One of my favorite summer activities is popping out the back door to my herb garden, snipping a few stems and making flavored butter (also known as compound butter). The good news is fresh herbs are available year round in nearly every grocery store today, so I can make flavored butter even when the snow’s flying. Even better, flavored butters can be frozen up to six months, so I can enjoy them anytime.
This is what my counter looks like when I’m in flavored butter-making mode. I know, it looks messy, but you need only a few ingredients and you can make several different flavors in a matter of minutes. I’m partial to herbal butters—parsley-chive, rosemary-lemon, sage-thyme—but honey, spices, citrus and cheese also lend great flavor.
The most time-consuming task is chopping and prepping—and waiting for the butter to soften if you forgot to take it out of the fridge. (Here are a few ways to soften butter quickly.) I have used pre-whipped butter to make flavored butter when I’m pressed for time, but I don’t feel it has quite the same flavor or texture as butter by the stick.
Pro tip:Â I use unsalted butter when making flavored butters so I can control the amount of salt. Although the recipes below don’t call for salt, 1/8 to 1/4 teaspoon (or to taste) can be added to boost the flavor if desired. When making herbal butters, you can also add a small squirt of fresh lemon juice to perk things up a bit if the recipe doesn’t call for it. The fun is in experimenting.
Flavored Butter Basic Technique
1. With the butter at room temperature, whip it with an electric mixer or with a spoon or spatula until it is smooth and soft.
2. Gently stir in your chopped herbs (wash and dry them thoroughly first), zest or other fresh ingredients. If you’re using dry spices, mix them together first so they incorporate evenly throughout the butter.
3. Scoop the flavored butter onto parchment paper or plastic wrap and roll it into a log shape. Twist the ends closed, wrap it in foil and place it in the refrigerator or freezer to chill and harden. Frozen butter can easily be sliced with a sharp knife that’s been run under hot water.
Make It Pretty
Pro Tip: Hosting a fancy dinner party soon? Mix up your favorite flavored butter and spread it into decorative candy molds to chill and harden in the freezer. Pop it out of the molds, place it on a pretty plate, and serve the flavored butter with your favorite quick breads or over roasted vegetables for an elegant touch.
Flavored Butter Recipes
Here are five flavored butters inspired by regions of the U.S. (shown at the top of this post) along with a few more favorites. Try them all and see which flavors you like best—or mix and match to create your own.
Southwest Butter
1-1/2 teaspoons grated lime peel
1 teaspoon minced fresh cilantro
1/2 teaspoon ground chipotle pepper
1/2 cup butter, softened
Stir 1-1/2 teaspoons grated lime peel, 1 teaspoon minced fresh cilantro and 1/2 teaspoon ground chipotle pepper into 1 stick softened butter. Yield: 8 servings
Dollop a slice of this butter on Southwest Grilled Chicken Breasts.
Heartland Butter
2 tablespoons crumbled Maytag blue cheese
1/2 cup butter, softened
Stir 2 tablespoons crumbled Maytag blue cheese into 1 stick softened butter. Yield: 8 servings
Melt a slice of Heartland Butter on Grilled Tender Flank Steak fresh off the grill.
Dairy State Butter
2 tablespoons grated Parmesan cheese
2 tablespoons finely grated cheddar cheese
1/2 cup butter, softened
Stir 2 tablespoons grated Parmesan cheese and 2 tablespoons finely grated cheddar cheese into 1 stick softened butter. Yield: 8 servings
Just imagine what Dairy State Butter would taste like mixed into Deluxe Mashed Potatoes.
California-Style Butter
1 tablespoon minced ripe olives
2 teaspoons minced fresh rosemary
1/2 cup butter, softened
Stir ripe olives and rosemary into softened butter. Yield: 8 servings.
Spread a pat of California-Style Butter on Oatmeal Dinner Rolls for extra flavor.
East Coast Butter
2 teaspoons Old Bay seasoning
1-1/2 to 2 teaspoons grated lemon peel
1/2 cup butter, softened
Stir 2 teaspoons Old Bay seasoning and 1-1/2 to 2 teaspoons grated lemon peel into 1 stick softened butter. Yield: 8 servings
Drizzle some melted East Coast Butter over these Special Seafood Kabobs.
And a Few Extras…
Garlic Basil Butter
1/2 cup butter, softened
4 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh parsley
1/2 teaspoon garlic powder
Fresh sage and thyme
In a small mixing bowl, combine the butter, basil, parsley and garlic powder. Beat on medium-low speed until mixture is combined. Garnish with sage and thyme. Yield: 1/2 cup.
Cilantro-Lime Butter
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime peel
In a small bowl, mix butter, cilantro, lime juice and lime peel. Shape into a log; wrap in plastic. Refrigerate 30 minutes or until firm.
Use Cilantro-Lime Butter to boost the flavor of your sweet corn. (Here are 22 more ways to eat sweet corn.)
