🍞 Recipe Collection: Breads, Scones & Muffins

Amethyst · January 25, 2026, 4:11pm

Lemon Rolls

Yield: 12 rolls
Prep: 30 minutes
Cook: 20 minutes
Proofing Time: 2 hours 30 minutes
Total: 3 hours 20 minutes

Ingredients:

For the Lemon Rolls:

1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees
2 1/4 tsp active dry yeast
1 tsp granulated white sugar (to bloom the yeast)
4 3/4 cups (593 g) all-purpose flour, spooned and leveled
1 1/2 tsp salt
2 tbsp (25 g) granulated white sugar
2 eggs, whisked
1/2 cup (112 g) unsalted butter, very softened
1/2 tbsp vanilla
2 tbsp (20 g) lemon zest (about 2 lemons zested)

For the Lemon Filling:

1/2 cup (112 g) unsalted butter, very softened
1/2 cup (110 g) brown sugar
1/2 cup (100 g) granulated white sugar
2 tbsp (20 g) lemon zest (about 2 lemons zested)
2 tbsp (30 ml) fresh lemon juice
1/4 tsp salt
1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

For the Lemon Cream Cheese Frosting:

1/4 cup (56 g) unsalted butter, softened
4 oz (113 g) cream cheese, cold
3/4 cup (97 g) powdered sugar
1/2 tbsp (5 g) lemon zest (about 1/2 lemon zested)
1/2 tbsp fresh lemon juice

Directions:

For the Lemon Rolls:

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes.

Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt, and sugar together.

To the dry ingredients, add the whisked eggs, vanilla, lemon zest, and softened butter and mix.

Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball, and springs back when pressed.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise (outside or a cold oven with the light on works well for this), for 1- 1 1/2 hours, or until the dough doubles in size.

For the Lemon Filling:

While the dough rises, make the filling by mixing butter, brown sugar, white sugar, lemon zest, lemon juice, and salt together in a small bowl.

Assembling and Baking the Lemon Rolls:

Grease a 9×13" casserole dish and set aside.

Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12-inch rectangle. It should be about 1/4 inch thick.

Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.

Roll up the dough tightly into a long log shape, starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.

Place the rolls in a greased 9×13" casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.

Once the rolls have proofed, bake for 20-25 minutes, or until a light golden color.

For the Lemon Cream Cheese Frosting:

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.

Add in the cream cheese and mix until combined on medium speed.

Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.

Then add in the lemon zest and lemon juice and combine on low, then high speed until the frosting is fluffy.

Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve!

Notes:

FAQs:

Why didn’t my dough rise?

Check that your yeast is not expired. Secondly, perhaps the dough just needed more time. Sometimes it can take up to 1 1/2 hours for the dough to proof all the way to “doubled in size”.

Can the dough be prepared the day before?

Yes. To prepare ahead of time, follow the recipe up until you are about to proof the buns for the second time. Cover the prepared buns and place them in the fridge. The next morning, when ready to bake, take the buns out of the fridge, pour room temperature cream in between them, and allow them to proof somewhere warm until they’ve doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they’ve doubled in size, bake according to the recipe.

How do I store the rolls?

Keep leftover lemon rolls in an airtight container for up to three days, but I have a feeling they’ll be gone before that!

Pro Tips:

Lightly grease plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.

Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can’t give you.

Let your dough proof outside if it’s warm enough, or in a cold oven with the light on.

Recipe courtesy of In Bloom Bakery.com

Amethyst · February 22, 2026, 3:59pm

Blueberry Cream Cheese Buns

Servings: 12 buns
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting time: 1 hour 20 minutes
Total Time: 2 hours hrs

Ingredients:

3 ¼ cups (400g) all-purpose flour
1/4 cup (50g) sugar
1/2 tsp (3g) salt
2 ¼ tsp (7g) active dry yeast, or 25 g fresh yeast
1 cup (240ml) lukewarm milk, divided
1 egg
1 tsp (5g) vanilla extract
1/4 cup (56g) butter, softened

Cream Cheese Filling:

10 oz (300g) cream cheese
1 egg
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract

For topping:

fresh blueberries
1 egg, for brushing
powdered sugar, for dusting

Directions:

Prepare the dough:

In a large bowl, add yeast, 1 tsp (5g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5 minutes to activate the yeast.

Add the rest of the ingredients, flour, sugar, and salt, the remaining milk, egg, vanilla extract, and softened butter.

Start kneading for about 5-7 minutes, until smooth and slightly pulls away from the sides of the bowl.
Transfer the dough into an oiled bowl and cover with plastic wrap.

Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.
Divide the dough into 12 equal pieces.

Shape each into a bun and place on a parchment paper-lined baking sheet.

Cover with a kitchen towel and let the buns rest for 15-20 minutes.

Meanwhile, preheat the oven to 350°F (180°C).

Prepare the cream cheese filling:

In a medium bowl, whisk together the cream cheese with powdered sugar, egg, and vanilla extract.

Transfer to a piping bag fitted with a plain tip.

How to final shape the buns:

Press each bun using a glass dipped in flour to create a well for the filling.

Divide the cream cheese filling between the buns.

Top with fresh blueberries.

Brush the edges with beaten egg.

Bake the cream cheese buns for about 20 minutes or until nicely golden.

Transfer to a wire rack to cool slightly.

Dust with powdered sugar and enjoy!

Notes:

How to make the buns in advance:

By preparing the dough in advance and refrigerating it, you can enjoy freshly baked cream cheese buns with minimal effort on the day you plan to serve them.

