Cinnamon Rolls

Homemade cinnamon rolls with sweet buttercream frosting are soft, fluffy, and made from scratch with a sweet cinnamon-sugar filling and creamy frosting.

These homemade cinnamon rolls are soft, fluffy, and filled with a sweet mixture of brown sugar and cinnamon. Finished with a creamy buttercream frosting, they make a wonderful breakfast treat, weekend baking project, or special addition to a holiday brunch.

This recipe is especially meaningful to me because it reminds me of my dad.

My dad was never particularly fond of sweets. He enjoyed pie and cookies and would happily eat some whenever Mom or I made them. But when his birthday came around, he never wanted a cake. Instead, he wanted sweet rolls.

Every year, I would make sweet rolls for his birthday, and this cinnamon roll recipe was one of the varieties I made for him.

That tradition became a special memory that I still carry with me. Although my dad is no longer with us, I continue making sweet rolls on his birthday. It's a small way to remember him and the special moments we shared.

These cinnamon rolls are more than just a homemade treat to me. They're a reminder that sometimes the simplest family traditions become the memories we treasure most.

Whether you're making them for your own family, serving them on a special occasion, or simply craving a warm cinnamon roll, I hope this recipe brings a little sweetness to your day.

Ingredients:

For the cinnamon roll dough:
1/3 c. warm water (110°-115°)
1 Tbs. sugar
1 pkg. or 1 Tbs. yeast
1 c. warm milk
6 Tbs.. butter, melted
1/2 c. sugar
1 tsp. salt
2 eggs, well beaten
4 - 4 1/2 c. flour 

For the cinnamon-sugar filling: 
6 Tbs.. butter, softened
1 c. brown sugar, packed
2 Tbs. cinnamon
1/2 c. raisins (optional) 

For the buttercream frosting:
2 c. powdered sugar
4 Tbs. butter
1/2 tsp. vanilla
3 to 4 Tbs. milk
Pinch of salt

Directions:

In a large mixing bowl, combine the warm water, 1 tablespoon of sugar, and yeast. Stir until the sugar dissolves. Let the mixture stand in a warm place for 8 to 10 minutes, or until it becomes foamy.  If the mixture does not foam, your yeast may be inactive, and it's best to start again with fresh yeast.

Add the warm milk, melted butter, remaining 1/2 cup of sugar, beaten eggs, vanilla extract, cinnamon, and 2 cups of flour to the yeast mixture.  Beat with a wooden spoon until the mixture is smooth and well combined.

Gradually stir in another 2 to 2 1/2 cups of flour, adding it about 1/2 cup at a time. You may not need all the flour. Stop when the dough is soft and slightly tacky but no longer excessively sticky.

Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until the dough becomes smooth and elastic. If the dough sticks excessively to your hands or the work surface, sprinkle on a little flour at a time. Avoid adding too much, as excess flour can make the finished rolls dense.

Lightly grease a large bowl with oil. Place the dough in the bowl, turning it once to coat the surface lightly.  Cover with a clean kitchen towel and let the dough rise in a warm, draft-free place for about 1 hour, or until doubled in size.

Gently punch down the risen dough to release excess air. Transfer it to a lightly floured surface.

Roll the dough into a rectangle approximately 12 × 18 inches and about 1/4 inch thick.

Spread the softened butter evenly over the dough, leaving a small border along one long edge to help seal the roll.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough, then add the raisins if desired.  Gently press the filling into the dough so it adheres.

Starting at one long edge, roll the dough tightly into a log, jelly-roll style. Pinch the seam gently to seal it.

Cut the log into 12 equal slices using a sharp knife or unflavored dental floss.

Arrange the rolls cut side up in a greased 13 × 9-inch baking pan, leaving a little space between them for rising.

Cover the pan loosely with a clean kitchen towel and place it in a warm, draft-free spot.

Let the rolls rise for about 45 to 60 minutes, or until noticeably puffy and nearly doubled in size. The exact time will depend on the temperature of your kitchen.

Bake the rolls for 20 to 25 minutes, or until they are lightly golden brown and cooked through in the center. If the tops brown too quickly, loosely cover them with foil for the remaining baking time.
Allow the rolls to cool for about 5 to 10 minutes before frosting.

In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, mixing until combined.

Add the vanilla extract, a pinch of salt, and 3 tablespoons of milk.  Beat until smooth and creamy, adding the remaining milk a little at a time until you reach your desired consistency.

Spread the frosting over the warm cinnamon rolls and serve.

Tips for Best Success:

• Check your yeast. The water should be warm, not hot. Temperatures around 110°F to 115°F help activate active dry yeast without overheating it.
• Measure flour carefully. Too much flour can make cinnamon rolls dry and heavy. Add it gradually and stop when the dough is soft and slightly tacky.
• Knead until elastic. Proper kneading helps develop the gluten that gives the rolls their soft, fluffy texture.
• Give the dough enough time to rise. Rising times vary depending on the temperature of your kitchen. Look for the dough to double in size rather than relying only on the clock.
• Use softened butter for the filling. It spreads easily and helps the cinnamon-sugar mixture stay in place.
• Roll the dough evenly. Keeping the rectangle an even thickness helps the rolls bake at a similar rate.
• Cut the rolls neatly. Unflavored dental floss can make clean cuts without squashing the dough.
• Avoid overbaking. Cinnamon rolls can become dry if left in the oven too long. Check them near the lower end of the baking time.
• Frost while warm, not piping hot. Letting the rolls rest for a few minutes allows the frosting to soften and spread without immediately melting away.

Variations and Substitutions:

• Cinnamon rolls without raisins: Simply leave out the raisins for a classic cinnamon-sugar filling.
• Pecan cinnamon rolls: Sprinkle chopped pecans over the filling before rolling the dough.
• Walnut cinnamon rolls: Use chopped walnuts for a slightly earthy crunch.
• Cream cheese frosting: Replace the buttercream with a frosting made from softened cream cheese, butter, powdered sugar, vanilla, and a little milk.
• Extra cinnamon flavor: Add another 1/2 teaspoon of cinnamon to the dough if you enjoy a more pronounced cinnamon taste.
• Brown sugar options: Light or dark brown sugar works well in the filling. Dark brown sugar gives the rolls a deeper molasses flavor.
• Dairy-free option: Use suitable plant-based butter and an unsweetened dairy-free milk alternative. Choose products that work well for baking.
• Make-ahead cinnamon rolls: Prepare and shape the rolls, cover the pan, and refrigerate overnight before the second rise. In the morning, let them sit at room temperature until puffy before baking. They may need extra time to rise because they will be cold.

Serving Suggestions:

These homemade cinnamon rolls are delicious served warm, when the dough is soft and the cinnamon-sugar filling is fragrant.

Try serving them with:

• A cup of hot coffee or tea for a relaxed morning treat.
• A glass of cold milk for a simple, comforting snack.
• Scrambled eggs and fresh fruit for a more complete breakfast.
• A breakfast casserole for a holiday brunch.
• Fresh berries or sliced apples to balance the sweetness.
• A special birthday breakfast or family gathering where homemade treats are part of the celebration.

They're also wonderful for Christmas morning, weekend breakfasts, or any day you want to make something a little special for your family.