Honey Almond Butter
1 cup butter, softened
1/4 cup honey
1 tablespoon brown sugar
1/2 teaspoon almond extract
In a small mixing bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish. Yield: 1-1/2 cups.
Honey Almond Butter tastes divine on Family-Favorite Oatmeal Waffles.
Don’t Forget to Share!
Homemade flavored butters make a lovely and personal hostess gift or fun present for neighbors and friends. Check out these holiday butter recipes and share some butter love. Simply stack slices of flavored butter between waxed paper in a decorative box or jar and keep in the freezer for an impromptu gift.
26 Fresh Bread Recipes to Slather with Butter
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French Loaves
My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont
Sunflower Seed & Honey Wheat Bread
I've tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon
Pumpkin Bread
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread. —Joyce Jackson, Bridgetown, Nova Scotia
Basic Homemade Bread
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe 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
Best Ever Banana Bread
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is that good! —Gert Kaiser, Kenosha, Wisconsin
Baker's Dozen Yeast Rolls
A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen
Buttery Cornbread
A friend gave me this recipe several years ago, and I think it's the best cornbread recipe I've tried. I love to serve the melt-in-your mouth homemade cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
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
Cinnamon Raisin Quick Bread
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma
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
Lemon Blueberry Bread
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
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
Fresh Pear Bread
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of pear recipes. I always receive raves and requests for this particular recipe because of the mix of fun ingredients.—Linda Patrick, Houston, Texas
Mom's Italian Bread
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. —Linda Harrington, Windham, New Hampshire
Apple Zucchini Bread
Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas
Crusty Homemade Bread
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
Apple Bread
I got this apple quick bread recipe a long time ago and with a few changes it's become one of our favorites. Everyone who's ever tasted this apple bread has asked for the recipe! —Phyllis Herlocker, Farlington, Kansas
Honey Cornbread
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
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
Pillow-Soft Dinner Rolls
The dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook. —Norma Harder, Weyakwin, Saskatchewan
Southern Buttermilk Biscuits
The recipe for these four-ingredient biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Pull-Apart Garlic Bread
People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania
Angel Biscuits
I first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! —Faye Hintz, Springfield, Missouri
Pumpkin Knot Rolls
These rolls are the lightest, most delicious ones I've ever tasted...and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu Issaquah, Washington
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
Praline-Topped Apple Bread
Apples, toasted pecans and a praline glaze make this bread perfect for a holiday celebration—or anytime. We like it better than our go-to coffee cake. —Sonja Blow, Nixa, Missouri
English Muffin Bread Loaf
Many years ago, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. It's perfect for a hearty breakfast, especially when smothered with you favorite jam. —Jane Zielinski, Rotterdam Junction, New York
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
Blueberry Quick Bread with Vanilla Sauce
This loaf is chock-full of blueberries—two whole cups! When you pour the vanilla sauce over the bread, it makes it moist--almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat. —Sue Davis, Wausau, Wisconsin
Garlic-Cheese Crescent Rolls
Upgrade your basic crescent roll recipe! Here's a recipe that just couldn't be much quicker or easier and is sure to add a nice touch to any dinner. The garlic and Parmesan flavors really come through. Enjoy! —Lori Abad, East Haven, Connecticut
Milk-and-Honey White Bread
My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas
Honey-Oat Pan Rolls
These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—Arlene Butler, Ogden, Utah
Orange Banana Nut Bread
I like this recipe because the orange juice gives the nut bread such a bright flavor and also makes it moist. —Barbara Roethlisberger, Shepherd, Michigan
Pull-Apart Bacon Bread
I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming
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
Parmesan Sweet Cream Biscuits
Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California
Sweet Potato Cinnamon Bread
My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania
Potluck Pan Rolls
The appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree. Folks are disappointed if I don't bring them to potluck dinners. —Carol Mead, Los Alamos, New Mexico
Quick Buttermilk Cornbread
The tattered recipe card for this corn bread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan
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
Hawaiian Dinner Rolls
Pineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they're great for sandwiches. —Kathy Kurtz, Glendora, California
Tomato-Herb Focaccia
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana
Sesame Wheat Braids
When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids both a blue ribbon and best of show award! —Nancy Montgomery, Hartville, Ohio
Honey-Squash Dinner Rolls
These 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
Celebration Braid
During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago. —Marcia Vermaire Fruitport, Michigan
Confetti Cornbread
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. —Angie Price, Bradford, Tennessee
Garlic Herb Bubble Loaf
I adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it's wonderful with a hot bowl of potato soup. —Katie Crill, Priest River, Idaho
Gluten-Free Flour Mix
I make this recipe in two-quart batches and store them in airtight jars. My son and I both have celiac disease and love that we can use this mix to still enjoy traditional dishes. —Bernice Fenskie, Wexford, Pennsylvania