To make these buns in advance, you will need to prepare the dough and let it rise until it doubles in size. After shaping the buns and placing them on the baking tray, cover them loosely with plastic wrap. Place the baking sheet in the refrigerator and let the dough rise slowly overnight. The cold temperature will slow the yeast activity, allowing the dough to develop more flavor.

When you’re ready to bake, remove the buns from the refrigerator and let them sit at room temperature for about 30 minutes before filling them.

Nutritional Facts:

Serving: 1 bun Calories: 292kcalCarbohydrates: 35.2gProtein: 6.8gFat: 13.7gSaturated Fat: 8.3gCholesterol: 53mgSodium: 187mgPotassium: 103mgFiber: 1.2gSugar: 8.1gCalcium: 53mgIron: 2mg

Recipe courtesy of Home Cooking Adventure.com

Amethyst · February 22, 2026, 4:06pm

Hummingbird Bread

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 8 people

Ingredients:

For the bread:

3 eggs
1 ½ cups granulated sugar
1 cup canola oil
1 cup mashed bananas about 2 medium bananas
½ cup chopped pineapple
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup chopped pecans, toasted

For the cream cheese frosting:

4 ounces cream cheese at room temperature
2 tablespoons coconut oil
1 teaspoon vanilla
2 cups powdered sugar
2 tablespoons milk

For topping:

An additional ½ cup chopped pecans toasted

Directions:

Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with cooking spray, then line it with parchment paper. Spray parchment paper with cooking spray. Set aside.

Begin by making the batter. Combine eggs, sugar, canola oil, banana, and pineapple in a large bowl. Set aside. In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Add dry ingredients to egg mixture and stir until combined.

Fold in pecans. Pour batter into the loaf pan and place in the oven. Bake for 1 hour to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too much, cover with aluminum foil while the bread finishes baking.

As the bread is getting towards the end of its baking time, make the cream cheese frosting. Using an electric mixer, combine all frosting ingredients in a small bowl. Mix until all ingredients are well-incorporated. Set aside until the bread is done baking and has cooled most of the way.

Do not refrigerate, because it will make the frosting too hard to spread onto the bread.

Once bread has cooled, remove from the pan. Spread frosting over the top and sprinkle with an additional ½ cup of toasted pecans and serve. Refrigerate the frosted loaf if not eating the whole thing right away.

Nutritional Facts:

Recipe courtesy of Cali Girl Cooking.com

Amethyst · February 22, 2026, 4:07pm

Martha’s Buttermilk Biscuits With Herbs

Yield: 18 2-inch biscuits

Ingredients:

4 cups all-purpose flour, plus more for kneading
4 teaspoons baking powder
1 tablespoon sugar
1 heaping teaspoon coarse salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into ½-inch pieces, chilled
4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives (optional)
1 ½ cups buttermilk, well shaken, plus more for brushing tops

Directions:

Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.

Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining.

Return this mixture to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine

Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl.

Turn the mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.

Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter.

Transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to the oven and bake until golden brown, about 12 minutes.

Recipe courtesy of Martha Stewart.com

Amethyst · February 22, 2026, 4:07pm

Carrot Cake Bread

Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 2 loaves

Ingredients:

3 cups all-purpose flour
1 cup packed brown sugar
2 to 3 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs (room temperature)
3/4 cup vanilla Greek yogurt
3 tablespoons orange juice
1/4 cup coconut oil (in liquid form)
2 teaspoons vanilla extract
2 cups grated carrots

For Glaze (optional):

2 ounces cream cheese (softened)
5 tablespoons confectioners sugar
1 tablespoon milk

Directions:

In a large bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Stir together. In a small bowl, beat the eggs, Greek yogurt, orange juice, coconut oil, and vanilla. Stir into the dry ingredients just until moistened. Fold in the carrots.

Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Just before serving, make the glaze by whisking together cream cheese, milk, and confectioner’s sugar in a small bowl. Drizzle over loaves.

Recipe courtesy of Gather For Bread.com

Amethyst · February 22, 2026, 4:08pm

Bakery-Style Lemon Muffins

Yield: 12 muffins
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes

Ingredients:

Streusel Crumb Topping:

1/4 cup (30g) all-purpose flour
2 Tbsp (25g) granulated sugar
1 Tbsp unsalted butter, melted

Muffin Batter:

1 cup (200g) granulated sugar
zest of 2 large lemons
1/2 cup (125ml) vegetable oil
2 large eggs
3/4 cup (180ml) whole milk
1/4 cup (60ml) lemon juice
1 tsp vanilla extract
2 & 1/2 cups (315g) all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt

Lemon Glaze:

1 cup (120g) powdered sugar
1-2 Tbsp lemon juice

Directions:

Preheat the oven to 375F and line a standard muffin pan with paper liners.

Mix the flour and sugar for the streusel in a small bowl. Stir in the melted butter until all is moistened and looks like wet sand. Set aside.

Combine the sugar and lemon zest in a large bowl by rubbing the lemon zest into the sugar with your fingers until fragrant.

Whisk in the vegetable oil, eggs, and milk.

Add lemon juice and vanilla extract.

Toss the flour, baking powder, baking soda, and salt in a medium bowl. Add the flour mixture to the wet ingredients and stir until just combined.

Divide the batter evenly into the prepared muffin pan, filling all the way to the top. Give the streusel a quick stir, breaking up any large clumps, then evenly sprinkle the streusel on top of each muffin.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely before glazing.

