Homemade Bread Recipe

This BEST Homemade Bread Recipe makes the most deliciously fluffy loaf of white bread. It tastes so much better than store-bought!

Nothing beats delicious homemade bread! If you love a good homemade bread recipe, you’ll also love our French Bread, White Bread Recipe and Banana Bread recipes.

Easy Bread Recipe – a family fav!

I have to confess, I’m kind of a bread addict. I love any kind of bread, from tender and flaky Biscuits to French Bread, to pillowy soft rolls.

My very favorite kind of bread, though, is a fluffy white loaf of Homemade Bread.

I taught myself to bake perfect bread, and it has totally changed my life! It’s perfect for morning toast, sandwiches, or a batch of French Toast.

As long as you plan ahead a little for the rise times, it’s really not very much work, and well worth the effort.

Cost Effective and Healthier

I can find a cheap loaf of bread at the grocery store, but it comes with a long list of ingredients – some of which I cannot even pronounce.

If I want to buy bread with quality ingredients, then I’m spending 3-4 times more, especially if I’m shopping at local bakeries or buying artisan bread.

Making this Homemade Bread Recipe will cost about $1.25 worth of ingredients per loaf and I get to control exactly what ingredients I use!

How to Make Bread

Start with good yeast! If your yeast is old or dead, your bread is going nowhere fast. I store my yeast in the fridge at all times, and that helps to keep it fresh.

YEAST. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar.

COMBINE. When the yeast mixture is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix with a dough hook until smooth.

KNEAD. Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball.

Rising + proofing

RISE. Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. (Use olive oil or cooking spray to coat the bowl.) Let rise one hour, or until doubled.

SHAPE. When the dough has risen, punch it down gently and divide it in half. On a slipmat or lightly floured surface, roll each half of the dough into a long rectangle about 8 inches wide.

Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with remaining dough.

2ND RISE. Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½-1 inch higher than the top of the pan.

Proofing tips

The most time-consuming part of bread making is letting it rise – twice. It is also one of the most important steps to ensure you get the best bread texture.

Here are a few tips when you proof the dough. It’s best to use a heatproof glass or metal bowl:

Oil the bowl before adding the dough to rise. This will keep it from sticking when it is dumped out and shaped.

Cover the bowl. Lock in moisture by covering the bowl with a piece of oiled plastic wrap, unless otherwise noted.

Air temperature can affect the proof time. A warmer environment will allow the dough to rise faster. A cooler area will slow down the process.

A quicker proof time. Create a warmer environment and reduce the amount of time it takes to rise in a few different ways:

• Preheat your oven to 200°F then turn it OFF. Place the dough in an oven-safe bowl and cover it with a warm damp tea towel. Stick it in the oven until the dough has doubled in size.
• Heat up a bowl of water. Put the bowl of dough on top of the hot water bowl, making sure that the water doesn’t touch the bowl of dough.
• Heat up an electric heating pad and cover it with a towel. Place the bowl of dough on top.
• Place the bowl of dough near a warmer area in your home such as a fireplace or warm slow cooker.

Doneness. Visually observe when the dough has doubled in size and use that as an indicator of doneness.

To further tell if the bread has been proofed just right, poke your finger into the top of the dough.

• Bounces back immediately – continue proofing.
• Doesn’t bounce back at all – it is over-proofed.
• Bounces back halfway – it’s perfect!

Baking homemade bread

PREP. Preheat the oven to 375°F.

BAKE. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped.

I like to brush my loaves with a little melted butter after baking, but it’s totally optional. I like that it helps to soften the top crust just a little, and a little extra butter is always a good thing, right?

COOL. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES.

Slice when bread is cool!

Cut as thin or thick as you wish. Use a bread knife with a serrated edge that is long enough to make a sawing motion. Do not push down to cut the bread. Instead, saw the bread using the whole length of the knife with light pressure.

Although I’m often so hungry for warm bread that I eat it hot! My favorite way to eat it is warm from the oven, smothered with fresh Honey Butter.

Even if you’re a bread novice, you should definitely give this easy recipe a try!

All things flour

Bread Flour comes in both whole wheat and white versions and has a higher percentage of protein than all-purpose flour. This protein produces extra gluten strands which trap air and produce the airy and chewy texture perfect for bread.

• Make your own bread flour substitution by measuring out 1 cup (4 ½ oz) of all-purpose flour.
• Remove 1½ teaspoons of the flour and replace it with 1½ teaspoons of vital wheat gluten.
• Sift and use this mixture whenever a recipe calls for bread flour.