Rustic Rye Bread
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
Flaky Cheddar-Chive Biscuits
These wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota
Autumn Pear Bread
Pears give these little loaves delicious flavor and help keep them nice and moist. They're great to wrap up in plastic wrap and give as gifts. —Mary Lynn Wilson, Linden, Texas
Flavorful Herb Bread
This bread is one of my favorites. It has a wonderful texture and slices beautifully, and the flavor of the herbs really comes through. —Gerri Hamilton, Kingsville, Ontario
Herbed Oatmeal Pan Bread
This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.—Karen Bourne, Magrath, Alberta
Soft Sesame Breadsticks
I've been making these tasty breadsticks that go with almost any meal for years. Since they use ingredients like flour, sugar, baking powder and milk, it's convenient and inexpensive to mix up a batch. —Nancy Johnson, Connersville, Indiana
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
Home-Style Yeast Bread
Everyone likes the tender texture and slightly sweet taste of this homemade bread. When I'm in the mood to bake, I usually double the recipe and share loaves with friends. The dough also makes lovely rolls. -Launa Shoemaker, Landrum, South Carolina
Cornmeal Pan Rolls
These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we’ve enjoyed for years. —Vivian Eccles, Gridley, Kansas
Caraway Seed Rye Bread
My parents were emigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Today, every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Cheese & Pesto Biscuits
Biscuits always liven up a meal, especially when they’re golden brown and filled with pesto, garlic and cheese for extra zip. —Liz Bellville, Jacksonville, North Carolina
Butternut Squash Dinner Rolls
These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! —Ula Kessler, Liberty Center, Ohio
Butter and Herb Loaf
This is one of my family's favorite bread recipes. They love it with a warm bowl of soup during autumn.— Lillian Hatcher, Plainfield, Illinois
Oat Pan Rolls
I've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens' dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. -Debbie Johnson Centertown, Missouri
No-Knead Casserole Bread
You'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! —Peggy Key, Grant, Alabama
Handy Sausage Biscuits
These are similar to old-fashioned biscuits made from scratch, but they're even better thanks to the tasty sausage throughout. It's almost impossible to stop eating them. I like to serve these biscuits with an egg dish or soup. —Nancy Parker, Seguin, Texas
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
Honey Spice Bread
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. —Gaye O'Dell, Binghamton, New York
Yogurt Cornbread
My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
Herb Quick Bread
This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh, green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Shumway, Illinois
Mom's Buttermilk Biscuits
These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
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
Date Pecan Tea Bread
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio
Cinnamon Swirl Bread
Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves. —Diane Armstrong, Elm Grove, 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
Homemade Egg Bread
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri
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
No-Knead Knot Rolls
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher Omaha, Nebraska
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
Honey Whole Wheat Rolls
Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma
Wonderful English Muffins
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. —Linda Rasmussen, Twin Falls, Idaho
Honey Bagels
Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen
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
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
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
Feather-Light Biscuits
I usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. —Eleanore Hill, Fresno, California
Apple Raisin Bread
I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer. —Perlene Hoekema, Lynden, Washington
Overnight Yeast Rolls
It's easy to make light and flavorful rolls with this no-fuss recipe. The dough can also be used for cinnamon rolls, herb bread or coffee cake. —Trisha Kruse, Eagle, Idaho
Skillet Herb Bread
This recipe was one of my mother's favorites. The flavors call to mind the taste of corn bread stuffing! —Shirley Smith, Yorba Linda, California
Evelyn's Sour Cream Twists
"Evelyn" is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house— especially during the holidays.
Herb Buttermilk Dinner Rolls
When I couldn't find a recipe for dinner rolls, I created my own using a variety of herbs for extra flavor. —Sue Friesen, Thorold, Ontario
Elvis Banana Bread
As a toddler, my son loved bananas, so we always had them in the house. We didn't always eat them all before they were too ripe, so we experimented beyond basic banana bread. That’s how we came up with Elvis bread! —Liz Somppi, Greenfield, Wisconsin
Extra-Quick Yeast Rolls
Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. They come together quickly and they freeze well too.—Eleanor Paine, Junction City, Oregon
Italian Flatbreads
Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! —Cynthia M. Bent, Newark, DE
Cardamom Braid Bread
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
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
Pepperoni Cheese Bread
As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota
Scottish Oatmeal Rolls
My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma
Cardamom Twist
This golden bread has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. —Carla Miller, Pasco, Washington
Tender Whole Wheat Rolls
Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.—Wilma Orlano, Carroll, Iowa
Muenster Bread
Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful round golden loaf. With a layer of cheese peeking out of every slice, it's definitely worth the effort. —Melanie Mero, Ida, Michigan
Wild Rice Bread with Sunflower Seeds
I loved skipping the boring school cafeteria meals and going to my grandma’s house for lunch. She spent most of her life in northeastern Minnesota, which is reflected in this bread's ingredients. Now my family uses this for our holiday stuffing. —Crystal Schlueter, Northglenn, Colorado