How to Store:

• At room temperature: Store cooled cinnamon rolls in an airtight container for up to 2 days. Because the frosting contains milk, refrigerate the rolls if you need to keep them longer or if your kitchen is particularly warm.
• In the refrigerator: Place the rolls in an airtight container and refrigerate for up to 5 days. Refrigeration can make the dough firmer, so warming the rolls before serving helps restore their softness.
• In the freezer: For best quality, freeze the rolls in an airtight, freezer-safe container for up to 2 to 3 months. You can freeze them individually for easier portions. For the best texture, freeze them without frosting and add freshly made frosting after reheating.
• To reheat: Warm an individual roll in the microwave for about 10 to 20 seconds, checking and adding time as needed. For several rolls, cover them loosely with foil and warm them in a 300°F oven until heated through.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast can generally be substituted for active dry yeast in the same amount by weight. You can mix it directly with the dry ingredients, although you should still make sure the other ingredients are at an appropriate temperature. Rising times may vary.

Why didn't my cinnamon roll dough rise?

Several things can prevent dough from rising, including inactive yeast, liquid that was too hot, a cold room, or insufficient rising time. Check that your yeast foams when activated, and give the dough additional time in a warm, draft-free place if needed.

Why are my cinnamon rolls dense instead of fluffy?

Too much flour, insufficient kneading, or inadequate rising time can make cinnamon rolls dense. Aim for a soft, slightly tacky dough and allow it to rise until visibly doubled.

How do I keep cinnamon rolls from becoming dry?

Avoid adding too much flour, and be careful not to overbake the rolls. Store them in an airtight container once cooled, and warm them briefly before serving.

Can I make these cinnamon rolls the night before?

Yes. Shape the rolls and arrange them in the greased baking pan. Cover and refrigerate overnight. The next morning, let them stand at room temperature until they become puffy before baking. Depending on how cold the dough is, this can take an hour or longer.

Can I leave the raisins out?

Absolutely! The raisins are optional. The rolls will still have plenty of cinnamon and brown sugar flavor without them.

Can I use a different frosting?

Yes. Cream cheese frosting is a popular alternative, and a simple powdered sugar glaze also works well. You can even serve the rolls plain if you prefer less sweetness.

How do I know when the cinnamon rolls are done?

The tops should be lightly golden, and the centers should look set rather than doughy. If you're unsure, check the center roll carefully, since rolls in the middle of the pan may take longer to bake than those around the edges.

Can I freeze homemade cinnamon rolls?

Yes. Let them cool completely, then wrap them well or place them in a freezer-safe container. For the best results, freeze without frosting and frost them after thawing and reheating.

Can I make these cinnamon rolls without a stand mixer?

Yes! This recipe works well with a large mixing bowl, a sturdy wooden spoon, and your hands for kneading. A stand mixer is convenient but not necessary.

Soft and Cheesy Homemade Pizza Buns

Soft, fluffy buns filled with pizza sauce, melty cheese, and pepperoni make pizza night extra fun.

We love pizza around here, and homemade pizza always seems to taste so much better than the store-bought kind. But every once in a while, it is fun to change things up!

My son was visiting a friend who loves to cook, and instead of making the usual large round or rectangular pizza, his friend brought out little pizza buns. My son couldn't stop talking about how good they were, and he came home with the recipe.

These pizza buns are made much like sweet rolls, except instead of cinnamon and sugar, the dough is spread with pizza sauce and filled with plenty of cheese and pepperoni. Once they're rolled up and sliced, they bake into soft, golden little buns with all the flavors we love in pizza.

They're perfect for supper, an easy weekend lunch, game-day snacking, or whenever you're craving pizza in a slightly different form. You can also customize the filling with your favorite pizza toppings, such as onions, mushrooms, bell peppers, or cooked sausage.

Ingredients:

For the Dough:
1/4 c. warm water
3 1/2 tsp. yeast
1 Tbs. sugar
1 c. milk, lukewarm
1 1/2 tsp. table salt
1 Tbs. garlic powder
1 Tbs. onion powder
3 Tbs.  olive oil
3 1/2 c. flour

For the Filling:
1/2 c. pizza sauce
2 c. mozzarella cheese, Monterey Jack, Cheddar, pepper jack; or your favorite pizza cheese 
1 c. pepperoni, shredded or chopped

Directions:

Lightly grease one or two cake pans, depending on the size of your pans and how you want to arrange the buns, or line the pans with parchment paper.

In a large mixing bowl, combine the warm water, yeast, and sugar. Place the bowl in a warm, draft-free spot and let it stand for 8 to 10 minutes, or until the mixture is frothy.

Add the lukewarm milk, 2 cups of the bread flour, salt, garlic powder, and onion powder. Stir or beat well with a wooden spoon for about 2 minutes.

Add the olive oil and mix for about 1 minute.

Gradually stir in the remaining flour, about 1/2 to 1 cup at a time. You may not need every last bit of flour. Add just enough to make a soft dough that is slightly tacky but not overly sticky.

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Lightly oil a large bowl. Place the dough in the bowl and turn it once so the surface is lightly coated with oil. Cover with a clean kitchen towel and place in a warm, draft-free spot. Let the dough rise for about 1 hour, or until doubled in size.

Gently punch down the dough and turn it onto a lightly floured surface. Roll it into a rectangle approximately 12 × 18 inches.

Spread the pizza sauce evenly over the dough, leaving a small border around the edges.

Sprinkle the shredded cheese and chopped pepperoni evenly over the sauce.

Starting at one of the long edges, tightly roll the dough into a log.

Using a sharp knife or serrated knife, cut the log into 18 pieces, approximately 1 inch thick.
Arrange the buns cut-side up in the prepared cake pans, leaving a little space between them for rising.

Cover the pans with a clean, lint-free kitchen towel and place them in a warm, draft-free location. Let the buns rise for 60 to 90 minutes, or until noticeably puffed.

Near the end of the rising time, preheat the oven to 350°F.

Bake the pizza buns for 25 to 30 minutes, or until they are lightly golden brown and the dough is cooked through.

Remove from the oven and serve warm. If desired, serve with extra warm pizza sauce on the side for dipping.

Tips for Best Success:

• Use lukewarm, not hot, water and milk. Liquid that is too hot can damage the yeast. The liquid should feel comfortably warm to the touch.
• Don't add too much flour. The dough should be soft and slightly tacky rather than stiff. Adding too much flour can make the buns heavy.
• Give the dough enough time to rise. The first rise should be about an hour, but the actual time will depend on how warm your kitchen is.
• Roll the dough evenly. Aim for a fairly even 12 × 18-inch rectangle so the buns are similar in size and bake evenly.
• Don't overfill the dough. It can be tempting to pile on extra cheese and toppings, but too much filling can make the rolls difficult to seal and slice.
• Use a sharp knife. A sharp or serrated knife will help you cut the log cleanly without squashing the rolls.
• Watch the second rise. The buns should look puffy and airy before they go into the oven.
• Let them cool slightly. The filling will be very hot when the buns first come out of the oven, so give them a few minutes before serving.

Variations and Substitutions:

There are so many ways to change up these pizza buns!

• Cheese: Use mozzarella, Monterey Jack, cheddar, provolone, or your favorite pizza blend.
• Pepperoni: Substitute cooked Italian sausage, ham, bacon, or cooked ground beef.
• Supreme pizza buns: Add a combination of finely chopped mushrooms, onions, bell peppers, and olives.
• Spicy: Add sliced jalapeños, crushed red pepper flakes, or spicy Italian sausage.
• Garlic lovers: Brush the baked buns with melted butter mixed with garlic and a little Italian seasoning.
• Extra cheesy: Sprinkle a little Parmesan or Romano cheese over the filling before rolling.
• Dipping sauce: Serve with marinara or extra pizza sauce for dipping.