If you don’t have bread flour and can’t make your own substitution use all-purpose flour. Just note that it won’t have as chewy of a texture.

Whole wheat flour. Wheat flour especially can yield heavier bread. If you wish to use whole wheat flour it is suggested to use white wheat bread flour. You can also combine ½ wheat flour with ½ white flour.

Heavy and dense bread. A few common reasons that bread turns out heavy and dense include:

• Adding too much flour. It’s always best to scoop the flour into the measuring cup with a spoon and level it off. Be mindful of how much flour you add while kneading.
• Under or over proofing. It is really important that the dough rises well. If you don’t allow it to rise long enough it will be dense. If you proof it for too long, it will fall and also become dense.

Top homemade bread with

• Honey Butter
• Jalapeno Jelly
• Cinnamon Butter
• Pumpkin Butter
• Fruit jams or jellies
• Compound butter made with herbs such as rosemary or parsley

Repurpose your Homemade Bread

Us this bread in some of our favorite recipes:

Make croutons. Check out our Homemade Caesar Salad Croutons recipe!

Make bread crumbs. Let 1 loaf of bread dry out and become more firm.

• Use a food processor to blend the crumbs evenly – do not over-process.
• Melt ½ cup butter in a large pan and add the crumbs along with some salt and pepper.
• Stir until evenly coated. Keep stirring until crumbs sound like sand.
• Let cool and store in Ziploc bags with zipper seals for up to 6 months!

Storing info

STORE. Cool completely and place in a Ziploc bag or wrap in foil. This Homemade Bread Recipe should last 2 to 3 days stored at room temperature.

FREEZE. Slice the loaf all the way through, place it in a plastic bread bag, and freeze it as soon as it has cooled completely.

To thaw, pop the loaf in the fridge for a few hours. I love that I can pull out a few slices as needed for toast, or an entire loaf for soup night, or for sandwiches for school lunches.

FREEZE the bread dough. Add twice as much yeast to compensate for any yeast that will die in the freezer.

• Allow the dough to rise the first time, then shape it into loaves and place them into greased bread loaf pans or directly on a greased baking sheet.
• Place them in the freezer and freeze until solid.
• Wrap each loaf with plastic and again with aluminum foil. Label and freeze for up to 6 months.

To bake – unwrap and place in a greased bread pan. Cover with an oiled piece of plastic wrap. Allow it to thaw for several hours and then rise until it is about doubled in size. Bake according to recipe directions.

This White Bread Recipe is everything that white Homemade Bread should be! It is soft and full of flavor.

For more bread recipes, check out

• active dry yeast
• 5 ½ – 6 1/2
• butter for topping

• In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth.
• Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball.
• Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. Let rise one hour, or until doubled.
• Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½ – 1 inch higher than the top of the pan.
• Preheat the oven to 375°F. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES.

Like this recipe?

Easy 5 Star Homemade Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Thousands of comments & reviewers agree this is the BEST homemade loaf for both beginners and expert bakers.

Yes, you can make this recipe in a bread machine! Scroll down to see full Homemade Bread recipe and ingredients, with printable instructions for your bread machine.

A decade ago when I was just beginning to bake confidently, I still struggled with making bread. I tried countless recipes and none of them were quite right. I found this one and never looked back. It uses basic ingredients, comes together fast and I love the bread it makes. It’s soft, chewy with fantastic flavor. Feel free to reduce the sugar if you prefer. Enjoy the process and enjoy that bread!

Where to start on your bread making journey

This is a very comprehensive post with tons of information I’ve gleaned over the years making bread. Where would you like to start first?

Basic Steps for Making Yeast Bread Recipes

You’ll need warm water, granulated sugar, instant OR active dry yeast, salt, vegetable or canola oil and flour. That’s it!

Dissolve the yeast and activate it by Proofing

This is a simple process that takes about 5 minutes. You can see a picture below what yeast looks like when it’s proofed. It’s possible to kill yeast if you use too hot of water, so aim for slightly warmer than luke-warm, or about 105°F. Combine warm water, yeast and 1 TBSP of the granulated sugar in your mixing bowl. Give it a quick stir and then let it sit for 5 minutes. You’ll begin to see the yeast puff up until it covers the entire surface of the water.

Add remaining ingredients and mix

Add the rest of the sugar, the oil, salt and flour (You can use all-purpose flour OR bread flour!), then mix using an electric mixer until it’s well combined, about 2 minutes. You can mix by hand but it will take longer.

