Bread recipe collection

Classic oatmeal muffins with buttermilk tang and brown sugar sweetness. Ready in 45 minutes after 1-hour oat soak, yields 5 tender breakfast muffins.

Quick sourdough cinnamon rolls leavened with baking powder and soda instead of yeast, so they go from starter to oven in 45 minutes. Sticky brown sugar caramel topping and a tangy sourdough crumb make these worth the discard.

A bun/roll that is great for sandwiches or even eat them still warm with butter and/or jelly. It's almost like a common roll but with a unique taste from the extra sugar.

Raspberry bran muffins with a hidden pocket of raspberry jam in the center of each one. Eight cups of bran flakes cereal and buttermilk make them hearty and fiber-rich. Makes a big batch of 24.

Raspberry chocolate coffee cake with layers of fresh berries, chocolate chips, and almond streusel. A tender vanilla batter baked with two layers of fruit and crumbly nut topping.

A decadent coffee cake made with delicious strawberries and slivered almonds.

Moist and flavorful Red Lion Inn pumpkin bread with walnuts and raisins. Easy recipe for loaves or muffins, perfect for fall baking. Ready in under 90 minutes!

Overnight cinnamon rolls that rise in the fridge while you sleep, ready to bake fresh and warm in the morning. Soft, glossy yeast dough swirled with cinnamon sugar and crowned with vanilla glaze.

Reuben bundles wrap corned beef, sauerkraut, and cheese inside crescent roll dough for handheld sandwiches. Classic deli flavor in a portable baked package.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Rolled calzone stuffed with pesto, ham, capicola, provolone, roasted red peppers, and pepperoncini. Homemade herb pizza dough baked golden and sliced into pinwheels.

Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Roquefort and cheddar cheese biscuits coated in toasted sesame seeds. Savory, crumbly bite-sized appetizers baked golden in just ten minutes.

A savory bread machine loaf loaded with fragrant rosemary, Parmesan, Monterey Jack, and oat bran. Whole wheat flour and olive oil give it a hearty, rustic crumb with a crispy, golden crust.

Rosemary raisin bread baked in a bread machine with olive oil, milk and eggs for an enriched loaf. The savoury-sweet pairing of piney rosemary and plump raisins makes this a unique sandwich or breakfast bread.