In a small bowl, whisk the powdered sugar with 1 tbsp at a time of lemon juice until smooth. Drizzle over cooled muffins and enjoy.

Notes:

Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Rubbing the lemon zest into the sugar helps release the lemon oil from the zest and makes the muffins much more flavorful.

Make buttermilk by combining the milk and lemon juice before adding it to the rest of the wet ingredients for a more tender muffin.

Sprinkle the streusel by hand for a more evenly distributed crumb topping.

FAQ’s:

Can I make these lemon muffins ahead of time?

Absolutely! These muffins can be baked ahead of time and stored in an airtight container at room temperature for up to 3 days. Note: It’s best to glaze them just before serving, as the glaze tends to melt when stored in an airtight container for more than a day.

Can I omit the crumb topping?

Yes, if you prefer muffins without the crumb topping, you can simply leave it out. The muffins will still be delicious!

Can I add blueberries or other mix-ins to the batter?

Absolutely! Feel free to customize these muffins by adding blueberries or other mix-ins like poppy seeds, dried coconut, or raspberries to the batter for extra flavor and texture. Just fold them in gently before scooping the batter into the muffin cups.

Nutritional Facts:

Calories: 326kcal, Carbohydrates: 52g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 32mg, Sodium: 311mg, Potassium: 72mg, Fiber: 1g, Sugar: 29g, Vitamin A: 94IU, Vitamin C: 2mg, Calcium: 87mg, Iron: 2mg

Recipe courtesy of Little Sweetbaker.com

Amethyst · February 22, 2026, 4:09pm

Strawberry Scones

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8

Ingredients:

For the scone dough:

1 cup whole milk, cold (8oz)
¼ cup granulated sugar (55g)
½ teaspoon salt
3 cups all-purpose flour (378g)
2 ½ teaspoons baking powder
10 tablespoons unsalted butter, cold (5oz)
1 cup diced strawberries, plus two extra strawberries for topping
1 tablespoon coarse sugar, for topping

For the glaze:

1 cup powdered sugar (115g)
¼ teaspoon vanilla extract
1 tablespoon milk, cream, or water

Directions:

To prepare the scones:

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

In a two-cup measuring cup, combine the milk, sugar, and salt. Whisk until dissolved. Set aside.

In a large mixing bowl, whisk together the flour and baking powder. Cut the butter into ½-inch pieces and add to the flour mixture. Blend using a pastry cutter until only small pea-sized pieces remain. Add the diced strawberries to the butter and flour mixture and fold gently until all berries are incorporated. Add the milk and stir with a wooden spoon or stiff spatula until the dough comes together and all flour is incorporated. Take care not to smash the strawberries.

Line an 8-inch cake pan with a double layer of plastic wrap with extra hanging over the sides. Using lightly floured hands, gather the dough and gently press it into the pan. Lightly flour the top of the dough (if sticky) and press gently to form an even 8-inch round. Lift the dough out of the pan and place it on the prepared baking sheet. Discard the plastic wrap.

Cut the remaining strawberries into ½-inch pieces and press on top of the scone cake for extra decoration. Lightly brush the top of the dough with milk. Generously sprinkle the top with coarse sugar. Cut the dough into 8 wedges. Separate the scones and bake for 25 to 30 minutes or until golden brown.

Transfer to a wire rack and cool slightly before adding the drizzled glaze.

To prepare the glaze:

Whisk the ingredients together and drizzle over the scones. Serve immediately.

Notes:

Scones are best eaten the day they are made.

Refrigerate leftovers in an airtight container for 2 to 3 days. Rewarm gently in the microwave if desired. The scones will soften over time, but are still delicious.

You can also use lightly floured hands to form the dough into an 8-inch round and skip forming it in a cake pan.

Do you have to add icing or a glaze?

The simple icing is purely optional, so I’ll leave it up to you to decide. I like a little drizzle on mine, so if you’re looking for something just a little sweeter, I say go for it.

A nice squeeze of fresh lemon juice is a good addition to the icing. Tangy, bright lemon flavor plays well with sweet strawberries, give it a try!

If you don’t plan to eat all the scones immediately, I would wait to add icing until just before serving. We’ve stored these scones with and without icing and love them both ways.

As with many baked goods, our Strawberry Scone recipe is best served the day it’s made, but will keep at room temperature for a day or two. You can also seal the scones in an airtight container and refrigerate for up to 4 days.

Can you freeze Strawberry Scones?

Absolutely! Yes, you can freeze the scones, preferably without icing. To freeze, wrap each scone in plastic wrap, then seal in an airtight container.

To serve, remove the scones from the freezer and place them on an oven-proof pan. Bake in a preheated 350F oven for 5 to 10 minutes.

If frozen after they’ve been iced, just allow them to thaw at room temperature, then microwave at 50% power for 20 seconds or so to take the chill off.

We also enjoy these scones cold from the refrigerator. They’re so delicious, anyway you want to serve them.

Nutritional Facts:

Recipe courtesy of Saving Room for Dessert.com

Amethyst · February 22, 2026, 4:17pm

Homemade Soft Pretzel Bites

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Makes: 2 dozen

Ingredients:

Pretzel Dough:

1 cup warm water (not hot!)
2 ¼ teaspoons dry active yeast, one (0.25 oz.) Packet
2 tablespoons salted butter, melted
2 tablespoons light brown sugar
3 cups all-purpose flour
1 teaspoon salt

Water Bath:

1 cup warm water
1 tablespoon baking soda (not teaspoons!)