Knead the Bread

You might be thinking, “Wait! It’s already mixed!” Ha! Not so fast! Going through the process of kneading bread dough is crucial for bread with great texture. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. you can knead by hand or with a mixer. I use the dough hook on my mixer and knead for 7 minutes. If you knead by hand, you’ll want to knead for 10-11 minutes, depending on how consistent you are.

First Rise

Place your lovely smooth, elastic bread dough in an oiled bowl and cover it with plastic wrap or a clean towel. I think plastic wrap works better because it traps hot air inside and thus, my dough requires a shorter first rise. Be sure to spray the side of the plastic wrap that will touch the dough with oil!

If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.

Punch Dough and Shape it

Punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture. Shape your dough by rolling it gently into a ball and rolling it 2 or 3 times on the countertop so that the ball is more oblong. I usually punch down and shape the dough quickly, then place in a greased bread pan.

Second Rise

I like to do my second rise in a warm oven that’s not turned on. I turn the oven on just before I punch my dough down, then turn it off once I place the dough in the oven for the 2nd rise. It’s really only on for a minute or two, which is fine! The second rise will help shape your loaf of bread and takes about 30 minutes.

Bake the Bread

You’re nearly there! Bread bakes for about 30-40 minutes. You know what I do to make sure my bread is perfectly cooked? I use a digital cooking thermometer! Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.

My all-time favorite cooking thermometer is the Thermapen. It’s super fast and incredibly durable. Another great thermometer is the ThermoPop which is a more basic version that works just as well!

Cool the Bread

Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling. If you leave the bread in the pan for much longer than that, you’ll steam it, which may cause some parts of your loaf to go soggy. No one likes soggy bread!

Helpful Tips when Making Your First Loaf of Homemade Bread

If you’ve never baked homemade bread before, here are a few tips:

Remember to fully knead

The recipe below kneads for 7 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.

Weather can affect your ingredients

If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be more dense. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

Temperature affects how long your bread takes to rise

Try not to go crazy kneading your bread after the first rise. I usually knead and shape my dough in about 1 minute, then it’s back in the pan to rest, for the 2nd rise. I like to have the pan rise in the oven for this second rise so that I don’t have to worry about moving risen dough. When it’s fully risen, I just turn the oven on and set the timer to bake!

Here are the ingredients for the oven baked recipe, which yields 2 loaves of bread:

— WATER: You need 2 cups warm water. (110° F/45° C) I recommend you take the temperature using a cooking thermometer until you get the hang of how warm the water should be. If your water is too hot, it will kill the yeast and your bread will be dense and flat!

— SUGAR: We add 1/2 cup white sugar. You are welcome to reduce this even further and use just 1/4 cup.

— YEAST: We add 1 TBSP + 2 tsp active dry yeast to the dough to help it rise.

— SALT: You need 1 1/2 teaspoons salt to enhance the flavors in the bread. If you’ve never had bread with not enough salt, it does not taste good! I forgot to add it once. Don’t do that.

— OIL: We used 1/4 cup vegetable oil but you can also use coconut oil or canola oil. I’ve tried it with light olive oil and it just has a strange aftertaste that I don’t love.

— FLOUR: You’ll need 5-6 cups flour. You can use all-purpose flour OR bread flour!

How to Make 5 Star Homemade Bread

In a large bowl, or a stand mixer, dissolve the sugar in the warm water. I just combine the two and whisk it slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.

Add in the salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom.

Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour.

Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!

How can you tell if bread is fully baked?

I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.

AVOID SUNKEN BREAD

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!

• 110° F/45° C
• active dry yeast
• all-purpose flour OR bread flour

• Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!

Recipe yields 2 standard loaves of bread

Instant or Active Dry Yeast for Making Bread

If you use instant yeast, you can add it directly to your other dry ingredients when making bread. If you use active dry yeast, you’ll need to first dissolve it in warm water before using it in a recipe. For the sake of ease, I just always buy instant yeast. BUT, this recipe works for both!

Can you Make this bread in a Bread Machine? YES! Here’s how

Bread fresh out of my bread machine!

I’ve found this recipe works really well in a bread machine! I just had the halve the ingredients so it would fit. You can see and print out the recipe below.

Bread Machine Ingredients

You’ll use the same ingredients, only HALF of them, so you can fit them in a 1-lb bread machine.

— WATER: You need 1 cup warm water. (110° F/45° C)

— SUGAR: We add 1/4 cup white sugar. You are welcome to reduce this even further and use just 1-2 tablespoons.

— YEAST: We add 2 1/2 tsp active dry yeast to the dough to help it rise.