Serving Suggestions:

Serve these pizza buns warm with a bowl of pizza sauce or marinara sauce for dipping.

They're delicious with a simple green salad, Caesar salad, roasted vegetables, or fresh fruit. They also make a great addition to a game-day spread, potluck, family movie night, or casual party.

For a fun pizza night, put out several dipping sauces and let everyone choose their favorite.

How to Store:

• Refrigerate:  Store leftover pizza buns in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating:  Warm them in a 350°F oven for about 8 to 10 minutes, or microwave individual buns until heated through. The oven will do the best job of bringing back the soft texture.
• Freezer:  The baked pizza buns can also be frozen. Let them cool completely, then wrap them well and place them in a freezer-safe container or bag. Freeze for up to 2 to 3 months. Thaw in the refrigerator and reheat before serving.

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour?

Yes. Bread flour gives the buns a slightly chewier texture, but all-purpose flour can be used if that is what you have on hand. Start with less flour and add more only as needed.

Can I make these pizza buns ahead of time?

Yes. You can prepare the dough and assemble the buns ahead of time, then cover and refrigerate them until you're ready to bake. Allow them to sit at room temperature and become puffy before baking.

Can I use different pizza toppings?

Absolutely! These are very easy to customize. Try mushrooms, onions, bell peppers, olives, jalapeños, or cooked meats like sausage, ham, bacon, or ground beef. 

Why is my dough sticky?

A little stickiness is normal. Try lightly flouring your hands and work surface rather than adding a lot of extra flour to the dough. Too much flour can make the finished buns dense.

Can I make smaller pizza buns?

Yes. Cut the rolled log into more pieces for smaller buns. Keep in mind that smaller buns may require less baking time, so start checking them early.

Can I freeze pizza buns?

Yes. Once completely cooled, wrap the baked buns well and freeze them for up to 2 to 3 months. Thaw and reheat before serving.

What should I serve with pizza buns?

Pizza sauce or marinara makes an easy dipping sauce. They're also delicious with a green salad, Caesar salad, or your favorite roasted vegetables. 

Soft Homemade Cinnamon Elephant Ear Rolls

A treasured small-town recipe for buttery cinnamon sugar yeast rolls passed down through generations.

Some recipes become famous in a small town, and these Elephant Ear Rolls were one of them.

When I was growing up, our town had an Over 50 Club where people gathered for good food and good company. The cook there was known for two things above all else—her crispy fried chicken and these unforgettable Elephant Ear Rolls. On the days she served them, people lined up early because they knew they would sell out.

She welcomed everyone, no matter their age, and she always greeted people with a smile. After she retired, the crowds slowly disappeared, and eventually the Over 50 Club closed its doors. Thankfully, before she retired, she shared this treasured recipe with my grandfather, who later passed it on to my mom.

She loved cooking, baking, and even had a special fondness for cats. Although she's been gone for many years and her little house has long since been replaced, her kindness and wonderful cooking continue to live on every time I bake these sweet rolls.

They're soft in the center, slightly crisp around the edges, buttery, and coated with cinnamon sugar—just as I remember them.

Ingredients:

Dough:
1 package (1/4 ounce) active dry yeast
1/2 c. warm water (105° to 115°)
1 Tbs. sugar
4 c. flour
1/4 c. sugar
2 tsp. salt
1/3 c. butter or lard
3/4 c. milk 
1 egg, room temperature
 
Cinnamon Filling:
1/2 c. butter, softened
1 c. granulated sugar
1 Tbs. ground cinnamon 
    
Cinnamon Sugar Topping:
1/4. c. melted butter
1 c. sugar
1 tsp. cinnamon 

Directions:

Preheat the oven to 375°F. Lightly grease several baking sheets or line them with parchment paper.

In a small saucepan over medium-low heat, warm the milk until tiny bubbles begin to form around the edges and a thin skin starts to appear. Do not allow it to boil.

Remove from the heat and stir in the 1/4 cup sugar, salt, and butter until the butter melts. Set aside until the mixture cools to lukewarm.

Meanwhile, combine the warm water, yeast, and 1 tablespoon sugar in a small bowl. Stir well and let stand for about 10 minutes, or until the mixture becomes foamy.

In a large mixing bowl, combine 2 cups of the flour, the egg, lukewarm milk mixture, and the yeast mixture.

Beat with a wooden spoon for 1 to 2 minutes until smooth.

Gradually stir in the remaining flour until the dough becomes too stiff to mix.

Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes, adding only enough flour to keep it from sticking. The finished dough should be soft and slightly tacky.

Place the dough into a lightly greased bowl. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Remove the dough from the refrigerator and divide it in half. Let it rest for 10 minutes.

Roll each half into a rectangle about 1/4 inch thick.

Spread the softened butter evenly over the dough, leaving a 1/4-inch border around the edges.

Sprinkle evenly with the sugar and cinnamon.

Starting with the long side, roll the dough tightly into a log. Pinch the seam closed.

Slice into 1-inch pieces using a sharp knife or unflavored dental floss.

Place the rolls cut-side down on the prepared baking sheets, leaving several inches between each one.

Cover with a lint-free towel and let rise in a warm place for 20 to 30 minutes, or until noticeably puffy.

Using a rolling pin or the palm of your hand, gently flatten each roll until it is about 1/2-inch thick.

Brush the tops generously with melted butter.

Mix the remaining sugar and cinnamon together and sprinkle generously over each roll.

Bake immediately for 7–9 minutes, or until the edges are lightly golden, and the centers are baked through.

Cool slightly on wire racks and serve warm.

Tips for Best Success:

• Make sure your yeast is foamy before mixing the dough.
• Don't overheat the milk—lukewarm is best when adding it to the yeast mixture.
• Refrigerating the dough makes it much easier to roll and slice.
• Flatten the rolls gently to keep some air in the dough.
• Bake just until lightly golden to keep the centers soft.
• Brush generously with butter before adding the cinnamon sugar for the classic bakery-style finish.
• These are best served slightly warm.

Variations and Substitutions:

• Use butter or lard in the dough, just as the original recipe allows.
• Add a pinch of nutmeg or cardamom to the cinnamon sugar.
• Drizzle with a simple vanilla glaze after baking.
• Add finely chopped pecans or walnuts to the filling.
• Use brown sugar for part of the filling for a deeper caramel flavor.
• Sprinkle with coarse decorating sugar for a little crunch.

Serving Suggestions:

These Elephant Ear Rolls are wonderful served with:

• Fresh hot coffee
• Cold milk
• Hot tea
• Fresh fruit
• Fried chicken (just like they were served at the Over 50 Club)
• Ham dinner
• Pork chops
• Holiday breakfasts
• Weekend brunches

How to Store:

• Room Temperature:  Store in an airtight container for up to 3 days.
• Refrigerator:  Store for up to 1 week.
• Freezer:  Freeze baked rolls for up to 3 months.
• To Reheat:  Warm in a 300°F oven for about 5 minutes or microwave for 10–15 seconds until just warm.

Frequently Asked Questions:

Why are they called Elephant Ear Rolls?
Unlike fair-style fried elephant ears, these are soft yeast rolls that are flattened before baking, giving them a wide, thin shape with buttery cinnamon sugar on top.

Can I make the dough the night before?
Yes! The overnight refrigeration actually improves the flavor and makes the dough easier to handle.

Can I freeze the dough?
Yes. Freeze after shaping the rolls. Thaw overnight in the refrigerator, let rise, flatten, and bake.

