Yeast Bread Recipes
75 Yeast Bread Recipes to Serve With Dinner Tonight
Serve something warm and comforting alongside dinner tonight in the form of one of these yeast bread recipes.
Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. I also serve this homemade burger buns recipe plain with a meal. —Jessie McKenney, Twodot, Montana
These soft rolls are out of this world. The addition of oat makes them a little more hearty than other dinner rolls. —Patricia Rutherford, Winchester, Illinois
These are the best dinner rolls around. If you can't decide which enticing topping to use, just make them all.—Christina Pittman, Parkville, Missouri
Here's a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes—and they're a nice addition to any buffet. We like them so much, I usually triple the recipe. —Barbara Nowakowski, North Tonawanda, New York
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. —Charlotte Hendershot, Hudson, Pennsylvania
Since I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver. —Ruth Fueller, Barmstedt, Germany
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
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
My cousin’s classic-with-a-twist recipe is truly delish. Extra rolls freeze well. — Devon Vickers, Goddard, Kansas
This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota
I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
My family loves these rolls so much they request them for every Sunday dinner. Pulling their share of these slightly sweet, tender rolls from out of the basket, my grandchildren look at me and say, "Grandma, you are the world's best cook." -Bertha Johnson, Indianapolis, Indiana
My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
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
Sue Violette, of Neillsville, Wisconsin says, “A tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it.” —Sue Violette, Neillsville, Wisconsin
This dinner roll, slightly sweet and so very flaky, was my mother’s recipe. It’s simple to prepare because you don’t need to have any kneading skills, and the dough is easy to handle. My grandchildren have renamed them Grandma’s Croissants! —Bernice Smith, Sturgeon Lake, Minnesota
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
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
A blend of herbs and a special shape dress up ordinary frozen bread dough in the unbelievably easy recipe.—Deb Stapert, Comstock Park, Michigan
Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad —Agnes Ward Stratford, Ontario
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sue Brown, West Bend, Wisconsin
I wanted something different from garlic toast, so I made a dough with garlic and onions. The next thing I knew, I’d created an amazing dinner roll. —Brenda Caughell, Durham, North Carolina
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
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
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a great way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri
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
Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
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
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
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
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
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
"It takes just five ingredients to dress up a package of frozen rolls to make this buttery, crusty loaf," says Anita Whorton of Powder Springs, Georgia.
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
The first thing my guests ask when they come for dinner is if I'm serving these dinner rolls. The buns are so light, airy and delicious that I'm constantly asked for the recipe. —Thomasina Brunner, Gloversville, New York
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
Most people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri
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
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
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
Since receiving this easy-to-prepare recipe from a dear friend, I've made these rolls often for the holidays. —Geraldine West, Ogden, Utah
These rolls melt in your mouth. I loved them as a child, and I'm happy to make them for my kids because I know I am making for them the same wonderful memories my mom made for me! —Gayleen Grote, Battle View, North Dakota
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
These golden cloverleaf dinner rolls were one of my mother's specialties. We always looked forward to them on holidays and special occasions. —Patricia Baxter, Great Bend, Kansas
Hearty breads are very much a part of our Midwest heritage. This bread has a unique flavor and is a family favorite.
These rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida
Rye and caraway lend to this bread's wonderful flavor, while the surprise ingredient of baking cocoa gives it a rich, dark color. I sometimes stir in a cup each of raisins and walnuts.
Baking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly.
To dress up everyday dinner rolls, our Test Kitchen brushes herbed butter over the dough, then forms accordion rolls. The aroma while baking is incredible!
Garlic breadsticks complement so many dishes. These tender ones pair well with Italian dishes, salads and soups. —Ann Volner, Maryville, Missouri
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
With its golden brown color and soft texture, this bread is a must at any family meal. It's a modified version of a traditional white bread recipe my brother gave me. Try it as garlic bread toast, on grilled sandwiches or enjoy as is. —Cindy Ryan, St. Johns, Michigan
This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of steaming chili.—Carly Curtin, Ellicott City, Maryland
A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I’m thrilled to share it. —Debra Kramer, Boca Raton, Florida