— OIL: We used 2 TBSP vegetable oil but you can also use coconut oil or canola oil. I’ve tried it with light olive oil and it just has a strange aftertaste that I don’t love.

— FLOUR: You’ll need 3 cups flour. You can use all-purpose flour OR bread flour!

Making your Loaf of Bread in a Bread Machine

Place bread pan in machine. Close lid and set bread machine to bake a loaf of basic white bread.

Let bread cool when bread machine has completed the full cycle. (Mine takes 3.5 hours.) Remove from machine & pan. Brush with butter and enjoy!

• 110 degrees F/45 degrees C
• active dry yeast
• all purpose OR bread flour!

• Place bread pan in machine. Close lid and set bread machine to bake a loaf of basic white bread.
• Let bread cool when bread machine has completed the full cycle. (Mine takes 3.5 hours.) Remove from machine & pan. Brush with butter and enjoy!

Easy 5 Star Homemade Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Thousands of comments & reviewers agree this is the BEST homemade bread for both beginners and expert bakers.

How to Store Homemade Bread

You’ll want to store leftover bread in an airtight container. I bought bread bags off Amazon and LOVE them!

Enjoy this bread recipe? Here are even more recipes for homemade bread to try

Quick Bread Recipes

Easy 5 Star Homemade Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Thousands of comments & reviewers agree this is the BEST homemade bread for both beginners and expert bakers.

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

Our favorite way to eat freshly baked bread is with homemade strawberry, raspberry, or peach jam.  It’s simply heaven.

There are so many things to love about this bread recipe, but if I had to highlight the best parts, it’s that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it’s EASY and fool-proof to make! Whether you’re a newbie or experienced bread maker, you can’t mess this up, and I know you’re going to love it!

Ingredients needed

• Warm water: (105-115 degrees)- to activate the yeast.
• Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread.
• Salt: to enhance flavor
• Oil: Vegetable or canola oil, or melted butter could be substituted
• Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.

Pro Tips

• Use fresh yeast! If your yeast is expired or bad, the bread will not rise properly. We will test it in step 1 of the recipe. Store yeast in the refrigerator to maintain best quality.
• To speed up the bread rise time: Make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.

Do I need a Bread Maker or Stand Mixer?

NO! You don’t need any special equipment for this white bread recipe. If you have a stand mixer it makes the process easier, but you can simply use a mixing bowl and wooden spoon, and then knead the dough with your hands. You can use bread machine with this recipe if you have one, but you may need to cut the recipe in half (to make just 1 loaf), depending on your machines capacity.

• Proof the yeast: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
• Prepare the dough: Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
• Knead the dough: Mix the dough for 5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes). The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.

5. Punch the dough down really well to remove air bubbles.

6. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.

8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing.

Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Make Ahead And Freezing Instructions

To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

Variations

• Cinnamon swirl bread: After punching dough down and dividing into two pieces (step 7) roll each piece out into a large rectangle. Mix ¼ cup sugar and 2 teaspoons ground cinnamon together.  Sprinkle the cinnamon sugar mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log. Pinch the ends to seal and place into prepared loaf pans, seam side down. Continue with step 8.
• Rolls
• Breadsticks
• Whole Wheat Bread
• Artisan Bread
• Pizza Dough

Uses for Leftover Bread:

Homemade bread will dry out after 2-3 days, but I have many recipes that use bread slices, including:

• Baked French Toast Casserole
• Bread Pudding
• Classic French Toast
• Bread Crumbs – Allow the bread to dry out completely, then pulse it into crumbs using a food processor or blender.
• Dried Bread Cubes for Stuffing
• Overnight Breakfast Casserole

• warm water (105-115 degrees)
• active dry yeast*
• honey or sugar
• oil (canola or vegetable)
• 4 – 5 1/2 all-purpose or bread flour*

• Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
• Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
• Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
• Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
• Spray two 9×5” bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
• Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
• Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
• Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe.

Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves and rise again (rise times will be much faster with instant yeast).

Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.

Freezing Instructions:To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).

Did You Make This Recipe?

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Prep: 20 min. + rising Bake: 30 min.

2 loaves (16 pieces each)

If you’d like to learn how to bake bread, here’s a wonderful place to start. This easy white bread bakes up deliciously golden brown. There’s nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York

• 1 package (1/4 ounce) active dry yeast
• 3 tablespoons plus 1/2 teaspoon sugar
• 2-1/4 cups warm water (110° to 115°)
• 1 tablespoon salt
• 6-1/4 to 6-3/4 cups bread flour
• 2 tablespoons canola oil

Directions

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
• Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.
• Bake at 375° until loaf is golden brown and sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Homemade Bread Tips

Yeast can be tricky at first, but once you learn how to proof yeast, you should be all set. The trick is to make sure the water is not too hot. Don’t go higher than about 110 degrees.