Do I have to flatten them?
Yes. Flattening is what gives these rolls their signature shape and texture.

Can I add frosting?
You can, but traditionally these rolls are simply finished with butter and cinnamon sugar.

Can I use instant yeast?
Yes. You can substitute instant yeast for active dry yeast and shorten the rising time slightly.

Baked Yeast Donuts with Powdered Sugar

Soft homemade yeast donuts baked until golden and coated in sweet powdered sugar.

Every year for my dad's birthday, I would make him homemade powdered sugar donuts. 

When I first started making them, I deep-fried the donuts just like many traditional recipes call for. While they were delicious, they used a lot of oil, and over time our family began choosing healthier cooking methods whenever possible. That's when I started experimenting with a baked version.

To our surprise, everyone loved them. They baked up soft, light, and tender with just the right amount of sweetness. Fresh from the oven and coated in powdered sugar, they quickly became one of my dad's favorite birthday treats.

Honestly, I haven't made these donuts since my dad passed away. Some recipes are tied so closely to the people we love that it's hard to make them again without thinking of them. But today is bread-making day at our house, and I think it may be time to take that trip down memory lane. I'll bake a batch, remember all the wonderful things my dad did for our family, and share them with him in spirit.

Every family has one recipe that immediately brings someone's face to mind. Whenever I think of these warm powdered sugar donuts, I think of my dad and the joy they brought him every birthday. 

Some recipes feed our bodies. Others feed our memories.

Ingredients:

1/3 c. warm water
1 Tbs. sugar
1 packet yeast
1  c. warm milk or buttermilk
2/3 c. sugar
2 eggs
1/2 tsp. cinnamon
dash of nutmeg
1 tsp. salt
2 Tbs. butter
5 c. flour 
Butter
Powdered sugar

Directions:

Heat oven to 375° F.  Parchment-lined or lightly greased baking sheets. 

In a large mixing bowl, combine the warm water, 1 tablespoon of sugar, and the yeast. Let the mixture stand in a warm place for 5 to 10 minutes, or until it becomes foamy. This lets you know the yeast is active.

Stir in the warm milk and the remaining 2/3 cup sugar until dissolved.

Add the eggs, cinnamon, nutmeg, salt, and 1 cup of the flour. Beat well with a wooden spoon for about 1 minute.

Mix in the softened butter until incorporated.

Gradually stir in the remaining flour until the dough becomes too stiff to mix.

Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes, or until it is smooth and elastic.

Lightly oil a large bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides.  

Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until doubled in size.

Punch the dough down and roll it out on a lightly floured surface until it is about 1/2 inch thick.

Using a donut cutter, cut out the donuts and donut holes. Place them on parchment-lined or lightly greased baking sheets, leaving space between each one.

Cover the donuts with a lint-free kitchen towel and let them rise for about 45 minutes, or until nearly doubled.

Bake for 10 to 12 minutes, or until the donuts are lightly golden. Be careful not to overbake, as they will lose their soft texture.

While the donuts are still warm, lightly rub the tops and bottoms with a stick of butter. Immediately coat them generously in powdered sugar. 

Place the donuts on a wire cooling rack. Just before serving, dust or roll them in powdered sugar a second time for an extra snowy coating.

Serve warm and enjoy!

Tips for Best Success:

• Check your yeast first. If it doesn't become foamy after 5–10 minutes, start over with fresh yeast.
• Use warm, not hot, liquids. Aim for about 110°F so you don't kill the yeast.
• Measure flour correctly. Spoon the flour into your measuring cup and level it off to avoid dry donuts.
• Don't over-flour the dough. It should be soft and slightly tacky.
• Give the dough enough time to rise. Rising times can vary depending on the temperature of your kitchen.
• Avoid overbaking. Bake just until the donuts are lightly golden. Overbaked donuts become dry.
• Butter while warm. Lightly rub a stick of butter over the warm donuts before coating them with powdered sugar.
• Coat twice. The first coating melts into the warm donuts, while the second creates that beautiful bakery-style snowy finish.

Variations and Substitutions:

Cinnamon Sugar Donuts:  Instead of powdered sugar, coat the warm buttered donuts in a mixture of:
1 cup granulated sugar
2 teaspoons ground cinnamon

Vanilla Glazed Donuts:  Whisk together:
2 cups powdered sugar
3–4 tablespoons milk
1 teaspoon vanilla extract

Dip the warm donuts into the glaze and let them set.

Chocolate Glaze:  Add 2 tablespoons cocoa powder to the vanilla glaze for chocolate-covered donuts.

Lemon Donuts:  Add 1 teaspoon grated lemon zest to the dough and finish with a lemon glaze.

Filled Donuts:  Instead of cutting out the centers, cut rounds of dough and fill the baked donuts with:

• Raspberry jam
• Strawberry jam
• Lemon curd
• Vanilla pastry cream
• Whole Wheat Option

Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.

Serving Suggestions:

These homemade donuts are wonderful served with:

• Fresh coffee
• Hot chocolate
• Cold milk
• Apple cider
• Hot tea
• Fresh fruit
• Scrambled eggs
• Bacon or sausage
• Breakfast casseroles

They're especially delicious while still warm from the oven.

How to Store:

• Store in an airtight container for up to 2 days at room temperature.
• Store for up to 5 days in the refrigerator. Warm slightly before serving for the best texture.
• Freeze uncoated donuts for up to 3 months. Thaw, warm gently, butter, and coat with powdered sugar before serving.

Frequently Asked Questions:

Can I make the dough the night before?
Yes. After the first rise, cover the dough and refrigerate overnight. Let it come close to room temperature before shaping.

Why didn't my donuts rise?
The yeast may have been old, or the liquid may have been too hot or too cold.

Can I fry these instead?
Absolutely. Fry at 350°F for about 1 minute per side until golden brown.

Why coat them twice?
The first coating melts slightly into the warm donuts, while the second gives them their classic powdered sugar finish.

Can I use buttermilk?
Yes! Buttermilk makes the donuts extra tender and gives them a slight tang that balances the sweetness beautifully.

Can I freeze them?
Yes. Freeze before adding the powdered sugar, then warm and coat them after thawing. 

Old-Fashioned Monkey Bread

The homemade Monkey Bread that started my lifelong love of baking bread.

This recipe brings back wonderful memories of when I first learned to bake homemade bread. If memory serves me right, I was watching The Duchess of Duke Street on PBS and remember seeing the cooks making fresh bread for the family. It looked so inviting that I decided I wanted to try making bread myself.

My mom was busy tending her garden, so I pulled out the Betty Crocker cookbook she had given me for Christmas and found a recipe for Monkey Bread. It was the very first yeast bread I ever made, and it must have turned out well because it disappeared almost as soon as it came out of the oven!

That first loaf sparked a lifelong love of bread baking. Even today, Sunday is bread-making day in our house. There's nothing quite like the smell of homemade bread filling the kitchen and bringing everyone together around the table.\

Ingredients:

Dough
1 1/2 c. whole milk, warmed to about 110°F 
2 1/4 tsp. yeast 
1/4 c. granulated sugar 
2 large eggs, room temperature 
1/3 c. butter, melted and slightly cooled 
1 tsp. salt 
5 to 5 1/2 c. flour 

Coating: 
3/4 c. butter, divided 
1 and 1/4 c. granulated sugar 
1 Tbs. cinnamon 
2/3 c. light or dark brown sugar 
1 tsp. vanilla extract

Directions:

Preheat the oven to 350°F. Grease two 8½ x 4½-inch loaf pans (or two 9 x 5-inch loaf pans).

