butter and brush tops of hot biscuits with melted butter. Sprinkle with more finely sliced fresh chives. Serve and enjoy!

Bannock (prepperswill)

1 c flour
1 t baking powder
1/4 t salt
bacon grease

You can use a cast iron frying pan like the pioneers, or you can use the method of the Native Americans. The original way of cooking bannock is to wrap the thick dough around dry, peeled sticks and cook it over the fire. Start by mixing the flour with the baking powder and salt. Add some bacon grease and slowly add water to thicken. Mix the ingredients and keep adding water until you obtain a thick mix, like putty.

Cooking Using a Cast Iron Frying Pan

Get a small cast iron frying pan and oil it well. Let the pan warm over the fire and pour the dough into the pan. You can spread it using a wooden spatula or your hands (pay attention, or you will burn your fingers). When you pour the dough into the pan, you shouldn’t hear any hiss or sizzle like a pancake batter. If that’s the case, the cast iron frying pan is too hot, and you need to let it cool. Your bannock will start to look like a loaf after a few min and you will need to flip it over. All you need is to shake the pan a little and use a wooden spatula to do so. You will need to keep flipping it until it gets a brown crust and the crust starts breaking and reveals a yellow core.

Cooking on Sticks Over a Campfire

Once you make the dough, roll it into a long narrow strip. Peel a couple of dry sticks and wrap it around them, so it’s no more than 1/2″ thick. To cook bannock using this method, you will need to keep the sticks away from open flames. Cook it slowly over the coals until it gets a brownish color, and it can be peeled easily from the stick. To improve the taste, you can add butter, more bacon grease or even berries or other dry fruits. It will enhance the flavor, but it will shorten its shelf life.

Gluten Free Bread For One (onegoodthingbyjillee)

1 large egg
1 t water
3 T buttermilk
1/3 c GF flour blend
1/4 t baking powder
1 t sugar

In a small bowl, combine the egg, water and buttermilk and mix well. Then add the flour. Blend, baking powder and sugar to the wet ingredients and stir until well combined. Pour the mix into an uncovered sandwich container. Put the container in your microwave and cook for 85 seconds. (Could take slightly more or less time, depending on your microwave, so keep an eye on it.) When the timer goes off, be prepared to be amazed by warm, spongy, gluten-free bread! Transfer the bread onto a rack to cool completely, then cut into 2 slices.

Viking Bread Recipe (raisinglifelonglearners)

3 c whole wheat flour
2 c flour
1 t baking soda
1 t salt
2 c water
3/4 c rolled oats
1/3 c rolled oats, for sprinkling on top

Mix all dry ingredients and then add the water. Stir all of the ingredients with a wooden spoon until you can’t stir any more. Then, knead the dough with damp hands until flour is completely incorporated. Finally, form the dough into a round, place it on a baking stone sprinkle with reserved oats, and place it in a cold oven. Turn the oven to 375 F, and leave it alone for an hour. After an hour, pull the bread out of the oven, let it cool slightly, then rip it apart in chunks like a Viking (or cut it in nice wedges) and drizzle honey on it.

20 Minute Cheddar Biscuits (kleinworthco)


2 c flour
1 T sugar
1 T baking powder
2 t granulated garlic
1/2 t kosher salt
1/4 t chili powder
1 c buttermilk
1/2 c butter melted
1 1/2 c shredded cheddar cheese

Preheat oven to 450 F. Line a baking sheet with parchment paper; set aside. In a large bowl combine flour, sugar, baking powder, garlic powder, salt & cayenne pepper. In a large glass measuring cup, combine buttermilk and butter, whisk to combine. Pour into dry mix and stir using a rubber spatula just until moist. Fold in cheese. Scoop the batter evenly onto the prepared baking sheet. (You can use a 1/4 c measuring cup for even distribution.) Place into oven and bake for 10 – 12 min or until golden brown. Brush topping over the tops of the baked biscuits. Serve immediately. Makes about 10.


3 T butter melted
1 T parsley leaves
1 t granulated garlic

Whisk ingredients together in a small bowl.