How do you knead bread?

Kneading bread is simple. Flour your worktop, then push, pull and stretch the dough until it’s nice and smooth. When it’s properly kneaded, the dough should be stretchy and smooth.

How do you proof bread?

Proofing bread allows the yeast to do its work to help the dough grow. To proof bread, place the bread in a greased bowl and let rest in a warm, humid environment until it doubles in size. If you’re having trouble getting the dough to proof, use these proofing tricks.

How do you store homemade bread?

You can store homemade bread in a plastic bag or a bread box for maximum freshness. If you don’t think you can finish it in a few days’ time, you can also freeze bread. Just wrap it up in plastic and pop in the freezer. It’ll keep for a few months. If your bread has gone a bit stale, you can always use it to make homemade croutons, French toast or bread pudding.

Nutrition Facts

1 slice: 102 calories, 1g fat (0 saturated fat), 0 cholesterol, 222mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.

Learn how to proof yeast, knead bread dough and much more in our bread baking guide. We’ll also share some of our favorite bread recipes.

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Baking bread is one of the most satisfying at-home cooking projects. That freshly baked bread smell alone is worth the effort. Easy bread recipes are the way to go if you’re new to baking bread, and quick breads, made without yeast, are particularly simple to master.

After you learn the basics, we’re sure you’ll be absolutely hooked on making your own bread and the magic that comes with the process. From mixing to kneading to proofing, we’ve got all of the tips and techniques you need to make bakery-quality bread right in your own kitchen.

To start your bread baking journey, opt for a simple, straightforward recipe like our top-rated Basic Homemade Bread. It has only a few ingredients, and it’s super versatile—you can slice it for sandwiches, serve it up with soup or toast it for breakfast.

• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons + 1/2 teaspoon sugar
• 1 tablespoon salt
• 2 tablespoons canola oil
• 6-1/4 to 6-3/4 cups bread flour

Before you can get to mixing and kneading, it’s important to proof the yeast. This means ensuring the yeast is still alive and ready to create carbon dioxide, the gas that gives bread its lift.

To proof the yeast, dissolve it in a dish of warm water with 1/2 teaspoon of sugar. You want the water to be around 110º. If you go hotter, you can risk killing the yeast (and then you have to start again). You’ll know the yeast is alive and ready for bread when it starts to bubble and foam.

Mix the bread dough

With the proofing taken care of, add canola oil to the yeast mixture.

In another bowl, whisk together half of the flour, as well as the sugar and salt. Add the wet mixture to the dry ingredients and work it into a sticky dough. When the mix comes together, add in the additional flour half a cup at a time until you have a soft bread dough.

Knead the bread dough

Now for the fun part! When your dough is made, turn it out onto a floured surface to knead.

Kneading is the process where you push, pull and stretch the bread. The purpose is to develop gluten. Gluten helps give the bread structure (without it, it would crumble) and gives it that bit of chew we all love.

To knead, take the heel of your hand and push the dough forward to stretch it. Then fold it in on itself, give it a quarter turn and repeat. Knead until your bread dough is stretchy and doesn’t tear when you spread it between your fingers. Kneading times vary, but for this specific loaf, aim for about 10 minutes. Don’t worry about overkneading by hand—you will be tired long before you overwork the dough.

Proof the dough

Next, let your bread proof. That means setting the dough aside so the yeast can do its work: creating air bubbles.

To proof the dough, coat it with a touch of oil or cooking spray. Place it in a large container, cover it with a damp towel and let it rest until the dough doubles in size. To get the best proof possible, make sure your kitchen is warm (above 75º) and humid. If it’s a bit chilly or dry, you can try these tips for how to proof bread in different weather conditions.

Punch down and proof again

When the bread is doubled in size, punch it down. This just means using your knuckles to press out some of the air inside the dough. After punching the bread down, divide it into two equal portions. Shape and place the dough into greased 9 x 5-inch loaf pans and let it proof a second time, until it doubles. This should take about 60 to 90 minutes.

Bake and enjoy

When the bread has grown a second time, pop it into a 375º oven and bake for 30 minutes or until the internal temperature reads 200º. Remove the loaves from the pans, and let them cool on wire racks. Then, slice and enjoy!

Types of Bread

Once you’ve mastered a basic bread, there are so many more delicious bread recipes to explore. Each recipe falls into one of two main camps: quick bread and yeast bread.