In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let stand for 5 to 10 minutes, or until the mixture becomes foamy.

Add the eggs, melted butter, salt, and 1 cup of the flour. Stir well with a wooden spoon until smooth.

Gradually stir in the remaining flour, about 1 cup at a time, until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. (If using a stand mixer, knead with the dough hook for about 6 to 8 minutes.)

Lightly oil a large bowl. Place the dough in the bowl, turning once to coat all sides with oil.  Cover with a clean kitchen towel and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

Melt 1/2 cup butter in a small saucepan over low heat.

In a separate bowl, combine the granulated sugar and cinnamon. Set aside.

Punch down the dough.  Pinch off pieces of dough about the size of a small walnut and roll into smooth balls. You should have about 40 to 45 dough balls.

Dip each dough ball into the melted butter, allowing any excess to drip off.

Roll each ball in the cinnamon sugar mixture until completely coated.

Arrange the dough balls evenly between the prepared loaf pans, stacking them in two or three layers.

Melt the remaining 1/4 cup butter.

Whisk in the brown sugar and vanilla until smooth.  Pour the glaze evenly over both pans.

Bake for 35 to 45 minutes, or until the tops are golden brown and the centers reach about 190°F on an instant-read thermometer.

Cool in the pans for 8 to 10 minutes.  Carefully invert onto serving plates and serve warm.

Tips for Best Success:

• Use fresh yeast for the best rise.
• The dough should be soft and slightly tacky, not dry.
• Roll the dough balls about the same size for even baking.
• Don't skip the first rise—it gives the bread its light, fluffy texture.
• Let the bread cool just a few minutes before turning it out of the pan.

Variations and Substitutions:

• Sprinkle chopped pecans or walnuts between the dough balls.
• Mix raisins into the layers for extra sweetness.
• Add small diced apples between the dough balls before baking.
• Substitute maple extract for the vanilla in the glaze.
• Drizzle cooled Monkey Bread with a simple cream cheese icing.

Serving Suggestions:

Serve warm with:

• Fresh coffee
• Hot chocolate
• Cold milk
• Fresh fruit
• Scrambled eggs and bacon for breakfast
• Vanilla ice cream for dessert

How to Store:

• Store covered for up to 3 days at room temperature.
• Store up to 1 week in the refrigerator.
• Wrap tightly and freeze for up to 3 months.
• To reheat, warm individual pieces in the microwave for about 15 to 20 seconds.

Frequently Asked Questions:

Can I make this the night before?
Yes. Shape the dough, cover, refrigerate overnight, and let it sit at room temperature for about 30 minutes before baking.

Can I use instant yeast?
Yes. Use the same amount and mix it directly with the flour.

Why didn't my dough rise?
The yeast may have been old, or the milk may have been too hot or too cool.

Can I bake this in a Bundt pan?
Yes! A 10- to 12-cup Bundt pan is traditional for Monkey Bread. Check for doneness after about 35 to 40 minutes.

Can I make mini Monkey Breads?
Absolutely! Divide the dough among muffin cups and reduce the baking time to about 18 to 22 minutes. 

Quick One-Rise Bread Buns

Fresh bread buns straight from the oven without waiting hours for dough to rise. 

Sometimes life gets hectic and there isn't much time to make supper from scratch. But every once in a while, you find yourself craving fresh homemade buns straight from the oven, split open and slathered with butter.

This quick bun recipe was one of those handy recipes my mother kept around for busy days. With extra yeast and a short rise time, these buns don't take long before they go into the oven to bake.

They're perfect for serving alongside a bowl of homemade soup, a hearty stew, or even for making sandwiches. Best of all, you can enjoy warm homemade bread without spending all afternoon in the kitchen.

Ingredients:

1 c. warm water
2 Tbs. yeast
1 Tbs. sugar
3 1/2 c. flour
1 tsp. salt
1 egg
1/3 c. olive oil or melted butter

Directions:

Grease a 14x10-inch baking pan for hamburger buns. Or a 9x13-inch cake pan, for dinner buns.

In a medium bowl, combine warm water, yeast and sugar.  Stir well. Place the bowl in a warm location for 8 to 10 minutes, or until foamy. 

In a large bowl, combine 2 cups of flour, salt, egg, and olive oil.  

Add the yeast mixture.  Beat with a wooden spoon for a minute or two.  Gradually add the remaining flour until it gets too stiff to stir.  Turn the dough out onto a floured surface.  Knead for about 10 minutes, adding additional flour as needed. The dough should be smooth, elastic, and slightly tacky.  

Divide the dough into 8 equal pieces.  Roll each piece of dough into a ball and place on prepared pan.  

Preheat oven to 350° F.  

Cover the pan with a clean towel and place in a warm location for about 15 minutes, while the oven preheats.

Place the pan into the oven and bake approximately 18 to 22 minutes, or until the tops are golden brown.  Remove from oven and brush the tops with butter, if desired.

Serve warm.

Tips for Best Success:

• Make sure the water is warm, not hot, to avoid damaging the yeast.
• Allow the yeast mixture to become foamy before proceeding.
• Add flour gradually to avoid a dry dough.
• Knead until smooth and elastic for the softest texture.
• Brush warm buns with butter for a softer crust.

Variations and Substitutions:

• If you want Whole Wheat buns, replace up to 1 cup of the all-purpose flour with whole wheat flour.
• To make herb buns, add 1 teaspoon dried rosemary, parsley, or Italian seasoning.
• For garlic buns, mix 1 teaspoon garlic powder into the dough.
• If you want honey buns, replace the sugar with honey.
• To make sandwich buns, shape into slightly flatter rounds for hamburgers or sandwiches.

Serving Suggestions:

Serve with:

• Homemade soup
• Beef stew
• Chili
• Roast chicken
• Sloppy joes
• Ham salad spread
• Butter and jam

How to Store:

• Room Temperature:  Store in an airtight container for up to 3 days.
• Freezer:  Freeze in freezer bags for up to 2 months.
• To Reheat:  Warm in a 300°F oven for several minutes or microwave briefly.

Frequently Asked Questions:

Can I use instant yeast?
Yes. You can mix it directly with the dry ingredients and skip the proofing step.

Why didn't my buns rise?
The yeast may have been expired, or the water may have been too hot or too cold.

Can I make these ahead of time?
Yes. Bake them earlier in the day and warm before serving.

Can I freeze these buns?
Absolutely. They freeze very well.

Can I make smaller rolls?
Yes. Divide the dough into 12 smaller buns and reduce baking time slightly. 

Old-Fashioned Rich Sweet Dough

A rich, buttery yeast dough perfect for sweet rolls, holiday breads, and cherished family traditions. (Family Easter Bread Recipe)

 

Happy Easter! This rich sweet dough comes from my aunt, who had a true gift for baking. She could turn simple ingredients into the most beautiful breads and rolls, filling her kitchen with warmth and the comforting smell of fresh baking.

I came across this handwritten recipe tucked inside one of my mom’s old cookbooks, and it immediately brought back memories of holidays and family gatherings. This dough is soft, rich, and slightly sweet, with a hint of orange that makes it perfect for special occasions.

It’s the kind of recipe that takes time and care—but the results are well worth it. Whether shaped into rolls, braided loaves, or traditional holiday breads, this dough carries on a tradition of baking with love.

