60 Shortcut Breads for Winter

I found this handwritten recipe in a cookbook I received from my mom. With onion and celery, these pleasing popovers taste a little like stuffing. —Barbara Carlucci, Orange Park, Florida

The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. —Beverly Elmore, Spokane, Michigan

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

Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It’s one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois

It’s impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It’s one of the best savory appetizers I’ve found. —Kay Daly, Raleigh, North Carolina

The recipe for these four-ingredient biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

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

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

Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas

I came across this recipe in a local newspaper about 10 years ago, and I still make the bread on a regular basis. The recipe conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia

These four-ingredient rolls from Glenda Trail of Manchester, Tennessee are ready in no time. And they taste great with herb butter or jam. —Glenda Trail, Manchester, Tennessee

These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.

I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota

Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama

I’ve been making these muffins and this cranberry butter for years, and I have never met anyone who didn’t like them. I’ll usually buy several bags of fresh cranberries when they’re available and freeze them to use throughout the year. I’ve also discovered that powdered buttermilk works well. —Jane Yunker, Rochester, New York

Biscuit mix hurries along these nutmeg-spiced buttons and bowknots. They’re a fun breakfast treat to enjoy on a snowy morning. Serve with hot chocolate or coffee for dunking.

Ring in the holiday season with these tender bell-shaped bites. They used cookie cutters and whole chive “hangers” to form the warm and appetizing ornaments, which get a slight kick from red pepper flakes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries–coated in flour–can be used in place of the cranberries.

With the island flavors, this simple pull-apart bread is perfect for a spring brunch. —Debra Goforth, Newport, Tennessee

Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that’s popular, too. —Trisha Kruse, Eagle, Idaho

Ever wonder how to make garlic bread? This homemade garlic bread is the answer! Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool. —Grace Yaskovic, Branchville, New Jersey

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

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

At my husband’s urging, I entered this recipe at the Pennsylvania Farm Show and won first place! I think you’ll love the cake-like texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

When my neighbor hosts brunch, she always asks that I make this monkey bread recipe. I also make a savory version with garlic and cheese for dinner. —Lois Rutherford, Elkton, Florida

Warm buttered wedges of this gorgeous round bread are tasty with a pasta dinner or tossed salad. —Deborah Bitz, Medicine Hat, Alberta

With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. —Regina Stock, Topeka, Kansas

Nothing says Southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. —Geordyth Sullivan, Cutler Bay, Florida

While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan

Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are absolutely heavenly. —Elizabeth Blondefield, San Jose, California

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

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

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

This is a great way to dress up an ordinary loaf of bread. Serve slices as an appetizer or with a meal. —Kevalyn Henderson, Hayward, Wisconsin

My biscuits won the Best Quick Bread division at my county fair. One of the judges liked it so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Tall Pines Farm, Gloria Jarrett, Loveland, Ohio

Looking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen yeast roll dough and couldn’t be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.—Athena Russell, Florence, South Carolina

I never thought it could be this easy to make bread bowls at home. While the dough is mixing and rising, you have time to stir up a thick soup or chili to fill the bowls. —Renee Keller, Dodgeville, Wisconsin

To change up plain old dinner rolls, I added mozzarella. Now my family wants them at every gathering. I don’t mind, even in a time crunch. —Rosalie Fittery, Philadelphia, Pennsylvania

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

This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington

Better double the batch! These savory, elegant rolls will disappear fast. —Jane Kroeger, Key Largo, Florida

This bread is absolutely delicious. My mother’s friend brought it to a party at work, and after one bite, Mom knew she had to have the recipe. With constant nagging, she eventually got it! Simple and fast, this mouthwatering loaf is a hit with everybody and at every kind of function. —Amy McIlvain, Wilmington, Delaware

Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into new exciting meals that everyone will love. —Fay Moreland, Wichita Falls, Texas

I’ve been making my Parmesan bread for so many years, I can no longer recall where I got the recipe! Thanks to a convenient baking mix, a freshly made loaf gets in the oven fast. —Lesley Archer, Chapala, Mexico

Thanks to convenient frozen dough, these delectable breadsticks are oven-ready in 20 minutes. The cheesy bites are so good dipped in warm marinara sauce. —Rebekah Beyer, Sabetha, Kansas

My mom made this divine chocolaty bread only for holidays or special requests, but it makes any old morning even better. I always think of our family when I smell it baking. —Rachel Rhodes, Bedford, Pennsylvania

I came up with an easy, savory instead of sweet, dinner version of monkey bread featuring garlic and Italian seasoning that the crowd will love.—Dana Johnson, Scottsdale, Arizona

We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona

This savory grilled bread is delightful with barbecued steak, baked potatoes and corn on the cob. For variation, we sometimes use half cheddar cheese and half mozzarella. —Dolly McDonald, Edmonton, Alberta

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

I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. —Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),

Green olives complement this cheesy, pizza-like bread from Ivy Laffoon of Ceres, California. With very few ingredients, it’s packed with flavor. Serve it as an appetizer or alongside pasta, soup or salad for a mouthwatering meal.—Ivy J Laffoon, Ceres, California

My 96-year-old stepmother gave me this recipe many years ago. We have enjoyed these luscious biscuitlike muffins ever since. You might not even need butter! —Bonnie Stallings, Martinsburg, West Virginia

When it comes to mini versions of anything, I’m sold! These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner roll dough, graham cracker crumbs, chocolate chips and mini marshmallows. They couldn’t be easier to make, and kids just love them. —Tina Butler, Royce City, Texas

I love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results usually are a big hit, as was the case with these super fast breadsticks. —Billy Hensley, Mount Carmel, Tennessee

This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania

My mom came across this rustic-looking flatbread recipe many years ago and always made it on Christmas Eve. Now I make it for my own family, especially during the holidays. It’s easy to double or cut in half depending on how many you’re serving. —Diane Berger, Sequim, Washington

I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this “kid friendly” recipe and won my husband over, too. —Becky Tarala, Palm Coast, Florida

“I found this recipe in a newspaper and make it often,” says Mary Tallman of Arbor Vitae, Wisconsin. “I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee.”

We’ve enjoyed these golden brown breadsticks at numerous family gatherings over the years. The recipe is a snap to prepare using frozen dough and just five other ingredients. —Mary E. Relyea, Canastota, New York