Within those categories, there are seemingly endless possibilities for interesting recipes depending on your preferences and dietary needs.

• Restaurant copycat bread recipes: From copycat Red Lobster cheddar bay biscuits to Olive Garden breadsticks, there are so many recipes to replicate your favorite restaurant carbs.
• Bread recipes from around the world: No matter where you go, every culture has its own unique bread. Try Indian naan, Korean cream cheese garlic bread or purple Filipino ube bread.
• Special diet bread recipes: No matter what kind of diet you’re on—from keto to paleo—there are ways to enjoy the comforting taste of bread. There are plenty of gluten-free bread recipes, too! If you’re looking for something that’s just generally healthy, Ezekiel bread is a popular choice.

Taste of Home

Quick breads are made without yeast. They rely on other leavening agents to rise, like baking soda or baking powder. Compared to yeast breads, quick breads are much faster to make. You can stir up the dough, pop it into a pan and bake—no proofing necessary. There are so many easy quick bread recipes, and they often fall into these categories:

• Sweet quick breads: From banana bread recipes to zucchini bread recipes, some of the most popular quick breads are sweet.
• Savory quick breads: Quick breads are often associated with sweeter flavors, but cornbread falls into the quick bread category, too! We also love this Herb Quick Bread recipe.
• Irish soda bread recipes: Unlike most quick bread, soda bread is formed into a round loaf and baked on a tray rather than in a pan. It can be sweet or savory.

Yeast bread recipes are just what they sound like: recipes that call for yeast. They also typically require kneading and proofing, depending on the complexity of the recipe. So many classic bread recipes—like pizza dough, monkey bread and breadsticks—all require yeast. Some of the most popular types of homemade yeast breads include:

• Shaped yeast breads: Different from breads made in a loaf pan, shaped yeast breads include rolls, pretzels and braided bread recipes, like challah.
• Flatbreads: Despite a name that might imply they don’t rise, some flatbread recipes—including pita bread and naan bread—require yeast.
• Sourdough bread: Sourdough bread is unique in that it uses naturally occurring yeast. However, you can use store-bought yeast to make a quick sourdough starter.

Bread Baking Tips

Baking bread takes a bit of time to truly master, but even the trial and error is fun. Plus, who doesn’t love the smell of bread baking in the oven? There are a few techniques you’ll want to brush up on when you dive into a new recipe—particularly when you’re learning how to make yeast bread.

Proofing yeast is a precaution to take before baking any yeast bread. This step, which involves letting the yeast sit in warm water with a touch of sugar, is a way to check that the yeast you’re using is alive and ready to create carbon dioxide, the gas that gives bread all those air bubbles.

How to Knead Bread Dough

Kneading dough is the fun part of bread making! You can work out some of your frustrations while working to develop the gluten in the bread. This gluten development gives the bread structure and the texture you love. To knead bread dough, push it with the heel of your hand, fold it over and turn. Repeat this process until your bread dough reaches the right texture.

How to Proof Bread Dough

Proofing bread dough is perhaps the trickiest part of the bread baking process. To properly proof bread, you need a warm, humid environment. This encourages the yeast to create the carbon dioxide that encourages the dough to expand.

Wondering how long it takes for dough to rise? It depends on factors like the room’s temperature and the freshness of your yeast.

How to Tell When Bread Is Done

After working so hard to knead and proof your bread, you want to get the perfect bake. For yeast breads, the best way to tell if the bread is done is to take the internal temperature with a quick-read thermometer. According to our Test Kitchen, yeast breads are done when they reach 160º to 185º inside.

For quick breads, you can use the toothpick test, much like you would for cakes. When the toothpick comes out clean, the quick bread is done.

After taking the time to make homemade bread, the last thing you want is for it to go stale before you finish eating it. Storing bread properly is key. Homemade bread lasts for 3 to 4 days when stored correctly. Bread boxes work exceptionally well for keeping your bakes fresh for a few days. If you can’t finish your bread in a few days’ time, learn how to freeze bread—it’ll last for 3 to 6 months in the freezer.

Bread Baking Supplies

You don’t need a lot of extra gear or gadgets to get into bread baking. A quality stand mixer certainly helps, and you’ll definitely need a loaf pan or two, but you don’t need much else to get started.

If you catch the bread baking bug, you can invest in all sorts of bread making tools to make whipping up your favorite recipe a joy. A great serrated knife, a dough whisk (we gave it a try!) and even a countertop proofer can make homemade bread even easier. Bread machines can also be super useful in the kitchen, especially when you’ve got easy bread machine recipes.