Ingredients:

2 c. sugar
1/2 tsp. salt
2 c. milk (scalded, then cooled to lukewarm)
2 cakes fresh yeast (or 6 packets / 4 1/2 Tbs. active dry yeast)
6 large eggs, beaten
1 c. (2 sticks) butter, melted and cooled
11–12 cups flour
2 tsp. grated orange zest

Optional (for finishing):

1 egg + 1 tablespoon water (egg wash)
Sesame seeds or nuts 

Directions: 

In a saucepan, heat the milk just until it begins to steam (do not boil). Remove from heat and let cool to lukewarm.

In a large mixing bowl, combine the sugar and salt. Pour the warm milk over the mixture and stir until dissolved.

Add the yeast and stir until fully dissolved.

Stir in the beaten eggs and about 5 1/2 cups of the flour. Mix well with a wooden spoon until smooth.

Add the melted butter (cooled to lukewarm) and mix until fully incorporated.

Stir in the remaining flour (about 5½ to 6 cups) along with the orange zest. When the dough becomes too stiff to stir, turn it out onto a well-floured surface.

Lightly flour the top of the dough, cover with wax paper or a towel, and let rest for 10 minutes (this helps make kneading easier).

Knead the dough for about 8–10 minutes, adding flour as needed, until smooth and elastic.

Place the dough in a greased bowl, turning once to coat all sides. Cover and let rise in a warm place until doubled, about 1to 2 hours.

Punch down the dough, turn it, and let rise again until doubled.

Shape into rolls or loaves and place into greased pans. Cover and let rise again until doubled.

Brush tops with egg wash if desired. Bake at 375°F until golden brown and baked through (about 25–35 minutes, depending on size).

Tips for Best Success:

• Make sure milk is lukewarm, not hot (hot will kill yeast)
• This is a soft dough, not stiff—don’t add too much flour
• Allow full rise times—don’t rush
• Knead until smooth and elastic for best texture
• Use a warm, draft-free place for rising

Variations & Substitutions:

• No fresh yeast? Use active dry yeast (as listed above)
• Flavor twist: Add vanilla or a bit of lemon zest
• Raisin version: Add 1–2 cups raisins after first mix
• Holiday bread: Shape into braids or round loaves
• Sweeter rolls: Add a light glaze after baking

Serving Suggestions:

• Serve warm with butter
• Perfect for holiday meals or brunch
• Use for cinnamon rolls or sweet buns
• Toast leftovers for breakfast

How to Store:

• Room temperature: 2–3 days (covered)
• Refrigerator: up to 5 days
• Freeze: up to 2 months (wrap tightly)

Frequently Asked Questions:

Can I make this dough ahead of time?
Yes, refrigerate after first rise and use the next day.

Why is my dough too sticky?
It’s meant to be soft—add flour gradually, not too much.

Can I freeze the dough?
Yes, after shaping or after first rise.

Do I have to use orange zest?
No, but it adds a lovely traditional flavor.

Soft Homemade Hamburger Buns (From Scratch)

 Soft, buttery buns made from scratch—perfect for everyday meals or special gatherings. 

Homemade buns were something my mom made whenever she wanted to turn a simple meal into something a little more special. Whether it was burgers, sloppy joes, or sandwiches, fresh buns made everything taste better.

She didn’t need fancy ingredients—just the basics and a little time. The dough would rise on the counter while the kitchen warmed up, and the smell of fresh bread baking was enough to bring everyone in.

These buns are soft, fluffy, and sturdy enough to hold your favorite fillings. Once you make them from scratch, it’s hard to go back to store-bought.

Ingredients:

1 Tbs. instant yeast
1 1/2 Tbs. warm water (to dissolve yeast)
3/4 cup lukewarm water
1/2 cup warm milk
1/4 cup sugar
3 1/2 to 4 cups flour
2 Tbs. butter, softened
2 large eggs
1 1/2 teaspoons salt

Directions: 

Line a baking sheet with parchment paper or grease lightly. Set aside.

In a small bowl, dissolve yeast in 1 1/2 tablespoons warm water. Let sit 5–10 minutes until slightly foamy.

In a large bowl, mix flour, sugar, and salt.

Add yeast mixture, lukewarm water, milk, eggs, and butter. Stir until a soft dough forms.

Turn dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic.

Place dough in a lightly oiled bowl, turning once to coat.
Cover and let rise in a warm place until nearly doubled, about 1–2 hours.

Gently deflate the dough and divide into 12 equal pieces.

Shape each piece into a ball, then gently flatten to about 3 inches wide and 1/2 to 3/4 inch thick.

Place on prepared baking sheet. Lightly brush tops with oil, cover, and let rise again until doubled, about 45–60 minutes.

Preheat oven to 375°F.

Bake for 15–18 minutes, until golden brown.

Remove from oven and lightly brush tops with butter for a soft crust.

Cool on a wire rack before slicing.

Tips for Best Success:

• Dough should be soft and slightly tacky—not dry
• Don’t over-flour during kneading
• A warm rising spot makes a big difference
• Flatten before second rise for classic bun shape
• Brush with butter right after baking for softness

Variations and Substitutions:

• Whole wheat: Replace up to 1 cup flour with whole wheat
• Sesame seed buns: Sprinkle seeds before baking
• Slider buns: Divide into 16–18 smaller portions
• Dairy-free: Use oil instead of butter and plant-based milk
• Egg wash: Brush with egg wash for a shiny top

Serving Suggestions:

• Perfect for burgers or sloppy joes
• Great for deli sandwiches
• Use for breakfast sandwiches
• Serve warm with butter and jam

How to Store:

• Room temperature: Store in airtight container for 2–3 days
• Freezer: Freeze up to 2 months
• To reheat: Warm briefly in oven or microwave

Frequently Asked Questions:

Can I make the dough ahead of time?
Yes, refrigerate after the first rise and use the next day.

Why didn’t my buns rise?
Yeast may have been inactive or liquid too hot.

Can I use active dry yeast instead of instant?
Yes, just let it fully proof before adding.

How do I keep buns soft?
Store airtight and brush with butter after baking.

Can I make these without eggs?
Yes, but texture will be slightly less rich.

Buttermilk Cinnamon Rolls with Cream Cheese Frosting

A Light & Fluffy Family Recipe Passed Down with Love 

There are some recipes that feel like a warm hug from the past, and these cinnamon rolls are one of them.

My aunt used to make the most incredible homemade rolls. They were light, airy, and filled the whole house with the sweet scent of cinnamon and butter. Whenever we visited, she would always tuck a few into a container for us to take home. It felt like such a special treat.

This recipe comes straight from her recipe box — one of those treasured, handwritten recipes meant to be shared and passed down. These cinnamon rolls are soft and fluffy with a rich cinnamon-sugar filling, all topped with a smooth cream cheese icing that melts right into the warm swirls.

They’re perfect for Sunday mornings, holidays, or any day you want your kitchen to smell like comfort and love.

Ingredients:

1 1/2 Tbs. active dry yeast (2 standard size packets)
1/4 c. warm water
2 Tbs. sugar
1 c. buttermilk*, warmed to about 100°F 
1 stick butter, softened to room temperature 
2 large eggs, at room temperature
1/2 tsp. salt
2/3 c. granulated sugar
4 1/2 c.flour or bread flour, plus more as needed

Filling:

6 Tbs. butter, softened to room temperature
1/2 c. sugar
1 1/2 Tbs. cinnamon

Cream Cheese Icing:

4 ounces cream cheese, softened to room temperature
1 c. confectioners’ sugar
1 Tbs. heavy cream or milk
1/2 tsp. vanilla extract 

 *If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit for 5 minutes.