For Topping & Dipping (Optional):

coarse pretzel or sea salt
salted butter, for brushing on top

Directions:

n a medium-sized bowl or measuring cup, stir together 1 cup warm water (not hot!), 2 ¼ teaspoons dry active yeast, 2 tablespoons light brown sugar, and melted 2 tablespoons salted butter. You can get the warm water directly from the faucet - no need to heat it up more. Let it sit for 10 minutes or until there’s a layer of foam/bubbles on the top.

*See notes below if your mixture doesn’t foam or bubble.

While the yeast is proofing, mix together 3 cups of all-purpose flour and 1 teaspoon salt in a large bowl. Use your hand to create a crater in the middle of the bowl. This is where you’ll pour the water mixture.

After the 10 minutes have passed, stir the yeast mixture and pour it into the crater you created in the flour bowl.

Use a spatula to mix the dough until it’s combined. Once all the flour is incorporated, use your hands to knead the dough into a smooth ball. This should only take 1-2 minutes tops (any longer and you’ll overwork the dough).

Grease the bowl with oil and place the dough ball back into the bowl, coating the dough in the oil. Cover the bowl with plastic wrap (or a clean dish towel) and let sit for 30 minutes. This will allow the dough to rest & rise a tiny bit (it won’t rise much, which is fine).

Preheat oven to 350℉ and line a baking sheet with parchment paper.

Divide the dough into 4 equal pieces and use your hands to roll each section into a long strip. Use a knife, kitchen scissors, or pizza cutter to cut into pieces, then roll into balls.

In a medium bowl, mix together 1 cup of warm water and 1 tablespoon of baking soda. Be sure to use a tablespoon and not a teaspoon!

Dip each bite in the baking soda mixture and place on a parchment-lined baking sheet. Sprinkle with coarse pretzel or sea salt, if desired.

Bake for 10-12 minutes until lightly golden brown.

Use a pastry brush or spoon to brush warm pretzels with melted salted butter. This is what truly gives it that mall pretzel taste - don’t skip the salted butter!

Enjoy warm with cheese sauce!

Notes:

Yeast isn’t foaming or bubbling? If your mixture doesn’t foam or bubble after 10-20 minutes, your yeast is likely dead and you need to start over with fresh yeast.

Don’t add too much flour: You only want to add flour until it’s no longer sticky to the touch. If your dough is no longer sticky but there’s still flour in the bowl, don’t force it into the dough. Adding too much flour will result in drier and less tender pretzels.

Use salted butter: Where I normally use unsalted butter in baking, these need salted butter for dipping. Unsalted just doesn’t taste good here!

Switch up the flavor: for cinnamon sugar pretzel bites, coat the freshly baked pretzels in butter and then toss them in a cinnamon sugar mixture. Serve with a Vanilla Icing or cream cheese dip. You can also top these with everything bagel seasoning instead of the salt!

Storage & Freezing:

Storage: These homemade pretzel bites are best enjoyed fresh, but they can also be stored in an airtight container or bag for 1-2 days. To reheat, run them under water quickly, then heat for 2-3 minutes in an air fryer or 5-10 minutes in a 350-degree oven.

Freezing: While they’re best fresh, you can freeze these pretzel bites by letting them cool and then placing them in an airtight bag (for up to 1-2 months). To regain their freshness, bake them at 350 degrees for 5-10 minutes until heated through."

Frequently Asked Questions:

Can I use instant yeast?

Yes, these will work with instant yeast. While instant yeast doesn’t require it to be bloomed, I still recommend following the instructions as written.

Can I use gluten-free flour?

I am not an expert on gluten-free baking, but I haven’t had luck making GF breads. If you want to make these, I would suggest finding a different gluten-free pretzel recipe and then following the instructions here to cut into bites.

Can I use bread flour?

Yes, you can use either all-purpose or bread flour in these. Bread flour will result in a slightly chewier pretzel, which is never a bad thing!

Do you have a recipe for the cheese?

I usually just use jarred cheese like Tostitos Medium queso. My family also likes the Nacho cheese from Sam’s Club (that comes in a tub).

Nutritional Facts:

Calories: 70kcal, Carbohydrates: 13g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.04g, Cholesterol: 3mg, Sodium: 242mg, Potassium: 21mg, Fiber: 1g, Sugar: 1g, Vitamin A: 29IU, Vitamin C: 0.001mg, Calcium: 4mg, Iron: 1mg

Recipe courtesy of Design Eat Repeat.com

Amethyst · March 1, 2026, 2:12pm

No-Yeast Eggless Strawberry Rolls with Cream Cheese Lemon Icing

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

For the Dough:

2 ½ cups (310g) all-purpose flour
1 ½ tsp (6g) baking powder
1/2 tsp (3g) baking soda
2 tbsp (30g) sugar
3/4 tsp (3g) salt
1/4 cup (60ml) milk
3/4 cup (180g) plain yogurt
4 tbsp (56g) unsalted butter, melted
1 tsp (5g) vanilla extract
lemon zest of a lemon, about 1 tsp (5g)

For the Strawberry Filling:

10 oz (300g) fresh or frozen strawberries, cut into smaller pieces
1/4 cup (50g) sugar
2 tbsp (30ml) lemon juice
4 oz (120g) fresh strawberries, cut into small pieces

Cream Cheese Lemon Icing:

7 oz (200g) cream cheese
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
lemon zest of a lemon, about 1 tsp (5g)

Directions:

First, prepare the strawberry jam:

The jam can also be made a day or two in advance, to save time. Refrigerate until ready to use. In a small saucepan, put the 10 oz (300g) strawberries, sugar, and lemon juice. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 15-20 minutes. Remove from heat and let cool completely before using.

Cut the 4 oz (120g) fresh strawberries into small pieces.

Preheat the oven to 375°F (190°C) and grease a 10-inch (25cm) round pan with butter.

Prepare the dough:

In a large bowl, whisk together the sugar with lemon zest to release oil. Add flour, baking powder, baking soda, and salt. Whisk to combine.

Add plain yogurt, melted butter, and milk, and mix to combine. Knead for a few minutes until the dough is smooth and pulls away from the sides of the bowl.

On a floured surface, roll the dough into a 12×14 inch (30x35cm) rectangle. Spread strawberry jam, leaving a 1-inch (2 cm) border. Spread the strawberry pieces.

Roll the dough and cut into 8 equal-sized rolls. Place the rolls on the prepared pan with a distance between them.

Bake the rolls for about 20-25 minutes until lightly browned.

Prepare the cream cheese lemon icing:

In a medium bowl, mix cream cheese with powdered sugar, lemon zest, and vanilla.

Spread the cream cheese lemon icing over the warm strawberry rolls. Enjoy!

Nutritional Facts:
Serving: 1 serving out of 8Calories: 387kcalCarbohydrates: 54.4gProtein: 7.9gFat: 15.4gSaturated Fat: 9.5gCholesterol: 45mgSodium: 386mgPotassium: 294mgFiber: 2.2gSugar: 22.2gCalcium: 120mgIron: 2mg

Recipe courtesy of Homecooking Adventure.com

Amethyst · March 1, 2026, 2:12pm

Roasted Rosemary Garlic Loaf

Total Time: 3 hr 40 min
Prep Time: 10 minutes
Cook Time: 1 hr

Servings: 1 loaf

Ingredients:

2 heads of garlic
¼ cup olive oil, plus 2 tablespoons
2 ½ teaspoons kosher salt, divided
2 ¼ cups bread flour, plus more for dusting
1 ¼ cups whole wheat flour
3 sprigs fresh rosemary, minced
1 ½ cups warm water
1 tablespoon instant yeast

Directions:

Preheat the oven to 400°F (200°C).

Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1–2 tablespoons of olive oil over the top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set them in a shallow baking dish.

Bake for 20–25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want it a little firmer so they hold their shape in the loaf.

Let the garlic cool until safe to handle. Gently press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.

In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.

In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together.

With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.

Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let it rest for 30 minutes more.

Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.

Lightly dust a clean surface and your hands with flour.

Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.

Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.

Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.

Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.

Slice the bread and serve as desired. Enjoy!

Recipe courtesy of Tasty.com

Amethyst · March 1, 2026, 2:13pm

Lemon Thyme Bread

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices

Ingredients:

½ cup butter
¾ cup white sugar
1 egg (room temperature)
½ cup milk (less 1 tablespoon)
1 tablespoon lemon juice
½ cup plain or vanilla Greek yogurt
1 ¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons fresh thyme (chopped, 1 tablespoon if using dried)
1 tablespoon orange zest
1 tablespoon lemon zest

Directions:

Preheat oven to 350 degrees F.

Cream butter and sugar together for 2-3 minutes.

Add the egg and cream for an additional 1-2 minutes.

Add milk, lemon juice, and yogurt, and whisk until well combined.

In another bowl, combine flour, soda, salt, thyme, and zest.

Add the dry ingredients to the wet ingredients and mix until just barely combined; do not overmix.

Pour into one greased loaf pan (see note) and bake for 40-45 minutes or until a toothpick comes out with a few crumbs on it.

Notes:

I use one regular-sized (9x5 inches) loaf pan, but you could easily use two smaller or three mini loaf pans, just alter the baking time accordingly.

Lemon Quick Bread Recipe Variations:
This recipe is delicious as is, but there are some fun variations you can try! Here are a few ideas to get you started:

Add some chocolate chips: Leave out the thyme and add in chocolate chips! Citrus and chocolate are always a winning combination for me.

Make it even fruitier: Add in 1 cup of fresh blueberries for a burst of juicy sweetness. The thyme, lemon, and blueberry flavors work together so well!

Try a different herb: Lavender would go perfectly in this recipe, but so would rosemary or even basil.

Mix in some poppy seeds: Omit the thyme and add 1 tablespoon of poppy seeds - it’s a classic flavor combination that never fails.

Make it vegan: Replace the egg with a flaxseed egg and use non-dairy milk/Greek yogurt/butter to make this recipe vegan-friendly.

Use sour cream: If you don’t have any Greek yogurt to hand, try using sour cream instead. It’ll do the same job of keeping the bread moist! Use the same amount as you would the Greek yogurt.

Lemon Thyme Bread FAQs:

Can you store lemon bread at room temperature?

Yes! No matter what citrus you use to make this lemon with orange, if wrapped or stored in an airtight container, it should keep for up to three days at room temperature. Homemade lemon bread can also be stored in the fridge, which will last up to a week.

Can you freeze homemade lemon bread?

If you’re looking to make it ahead of time, you can also freeze this lemon bread recipe - just make sure you wrap it tightly in either plastic wrap or place it in a container and store it in the freezer. It should keep this way for up to 3 months.

When you’re ready to enjoy your lemon orange bread, just let it thaw overnight in the fridge. You can also freeze slices of orange bread, making it ideal for when you need a tasty treat but don’t have the time to whip up a fresh loaf!

How can you tell if lemon bread is baked?

To ensure your orange bread with lemon is cooked to perfection, use a wooden skewer or toothpick to poke into the middle of the loaf. If it comes out clean, with a few crumbs, your lemon bread is ready!

Make sure you don’t over-bake it - you want your orange bread to be light and fluffy, not dry and crumbly. Be sure to check the temperature of your oven and keep an eye on the baking time, as specified in my lemon bread recipe instructions!

Can you use dried thyme to make lemon bread?

Yes, you can use dried thyme in this recipe. Since it’s a stronger flavor, you will want to use just 1 tablespoon of dried thyme if you’re substituting it for fresh. But, if possible, using fresh thyme is the way to go for optimal flavor!

Can I swap out Greek yogurt for something else in this lemon bread recipe?

You can use sour cream or plain yogurt instead of Greek yogurt. All these ingredients will help make the orange bread moist and fluffy, so you can use whichever one you have to hand!

Nutritional Facts:

Calories: 202kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 36mgSodium: 176mgPotassium: 60mgSugar: 13gVitamin A: 340IUVitamin C: 3.7mgCalcium: 36mgIron: 1.1mg

Recipe courtesy of Longbourn Farm.com

Amethyst · March 1, 2026, 2:13pm

Blue-Ribbon Herb Rolls

Yield: 4 dozen
Prep: 40 min
Cook: 15 min

Ingredients:

2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110° to 115°), divided
1/3 cup canola oil
1/4 cup honey or molasses
1 tablespoon salt
2 teaspoons dill weed
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 large egg, room temperature, beaten
4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour

Directions:

In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour, and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 6 portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.

Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks.

Nutritional Facts:

1 roll: 94 calories, 2g fat (0 saturated fat), 4mg cholesterol, 150mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Recipe courtesy of Taste of Home.com

Amethyst · March 1, 2026, 2:14pm

Classic Banana Bread

Prep Time: 15 mins
Bake Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 32
Yield: 2 loaves

Ingredients:

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed ripe banana (2 to 3 medium)
½ cup butter, softened
3 tablespoons milk
2 eggs
1 cup toasted walnuts

Directions:

In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Mix well to combine.

Add the mashed ripe banana, softened butter, and milk.

Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes.

Add the eggs and remaining flour; beat until blended.

Stir in the walnuts. Do not overmix the batter.

Pour the batter into two greased 8x4x2-inch loaf pans.

Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool for 10 minutes. Remove the banana bread from the loaf pans; cool thoroughly on wire racks.

Wrap and store the bread overnight for easier slicing. Makes 2 loaves (32 servings).

Notes:

Make-Ahead Tip: Up to 1 month ahead, make and bake the banana bread. Cool the banana bread completely. Place each loaf in a freezer bag (remove as much air as possible from the bag) and freeze for up to 1 month. Write the recipe name and date on each bag. Thaw the banana bread for 1 hour at room temperature before slicing and enjoying it with your favorite toppings.

Make Sure Your Bananas are Ripe: The key to making homemade banana bread is to use ripe bananas. Very ripe bananas are sweeter and more intensely flavored, which results in a moist and flavorful bread. Use bananas that are speckled with brown or even ones that have turned completely brown (just be sure there is no mold or soft spots). Use a fork to mash the bananas to your desired consistency. Some prefer a very smooth mixture while others like chunks of banana in their finished bread—either works here.

Grease Your Pan the Right Way: Quick breads are baked in loaf pans. Instead of greasing the pan entirely, grease the bottom and only 1/2 inch up the sides of the pan. If you grease the sides entirely the bread batter will climb the sides, causing the loaf to form ridges around the upper edges of the loaf and may prevent the characteristic slightly rounded top from forming.

Avoid Overmixing: Beat in the eggs just until combined, then gently stir in the toasted walnuts. Overmixing causes tunnels to form in the bread, and your loaf will have a dome-shaped top. Overmixing also contributes to a tougher texture.

Allow the Bread to Cool: Let the loaves cool overnight to make slicing easier. Use a serrated knife to cut each loaf into 16 servings.

How to Store Banana Bread:

When storing quick breads such as banana bread, there are a few things to remember in order to keep it tasting fresh.

Make sure your loaf is cooled completely on a wire rack. Wrapping it while it’s still warm will cause the moisture to rise to the surface, making it soggy.

Wrap it tightly with plastic wrap and store at room temperature for up to three days. You can alternatively place it in a paper-towel-lined (to absorb excess moisture) airtight container. If you don’t think you’ll be able to finish your bread within three days, use our tips for freezing quick breads to save it for up to three months.

Recipe courtesy of Better Home and Garden,com

Amethyst · March 1, 2026, 2:15pm

Strawberry Mint Muffins

Serves/Makes: 12
Ready In: 30-60 minutes

Ingredients:

2 cups flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
2/3 cup vegetable oil
1 cup strawberries, hulled and chopped
3 tablespoons fresh mint, chopped

Directions:

Preheat oven to 400 degrees F.

Butter and flour medium muffin cups. Sift flour, sugar, baking powder, and salt into a large bowl and make a well in the center.

Add egg mixture to the well and stir with a whisk until mixed. Do not over-mix or the bread will be heavy. Stir in strawberries and mint.

Pour into muffin cups and bake 20 to 25 minutes until done.

Recipe courtesy of CD Kitchen.com

Amethyst · March 1, 2026, 2:17pm

Lavender Buttermilk Scones

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 15 minutes
Yield: 8 large or 16 small scones

Ingredients:

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
2 teaspoons dried culinary lavender
2 teaspoons lemon zest
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) buttermilk, plus 2 Tablespoons (30ml) for brushing
1 large egg
1 and 1/2 teaspoons pure vanilla extract
optional: coarse sugar for topping

Lemon Lavender Icing:

3 Tablespoons (45ml) heavy cream or milk
1 teaspoon dried culinary lavender
1 Tablespoon (15ml) fresh lemon juice
1 and 1/4 cups (150g) confectioners’ sugar

Directions:

Whisk flour, sugar, baking powder, lavender, lemon zest, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video and photo above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix together until everything appears moistened.

To make triangle scones: Pour onto the counter and, with floured hands, work the dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more tablespoon of buttermilk. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.

To make 10-12 drop scones: Keep mixing the dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.

Brush scones with remaining buttermilk and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat the oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. (Tip: I like to start the icing while the scones cook so the milk has a chance to steep.) Remove from the oven and cool for a few minutes before icing.

Make the icing: In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 15 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool for 5 minutes. Whisk in the lemon juice and confectioners’ sugar.

Feel free to add more confectioners’ sugar to thicken, if desired. Drizzle over warm scones. Icing can be made 1-2 days ahead and stored in the refrigerator.

Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Notes:

Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.

Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave it out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.

Overnight Instructions: Prepare scones through step 4. Cover and refrigerate shaped scones overnight. Continue with the recipe the following day.

Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Lemon: 1 medium lemon is plenty for the zest and juice you need for this recipe (zest for the dough and juice for the icing).

Buttermilk: You can substitute heavy cream for buttermilk if desired. Acidic buttermilk isn’t needed in order for the scones to rise since we’re using baking powder. However, if you’d like the tangy flavor, you can make your own Buttermilk Substitute. Add 1 teaspoon of fresh lemon juice or white vinegar to a liquid measuring cup.

Add enough milk to make 1/2 cup. Whisk together, then let sit for 5 minutes before using in the recipe. For the extra 2 Tablespoons needed for brushing on top of the scones, you can use regular milk or heavy cream. Whole milk is best for the DIY sour milk substitute, though lower-fat or nondairy milks work in a pinch. (The scones will spread more if using lower-fat or nondairy milks.)

Recipe courtesy of Sally’s Baking Addiction.com

Amethyst · March 8, 2026, 2:01pm

Italian Easter Bread Rolls

Servings 10 servings
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes

Ingredients:

1 cup warm milk
1/2 cup granulated sugar
1/2 teaspoon salt
1 package Red Star active dry yeast
3 large eggs, one kept out to brush on top of bread
1/2 cup butter, softened
4 1/2 cups all-purpose flour plus extra for kneading
Sprinkles optional
10 hard-boiled eggs

Directions:

Warm the milk in a bowl in the microwave for just about 1 minute. Add in the sugar and salt, then stir the mixture. Allow it to sit until it is warm, but not too hot (if you have a thermometer, it should measure about 105-110 degrees in order to proof active dry yeast).

Add 1 package of yeast to this milk. Allow the yeast to proof for about 5 minutes. It should get nice and frothy.

Add the softened (almost melted) butter and the eggs. Stir this well.

Gradually add in the flour,1 cup at a time. Add in the last ½ cup and start to knead the dough with your hands until the last ½ cup of flour is incorporated. Turn the dough out onto a floured surface and continue to knead the bread for about 7 minutes until it is smooth and elastic.

Add a bit more flour as you need to during kneading. The dough should still feel sticky, but it will not stick to your hands. During needing, I added less than ¼ cup of additional flour. If you add too much flour, your bread will be dry.

Place this dough in a greased bowl and cover it. Allow the dough to rise in a warm place until it has doubled, about 30 minutes.

Split the dough into 20 small pieces. Take two pieces and roll them into long ropes about 10" long.

Pinch the ends of two ropes together and twist them together completely, then make a circle, pinching the ends together to form a ring. Place the rings on a nonstick baking sheet.

Continue with the remaining pieces of dough until you’ve formed 10 twisted rolls.

Beat the remaining egg and brush the tops of the rolls. This is what gives the bread such a lovely golden color. Sprinkle with sprinkles if desired.

Allow the dough to rise for another ½ hour, then bake the bread dough for 15 minutes or until golden brown in a 350-degree oven.

Remove the rolls from the oven and immediately place a colored egg in the center of the roll, pressing down slightly.

Serve the rolls warm.

Notes:

Be careful with the hard-boiled eggs. We do not eat our hard-boiled eggs because we’re not careful about keeping them cold. If you are going to eat them, be sure to eat them right out of the refrigerator and keep the eggs refrigerated at all times.

Nutritional Facts:

Serving: 160g | Calories: 429kcal | Carbohydrates: 55g | Protein: 15g | Fat: 16g

Recipe courtesy of Tastes of Lizzy T.com

Amethyst · March 8, 2026, 2:03pm

Beer Bread

Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 8

Ingredients:

4 cups self-rising flour*
¾ cup granulated sugar*
½ teaspoon salt
12 oz Beer*, , at room temperature
2 eggs, lightly beaten
butter, for greasing the pan

Directions:

Preheat oven to 350°F. Grease a 9×5-inch loaf pan generously with butter.

Mix Batter: Place flour, sugar, and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.

Bake: Pour into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer test around 190 degrees).

Cool: Remove to a wire rack and cool for 30 minutes before slicing.

Notes:

Flour: To substitute all-purpose flour, use 4 cups of all-purpose flour plus 2 teaspoons of baking soda and 1 teaspoon of salt.

Sugar: if using an IPA or sweeter flavored beer, you can use a few Tablespoons less sugar.

Beer: We recommend Coors Light, but any lager beer will work, or use your favorite IPA beer or flavored beer. Non-alcoholic beer will also work.

Cheese Beer Bread: Stir in one cup of freshly grated cheddar cheese into the batter.

Storage Instructions: Store this easy beer bread at room temperature for 2-3 days in a bread bag.

Freezing Instructions: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months.

Nutritional Facts:

Calories: 443kcal, Carbohydrates: 88g, Protein: 12g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 219mg, Potassium: 119mg, Fiber: 2g, Sugar: 25g, Vitamin A: 81IU, Calcium: 23mg, Iron: 1mg

Recipe courtesy of Tastes Better From Scratch.com

Amethyst · March 8, 2026, 2:04pm

Dilly Rolls

Yield: 2 dozen
Prep: 25 min
Cook: 20 min

Ingredients:

2 cups 4% cottage cheese
2 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, room temperature
1/4 cup sugar
2 tablespoons dried minced onion
1 to 2 tablespoons dill weed
1 tablespoon salt
1/2 teaspoon baking soda
4-1/2 to 5 cups all-purpose flour

Directions:

In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda, and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Form into 24 balls; place in a 13x9-in. A baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 20-25 minutes.

Nutritional Facts:

1 roll: 130 calories, 2g fat (1g saturated fat), 24mg cholesterol, 404mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 5g protein.

Recipe courtesy of Taste of Home.com

Amethyst · March 8, 2026, 2:04pm

Hot Cross Buns

Makes 1 dozen

Ingredients:

1 & 1/2 cups raisins, sultanas or dried currants
2 & 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp of quick-rise yeast
1 tsp cinnamon
1 tsp salt
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1 tbsp orange zest
1/3 cup warm water
1/2 cup warm milk
2 tbsp unsalted butter, melted
1 egg, at room temperature

Crosses:

1/4 cup all-purpose flour
1/4 cup water
4 tablespoons of icing sugar

Glaze:

1 cup icing sugar
2 tbsp water
1-2 tsp of orange or lemon zest, depending on your taste

Directions:

Begin by putting your raisins in boiling water in a small bowl. Let stand until plump, 10 min. Drain and pat dry with a kitchen towel.

Next, mix 1 cup of flour with granulated sugar, yeast, cinnamon, salt, ginger, nutmeg, raisins, and orange zest in a bowl. Beat in 1/3 cup warm water, warm milk, butter, and egg. Beat in remaining 1 3/4 cups flour until dough is smooth and pulls away from the sides of the bowl. Cover loosely with a kitchen towel and let rest until the dough is doubled in size, about 1 hour.

Transfer dough onto a lightly floured surface and separate into 12 equal portions. Roll each portion into a smooth ball. Transfer to a non-stick baking sheet or one lined with parchment and arrange balls in 3 rows of 4. Cover again and let stand until doubled in size, about another hour.

Preheat oven to 350F.

For your crosses, stir 1/4 cup flour, 4 tbsp of icing sugar together with 1/4 cup water until smooth. Spoon or pipe a cross over each bun.

Bake until golden brown, about 25 min.

For your glaze, stir icing sugar with 2 tbsp water and orange zest until smooth. Brush evenly over hot buns. Eat while WARM! Otherwise, transfer to a wire rack and let cool.

Notes:

From Gather Victoria: “I especially love this folkloric tidbit. According to author Joanne Asala Eostre remained not only associated with the lunar cycle – but with the woodlands and wild places (echoes of Artemis and Diana?) Her priestesses were called “wudu-maer” or Wood Mothers, and during spring rites it was customary to offer them bread, dumplings and buns. Markings on these Eostre cakes included the cross and the sun wheel which the Saxons believed symbolized the cosmic balance of heavens balance at the Spring Equinox.

It seems pretty clear that Hot Cross Buns are a part of an ancient spring-time tradition of “blessing breads”. Symbolically woven and braided, filled with magical eggs, and blessed with sacred symbols, they were offerings to the spring fertility goddesses. And they were the progenitors of modern challahs and babkas still treasured at Easter tables today.”

Recipe and facts courtesy of Gather Victoria.com

Amethyst · March 8, 2026, 2:05pm

Easy Mini Irish Soda Bread

Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Servings: 9 servings

Ingredients:

3 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup cold unsalted butter, cubed
1 cup raisins
1 to 1 ¼ cups buttermilk

Directions:

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into the flour until it resembles coarse crumbs. You can use your fingers or a pastry cutter. Add the raisins and then make a well in the center.

Pour 1 cup of buttermilk into the well in the center of the flour mixture. Using a fork or your hands, combine the ingredients just until the dough begins to come together. Add additional buttermilk if necessary, 1 tablespoon at a time.

Transfer the dough to a floured surface and gently knead until it fully comes together.

Divide the dough into 9 mounds of about ½ cup each. Transfer the dough to the parchment-lined baking sheet, cut a cross in the top, and brush each with a drizzle of buttermilk.

Bake until slightly risen and golden brown, 20 to 22 minutes. For me, I can’t imagine Irish Soda Bread without a drizzle of the finest honey I can find. It’s such a treat! Serve warm or room temperature. And… they freeze exceptionally well, too.

Nutritional Facts:

Recipe courtesy of 31 Daily.com