When it comes to baking pans, check out the Taste of Home cookware and bakeware line to give your gear an upgrade.

Troubleshooting Tips

There are lots of reasons your bread might not be proofing the way you envisioned. The most common issue is that your room just isn’t warm enough. To remedy this situation, crank up the thermostat or pop your bread in a cold oven with a pan of boiling water. If that doesn’t help, check out our list of common reasons your bread isn’t rising.

Your Bread Is Dry

If your bread is dry, then chances are you overbaked it. This means that it stayed in the oven too long or the temperature inside was too hot. Do your best to keep an eye on the time and calibrate your oven’s temperature every so often. It really helps!

Your Bread Is Raw or Chewy in the Middle

In this case, you didn’t bake your bread for long enough. To prevent raw or chewy bread, check your bread’s internal temperature before removing it from the oven to ensure it’s baked.

If you’re still having issues, you may have to calibrate your oven, as mentioned above. You want to be sure that 350º is really 350º.

How Do You Know If Bread Is Kneaded Enough?

The easiest way to tell if your bread is kneaded enough is to conduct what bakers call the “windowpane test.” To do this, stretch a bit of dough between your fingers. If the dough rips, keep kneading. If it stretches to form a translucent window, you’ve developed enough gluten and the bread is ready to proof.

How Do You Know If Bread Is Kneaded Too Much?

Overkneaded dough can produce tough, overly chewy bread. The good news is that it’s nearly impossible to overknead your dough when you knead by hand—you will be tired long before the dough is overworked.

If you’re kneading in your stand mixer with a dough hook, just be sure to pause every few minutes and conduct the windowpane test.

What Happens If You Don’t Let Your Bread Rise Long Enough?

If you don’t allow your bread enough time to rise, it will be dense and chewy when you bake it, so  be sure to give it plenty of time to get the lift it needs. You can tell if the bread has risen enough when you poke a knuckle into the dough and the indentation slowly springs back.

What Happens If Your Bread Is Overproofed?

Your bread is overproofed when it looks stretched across the top and when you press it with your fingertip, it springs back instantly. If you bake your bread like this, it’ll crack and collapse. If your bread proofed for too long, just punch it down, knead it briefly and let it proof to the correct size. You can reset the process and still end up with a perfect loaf.

Yeast Bread Recipe to Serve with Dinner

40-Minute Hamburger Buns

Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. I also serve this homemade burger buns recipe plain with a meal. —Jessie McKenney, Twodot, Montana

Oat Dinner Rolls

These soft rolls are out of this world. The addition of oat makes them a little heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois

Sour Cream Chive Bread

This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio

Best Dinner Rolls

These are the best dinner rolls around. If you can’t decide which enticing topping to choose, just use them all.—Christina Pittman, Parkville, Missouri

Easy Onion Crescent Rolls

Here’s a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes—and they’re a nice addition to any buffet. We like them so much, I usually triple the recipe. —Barbara Nowakowski, North Tonawanda, New York

Garlic Bubble Loaf

I tweaked my friend’s family recipe for pull-apart rolls, and here’s the result. This homemade garlic bread loaf is a must for your next pasta night, when everyone will have fun pulling off each rich and buttery piece. —Lynn Nichols, Bartlett, Nebraska

Grandma’s Rosemary Dinner Rolls

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania

Onion French Bread Loaves

Since I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver. —Ruth Fueller, Barmstedt, Germany

Best Ever Crescent Rolls

My daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. —Irene Yeh, Mequon, Wisconsin

Wholesome Wheat Bread

My sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen.
-Karen Wingate, Coldwater, Kansas

Dilly Rolls

These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they’re cool, too, stuffed with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana

Arizona Cornbread

Unlike other cornbreads, this one uses yeast. With oil and sour cream, this moist, tender loaf has a bit of zip to it from the peppers. —Margaret Pache, Mesa, Arizona

Whole Wheat Potato Rolls

My cousin gave me this recipe for classic potato rolls. If you have leftovers or want to make some ahead, go ahead and freeze them—they’ll be just as tasty. —Devon Vickers, Goddard, Kansas

Swiss Cheese Bread

This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota

Icebox Rolls

I remember my mom making these rolls almost every Saturday so they’d be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they’re really not all that difficult to make. And there’s nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota

Golden Crescents

Potato Pan Rolls

My family loves these rolls and requests them often. They don’t take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

Vegetable & Cheese Focaccia

My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It’s one of my best recipes!
—Mary Cass, Baltimore, Maryland