Directions: 

Oven temperature: 350° F.  A greased 13" x 9" baking pan

In a large bowl, mix yeast, warm water, and sugar. Let sit in a warm place for about 10 minutes until foamy.

In a small saucepan, heat the buttermilk to about 180°F (do not boil). Remove from heat and add butter. Let cool to about 100°F before using.

Add the lukewarm milk mixture, eggs, salt, sugar, and 2 cups of flour to the yeast mixture. Beat well for about 2 minutes.

Gradually add remaining flour until a soft dough forms. Turn out onto a floured surface and knead for about 10 minutes, adding flour as needed to prevent sticking. The dough should be smooth and elastic.

Place dough in a lightly oiled bowl. Turn to coat all sides. Cover and let rise in a warm place until doubled, about 2 hours.

Punch down the dough and turn out onto a floured surface. Roll into a 10×16-inch rectangle.

Spread softened butter evenly over the dough.

In a small bowl, mix cinnamon and sugar together. Then sprinkle the cinnamon sugar evenly over the butter.

Roll tightly into a 16-inch log. Slice into 12 rolls and place in a greased 13x9" baking pan.

Bake at 350°F for about 25 minutes, or until lightly golden brown.

Let cool for 10 minutes while preparing the icing.

Beat cream cheese until smooth. Add powdered sugar, cream, and vanilla. Mix on low, then increase to high and beat until creamy.

Spread over warm rolls and serve.

Tips for the Best Cinnamon Rolls:

• Don’t overheat the milk mixture — yeast can die if it’s too hot.
• If the dough shrinks while rolling, let it rest for 10 minutes.
• For extra soft rolls, don’t overbake — they should be lightly golden, not dark brown.
• For overnight rolls: prepare through shaping, cover, refrigerate overnight, then let rise at room temperature before baking.

How to Store:

• Room Temperature:   Up to 2 days, tightly covered. 
• Refrigerator:  Up to 5 days.
• Freezer: Freeze unfrosted rolls up to 2 months. Thaw and warm before icing.

How to Reheat:

• Microwave: 15–20 seconds per roll.
• Oven: Cover loosely with foil and warm at 300°F for 8–10 minutes.

Variations & Substitutions:

• Add chopped pecans or walnuts to the filling.
• Swap cream cheese icing for a simple powdered sugar glaze.
• Add a sprinkle of nutmeg or cardamom for extra warmth.
• Use brown sugar instead of white sugar in the filling for a deeper flavor.

Serving Suggestions:

• Serve warm with coffee or hot tea.
• Pair with scrambled eggs and fresh fruit for a special brunch.
• Perfect for Christmas morning, Easter, or Sunday family gatherings.

Frequently Asked Questions:

Can I make these cinnamon rolls the night before?
Yes. After shaping and placing the rolls in the 9×13 pan, cover tightly and refrigerate overnight. The next morning, let them sit at room temperature for 45–60 minutes before baking.

Why do I need to heat the buttermilk to 180°F?
Heating the milk helps improve texture and softness. Just be sure to cool it back down to about 100°F before adding it to the yeast mixture.

Can I use all-purpose flour instead of bread flour?
Yes. All-purpose flour works beautifully. Bread flour will give a slightly chewier texture, but both are excellent.

How do I know when they are done?
The tops should be lightly golden, and the center rolls should no longer look doughy. An internal temperature of about 190°F means they’re fully baked.

Can I freeze cinnamon rolls?
Yes. Freeze them unfrosted. Thaw overnight in the refrigerator, warm gently, then frost before serving.

Why are my rolls dry?
They were likely overbaked or too much flour was added. The dough should feel soft and slightly tacky before rising. 

Crazy Bread Sticks

Soft, chewy breadsticks brushed with garlic butter and finished with Parmesan and parsley.

Breadsticks were always a favorite in our house, especially when we’d go out for pizza or pasta. But my mom believed that most restaurant foods could be made just as well—if not better—right at home. Breadsticks were one of those things she enjoyed making from scratch.

With simple pantry ingredients and a little patience while the dough rises, you can create soft, flavorful breadsticks that are every bit as delicious as the ones from your favorite pizza place. These homemade breadsticks bake up tender and chewy on the inside with a lightly crisp crust on the outside.

Brushed with garlic butter and sprinkled with Parmesan and parsley, they make the perfect companion for pasta dinners, soups, salads, or even just a warm snack straight from the oven.

Ingredients:

1 3/4 c. warm water
2 1/2 tsp yeast
2 tsp. sugar
4 c. flour
1 1/2 tsp. salt
2 Tbs. olive oil
3 Tbs. butter, melted of softened
1/2 tsp. garlic powder
2 garlic cloves, or more, finely minced
1 Tbs. parsley
3 Tbs. Parmesan cheese

Directions:

Preheat the oven to 375°F and line an 11 × 15-inch baking sheet with parchment paper.

In a large bowl, combine the warm water, yeast, and sugar. Stir gently and allow the mixture to sit in a warm spot for about 10 minutes, until it becomes foamy. This shows that the yeast is active.

Stir in 1½ cups of the flour and mix well with a wooden spoon. Add the salt and olive oil and stir until combined.

Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

Place the dough back into the bowl, cover with a towel, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.

Turn the risen dough out onto the prepared baking sheet. Using your hands or a rolling pin, press the dough into a large rectangle.

For thinner breadsticks, press the dough to about ¼ inch thick. For thicker breadsticks, leave it closer to ⅜ to ½ inch thick.

Use a pizza cutter to slice the dough into 1-inch-wide breadsticks. Leave them side by side on the pan.

Cover the pan with a towel and allow the dough to rise again in a warm place for 1 to 2 hours, until puffy.

Bake for about 18 minutes, or until the breadsticks are lightly golden.

While the breadsticks bake, combine the butter, garlic powder, and minced garlic in a small bowl.

As soon as the breadsticks come out of the oven, brush the garlic butter generously over the tops. Sprinkle with Parmesan cheese and parsley.

Serve warm and enjoy!

Quick-Rise Option:

If you’re short on time, you can speed things up:
Use instant yeast instead of active dry yeast (same amount).

Skip the first long rise. After kneading, cover the dough and let it rest for 20–30 minutes in a warm spot.

Shape, cut into breadsticks, then let them rise on the baking sheet for 30–40 minutes, until puffy.

Bake as directed.

This won’t develop quite as much flavor as a long rise, but the breadsticks will still be soft, fluffy, and delicious.

Make-Ahead Option:

These breadsticks are great for prepping in advance:

Overnight Dough Method

Prepare and knead the dough as directed.

Place it in a lightly greased bowl, cover tightly, and refrigerate overnight.

The next day, let the dough sit at room temperature for 30–45 minutes, then shape, cut, and allow the dough to rise until doubled.

Bake as directed.

Freezer-Friendly Option:

Shape and cut the dough, then freeze the unbaked breadsticks on a baking sheet.

Once frozen, transfer to a freezer bag.

When ready to bake, thaw in the refrigerator overnight or at room temperature until puffy, then bake as directed. 

Tips for Best Success:

• Use warm water around 105–110°F to properly activate the yeast.
• Knead the dough until it feels smooth and elastic for the best texture.
• Let the dough rise in a warm, draft-free place.
• Brushing the breadsticks with butter immediately after baking helps the toppings stick and adds flavor.

Variations and Substitutions:

• Mozzarella or Asiago cheese can be used instead of Parmesan.
• Add Italian seasoning to the butter mixture for extra flavor.
• For cheesy breadsticks, sprinkle shredded mozzarella over the dough during the last few minutes of baking.
• For a sweeter version, brush with butter and sprinkle with cinnamon sugar instead of garlic and cheese.

Serving Suggestions:

These breadsticks are wonderful served alongside pasta dishes such as spaghetti, lasagna, or baked ziti.

They also pair well with soups like tomato soup, minestrone, or creamy chicken soup.

Serve them with marinara sauce, ranch dressing, or garlic butter for dipping.

They make a perfect addition to a salad dinner as well.

How to Store:

Refrigerator:
Store leftover breadsticks in an airtight container at room temperature for up to 2 days.

Reheating:
Reheat them in a 350°F oven for 5–7 minutes to refresh their texture.

Freezer:
Breadsticks can also be frozen for up to 2 months. Reheat from frozen in a warm oven until heated through.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount and you can shorten the rising time.

Can the dough be made ahead of time?
Yes. The dough can be refrigerated overnight and baked the next day.

Why didn’t my dough rise?
The yeast may have been inactive, or the water may have been too hot or too cold.

Can I freeze the dough?
Yes. Shape the breadsticks and freeze them before baking. Thaw and allow them to rise before baking.

Parmesan and Garlic Bread Rolls

Soft yeast rolls brushed with butter, garlic, and Parmesan cheese 

This recipe comes straight from my mother’s recipe box — the kind of recipe written on a well-worn card, dusted with flour from years of use.

Garlic has always been a favorite in our home, and these rolls were often made alongside big family dinners. The smell of warm yeast bread rising in the kitchen and buttery garlic melting into the tops of freshly baked rolls is something I still remember so clearly.

These homemade garlic Parmesan dinner rolls are soft, fluffy, and full of savory flavor. Brushed with melted butter and topped with fresh garlic and finely grated Parmesan, they are simple enough for a weeknight meal and special enough for holidays.

Once you taste how light and tender these rolls are, they just might become a regular at your table too.

Ingredients for Garlic Parmesan Dinner Rolls

3/4 c. milk
1/4 c. butter or margarine 
3/4 c. very warm water
2 envelopes, or 4 1/2 tsp. yeast
1 Tbs. sugar
4 1/2 to 5 c. all-purpose flour
1/3 c. sugar
1 1/2 tsp. salt
1 egg

For the Garlic Parmesan Topping:

1/4 c. butter or margarine, melted
3 garlic cloves, minced
1/2 c. Parmesan cheese, finely grated

Directions:

When you’re ready to bake, preheat the oven to 375°F and generously grease a 9 x 13-inch baking pan. Set aside.

In a small saucepan, warm the milk and butter over very low heat. Heat just until the milk reaches 120°F—the butter does not need to melt. Remove from heat and allow the mixture to cool to 105–110°F. 

As the milk cools, it is time to proof the yeast.  In a medium bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently, then place the bowl in a warm spot for about 10 minutes, or until the mixture becomes foamy and bubbly.

In a large mixing bowl, whisk together 2 cups of flour, the remaining sugar, and salt. Pour in the warm milk mixture and the yeast mixture. Using a wooden spoon, beat for about 2 minutes, until smooth.

Add the egg and 1/2 cup of flour, then beat for another 2 minutes. Continue adding flour gradually until the dough becomes too thick to stir.

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Add additional flour as needed to form a soft dough—it should feel tacky but not sticky.

Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size.

While the dough rises, melt the butter in a small saucepan and set aside. In a small bowl, combine the minced garlic and Parmesan cheese. Set aside.

Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 20 equal portions. Roll each portion into a smooth ball and arrange them evenly in the prepared baking pan.

Brush the tops of the rolls with the melted butter, then sprinkle the garlic-Parmesan mixture evenly over each roll.

Cover the pan with a tea towel, or a sheet of plastic wrap, and let the rolls rise in a warm place for about 30 minutes, or until doubled in size.

Bake at 375°F for 15 to 18 minutes, or until the rolls are golden brown and fragrant. Serve warm and enjoy!

Tips for Best Success:

• Check your temperatures carefully. Milk mixture should cool to 105–110°F before adding to flour. Too hot can kill the yeast.
• Proof the yeast properly. It should become foamy and bubbly within 10 minutes. If not, the yeast may be expired.
• Don’t over-flour the dough. It should feel soft and slightly tacky, not dry.
• Knead until smooth and elastic. About 8–10 minutes by hand develops the gluten for fluffy rolls.
• Allow proper rise time. Rising in a warm, draft-free place helps create light rolls.
• Use freshly grated Parmesan. It melts and browns better than shelf-stable grated cheese.

 Variations and Substitutions:

• Add herbs: Mix in 1–2 teaspoons dried Italian seasoning or chopped fresh parsley to the topping.
• Cheese swap: Try Asiago or Romano instead of Parmesan.
• Roasted garlic: Replace fresh garlic with roasted garlic for a sweeter flavor.
• Garlic butter inside: Brush a little garlic butter between layers for pull-apart style rolls.
• Make it plain: Skip the topping for classic soft dinner rolls.

 Serving Suggestions:

• Soups and stews
• Spaghetti or lasagna
• Roast chicken
• Holiday ham
• Beef roast dinners
• Salad and pasta meals

How to Store Garlic Parmesan Bread Rolls

Room Temperature:
Allow the rolls to cool completely before storing. Place them in an airtight container or a resealable bag and store at room temperature for up to 2 days. To freshen them up, warm the rolls in a 300°F oven for 5–7 minutes.

Refrigerator:
If you need to store them a bit longer, place the cooled rolls in an airtight container and refrigerate for up to 5 days. Warm them gently in the oven or microwave before serving to soften them.

Freezer:
These rolls freeze very well. After they have cooled completely, place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to serve, thaw at room temperature and warm in a 350°F oven for 10–12 minutes until heated through.

Tip:
If you plan to freeze the rolls, it’s best to freeze them without the garlic butter topping, then brush with melted butter and sprinkle garlic and Parmesan when reheating for the freshest flavor. 

Frequently Asked Questions:

Q: Can I make these rolls ahead of time?
A: Yes! You can prepare the dough up to the point of the final rise, cover it tightly, and refrigerate overnight. Bring it to room temperature before baking.

Q: Can I freeze the rolls?
A: Absolutely! Bake the rolls, let them cool completely, then store in an airtight container or freezer bag. Freeze up to 3 months. Reheat in the oven at 350°F for 10–15 minutes before serving.

Q: Can I use whole wheat flour or other flours?
A: You can substitute part of the all-purpose flour with whole wheat flour (up to 50%) for a nuttier flavor. Keep in mind the texture may be slightly denser.

Q: Can I use pre-minced garlic instead of fresh?
A: Yes, but fresh garlic provides the best flavor. If using pre-minced garlic from a jar, use about half the amount since it can be more concentrated and salty.

Q: Can I make smaller or larger rolls?
A: Absolutely! The baking time will vary slightly. Smaller rolls may bake in 12–14 minutes, while larger rolls may need 18–20 minutes.

Q: Can I make these rolls dairy-free?
A: Yes, substitute the butter with a non-dairy alternative (like vegan butter or coconut oil) and use plant-based milk instead of dairy milk. Flavor will remain delicious!

Q: How do I keep the tops crispy while still fluffy inside?
A: Brushing the rolls with butter before and after baking gives a golden crust, while the inside stays soft. Avoid covering tightly while they’re still warm, or the tops may become soggy.