Italian Pinwheel Rolls

An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. The aroma that wafts through the house while they are baking is incredible. —Patricia FitzGerald, Candor, New York

Amish Potato Bread

A tasty mix of whole wheat and all-purpose flour and a small amount of mashed potatoes combine to give this golden bread its wonderful texture. The loaf is very moist and stays that way for days. —Sue Violette, Neillsville, Wisconsin

Best Ever Breadsticks

Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They’re an attractive and edible addition to the table setting! —Carol Wolfer, Lebanon, Oregon

Flaky Butterhorn Rolls

The recipe for these dinner rolls, slightly sweet and so very flaky, was my mother’s. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them “Grandma’s croissants”! —Bernice Smith, Sturgeon Lake, Minnesota

Honey-Squash Dinner Rolls

Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I’ve even used cooked carrots. —Marcia Whitney, Gainesville, Florida

Yogurt Yeast Rolls

People tend to snap up these fluffy, golden rolls, in a hurry whenever I take them to a potluck. It’s a nice contribution since rolls are easy to transport, and one batch goes a long way. — Carol Forcum, Marion, Illinois

Rosemary Orange Bread

Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It’s especially festive to serve at holiday time.
My husband and I have three young children – ages 6, 3 and 1.
-Deidre Fallavollita, Vienna, Virginia

Herbed Bread Twists

A blend of herbs and a special shape dress up ordinary frozen bread dough in my unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan

Cornmeal Parker House Rolls

My mom deserves the credit for making this recipe a family tradition. These sweet, tender rolls have been on every holiday table at her house for as long as I can remember. —Lisa D. Brenner, Harrisburg, Nebraska

Cheddar Loaves

Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad
—Agnes Ward
Stratford, Ontario

Rosemary Flatbreads

My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sue Brown, West Bend, Wisconsin

Cheddar Pan Rolls

Thanks to the cheesy dough, these rich cheddar rolls have a gorgeous golden color and fabulous flavor. —Esther Current, Kitchener, Ontario

Onion & Garlic Rolls

I wanted something different from garlic toast, so I made a dough with garlic and onions. The next thing I knew, I’d created an amazing dinner roll. —Brenda Caughell, Durham, North Carolina

Oatmeal Dinner Rolls

These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that’s irresistible. I like them because they’re not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa

Asiago Dinner Rolls

I first tasted these rolls when my boyfriend made them from a family recipe that called for Parmesan. I substituted Asiago for the Parmesan with equally good results. —Bethany Shaw, Mokena, Illinois

Sesame French Bread

Homemade French bread isn’t at all difficult to make, and it’s perfect alongside Italian foods. If you’re not serving a large group, freeze one loaf to enjoy later. —Peggy Van Arsdale, Trenton, New Jersey

Butternut Squash Rolls

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I’ve found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

Country White Bread

Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick’s favorite. He makes most of the bread at our house. —Joanne Shew Chuk, St. Benedict, Saskatchewan

Soft Buttermilk Dinner Rolls

Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho

Whole Wheat French Bread

The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan

Golden Honey Pan Rolls

A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania

Make-Ahead Butterhorns

Mom loved to make these lightly sweet, golden rolls. They’re beautiful and impressive and have a homemade taste that makes them memorable. —Bernice Morris, Marshfield, Missouri

Sour Cream Fan Rolls

I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven’t used another white bread recipe since I started making this one.
-Carrie Ormsby, West Jordan, Utah

Sesame Wheat Braids

When I started making this bread, my husband and our six children liked it so much that I was baking every day! I was thrilled when the judges at our county fair gave these braids both a blue ribbon and a best of show award! —Nancy Montgomery, Hartville, Ohio

Herbed Bubble Bread

“It takes just five ingredients to dress up a package of frozen rolls to make this buttery, crusty loaf,” says Anita Whorton of Powder Springs, Georgia.

Crescent Dinner Rolls

These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they’re a delightful way to round out a meal. —Debra Falkiner, St. Charles, Missouri

Home-Style Yeast Bread

Easy Batter Rolls

The first thing my guests ask when they come for dinner is if I’m serving these dinner rolls. The buns are so light, airy and delicious—and help make the meal. —Thomasina Brunner, Gloversville, New York

Icebox Butterhorns

These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana

Buttery Bubble Bread

Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I’m serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas

Oatmeal Rolls

Most people tell me what they like best about these rolls is they’re so moist. I like them because they’re simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri

Italian Snack Bread

I’ve served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. —Joan Nowacki, Pewaukee, Wisconsin

Easy Potato Rolls

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri