Breads Archives - Noble Pig

No-Knead Peasant Bread Baked in a Pyrex Bowl

Cathy Pollak — Tue, 09 Jun 2026 16:48:52 +0000

No-knead peasant bread baked in a pyrex bowl is for anyone who wants homemade bread without collecting a shelf full of baking equipment. The glass bowl shapes the dough into a tall, golden loaf with very little hands-on work.

The Pyrex Bowl Method

I made this no-knead peasant bread with a simple high-hydration dough that rises in a Pyrex bowl and bakes in the same vessel. The bowl supports the dough as it proofs, which helps create a tall, round loaf with a golden crust and soft interior. You will not need a Dutch oven, stand mixer, or specialty bread-baking equipment for this recipe.

I make a lot of bread, which means I’ve accumulated a lot of bread equipment over the years. Some of it I use regularly and some of it spends most of its life shoved onto shelves waiting for me to remember I own it. I also know most bread recipes assume everybody has a Dutch oven, a banneton, a baking stone, or whatever the latest must-have bread tool happens to be. A lot of my own recipes do. I’m winking at you Dutch oven bread.

While I had this dough rising in a Pyrex bowl on the counter, I thought why couldn’t I just bake it in this bowl? Maybe it’s normally used for cookie dough, salad or something else. Either way, there’s a decent chance you already own it. Here’s the caveat, you cannot use any bowl for this method. This is not the time to pull out the glass bowl from the dollar store. I used a 2.5-quart (2.4 L) Pyrex bowl, the middle-sized one from that stack of three bowls we have all bought or been gifted at some point.

The bowl does more than hold the dough while it rises. It supports this very wet dough as it rises, gives the loaf its tall rounded shape, and goes straight into the oven for baking. The rise and the bake happen in the same bowl, which means less handling and less equipment. The first time I pulled this loaf out of the oven, I was surprised by how well it worked. The crust was golden, and the inside stayed soft. The shape makes it look like this was your idea all along.

What Makes This Recipe Different

As I mentioned before, most no-knead bread recipes rely on a Dutch oven or another heavy baking vessel to help support the dough as it bakes. I wanted to see if I could get a similar tall, round loaf using something many of us already have in the kitchen, a Pyrex bowl. Because I’m here working for you. Ha.
The Pyrex bowl is part of the reason this method works. This is a very high-hydration dough, which means it contains more water than most traditional bread recipes. That extra hydration is what helps create the airy crumb without kneading, but it also makes the dough softer and more likely to spread as it rises. The Pyrex bowl supports the dough during the second rise and helps it rise upward rather than outward.
The dough proofs and bakes in the same bowl, which means less handling and fewer pieces of equipment. You are still going to use another bowl for the initial mixing of the ingredients. But you are going to end up with a tall peasant-style loaf that is perfect for sandwiches and toast. This is my favorite bread for my daily PB & J.
The high-hydration dough and the oven-safe Pyrex bowl are what give this bread its shape, texture, and character.

Ingredients

All-purpose flour – Gives the loaf enough support to rise tall in the bowl while still staying soft enough for sandwiches and toast.
Fine sea salt – Adds flavor and helps keep the dough from rising too quickly.
Granulated sugar – Feeds the yeast and helps the crust develop its golden color during baking.
Instant yeast – Gives the dough a reliable rise and can be mixed directly into the dry ingredients without proofing first. Active dry yeast can also be used, but the rise will take a little longer.
Warm water – This recipe uses a generous amount of water, creating a very wet dough that rises easily and develops naturally during the proofing process instead of relying on kneading.
Nonstick cooking spray – Keeps the loaf from sticking to the bowl and helps it release cleanly after baking.

How to Make No-Knead Peasant Bread in a Pyrex Bowl

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the dough)
Add the flour, salt, sugar, and instant yeast to a large bowl and stir everything together. Pour in the warm water and mix until there aren’t any dry patches left. The dough is going to look alarmingly wet and sticky compared to most bread doughs. Resist the urge to add more flour. This loaf depends on that extra moisture.
Step Two (let the dough rise)
Cover the bowl and place it somewhere warm until the dough doubles in size, about 1½ to 2 hours. I usually use the oven with the light turned on. By the time it’s ready, the dough should look puffy, airy, and full of life.
Step Three (shape the loaf)
Lightly flour your work surface and sprinkle a little flour over the top of the dough. Gently pull the edges underneath to form a rough ball, then continue tucking until you have a round loaf. This isn’t the time to wrestle with it. A light touch goes a long way here.
Step Four (proof in the Pyrex bowl)
Generously coat a 2.5-quart oven-safe Pyrex bowl with nonstick spray. Place the dough seam-side down in the bowl, cover loosely, and let it rise until it crowns slightly above the rim, about 45 to 60 minutes. This is where the bowl starts doing some of the work, helping the dough rise upward and hold that tall rounded shape.
Step Five (bake the bread)
Bake at 350°F until the loaf is deeply golden and the center reaches 190°F to 195°F on an instant-read thermometer, about 40 to 50 minutes. If your oven runs hot, lower the temperature by 25 degrees. Glass and metal don’t behave exactly the same in the oven, and a small adjustment can keep the outside from getting ahead of the inside.
Step Six (cool before slicing)
Remove the bread from the bowl and place it on a wire rack. I know it’s tempting to cut into it immediately, but give it at least 30 minutes. Fresh bread has terrible timing and always smells ready before it really is.

Recipe Tips

This dough is much wetter than most bread doughs. It will look sticky, loose, and messy. Resist the urge to add extra flour. The higher water content is part of what gives this loaf its airy texture and helps it rise without kneading.
Pay attention to the dough more than the clock. A warm kitchen may have the dough ready sooner, while a cooler kitchen may take longer. Look for dough that has doubled in size and looks puffy before moving on.
Use a 2.5-quart Pyrex bowl made from tempered glass and inspect it before baking. Skip any bowl with chips, cracks, or damage. This is not the recipe for experimenting with mystery glass.
Start with room-temperature glass and avoid sudden temperature changes. Don’t move the bowl from the refrigerator directly into a hot oven, and don’t place a hot bowl onto a cold, wet, or metal surface when it comes out of the oven.
Every oven has its own personality. If yours tends to run hot, lower the temperature by 25 degrees. Glass and metal don’t bake exactly the same way, and a slightly lower temperature can help the loaf bake more evenly.
If the top of the loaf is getting darker than you’d like before the center is fully baked, loosely tent it with foil for the remainder of the baking time.
An instant-read thermometer removes the guesswork. Because this loaf rises tall in the bowl, the center can take longer to bake than the crust suggests. Look for an internal temperature of 190°F to 195°F before removing it from the oven.

Storage

Store the cooled loaf tightly wrapped at room temperature for up to 3 days. The crust will soften slightly as it’s stored, but the bread stays fresher longer this way.
The crust is at its best the day it’s baked. By the second day it softens a bit, which makes this bread especially good for toast, grilled sandwiches, and dunking into soup.
If you prefer a crisper crust, store the loaf in a paper bag and plan to enjoy it the same day.
For longer storage, slice the loaf and freeze the slices in a freezer-safe bag for up to 3 months. Individual slices can go straight from the freezer into the toaster.

FAQs

Why is my dough so sticky?
It’s supposed to be. This is a high-hydration dough, which means it has more water than most traditional bread recipes. The dough will look loose and sticky from the beginning. It’s nothing to panic over.
Can I bake bread in a Pyrex bowl?
Yes, as long as you’re using tempered glass that is in good condition and does not have any chips or cracks. Avoid sudden temperature changes and don’t use damaged glass.
Can I use a different glass bowl?
Only if it is specifically labeled tempered glass. I used a Pyrex bowl for this recipe, so that’s what I recommend.
Why didn’t my bread rise?
Yeast, temperature, and time are usually the biggest factors. Make sure your yeast is fresh and give the dough enough time to double in size before moving on.
Can I use bread flour?
Bread flour will give the loaf a slightly chewier texture, but the recipe works well with either all-purpose flour or bread flour.
Why is the center gummy?
The bread was likely sliced too soon or needed a little more time in the oven. Let the loaf cool for at least 30 minutes and check for an internal temperature of 190°F to 195°F before removing it from the oven.
Can I use a metal bowl instead?
I haven’t tested this recipe in a metal mixing bowl. The Pyrex bowl helps support the dough and create the loaf’s tall shape, so I can’t guarantee the same results.

From My Kitchen Notes

Observations from the margins.

The things that get used for everything usually end up being the most interesting.
There are tools that spend years proving themselves before anyone gives them much credit.
The things I use most often are rarely the most specialized. That’s true outside the kitchen too.
The objects that earn permanent counter space rarely start out as the most exciting.
There’s usually a reason certain things rarely leave the cabinet.
There’s a noticeable difference between being overlooked and being unnecessary. The two get confused all the time. The bowl seems to be doing just fine with that.
I have definitely underestimated certain things because they looked too ordinary.
Some things become obvious so gradually that you can’t pinpoint the moment you finally saw them.
There are possessions we all have that sit in the same place for years before revealing a new purpose. And a lot of potential looks ordinary until the day it doesn’t.
A surprising number of useful things begin their lives as something else.
Sometimes the best ideas start with lowering the qualifications. Because the bowl was never trying to become a bread pan.
Lots of things work once you stop insisting they become something else first.
Versatility is an underrated form of competence.
And some items become more valuable the more jobs they’re asked to do.
But there are things that shape outcomes while remaining mostly invisible.
I keep discovering that support and restriction are occasionally mistaken for each other.
The bowl doesn’t make the bread. It changes what the bread can become.
Expansion and direction are two completely different skills.
Dough rises differently once it has somewhere to go.
I’ve spent enough time with bread to know that visible activity isn’t the only kind that counts. That’s how fermentation works.
The most dramatic part of the process happens before the loaf ever sees the oven. That’s true with self-improvement too.
There are days when progress looks a lot like waiting.

More Bread Recipes for Bread People

Roasted Garlic Rosemary Artisan Bread – crusty loaf with roasted garlic throughout.
Honey Oatmeal Bread – soft sandwich bread with honey.
Honey Whole Wheat Sandwich Bread – soft sandwich loaf with honey.
Homemade Slider Buns – soft buns for burgers and sandwiches.

This post may contain affiliate links. Please read my disclosure policy.

No-Knead Peasant Bread Baked in a Pyrex Bowl

This no-knead peasant bread uses a high-hydration dough that proofs and bakes in the same oven-safe Pyrex bowl. The result is a tall, golden loaf with a crisp crust, soft crumb, and no need for a Dutch oven or specialty bread-baking equipment.

Course Bread, Side Dish

Cuisine American

Keyword bread baked in glass bowl, homemade bread, no-knead bread recipe, no-knead peasant bread, peasant bread, Pyrex bowl bread

Prep Time 10

Cook Time 45

Rise and Cooling: 2 45

Total Time 3 40

Servings to 10 slices

Calories 245kcal

Author Cathy Pollak

Equipment

mixing bowls (large) For mixing and fermenting the high-hydration dough.
Pyrex 325 2.5 quart Glass Mixing Bowl Supports the dough during the second rise and creates the loaf's tall rounded shape.
digital thermometer The most reliable way to determine when the center of the loaf is fully baked.
wire rack Allows air to circulate around the loaf while it cools.
kitchen scale For the most accurate measurement of ingredients.
oven thermometer If you're unsure of how hot/cold your oven runs, this is the best way to figure it out.

Ingredients

about 4 cups (17.6 oz / 500 g) all-purpose flour
1 tsp (0.2 oz / 6 g) fine sea salt
2 tbsps (0.9 oz / 25 g) granulated sugar
1 packet (7 g / 2¼ tsps) RapidRise yeast
2 cups (480 ml) warm water (100-110°F / 38-43°C)
cooking spray

Instructions

Add the flour, salt, sugar, and instant yeast to a large bowl and stir to combine. Pour in the warm water (38-43°C) and mix until no dry flour remains. The dough will be very loose and sticky, which is exactly what you want for this high-hydration bread.
about 4 cups (17.6 oz / 500 g) all-purpose flour, 1 tsp (0.2 oz / 6 g) fine sea salt, 2 tbsps (0.9 oz / 25 g) granulated sugar, 1 packet (7 g / 2¼ tsps) RapidRise yeast, 2 cups (480 ml) warm water
Cover the bowl and place it in a warm spot until the dough has doubled in size, about 1½ to 2 hours. A slightly warm oven with the light on works well. The dough should look puffy and airy before moving to the next step.
Lightly flour your work surface and dust the top of the dough with a little flour. Gently fold the outer edges underneath to form a rough ball, then transfer the dough to the counter and tuck the edges underneath again until a smooth round shape forms. Avoid overworking the dough so it retains the air developed during the rise.
Generously coat a 2.5-quart (2.4 L) oven-safe Pyrex bowl with nonstick spray or you can brush with olive oil. Place the dough seam-side down in the bowl, cover loosely, and let it rise until puffy and slightly above the rim, about 45 to 60 minutes. The bowl supports the dough as it rises and helps create the loaf's tall, rounded shape.
cooking spray
While the dough completes its second rise, preheat the oven to 350°F (175°C). Place the bowl in the oven and bake for 40 to 50 minutes, or until the loaf is deep golden brown and the center reaches 190-195°F (88-91°C) on an instant-read thermometer. If your oven tends to run hot, reduce the temperature by 25°F (15°C).
Carefully remove the loaf from the bowl and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing. This resting time allows the crumb to finish setting and prevents a gummy interior.

Notes

Do not use decorative glass bowls, serving bowls, vintage glassware of unknown origin, or any bowl with chips, cracks, or other damage.
The Pyrex bowl should be at room temperature before use. Avoid sudden temperature changes, also known as thermal shock, which can cause glass to crack or shatter.
Do not place a cold glass bowl into a hot oven.
Do not place a hot glass bowl onto a cold, wet, stone, metal, or granite surface. Set it on a dry towel, wooden cutting board, or cooling rack instead.
This dough is intentionally high-hydration and will look much wetter than traditional bread dough. Resist the urge to add additional flour. The extra moisture helps create a lighter crumb without kneading.
For the most accurate results, weigh the flour and water with a kitchen scale.
The loaf is fully baked when the center reaches 190-195°F (88-91°C). Because the loaf is tall and baked in glass, color alone is not always the best indicator of doneness.
If your oven tends to bake hot, reduce the oven temperature by 25°F (15°C). Glass bakeware heats differently than metal and may brown the crust more quickly.

If you’re making this no-knead peasant bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this No-Knead Peasant Bread Baked in a Pyrex Bowl? I’d love to hear how it turned out – leave a comment below and let me know.

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The post No-Knead Peasant Bread Baked in a Pyrex Bowl appeared first on Noble Pig.

Roasted Garlic Rosemary Artisan Bread

Cathy Pollak — Wed, 27 May 2026 07:23:59 +0000

This roasted garlic rosemary artisan bread layers roasted garlic into the loaf instead of mixing it directly into the dough. The result is a crackly artisan crust with soft pockets of sweet roasted garlic and rosemary throughout.

Roasted Garlic Rosemary Artisan Bread with Bakery-Style Texture

This roasted garlic rosemary artisan bread uses roasted garlic folded directly into the loaf instead of simply mixing it into the dough. This shaping method creates streaks of sweet garlic and rosemary throughout the crumb while the Dutch oven gives the bread a golden crust and chewy artisan texture.

If you want the plain bakery-style version without the roasted garlic filling, my Dutch oven bread has the same crackly crust and artisan-style texture.

I’ve been making versions of this bread for more than twenty years now, long enough that the original no-knead recipe I started with slowly disappeared under all the little changes I kept making every time I baked it, adjusting the texture, changing the rise, working on the crust, figuring out how to make the garlic distribute through the loaf more evenly instead of punching through one slice while the next tasted mostly like plain bread, until somewhere along the way it stopped feeling like a recipe I started with and began feeling like my bread.

I used to leave the roasted garlic cloves mostly whole and knead them directly into the dough because visually it felt more theatrical, but over time I realized the flavor tasted better once I mashed the roasted garlic with rosemary and folded it through the dough layers instead. You don’t necessarily see giant chunks of garlic when you slice into the loaf anymore, but every bite tastes like roasted garlic instead of only the occasional piece carrying the flavor.

I’ve taught a lot of friends how to make this bread over the years, and at some point it became the loaf people started specifically requesting from me. One of my friends even wanted an entire bread bar for their rehearsal dinner, so I spent two straight days making around fifty loaves of a version of this bread along with a ridiculous amount of compound butter, charcuterie boards, olives, jams, and anything else that felt good next to warm bread. At one point there was so much dough proofing in the garage refrigerator that the pressure ended up pushing the refrigerator door open overnight, which honestly, as somebody with a degree in fermentation science, felt less concerning than impressive.

I like breads that look a little imperfect once they come out of the Dutch oven. The crust cracks, the rosemary catches in the seams, and the roasted garlic is part of the loaf in a way that feels far more interesting than simply stirring garlic into dough and hoping for the best.

What Makes This Different

Most garlic bread recipes mix the roasted garlic directly into the dough from the beginning, which spreads the flavor evenly through the entire loaf. I’ve found this shaping method creates ribbons and pockets of roasted garlic throughout the loaf so every slice tastes layered instead of spreading evenly through every bite.
Roasting the garlic first is important because raw garlic becomes overpowering once baked into bread. Roasted garlic becomes soft, sweet, and spreadable. It melts into the folds with the rosemary instead of working against the dough.
Folding the garlic into layers keeps it from becoming one dense line through the middle of the loaf while also helping the bread stay lighter and airier with irregular pockets throughout the interior.
The Dutch oven is what gives the loaf that crackly artisan crust. Trapping steam around the dough during the first half of baking keeps the outside flexible long enough for the loaf to expand fully before the crust sets. That’s what creates the crisp exterior and chewy artisan-style texture.

Ingredients

Bread flour or all-purpose flour – Bread flour will give the loaf more chew and a slightly more bakery-style interior with bigger irregular air pockets, but all-purpose flour still makes a really good loaf if that’s what you already have sitting in the pantry. It will just be a little denser.
Warm water – Warm enough to wake the yeast up, not hot enough to ruin its entire day.
Instant yeast – This cuts down the rise time and doesn’t need proofing first. You can use regular yeast, just plan for it taking longer.
Salt – Bread without enough salt does not taste good no matter how good the crust looks.
Sugar – Enough to feed the yeast and soften the roasted garlic without making the dough sweet.
Olive oil – Keeps the interior slightly softer and gives the loaf a richer texture.
Garlic bulbs – Roasting completely changes the garlic. Instead of sharp garlic punches, the cloves turn soft, sweet, spreadable, and almost buttery once they come out of the oven.
Fresh rosemary – Rosemary holds onto its flavor surprisingly well during baking, which is why it works so well in bread. The oils stay noticeable all the way through baking instead of disappearing into the dough.

How To Make Roasted Garlic Rosemary Artisan Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the dough and roast the garlic)
Mix the flour, yeast, sugar, and salt together, then add the warm water and olive oil. Knead until the dough turns smooth, soft, and slightly tacky instead of dry and stiff. Cover and let it rise until doubled while the garlic roasts in the oven until soft enough to smash with a spoon. The whole kitchen starts smelling incredible around this point.
Step Two (make the filling and shape the loaf)
Mash the roasted garlic with the rosemary until it turns into a spreadable paste. Stretch the dough into a rectangle, spread most of the garlic mixture over the surface, then fold the dough like a letter before adding the rest of the garlic and rolling everything into a tight loaf. Folding the garlic into layers instead of kneading it straight into the dough gives the bread streaks of roasted garlic flavor all the way through instead of occasional garlic-heavy bites.
Step Three (second rise and bake)
Let the loaf rise again until puffy and slightly rounded while the Dutch oven heats up. The hot Dutch oven traps steam around the bread during the first part of baking, which is what gives the loaf that golden crust and chewy artisan texture. Bake covered first, then uncover it for the final stretch so the crust turns crackly and browned.
Step Four (cool before slicing)
Let the bread cool before cutting into it even though this quickly becomes the hardest part of the entire recipe. Slicing too early traps too much steam inside the loaf and can leave the interior gummy instead of airy and chewy. Somebody usually ignores this advice every single time I make bread.

Recipe Tips

If the roasted garlic feels especially loose or oily after mashing, add a tiny pinch of flour before spreading it onto the dough. Too much moisture can make shaping the dough messier than it needs to be.
One confident slash across the top almost always gives better oven spring than several hesitant little cuts. Bread can sense fear honestly.
If the dough starts shrinking back while you’re shaping it, leave it alone for 5 or 10 minutes and try again. Sometimes the gluten just needs a few minutes to relax.
The loaf should look puffier and feel lighter after the second rise, but not fragile or overinflated. Over-proofed dough tends to spread outward instead of lifting upward once it hits the oven.
Hot roasted garlic can weaken the dough slightly if it goes into the dough straight from the oven, so let it cool down a little before spreading it across the dough.
Bread flour gives the loaf a chewier artisan texture, but I still make this with all-purpose flour all the time and nobody complains once warm bread shows up.

Storage

The crust naturally softens a little by the second day because moisture from inside the loaf slowly moves outward overnight. That’s normal with homemade artisan bread.
Keep the bread loosely wrapped at room temperature for up to 3 days. I usually leave it cut-side down on a cutting board with a towel draped loosely over the top instead of sealing it in plastic.
Avoid refrigerating artisan bread unless you absolutely have to because the cold dries the bread out much faster.
Slices reheat especially well directly on an oven rack or in a toaster oven because the crust crisps back up while the interior stays soft and warm.

FAQs

Why fold the roasted garlic into the dough instead of mixing it directly in?
Folding the roasted garlic into layers keeps the flavor concentrated in ribbons throughout the loaf instead of spreading evenly through every bite. It also keeps the loaf lighter and airier than kneading the garlic directly into the dough.
Can roasted garlic make bread dough too wet?
Yes, especially if the garlic is extra oily or very soft after roasting. If the garlic mixture feels loose after mashing, a tiny pinch of flour helps absorb some moisture and makes shaping easier.
Why didn’t my loaf rise upward?
Usually either the dough was over-proofed during the second rise or the shaping didn’t create enough surface tension before baking. The loaf should look puffy and airy before baking while still holding its shape.
Can I refrigerate the dough overnight?
Yes. The dough develops really good flavor from a slower overnight rise in the refrigerator. Just let it sit at room temperature for a little while before shaping if it feels very cold and tight.
Why is my bread dense instead of airy?
Dense bread usually comes from under-proofing, adding too much flour during shaping, or cutting into the loaf before it finishes cooling. The interior continues setting as it cools.
Can I use sourdough starter instead of yeast?
Probably, although I made this recipe specifically around commercial yeast timing and dough strength. A sourdough version would need hydration and fermentation adjustments.
Why does the crust soften after cooling?
The inside of the loaf continues releasing moisture after baking, and some of that moisture slowly moves into the crust as the bread sits. Fresh artisan bread almost always has its crispiest crust within the first several hours after baking.

From My Kitchen Notes

Observations from the margins.

The smell of roasted garlic and rosemary in a house changes people’s demeanor almost immediately.
Bread dough is alive enough to rearrange its surroundings if you give it enough time and warmth. Draw your own conclusions.
There are people who wait for bread to cool and people who immediately tear into the loaf while burning their fingers. Very different energy. Very different people.
I like people who also understand fermentation. Patience, pressure, timing, holding back. Same skill set, but applied differently.
Garlic gets sweeter the longer you’re willing to leave it in the heat.
Some things become more powerful once they’re folded in instead of sitting visibly on the surface.
Bread dough taught me very early that expansion is usually happening long before anything visibly rises.
There’s a difference between feeding people and making them feel safe enough to stay awhile.
Fresh bread pulls people into the kitchen faster than almost anything else. Nobody really resists it. They just pretend they meant to walk in there.
There are people who can smell bread baking from the farthest room in the house and suddenly appear in the doorway two minutes later like wildlife.
The kitchen gets strangely honest once warm bread and butter enters the room.
Some things are technically simple but still take years before they feel natural in your hands.
Bread baking is mostly waiting around while invisible things continue working.
Some people circle warmth carefully before they let themselves get too close to it.
Sometimes the thing filling the entire house is still somehow never directly acknowledged.
Some things become impossible to ignore once they’ve spent enough time in the oven.
You can tell a lot about somebody by how they butter bread.
There are people who butter the entire slice at once and people who only butter the exact bite they’re about to take. Completely different upbringing.
Etiquette classes taught me how to butter bread properly at a table. Real life usually has other plans. I still automatically move a little butter onto the bread plate first even though absolutely nobody is policing me anymore.
Table manners are fascinating because half of them are really just lessons about managing appetite publicly. Some habits stay in your hands long after you stop consciously thinking about them.
Warm bread has undone years of formal table training in under thirty seconds.
There’s a part of me that still hears tiny etiquette instructions every time bread hits the table.
Bread service becomes much more revealing once people stop trying to look composed.
There’s something funny about spending years learning elegant manners only to completely lose interest in it around hot bread and good butter.
Some people butter bread cautiously like they’re budgeting for winter.
Some combinations were always going to become a thing once butter got involved.

More Bread Recipes for Bread People

Chocolate Chip Artisan Bread – crusty loaf with chocolate chips.
Honey Oatmeal Bread – soft hearty beginner-friendly loaf.
Round Challah Bread Recipe – golden braided loaf tutorial.
Homemade Slider Buns – soft cloud-like homemade buns.

This post may contain affiliate links. Please read my disclosure policy.

Roasted Garlic Rosemary Artisan Bread

This roasted garlic rosemary artisan bread folds roasted garlic directly into the loaf instead of mixing it throughout the dough. The result is a crackly crust, chewy crumb, and ribbons of sweet roasted garlic and rosemary layered through every slice.

Course Bread

Cuisine American

Keyword chocolate chip artisan bread, homemade artisan bread, roasted garlic bread, roasted garlic rosemary artisan bread, rosemary bread

Prep Time 25

Cook Time 45

Rise snd Cooling: 3 30

Total Time 4 40

Servings to 10 slices

Calories 235kcal

Author Cathy Pollak

Equipment

Stand Mixer or large mixing bowl. For mixing and kneading the dough.
Dutch Oven Creates steam for an artisan-style crust.
kitchen scale For weighing ingredients. (optional)
parchment paper Helps safely transfer the dough.
Banneton or towel-lined bowl. Supports the loaf during the second rise.
bread lame or sharp knife. For scoring the dough.
digital thermometer Checks for doneness.

Ingredients

Dough:

about 4 cups (500 g) bread flour or all-purpose flour
2¼ tsps (7 g / 1 packet) RapidRise yeast if you use regular yeast your rise times will be longer
2 tbsps (25 g) granulated sugar
1¾ tsps (10 g) table salt
1¼ cups (300 ml) warm water (105–110°F / 40–43°C)
2 tbsps (30 ml) olive oil

Roasted Garlic Filling:

2 medium garlic bulbs
2 tbsps (30 ml) olive oil
2 tbsps finely chopped fresh rosemary

Instructions

Combine the flour, yeast, sugar, and salt in the bowl of a stand mixer or large mixing bowl. Add the warm water and olive oil, then mix until a shaggy dough forms. Knead with a dough hook on medium-low speed for 6–8 minutes or knead by hand for 8–10 minutes until the dough becomes smooth, soft, and slightly tacky.
about 4 cups (500 g) bread flour, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 2 tbsps (25 g) granulated sugar, 1¾ tsps (10 g) table salt, 1¼ cups (300 ml) warm water, 2 tbsps (30 ml) olive oil
Shape the dough into a ball and place it into a lightly oiled bowl. Cover and let rise in a warm spot for 60–90 minutes or until doubled in size.
While the dough rises, preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 35–45 minutes until the cloves are soft and golden. Let cool slightly.
2 medium garlic bulbs, 2 tbsps (30 ml) olive oil
Squeeze the roasted garlic cloves into a small bowl and mash with the chopped rosemary until spreadable. If the mixture feels especially loose or oily, stir in a small pinch of flour to help it spread more evenly across the dough.
2 tbsps finely chopped fresh rosemary
Turn the dough onto a lightly floured surface and gently stretch it into an 11 x 9-inch (28 x 23 cm) rectangle. Spread about two-thirds of the roasted garlic mixture over the dough. Fold the dough like a letter by bringing the bottom third upward and the top third downward. Spread the remaining garlic mixture lightly over the folded dough, then roll tightly into a log and pinch the seam closed.
Place the dough seam-side down into a floured banneton or towel-lined bowl. Cover and let rise for 45–75 minutes until the dough looks puffy and slowly springs back when lightly pressed.
Place a Dutch oven with its lid into the oven and preheat to 450°F (232°C) for at least 20 minutes before baking.
Turn the dough onto a sheet of parchment paper and score the top with one confident slash using a sharp knife or bread lame. Carefully transfer the dough into the hot Dutch oven using the parchment paper.
Cover and bake for 25 minutes. Remove the lid and continue baking for 15–20 minutes until the crust is golden brown and the loaf reaches an internal temperature of 200–205°F (93–96°C).
Transfer the bread to a wire rack and cool for at least 1 hour before slicing. Cutting too early can create a gummy interior while the crumb is still setting.

Notes

Bread flour creates a slightly chewier artisan-style crumb, while all-purpose flour gives the loaf a softer interior.
Roasting the garlic before layering it into the dough creates a sweeter, mellow flavor that spreads through the loaf without overpowering it.
If the dough feels tight or resistant while shaping, let it rest for 5–10 minutes before continuing.
The loaf is fully baked when the crust sounds hollow when tapped and the interior reaches 200–205°F (93–96°C).
Store leftover bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 2 days.

If you’re making this Roasted Garlic Rosemary Artisan Bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Roasted Garlic Rosemary Artisan Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Roasted Garlic Rosemary Artisan Bread appeared first on Noble Pig.

Chocolate Chip Artisan Bread

Cathy Pollak — Sun, 03 May 2026 17:03:25 +0000

Chocolate chip artisan bread is a crusty, golden loaf with chocolate chips mixed right into the dough. It’s made like a regular bread dough and baked in a Dutch oven, so you get a firm crust with soft spots of chocolate throughout.

Chocolate Chip Artisan Bread, Made Like Real Bread

Chocolate chip artisan bread is not a soft, cake-like bread. The dough gets mixed and worked from the start, then shaped and baked hot, which gives it a crusty outside with chocolate in every slice.

I used to run straight into their kitchen and climb up on the chairs before anyone even said hello, because I knew exactly where I was going. My parents would be right behind me, talking to Frank and Christine like they’d been there a hundred times, which they had.

Frank had worked at Helms Bakery in Culver City his whole life after the Navy. It was the kind of job where he was in dough all day, kneading and rolling by hand. He would tell me he was a dough master, which I thought was a joke, but maybe it wasn’t. I would tell him he had Popeye’s arms because I had never seen forearms like that in my life, and he’d laugh and let me grab onto one so I could hang there while he held me up. I didn’t think much of it then, I just knew that wasn’t normal.

He would make everything Helms was known for, massive cream puffs, applesauce donuts when it got colder, bread, one thing after another. I had never had any of it from Helms itself because by then they weren’t around anymore, but Frank continued to bake in his retirement. I had a front row seat watching him do it and eating it when it was ready.

I’d sit there watching him and he’d ask me, “What do you want?” and I already knew.

“Chocolate chips.”

Every single time, that was my answer.

He’d take whatever dough he had going and make one giant bread loaf just for me. He’d fold in the chocolate chips, shape it, set it off to the side to rise. After it was baked, I wouldn’t wait for it to cool or for anyone to tell me to slow down. I’d just tear into it while he kept making things. There was always more dough and trays, more of everything. He baked for everyone, friends, charities, weddings, holidays, gatherings, whoever needed something, and he did it for fun.

I didn’t think about any of it then, but I knew I wanted to be in that kitchen, sitting there all day eating that loaf while he made everything else. I can still see him piping pâte à choux in perfect circles, with no template or hesitation. He didn’t have to even think about it. And I never questioned where all of these baked goods were going. It seemed completely reasonable to me that someone would be baking like this in their own home. Because as a kid, none of it had a purpose. It wasn’t production or efficiency. For me, it was something happening in the moment that I got to be part of.

So this is my loaf, what I’m calling chocolate chip artisan bread, and I make it the way Frank worked, starting with a real bread dough and mixing and kneading it from the beginning. I fold the chocolate chips in while I’m working it so they interrupt the dough and break it up in an uneven way. I bake it in a hot Dutch oven so I get a firm crust with softer pockets of chocolate in every slice. This stays in bread territory, but with something extra going on, which is the only way I’ve ever wanted it.

What Makes This Bread Different

I make this the same way I make my regular bread and then add chocolate, not the other way around. If you’ve made my Dutch oven bread, this begins in that same place.
I mix it and knead it from the start, getting it where I want it before it rises. It’s not a loose, watery dough you leave alone in a bowl and eventually bake.
The chocolate chips go in right away. If I’m kneading by hand, I can feel them catching as they go through the dough, which ends up uneven. This is where those pockets come from when you slice it. If you knead with a stand mixer, you’ll hear the chocolate chips catch on the dough hook. That’s what you want.
I keep everything else simple so it stays bread. Water, flour, yeast, salt, a little sugar, oil. Nothing extra.
It’s also a same-day loaf. I let it rise, shape it, and bake it in a hot Dutch oven, covered and then uncovered, so I get a crust on the outside with a softer inside and chocolate throughout.
It’s the kind of thing I’ll end up toasting later and slathering with butter, because that’s my favorite way to eat it.

Ingredients

All-purpose flour – this is the base of the dough. It gives it enough strength to handle the chocolate chips without tearing apart, but it’s still easy to work with.
Warm water – I keep it in the warm range to activate the yeast so everything mixes smoothly.
Instant yeast – I mix it straight into the flour without proofing. You can use active dry if that’s what you have, but I like instant since I’m making this the same day and not going for a long fermentation or anything tangy.
Salt – helps slow down the fermentation and keeps the flavor in balance.
Sugar – a little, but it’s not turning this into a sweet dough.
Chocolate chips – these go in right from the start so they get worked through the dough instead of folded in later.
Oil – enough to keep the dough workable and easy to handle without making it rich.

How to Make Chocolate Chip Artisan Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix and knead)
Stir together the flour, yeast, salt, sugar, and chocolate chips, then add the warm water and oil and mix until a rough dough forms. Knead it by hand for about 8 to 10 minutes, or use a stand mixer with a dough hook until it smooths out a bit. The chocolate chips will pull at the dough and leave it uneven in places, which is exactly what you want.
Step Two (first rise)
Shape the dough into a ball, cover, and let it rise until doubled in size. This usually takes about 1 to 2 hours, depending on your kitchen.
Step Three (shape and second rise)
Press the dough into a rectangle, fold it in, then roll it into a log and place it seam-side up in a floured banneton or towel-lined bowl. Let it rise again for 30 to 60 minutes, until it looks slightly puffy and slowly springs back when pressed.
Step Four (bake)
Preheat your Dutch oven to 475°F. Turn the dough onto parchment, score the top, and bake covered for 20 minutes, then uncovered for another 20 to 25 minutes at 450°F until golden and the crust is set.
Step Five (cool)
Let it cool completely before slicing so the inside finishes setting. Waiting is the hardest part.

Recipe Tips

When I’m kneading, the dough won’t stay perfectly smooth because of the chocolate chips. You’ll feel them catching, and there’s a point where it looks a little off. I leave it alone and keep going. It evens out enough on its own.
I don’t add extra flour because it feels slightly tacky. That’s how this dough should feel, and adding more flour will make it denser.
I watch the rise more than the clock. It should look fuller and a little puffy, not overblown.
When I shape it, I pull it into a tight loaf so it holds its form in the oven.
The Dutch oven needs to be fully hot before the dough goes in. That initial heat is what gives you the crust on the outside.
I score it right before it goes in so it has somewhere to open instead of splitting randomly as it bakes.

Storage

I keep this on the counter with the cut side down on a board or lightly covered, and it stays good for a couple of days without drying out.
I don’t usually put it in the refrigerator because it changes the texture faster than I want and dries it out.
If I’m not going to finish it, I slice it and freeze it so I can take out pieces as I need them. If I’m freezing the whole loaf, I wrap it tightly and thaw it at room temperature before slicing. It goes straight into the toaster from frozen and comes right back without needing to thaw.
If I want it warm without toasting, I’ll put it in the oven for a few minutes and it’s ready again.

FAQs

Can I use active dry yeast instead of instant?
Yes. I would mix it with the warm water first and let it sit for a few minutes to proof before adding it to the flour. Your rising times will be a little longer.
Why does the dough feel a little irregular when I’m kneading it?
That’s from the chocolate chips. You’ll feel them catching as you work the dough and it won’t be perfectly smooth, which is normal.
Is this supposed to be sweet?
Not really. There’s some sugar in the dough and the chocolate adds sweetness, but I still treat it like bread.
Do I have to use a Dutch oven?
I do, because I like what it does to the crust. If you don’t have one, you can bake it on a sheet pan, but it won’t come out the same on the outside.
Why do I need to let it cool before slicing?
Because the inside is still setting when it comes out of the oven. If you cut into it too early, it won’t have the same texture. I realize this takes some willpower.
Can I make the dough ahead of time?
You can, but I usually don’t. I make this the same day and bake it once it’s ready. If you do make it ahead, keep it covered in the refrigerator and let it come back to room temperature before baking.
When do I serve this, breakfast, lunch, snacktime, dessert?
Yes. Or yes, yes, yes.

FROM MY KITCHEN NOTES

Just a few scribbles from my kitchen notebook. Not recipe tips.

There are people who know how to make something at scale and still have it feel like it’s happening right in front of you.
There’s real skill between someone following steps and someone who already knows what’s next.
There are things you watch as a kid that don’t mean anything until they suddenly do.
Helms wasn’t something you went to. It came to you. Trucks drove out to Los Angeles neighborhoods, they blew a whistle, people came out to buy. I didn’t see that part, but I’ve heard enough stories to wish I had.
It’s not lost on me that I got to experience all the Helms Bakery items long after they went out of business, and it makes me feel lucky in some way.
I never saw Frank measure anything. He didn’t need to.
I used to think I was asking for chocolate chips because I was a kid. I don’t think that’s why anymore.
Frank was not a pastry chef or a “baker” in the modern sense. He was someone who could take dough and turn it into whatever was needed, whenever it was needed, with no second-guessing. I respect that.
Some things only make sense when they’re part of everything else that’s going on around them.
For Easter, Frank would gift everyone loaves of beautifully braided breads with a butter lamb he made from molds. The image of this man with torpedo shaped forearms and a giant anchor tattoo across the top making delicate butter lambs makes me smile now. You don’t casually do that unless that kind of making is part of how you live.
I don’t think anyone in that kitchen thought any of it was special. That might be why it was.
I didn’t realize at the time that the thing I liked most wasn’t the bread, it was watching someone not hesitate. Confidence is everything.
Waiting for bread to cool requires some kind of super human control, which I do not possess.
There are things you recognize later and wish you had paid attention to differently.
If I knew then exactly where every cream puff went, the whole thing might feel smaller to me now. Right now it still feels like something that just kept going beyond what I could see.
There’s remembering something and realizing what it was. They are different. Not everything needs to be explained to be understood.
I’m pretty sure the dough he used for everything was the same one Helms was known for, the one that had been around forever, because he made everything out of that. Mine was that same bread with chocolate chips on it, and I had no idea I was eating something with so much history tied to it. I just knew it was mine.
Until I wrote this post, I didn’t realize how much this memory still mattered to me. I wasn’t only remembering Frank and how he was fully present, it was a reminder of what it felt like to be taken care of without asking, to be included without earning it and how it feels to exist in something good.
As a kid I did the best version of enjoying it without awareness or analysis. I was just in it. Now, I have the awareness, but not the moment. That’s the gap.
There are moments where everything is clear and nothing changes anyway.
Some things don’t get better with more time.

If You Like Working With Dough

Honey Whole Wheat Sandwich Bread – everyday loaf for toast and sandwiches.
Everything Bagel Rolls – soft rolls with savory topping.
Parker House Rolls – buttery, soft, pull-apart rolls.
Round Challah Bread – braided loaf, rich and tender.
Homemade Slider Buns – soft buns for sandwiches.

This post may contain affiliate links. Please read my disclosure policy.

Chocolate Chip Artisan Bread

Chocolate Chip Artisan Bread is a crusty, golden loaf with chocolate chips mixed right into the dough. It’s made like a regular bread dough and baked in a Dutch oven, giving you a firm crust with soft spots of chocolate throughout.

Course Bread, Side Dish

Cuisine American

Keyword chocolate chip artisan bread, chocolate chip bread, crusty chocolate chip bread, Dutch oven chocolate chip bread, homemade artisan bread

Prep Time 20

Cook Time 45

Rise snd Cooling: 3 30

Total Time 4 35

Servings slices

Calories 290kcal

Author Cathy Pollak

Equipment

mixing bowls (large) For mixing and rising the dough.
Stand Mixer (with dough hook) Optional, for mixing and kneading.
Dutch Oven (5-6 quart / 4.7-5.7 L) Cretaes steam for a crusty loaf.
Banneton (10-inch / 25 cm oval or 9-inch / 23 cm round) or medium bowl lined with a well-floured towel. Helps hold shape during second rise.
lame or sharp knife. For scoring the dough before baking.
digital thermometer (optional) To check doneness during baking.

Ingredients

4 cups (500 g) all-purpose flour
2¼ tsps (7 g / 1 packet) RapidRise yeast
1¼ tsps (7 g) table salt
2 tbsps (25 g) granulated sugar
¾ cup (120 g) semi-sweet chocolate chips or dark chocolate chips
1¼ cups (300 ml) warm water (38–43°C / 100–110°F)
2 tbsps (30 ml) neutral oil

Instructions

In a large bowl, combine the flour, instant yeast, salt, sugar, and chocolate chips, stirring until everything is evenly distributed so the chips are not clumped in one area of the dough.
4 cups (500 g) all-purpose flour, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 1¼ tsps (7 g) table salt, 2 tbsps (25 g) granulated sugar, ¾ cup (120 g) semi-sweet chocolate chips
Add the warm water and oil, then mix until a shaggy dough forms. If using a stand mixer fitted with a dough hook, mix on low speed for 2 to 3 minutes, then increase to medium-low speed and continue mixing for 4 to 5 minutes until the dough becomes mostly smooth and elastic. If mixing by hand, knead the dough for 8 to 10 minutes until it becomes mostly smooth. The dough may tear slightly as the chocolate chips work through it, which is expected and part of how the texture develops.
1¼ cups (300 ml) warm water, 2 tbsps (30 ml) neutral oil
Shape the dough into a ball, place it in the bowl, cover, and let it rise until doubled in size, which typically takes about 1 to 2 hours depending on the temperature of your kitchen.
Turn the dough out onto a lightly floured surface, gently deflate it, and press it into a rough rectangle. Fold the bottom up and the top down, then turn the dough and roll it into a tight log while pulling the dough toward you to shape it.
Place the dough seam-side up in a well-floured 10-inch (25 cm) oval banneton or 9-inch (23 cm) round banneton, or use a medium bowl lined with a well-floured towel. Cover and let it rise again for 30 to 60 minutes. The dough is ready when it looks slightly puffy and slowly springs back when pressed with a finger.
About 30 minutes before baking, place a 5 to 6 quart (4.7 to 5.7 L) Dutch oven with lid in the oven and preheat to 475°F (245°C) so the pot is fully heated when the dough goes in.
Turn the dough out onto a piece of parchment paper, score the top with a sharp knife or lame, and carefully transfer it into the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and continue baking for another 20 to 25 minutes at 450°F (232°C) until the crust is golden.
The bread is done when it sounds hollow when tapped on the bottom or reaches an internal temperature of 205 to 210°F (96 to 99°C). Remove from the pot and let it cool completely before slicing.

Notes

The dough should feel slightly tacky but not overly sticky. Adding too much flour during mixing can lead to a denser loaf.
Chocolate chips will pull at the dough while kneading, which can cause small tears. This is normal and part of how the crumb forms.
Let the bread cool fully before slicing so the inside finishes setting and doesn’t turn gummy.

If you’re making this Chocolate Chip Artisan Bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Chocolate Chip Artisan Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Chip Artisan Bread appeared first on Noble Pig.

Garlic Confit Air Fryer Bread

Cathy Pollak — Thu, 15 Jan 2026 17:45:35 +0000

Garlic confit cloves and oil turn classic garlic bread into something richer and sweeter. The air fryer gets the edges perfectly crisp while the inside stays soft.

Garlic Confit Air Fryer Bread, Because You Already Made the Garlic Confit

This recipe only exists if you already have garlic confit in your fridge. You did make some didn’t you?

Once you’ve done that, the slow-cooked cloves, the oil that smells like something you’d want to put on everything, this is one of the first places it should go. Not because it’s the most interesting thing you could use it for, but because it makes sense. Garlic confit doesn’t burn, or bite back like raw garlic, and it doesn’t need managing. It just spreads and melts into each piece.

Using the cloves and the oil is the whole idea here. You’re not chasing the usual sharp garlic flavor or trying to tame anything down. You’re letting that mellow, sweet nuance soak straight into the bread while the air fryer does what it does best, which is fast heat, crispy edges, no extra labor by you.

This is the garlic bread you make because you already did most of the work earlier. Five minutes, golden edges, soft middle, and suddenly that jar of confit you made earlier feels like it was worth it.

Why I Love This Recipe

Garlic confit is already sitting in my fridge, staring at me. This is the fastest way to use it up.
This is what I make when dinner needs a side, but my brain is done participating for the day.
It uses the oil on purpose, which feels correct after taking the time to make it.
The air fryer handles it while I do literally anything else.
This bread disappears in a way that lets you know it was better than it should be.
It’s good enough that no one asks what else is coming.

Ingredients

Bread – A fresh baguette or Italian loaf. Something with weight so it doesn’t fall apart under butter.
Unsalted butter – This is the base, not a background player.
Garlic confit cloves – This is where the flavor comes from, not raw garlic. And it’s the best.
Garlic confit oil – Straight from the jar and counts as seasoning.
Fresh parsley – Just enough to cut the richness.
Kosher salt – Enough to grab your attention.
Black pepper – This isn’t a pepper-forward situation, but it’s necessary.
Parmesan cheese – This is for depth, not a cheese pull stunt.

How to Make Garlic Confit Air Fryer Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One: (make the garlic butter)
In a small bowl, mix the softened butter, mashed garlic confit cloves, garlic confit oil, parsley, kosher salt, and black pepper. Keep going until it looks fully unified, not streaky. Garlic confit is subtle, and this is where you decide whether it shows up everywhere or disappears in spots.
Step Two: (deal with the bread)
Lay the bread cut side up and spread the garlic butter all the way to the edges. Sprinkle the Parmesan over the top and let it sink in a little instead of sitting there like a separate layer.
Step Three: (air fry)
Preheat the air fryer to 370°F. Place the bread halves in a single layer and cook for 5 to 6 minutes, until the top is golden and the bread feels set. If your air fryer is small, work in batches and don’t force it.
Step Four: (slice and eat)
Pull the bread while it’s hot, slice it, and serve it right away. It holds together, stays soft inside, and the garlic confit does what it needs to without overpowering.

Recipe Tips

If your garlic butter smells too mild in the bowl, don’t be concerned. Garlic confit has its own wake-up schedule when heat comes into the picture. Trust the math.
Mash the confit cloves completely into a paste. Any little chunks will show themselves later, and not in the best way.
Parmesan goes on after the butter, always. Butter is the glue, cheese is the finish.
If your bread feels flimsy, toast it for one minute dry in the air fryer before adding anything.
Garlic confit oil is doing more than flavoring. It’s lowering the burn risk and keeping the butter from getting weird at high heat.
If you’re tempted to add more garlic, I would pause. This bread isn’t about volume, it’s more about distribution.
Pull it as soon as it turns. One extra minute is the difference between “golden” and “why is this suddenly hard.”

Storage

Realistically, this is best eaten immediately, while it’s still warm and crispy. That said, if you somehow end up with leftovers, let the bread cool completely before doing anything with it.
Wrap it tightly in foil and refrigerate for up to 2 days. Reheat in the air fryer or a hot oven until the edges crisp back up. I wouldn’t bother with the microwave unless you enjoy turning good bread into something a little sad.
Freezing isn’t worth it here. Garlic confit bread wants to be eaten, not archived on a shelf.

FAQs

Can I use regular garlic instead of garlic confit?
You can, but it won’t be the same recipe. Raw garlic cooks hotter and more pungent, especially in an air fryer. Garlic confit stays sweet and mellow, which is the entire reason t you’re making this instead of regular garlic bread.
Do I really need both the confit cloves and the oil?
Yes. The cloves give you body and flavor, the oil carries it into the bread. Using one without the other feels unfinished to me.
What kind of bread works best here?
Baguette, Italian loaf, or French bread. Something with shape and weight. Soft sandwich bread doesn’t work and turns into garlic-butter soup.
Can I skip the Parmesan?
You can, but I like the saltiness it shows up with. This isn’t about the cheese pull, that’s mozzarella’s job.
Why the air fryer instead of the oven?
Speed and control. The air fryer crisps the edges before the butter has a chance to disappear into the bread. It’s efficient in a way I appreciate.
Is this meant to be a side or a snack?
Yes. All. Both.
Can I make it ahead for guests?
Eh. This is best right when it comes out, when the edges are crisp and the center is still soft. If you want something you can park on the counter, make something else.

From My Kitchen Notes

Not instructions, just things I notice.

The oil matters more than I thought it would. Leaving it out feels like leaving out part of the sentence.
This is one of those things where the bread choice shows up immediately. There’s no hiding behind toppings.
The air fryer gives you exactly one window where it’s right. Miss it and it still tastes fine, but you know.
I keep thinking I should make more, and then I don’t, because then everyone eats too much.
It’s interesting how different this tastes from raw-garlic bread, even though it looks basically the same. But it’s also the same reason I make it this way.
Every time I try to “improve” it in my head, the result is worse than just leaving it alone.

More Recipes Using Garlic Confit and the Air Fryer

More recipes made on fast heat and fat.

Garlic Confit – Slow-cooked cloves and oil.
Slow Cooker Garlic Confit Mashed Potatoes – Creamy, mellow, very savory.
Air Fryer Pork Belly Bites – Simple, crispy, made for dipping.

This post may contain affiliate links. Please read my disclosure policy.

Garlic Confir Air Fryer Bread

Garlic confit air fryer bread made with slow-cooked garlic cloves and garlic confit oil for rich, mellow flavor. Crisp edges, soft center, and fast air fryer cooking without raw garlic bite.

Course Bread, Side Dish

Cuisine American

Keyword air fryer bread recipe, air fryer garlic bread, garlic confit air fryer bread, garlic confit bread, garlic confit oil recipe, garlic confit recipe, parmesan garlic bread

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 325kcal

Author Cathy Pollak

Equipment

Air Fryer For making the bread.
mixing bowls For putting together the spread.

Ingredients

1 (12 oz / 300 g) baguette or Italian loaf split lengthwise and sliced crosswise
4 tbsps (57 g) unsalted butter softened
5 garlic confit cloves mashed into a paste
2 tbsps (30 ml) garlic confit oil
2 tbsps (8 g) fresh parsley finely chopped
1 tsp (5 g) kosher salt
¼ tsp (0.5 g) black pepper
½ cup (50 g) grated Parmesan cheese

Instructions

Preheat the air fryer to 370°F (188°C) for 5 minutes.
In a small bowl, combine the softened butter, mashed garlic confit cloves, garlic confit oil, chopped parsley, kosher salt, and black pepper. Mix until smooth and evenly blended.
Arrange the bread halves cut side up. Spread the garlic butter mixture evenly over the surface of each piece, making sure it reaches all the edges. Sprinkle the grated Parmesan evenly over the top.
Place the bread halves in the air fryer basket in a single layer. Cook at 370°F (188°C) for 5 to 6 minutes, or until the bread is crisp around the edges and golden on top. Work in batches if necessary, depending on the size of the air fryer.
Remove from the air fryer, slice as desired, and serve immediately while hot and crisp.

Notes

Garlic confit cloves and oil are both essential for even flavor and controlled browning.
If the bread feels soft, toast it dry in the air fryer for 1 minute before adding the butter mixture.
This recipe is best served immediately for optimal texture.

If you’re making this garlic confit air fryer bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Garlic Confit Air Fryer Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Garlic Confit Air Fryer Bread appeared first on Noble Pig.

Everything Bagel Rolls

Cathy Pollak — Sat, 27 Dec 2025 15:45:36 +0000

These everything bagel rolls bring all the flavor without the bagel commitment. Soft, savory, and fully prepared to be split, stuffed, or eaten straight off the tray.

Everything Bagel Rolls, Anytime Food

My everything bagel rolls are the kind of bread that immediately starts getting ideas. Split one open and suddenly leftover ham makes sense again. So does deli turkey, roast beef, or whatever’s sitting in the fridge that deserves better than plain toast. They’re soft, chewy in the right places, and loaded with that everything seasoning flavor people gravitate to without admitting they’re waiting for another.

They bake up golden and pull apart easily, made from a dough that knows how to stretch and bounce back. Everything bagel seasoning runs straight through the rolls and gets another generous pass on top, so the flavor isn’t just surface-level. You taste it the whole way through, especially warm, especially with cream cheese, especially when someone slices one open and decides it needs to be filled with something immediately.

These are rolls for casual sandwiches, game-day trays, and late afternoons when dinner hasn’t quite declared itself yet. Not particular. Not complicated. Just good bread with enough personality to hold whatever you put inside.

Why I Love This Recipe

These rolls smell like comfort the moment they hit the oven. Onion, garlic, toasted sesame, poppy seeds, the kind of scent that makes people drift closer to the kitchen without realizing they’re doing it.
The everything seasoning runs all the way through the dough, not just on top. Every bite has flavor instead of relying on the surface to do all the talking.
They bake up soft with a chewy edge, the kind of roll that holds its own whether you split it for a sandwich or tear it open warm and swipe it with cream cheese.
This dough is generous. It rises without drama, shapes easily, and forgives small imperfections, which makes it good company on busy days.
They work just as well on a dinner table as they do sliced open for leftover ham, deli meat, or whatever happens to be in the fridge the next day.
The egg wash and extra seasoning on top give them that bakery finish without extra steps.
These rolls don’t compete with the meal. They support it. They make everything around them feel more put-together.
They’re the kind of bread people remember eating more than they remember how it looked, which is always my goal.

Ingredients

This dough is made the same way good rolls always are. Handled with a little care and given enough time to turn into something worth standing around for.

Warm water and warm milk – This is the welcome mat. Enough warmth to wake the yeast and soften the dough from the start so it bakes up tender instead of wound up.
Salted butter – Butter goes in early here, loosening everything as it mixes and giving the rolls that soft pull that makes them disappear faster than planned.
Eggs – Add richness and structure without turning the rolls into bricks. The dough stays soft but knows how to hold together.
Instant yeast – Reliable and uncomplicated. It gets straight to work and keeps the timeline friendly, which matters when you want bread without turning the day into a project.
Sugar – Just enough to help the yeast along. You won’t taste sweetness, but you’d notice if it wasn’t there.
Bread flour – This is where the chew comes from. Bread flour gives the rolls that bagel bite without asking you to boil anything or change your plans.
Everything bagel seasoning – Mixed into the dough so the flavor runs all the way through, not just across the top. Garlic, onion, sesame, poppy. The whole situation.
Kosher salt – Keeps the seasoning and dough from drifting into bland territory.
Egg and milk (for the topping) – Brushed on just before baking to give the rolls color and a place for the seasoning to stick.
More everything bagel seasoning – Sprinkled generously over the top so every roll looks finished and tastes like it should.

How to Make Everything Bagel Rolls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the base)
Add the warm water, warm milk, melted butter, eggs, instant yeast, and sugar to the bowl of a stand mixer. I use a fork and give it a quick, casual stir. You’re not trying to do anything fancy here, just making sure everything knows each other before the flour shows up.
Step Two (build the dough)
Add 6 cups of the bread flour along with the everything bagel seasoning and kosher salt. Attach the dough hook and mix on low until the dough starts to gather itself around the hook. If it clings to the sides or looks unruly, add more flour a few tablespoons at a time until it pulls cleanly from the bowl. You want soft with a little give, not sticky and not stiff. Once it comes together, let it knead for another 4 to 5 minutes. This is where the chew takes shape.
Step Three (first rise)
Lift the dough out briefly, spray the bowl with cooking spray, then put the dough back in. Cover tightly with plastic wrap and let it rise in a warm spot until doubled, about an hour. If your mixer bowl feels cramped, move the dough to something bigger. It appreciates the space.
Step Four (shape the rolls)
Line a rimmed baking sheet with parchment. Turn the dough out onto a clean counter and divide it into 18 pieces. I split it in half, then thirds, then thirds again. Roll each piece into a smooth ball and arrange them in a 6-by-3 pattern. Close enough to feel purposeful, not crowded.
Step Five (second rise)
Cover the rolls lightly with greased plastic wrap and let them rise again for 30 to 45 minutes, until they look fuller and ready. During this time, preheat the oven to 350°F. You want the rolls to look confident, not fragile.
Step Six (top and bake)
Whisk together the egg and milk. Brush it gently over the rolls, then scatter the everything bagel seasoning generously over the top. Bake for 18 to 23 minutes, until the tops are deeply golden and the bottoms are baked through.
Step Seven (cool and serve)
Move the rolls to a wire rack and let them cool just enough to handle. Serve warm, ideally with cream cheese, while the centers are still soft and the tops have that unmistakable bagel crunch.

Recipe Tips

These rolls don’t need a lot, but they do respond to attention. Think hands-on, calm movements, and letting the dough tell you when it’s ready instead of forcing a timeline.

Use bread flour. It gives the rolls that familiar pull and structure that makes them feel closer to a bagel than a dinner roll, without crossing the line into dense.
Aim for soft and slightly tacky dough. If it sticks stubbornly to the bowl, it needs a little more flour. If it feels tight or stiff, you’ve gone too far. You want elasticity, not resistance.
Give the dough the full knead time. This is where the texture develops and the chew shows up. Those extra minutes matter more than they seem.
Let the rises happen fully. The dough should look expanded and alive, not just bigger. If it looks relaxed and airy, you’re in the right place.
Shape gently and evenly. Smooth tops come from light hands and steady rolling, not pressure. If one roll looks a little rough, leave it. They all bake up forgiving.
Don’t skimp on the topping. Everything bagel seasoning is the point. A generous layer gives you that salty, toasted edge that makes people grab for another.
Bake until properly golden. Pale rolls miss the mark. You want color on top and confidence underneath.
Cool briefly, then eat. These are at their best when the centers are still warm and the crust has just set.
They’re simple rolls, but they reward patience. Treat them like something worth your time, and they show up exactly how you want them to.

Storage

These rolls hold up well, which is part of their appeal. They’re sturdy without being stiff, and they don’t lose themselves overnight.

Once completely cool, keep them covered at room temperature for up to two days. The texture stays soft, the seasoning stays present, and they’re still good warmed briefly before serving.
For longer keeping, freeze them tightly wrapped. Thaw at room temperature, then warm gently in the oven until the centers soften again and the tops wake back up. Skip the refrigerator. Cold air dulls both texture and flavor, and these rolls deserve better than that.

FAQs

Do these taste like bagels or rolls?
They live somewhere in between. The chew comes from the bread flour and the egg wash, but the shape stays tender and pull-apart. You get the flavor you want without committing to boiling water or a baking project that takes over the day.
Can I use all-purpose flour instead of bread flour?
You can, but the texture changes. Bread flour gives these rolls that bagel-adjacent bite that makes them feel satisfying instead of soft all the way through. If you swap it, expect something gentler and less assertive.
Why is the seasoning mixed into the dough and on top?
Because one layer isn’t enough. The seasoning inside gives the rolls depth, while the topping gives contrast and crunch. It’s the difference between tasting something once and noticing it again as you eat.
Do I really need the egg wash?
Yes. It’s what gives the tops their color and helps the seasoning stay put. Without it, the rolls bake up pale and the topping wanders off. This is one step that quietly makes everything look finished.
Can I make these without a stand mixer?
You can. It just takes a little more time and attention. Stir until it comes together, then knead by hand until the dough feels smooth and elastic. It should push back slightly when you press it, like it knows what it’s doing.
What’s the best way to serve them?
Warm, split open, with cream cheese or something salty placed inside. They’re good with deli meat, leftover ham, or just torn apart and eaten standing at the counter while you decide what’s next.
Why are mine spreading instead of staying tall?
Usually it’s a flour issue or a rise that went a little too far. Make sure the dough feels soft but not loose, and stop the second rise while the rolls still hold their shape. They’ll finish their work in the oven.

From My Kitchen Notes

These are the things I notice once the rolls are baked and the kitchen starts moving around them on its own.

Everything bagel seasoning changes the mood of a room faster than you expect. People drift back toward the counter without realizing why, fingers brushing tops just to feel the texture before committing.
These rolls get torn open, not sliced. Someone always pulls one apart to check the inside, even though they already know it’s soft. That moment matters more than the eating.
Warm bread plus salt has a way of making everyone pause mid-sentence. Conversations don’t stop, but they slow just enough for someone to notice what’s in their hands.
Cream cheese shows up eventually, but not right away. Most people take the first bite plain, like they want to understand the bread before adding anything else.
I’ve watched these sit between a cutting board and a pan of eggs, quietly holding their place, never pushed aside. That tells me everything I need to know.
By the time the last one is gone, the only thing left is seasoning on the parchment and that unmistakable bakery smell hanging in the air, like proof that something good passed through.

A Few More Rolls for the Table

If there’s still room on the counter, these are the kinds of rolls that get pulled close and eaten without much discussion.

Parker House Rolls – Folded and buttery in the way something good feels when you’ve known it a long time.
Honey Butter Pull-Apart Rolls – Baked close together with honey and butter woven through, meant to be taken apart slowly and shared without keeping score.
No-Knead Onion Rolls – Soft and fragrant with very little effort, the kind of roll that feels like it’s always been part of the meal.
Homemade Slider Buns – Tender, lightly structured, and easy to grab for when people start building plates their own way.

This post may contain affiliate links. Please read my disclosure policy.

Everything Bagel Rolls

Soft, chewy everything bagel rolls baked with seasoning mixed into the dough and sprinkled generously on top. Golden, pull-apart rolls with classic bagel flavor, perfect for sandwiches, breakfast spreads, or serving warm with cream cheese.

Course Bread, Side Dish

Cuisine American

Keyword chewy dinner rolls, everything bagel rolls, everything bagel seasoning bread, homemade rolls, savory yeast rolls

Prep Time 30

Cook Time 18

Rise Time 1 30

Total Time 2 18

Servings rolls

Calories 215kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. Used to mix and knead the dough evenly and efficiently, ensuring proper gluten development for a chewy roll texture.
mixing bowls (large) Needed if your stand mixer bowl is too small to comfortably hold the dough during the first rise.
measuring cups and spoons For accurate measurement of liquids, flour, and seasoning to keep the dough balanced.
baking sheet lined with parchment. For baking the rolls.
pastry brush Used to apply the egg wash evenly without deflating the risen dough.
cooling rack Allows air circulation so the rolls cool slightly without trapping steam on the bottoms.

Ingredients

Dough:

1½ cups (360 ml) warm water
½ cup (120 ml) warm milk
4 tbsps (57 g) butter melted
2 large eggs room temperature
1 tbsp (9 g) RapidRise yeast About 1¼ standard yeast packets (7 g each)
2 tbsps (25 g) granulated sugar
6-6¾ cups (720-810 g) bread flour
3 tbsps (24 g everything bagel seasoning
1 tbsp (15 g) kosher salt

Topping:

1 large egg
1 tbsp (15 ml) milk
2-3 tbsps (16-24 g) everythng bagel seasoning

Instructions

Add the warm water, warm milk, melted butter, eggs, instant yeast, and sugar to the bowl of a stand mixer. Use a fork to stir briefly until combined.
Add 6 cups (720 g) of the bread flour, the everything bagel seasoning, and the kosher salt. Attach the dough hook and mix on low speed until the dough begins to come together around the hook. If the dough does not pull away from the sides of the bowl, add additional flour 2 to 3 tablespoons at a time, mixing between additions, until a soft, slightly tacky dough forms. The dough should feel supple and elastic, not sticky or dry. Continue kneading for 4 to 5 minutes after the dough clears the bowl to properly develop the gluten, which is key to achieving the desired chewy texture.
Remove the dough briefly from the bowl. Lightly spray the bowl with nonstick cooking spray, return the dough to the bowl, and cover tightly with plastic wrap. Let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.
Line a rimmed baking sheet with parchment paper and set aside.
Turn the risen dough out onto a clean work surface. Divide the dough into 18 equal pieces by first dividing it in half, then dividing each half into thirds, and dividing each third into thirds again. Roll each piece into a smooth ball and arrange them evenly on the prepared baking sheet in a 6-by-3 layout.
Cover the rolls lightly with greased plastic wrap and let them rise again until nearly doubled in size, about 30 to 45 minutes. During the second rise, preheat the oven to 350°F (177°C).
In a small bowl, whisk together the egg and milk to make the egg wash. Gently brush the tops of the risen rolls with the egg wash, then sprinkle generously with everything bagel seasoning so it adheres evenly.
Bake for 18 to 23 minutes, or until the rolls are golden brown on top and baked through on the bottom. Remove from the oven and transfer to a wire rack to cool slightly.
Serve warm, optionally with cream cheese.

Notes

If using active dry yeast instead of instant yeast, proof it first in the warm water and milk mixture until foamy before proceeding.
If substituting table salt for kosher salt, use half the amount to avoid over-salting.
Bread flour is essential for the chewy texture. Using all-purpose flour will result in softer, less structured rolls.
Flour needs can vary based on kitchen temperature and humidity. Start with the lower amount and add gradually.
If your stand mixer bowl is small, transfer the dough to a larger bowl for the first rise so it can double properly.

If you’re making these everything bagel rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Everything Bagel Rolls? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Everything Bagel Rolls appeared first on Noble Pig.

Baked Camembert in a Bread Roll Wreath

Cathy Pollak — Mon, 24 Nov 2025 20:37:33 +0000

Warm bread, melting cheese, and the kind of center that pulls everyone closer without asking. This baked Camembert bread roll wreath rises the way certain bonds do quietly, steadily, and with more strength than anyone realizes.

Soft bread rolls rising around a wheel of melting Camembert, brushed with garlic butter and honey, made for chilly nights and crowded tables.

Baked Camembert Bread Roll Wreath, Built To Hold

There are foods that feel like they were made from the inside out, the way a mother builds a son. Warm dough rising in small, steady breaths. A circle forming without needing to be asked. Every roll touching the next, soft against soft. A structure that exists because something at the center deserved to be held.

This baked Camembert in a bread roll wreath is the kind of warmth you guard without saying why. It melts low and slow, the way love settles into bone. Honey sinks into its surface like memory. Steam lifts the way a child’s breath used to rise against your shoulder. You pull a roll free and the whole wreath shifts but doesn’t fall apart. It knows its job is to hold.

There is a kind of bond that grows in quiet rooms, the one between a mother and her son. Not boisterous, not louder, just shaped differently. A steadier pull. A different kind of gravity. The kind that doesn’t need to be spoken to be understood. Maybe that is why this recipe feels like lineage. The architecture of mother and son is built quietly, from places no one sees.

Small rises. Soft landings. The center feeding the circle and the circle protecting the center. Touch one piece and the whole thing responds. Taste it warm and you know exactly what was asked of you and what was given. Some bonds stay standing even after life rearranges the furniture. Some warmth survives the winter. Some centers never stop glowing.

Why I Love This Recipe

The wreath shape carries the quiet geometry of mother and son. A center that steadies. A ring that protects. A structure made to hold even as it opens outward.
The bread rises the way boys do. Slow at first. Needing warmth. Needing space. Taking on their own shape while you stand by and watch the form reveal itself.
The Camembert melts in the middle like a heartbeat you can’t replace. Soft enough to yield, strong enough to anchor the room.
Each roll pulls away cleanly, the way grown children do. Not breaking. Not severing. Just loosening the circle without leaving it.
The garlic butter settles into every crease. Care that works quietly. Care that shows up even when no one names it.
The whole thing bakes into its own kind of Southern Gothic warmth. Wild. Old. And haunted by the tenderness you never learned how to say out loud.
And when you set it on the table, it feels like setting down something sacred. A small architecture of love. A circle that holds, releases, and holds again.

Ingredients

What holds the circle together.

Bread flour – Gives the wreath its bones, the way mothers give boys something to rise from.
Warm milk – Coaxes the yeast awake the same way warmth coaxes a child toward the world.
Instant yeast – A steady lift, quiet but certain, like a hand at the back.
Sugar – Just enough sweetness to keep the edges soft.
Sea salt – A grounding note that keeps it from drifting.
Butter – Tenderness folded in while the dough is still becoming itself.
Eggs – Strength and shine. The part that holds everything together when it gets hot.
Garlic – A low hum that melts into the butter and stays close.
Camembert – The molten center everyone circles around because it feels like home.
Honey – Softness that settles deeper once the heat hits.
Thyme – A green thread that reminds the whole thing where it came from.

How to Make the Baked Camembert Bread Roll Wreath

This is how you build a circle strong enough to hold a tender center. Every roll its own small devotion.

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (wake the yeast):
Stir the warm milk, yeast, and sugar until it begins to breathe. It will rise like something remembering its purpose.
Step Two (mix the dough):
Add flour and salt to the mixer. Pour in the warm milk mixture, melted butter, and egg. Let it gather itself on low, then knead until the dough turns smooth and sure.
Step Three (check the feel):
Touch the surface with a dry fingertip. If it clings, add flour a little at a time. The dough should be soft, steady, and willing.
Step Four (first rise):
Move the dough to an oiled bowl, cover it, and let it lift. Follow the dough, not the minutes. Rise happens when it decides to.
Step Five (shape the rolls):
Press the air out and divide into 25 small pieces. Roll each one into a tight ball, the kind that holds its own center.
Step Six (build the wreath):
Chill the Camembert and set its empty wooden box in the middle of a baking sheet. Circle 10 dough balls around it, then 15 more around that. Leave space so they can grow.
Step Seven (second rise):
Cover and let the rolls swell until they look light, rounded, and ready.
Step Eight (prep the cheese):
Heat the oven. Trim the top rind from the cold Camembert, drizzle with honey, and settle thyme on top.
Step Nine (bake):
Place the cheese back in its box. Brush the rolls with egg wash. Bake until they turn golden and sound hollow underneath. The Camembert will soften into its molten center.
Step Ten (finish):
Melt butter with garlic and salt. Brush it over the hot rolls so it seeps into every crease and corner.
Step Eleven (serve warm):
Take it to the table while the cheese is oozing and the rolls pull apart with steam.

Recipe Tips

Bread rises the way children do. Slow. Quiet. Dependent on warmth that doesn’t rush them. Honor these small rituals and the wreath will hold.

Choose bread flour. It gives the rolls a steadier archetype and a softer middle. All-purpose flour will work if that’s what you have.
Wake the yeast gently. Warm milk should feel like a warm bath. When it foams, it’s alive.
Knead by hand if necessary. Work it until it feels smooth and elastic, not sticky or unsure.
Trust the rise, not the clock. Dough follows warmth, not schedules. When it doubles, it’s ready.
Rest it overnight if that serves you. Cold dough wakes up slowly, but warmth brings it back.
Use the finger-poke test. A slow spring and a soft dent means it’s ready.
Trim the Camembert rind. It melts cleaner and gives you a warm, open center.
Bake cheese and rolls separately if you want control. Bake the wreath with the box in place, cheese on another tray, then unite them when both are ready.

Storage

Warm bread and soft cheese never last long, but what remains can still be tended with care.

Room temperature
Best the day it’s baked. Once cooled, wrap the rolls in foil or place them in an airtight container for up to 2 days. Reheat in a low oven at 300°F (150°C) until the warmth returns to the center.
Refrigerator
If the cheese and rolls have already been baked together, store leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) until the Camembert loosens and the rolls feel alive again.

FAQs

The questions that show up when people want reassurance more than instructions.

Can I shape the wreath a different way?
You can. Make one large ring or two smaller circles. The geometry changes, but the center still holds.
What if my rolls bake faster than the cheese melts?
Tent the rolls with foil and give the cheese a little more time. Some things catch fire early. Some take the long way.
Can I use Brie instead of Camembert?
You can, but Brie is gentler. Camembert carries more earth, more story. It stands up better in the center of a wreath built to hold.
Why did my rolls brown unevenly?
Ovens have moods. Rotate the pan if one side darkens quicker.
What herbs work besides thyme?
Rosemary, sage, even a clove of garlic dropped into the center. Anything that smells like it remembers where it came from.
How do I keep the bottom of the rolls from browning too fast?
Use the middle rack. The wreath does better when it isn’t too close to the heat.
Can I make this for a crowd?
You can double the dough and bake two wreaths. One for the table, one for the people who hover.
What if my Camembert leaks out of the rind?
It happens when the cheese is eager. Scoop it back with a spoon and serve it warm.
How do I serve this without it falling apart?
Use hands, not knives. Tear the rolls the way you’d pull someone in close.
Why did my dough feel tight while shaping?
It needed a moment. Cover it, let it breathe, then try again.
Can I add toppings to the rolls?
Yes. A sprinkle of sea salt or grated Parmesan. Nothing that overshadows the center.

More Winter Centerpieces for the Table

For the foods that hold you without saying a word.

Pull-Apart Bacon Bread – Warm, salty, meant to keep everyone close.
Cranberry Brie Pull-Apart Bread – Sweet–tart comfort that gathers a room without trying.
Parker House Rolls – Soft and steady. The kind of bread that parents you.
Cranberry Brie Bites – Small, molten reminders that warmth comes in pieces.
Kahlua–Pecan–Brown Sugar Baked Brie – Dark, sweet melt. The kind you gravitate toward without meaning to.

This post may contain affiliate links. Please read my disclosure policy.

Baked Camembert Bread Roll Wreath

Baked Camembert Bread Roll Wreath is a warm holiday pull apart appetizer with soft rolls, molten Camembert, garlic butter, and honey. A centerpiece made for chilly winter gatherings and festive tables.

Course Appetizer, Bread

Cuisine American

Keyword baked Camembert bread wreath, bread roll wreath, camembert recipe, Christmas appetizer, festive bread recipe, garlic butter rolls, Holiday Appetizer, melted cheese appetizer, pull apart bread appetizer, winter appetizer

Prep Time 30

Cook Time 20

Rise Time 2

Total Time 2 50

Servings

Calories 412kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. Helps knead the dough evenly and efficiently.
mixing bowls For rising the dough and providing room for expansion.
baking sheet Holds the wreath shape and allows even browning.
Saucepan Used to melt the garlic butter for finishing.
pastry brush For brushing egg wash and warm garlic butter on the rolls.
Knife To remove the top rind from the Camembert.

Ingredients

Bread Rolls:

1 cup (240 ml) warm whole milk (about 110°F / 43°C)
2 tsps (7 g) RapidRise yeast
1 tbsp (12 g) granulated sugar
3¼ cups (406 g) white bread flour or all-purpose flour
1 tsp (6 g) fine sea salt
¼ cup (57 g) unsalted butter melted
1 large egg lightly beaten, for the dough
1 large egg beaten for the egg wash

For the Camembert:

1 wheel (8 oz / 226 g) Camembert cheese in its wooden box
2 tbsps (42 g) honey
1 large sprig of fresh thyme

Garlic Butter:

4 tbsps (57 g) unsalted butter
2 small garlic cloves minced
pinch sea salt

Instructions

In a small bowl, combine the warm milk (110°F / 43°C), instant yeast, and sugar. Stir and let stand for 5 minutes, or until the mixture becomes frothy on top.
1 cup (240 ml) warm whole milk, 2 tsps (7 g) RapidRise yeast, 1 tbsp (12 g) granulated sugar
In the bowl of a stand mixer fitted with a dough hook, mix the bread flour and sea salt. Add the frothy milk mixture, melted butter, and lightly beaten egg, then mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 8 minutes, or until the dough becomes smooth and elastic.
3¼ cups (406 g) white bread flour, 1 tsp (6 g) fine sea salt, ¼ cup (57 g) unsalted butter, 1 large egg
Touch the surface of the dough with a clean, dry finger. If it feels sticky, add flour 1 tablespoon (15 ml) at a time, mixing on low speed until the dough releases cleanly from your finger.
Transfer the dough to a lightly oiled bowl and cover with lightly oiled cling wrap. Let rise in a warm place until doubled in size; timing may vary depending on your environment.
Punch down the risen dough to release air. Divide into 25 equal portions, weighing for accuracy if desired. Shape each portion into a smooth ball on a lightly floured surface.
Remove the Camembert from its wooden box and refrigerate the cheese. Place the empty box in the center of a large baking sheet. Arrange 10 dough balls around the box, then form a second outer ring with the remaining 15 dough balls, leaving space between them for rising.
Cover loosely with oiled cling wrap and let rise for 30 minutes, or until the dough balls appear noticeably puffy.
Preheat the oven to 375°F (190°C). Brush the tops and sides of the dough balls with beaten egg.
1 large egg
Remove the chilled Camembert from the refrigerator. Use a sharp knife to cut the top rind off the cheese, drizzle with honey, and place the thyme on top. Nestle the prepared cheese into its wooden box in the center of the wreath.
1 wheel (8 oz / 226 g) Camembert cheese, 2 tbsps (42 g) honey, 1 large sprig of fresh thyme
Bake for 20 minutes, or until the bread rolls are golden brown and sound hollow when tapped on the bottom. The Camembert should be melted and soft in the center.
While the wreath bakes, melt the butter in a small saucepan. Add the minced garlic and a pinch of sea salt and cook for 1 minute, or until fragrant.
4 tbsps (57 g) unsalted butter, 2 small garlic cloves, pinch sea salt
Brush the garlic butter over the hot rolls as soon as the wreath comes out of the oven. Serve immediately while the rolls are warm and the Camembert is soft and scoopable.

Notes

I normally do not proof instant yeast and you do not have to if you know for a fact it is fresh. I consider this a high stakes bake meant for guests, so I want no doubt my fermentation is awake and ready. Watching it foam in warm milk is quick insurance and gives the dough a stronger, steadier start.
White bread flour gives the softest interior, but all purpose flour works.
The dough can be mixed and kneaded entirely by hand. It will take longer but produces the same result.
If refrigerating the dough overnight, allow the first rise at room temperature, then punch down before chilling. Shape the rolls cold and allow extra rising time the next day.
The rolls and cheese can be baked separately. Bake the wreath with the empty box in the center to maintain its shape, then melt the Camembert on a separate tray and nestle it into the wreath before serving.

If you’re making this baked Camembert bread roll wreath, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Baked Camembert Bread Wreath Roll? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked Camembert in a Bread Roll Wreath appeared first on Noble Pig.

Parker House Rolls

Cathy Pollak — Fri, 14 Nov 2025 16:31:16 +0000

Soft, folded Parker House Rolls with the kind of confidence only butter and discipline can give. Golden, tender, and fully prepared to dominate the entire meal.

Parker House Rolls (But Faster): The Fold, the Butter, the Whole Situation

I tend to bake like I’m signing escrow papers. Focused, methodical, decisive, carrying the exact energy of someone who does not want to be interrupted for any reason, including small talk, doorbells, or the human need for oxygen. It’s probably the Slavic in me. We commit to dough and carbs like it’s a blood oath.

And naturally, all that intensity extends to yeast, my smallest, most reliable co-worker in the kitchen. I’ve stared at it through microscopes, watched the tiny bubbles that tell you a dough is waking up, and worked with the same microbial alchemy that drives full wine fermentations. Yeast is small, predictable, and honestly kind of adorable once you understand it, so I’m telling you with both hands on your shoulders: you’ve got this. These Parker House Rolls are going to rise, submit, and come out of your oven looking like the kind of carbs people fight over at dinner.

They’re fluffy, folded, buttery, and dramatic in a very old-school way. The kind of pull-apart rolls with enriched dough and the signature Parker House fold that make it look like you inherited some Boston grandmother’s secrets even though you absolutely did not. The fold, the butter, the rise, everything arrives in a tray of golden, layered rolls that feel classic without trying. No need for flexing. No fear of yeast. Just accepting that precision is your birthright when you’re working with a proper Parker House dough ball that turns into the kind of dinner roll people take two of before the basket gets passed.

Why I Love This Recipe

Boston technique with Eastern European commitment.
Instant yeast buys you time to act unbothered.
Folds like buttered origami for adults.

Ingredients

Here’s what you need to make a proper Parker House dough.

All-purpose flour – the neutral territory where gluten and ambition shake hands.
Sugar – yeast’s snack, keeps morale high.
Salt – the difference between bland and memorable.
Instant yeast – your microscopic workforce, unionized only in spirit.
Warm milk – keeps the microbes awake and cooperative.
Butter – the lamination-lite situation that makes Parker House Rolls…Parker House Rolls.
Melted butter (for shaping) – lubricates the fold so it opens up like a fermentation cap breaking.
Butter (post-bake) – the final gloss, like a barrel sample getting its first oxygen kiss.
Eggs – give the dough its confidence to pull apart and the surface chemistry for golden tops.

How to Make Parker House Rolls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the dough):
Add the flour, yeast, sugar, salt, warm milk, melted butter, and eggs to the bowl of a stand mixer fitted with the dough hook. Let the mixer pull everything together, then let it run until the dough turns smooth, slightly tacky, and starts pulling from the sides. If it feels too sticky, add flour 1 tablespoon (8 g) at a time until it settles into a soft, cooperative dough. If you’re mixing by hand, give it a solid ten minutes on the counter until it feels elastic and alive.
Step Two (first rise):
Move the dough to a greased bowl, cover it, and let it rise until it doubles. Enriched dough moves at its own pace, so let it take the full time to puff and loosen up.
Step Three (roll and fold):
Divide the dough in half. Roll the first piece into an 8 x 12 inch (20 x 30 cm) rectangle and brush the entire surface with melted butter so the fold creates that classic Parker House crease. Slice the rectangle in half lengthwise. Brush both strips with butter again, then fold each strip lengthwise like a book so the buttered sides meet. Cut each folded strip into four even pieces. (Check the step-by-step photos in the post if you want to see exactly how the fold should look.)
Step Four (second rise):
Arrange the rolls on a parchment lined baking sheet with a little breathing room between them. Cover and let them rise for 30 to 45 minutes, until they look fuller, lighter, and a little proud of themselves.
Step Five (bake):
Brush the tops with egg wash and bake at 350°F (177°C) for 18 to 20 minutes, until the tops turn golden and the bottoms pick up some color. Brush them with melted butter the second they come out of the oven so the shine and aroma show up at full volume.

Recipe Tips

My tips for your Parker House rolls.

A kitchen scale keeps you out of dough-density purgatory. Bread is tiny science – give it exact numbers and it steadies. Flour scoops lie; grams don’t.
Stand mixer is the gold standard. Enriched dough needs commitment. The mixer keeps the warm milk, butter, and gluten doing the microscopic handshake they need without you sweating over the counter like it’s 1994. It relies on patience and the consistency of the stand mixer, just like my easy round challah 8-strand recipe.
Flour is a scalpel, not a dump-truck. Add one tablespoon at a time. Too much and you’ve lost the dough’s tenderness; too little and it clings like stage five dough-ppression. Slow is king.
Butter every layer like you’re signing your name. That brush of melted butter between the folds is what gives Parker House Rolls their signature crease and that soft, layered pull. It’s lamination’s casual cousin.
Let the dough rise fully. Enriched dough is slower, heavier, and wants warmth. Give it the full time. That patience is what builds the height, softness, and “I know what I’m doing” energy.
Space the rolls like they’re siblings who don’t get along. Too close and the folds fuse into one big carb slab. Give them room so the edges stay defined and dramatic.
Butter after baking or don’t bother. The post-oven melt is what sets the shine, softens the tops, and reinforces the flavor of an enriched roll. Skipping it is a crime against gluten.
If shaping feels like origami, you’re doing it right. The book-fold is the Parker House signature. The crease, the overlap, the butter, it’s classic, not complicated.
Warm environment = reliable rise. Yeast is microscopic but not mysterious. It likes warmth, fat, and sugar. Treat it well and it performs like a tiny, predictable army.
Instant yeast conducts itself perfectly here. No blooming, just straight into the flour like the quiet workhorse it is. If you like doughs that work with instant yeast, my orange knot rolls and homemade slider buns are made the same way.
Your dough will feel soft and slightly sticky. That’s enriched dough done right. If it’s stiff, you’ve left “Parker House” territory and wandered into “sturdy sandwich bun.” Bring it back.
Work quick but not chaotic. The butter should stay soft, the dough should stay warm, and the shaping should feel like a rhythm, not a sprint.

Storage and Freezing

Treat these rolls like the soft, butter-layered royalty they are:

Room temp: Covered, they stay tender for 2 days. They don’t dry out fast because the enriched dough keeps them plush.
Fridge: You can refrigerate them, but they lose their oomph. Room temp is better.
Freeze (unbaked): Shape the rolls, freeze them on a sheet tray, then transfer to a bag. Thaw, let them rise, then bake. Pure sorcery.
Freeze (baked): Wrap tightly and freeze for up to 2 months. Warm them in a low oven and brush with fresh butter so they revive like nothing ever happened.

FAQs

How do I know the dough has risen enough?
When it looks like it’s trying to pay rent. Enriched dough won’t puff like a sourdough balloon, but it will double, look rounded at the top, and feel lighter when you lift the bowl. If it’s still dense and moody, give it more time.
Why do enriched rolls take longer to rise?
Fat slows everything down butter, eggs, milk. But once they get going, they produce the softest, tender-adjacent texture that’s worth every minute. (Yes, I said adjacent. Everyone hates the “m” word.) This is also why instant yeast saves time.
What if my kitchen is cold?
Put the bowl in your oven with the light on. Not warm, not heated, just the light. A low-key yeast spa.
Can I use active dry yeast instead of instant?
Yes. Sprinkle it into the warm milk first, let it wake up for 5 to 7 minutes, then add it in. Instant yeast jumps straight into the party. Active dry needs a personal invitation.
Why warm milk?
Because cold milk shocks yeast and warm milk coaxes it. It’s the difference between “fine, I’ll rise” and “watch me.”
Why is the fold important?
Because Parker House Rolls aren’t just rolls, they’re layered, buttered, old-money rolls. The fold creates the crease, the lift, and that dramatic “I was born with secrets” split on top.
Can I skip the egg wash?
Sure, if you want pale, witness protection program looking rolls. The wash gives you color, gloss, and that classic Parker House finish.
My dough feels sticky, should I add more flour?
Slowly. One tablespoon at a time. You’re guiding it, not punishing it. Enriched dough is naturally softer, and the moment it stops clinging like emotional Velcro, you’re done.
Can I make these ahead?
Yes. Chill the shaped rolls overnight. Pull them out, let them warm and puff, then bake. They’ll look like you spent hours rising and shaping when you did not.
Can I double the recipe?
If you have the stand mixer power, yes. If not, split it into two batches.
What pan should I bake them on?
A rimmed baking sheet lets the folds expand and stay defined. A snug casserole dish works too, it just gives you softer sides and a more communal pull-apart moment.
How do I keep leftovers from drying out?
Wrap them tightly and keep air away. They’re enriched rolls, they’re soft, and that softness needs guarding.

These Parker House Rolls have legit Boston hotel pedigree, and my Boston cream pie cupcakes exist in the same bloodline, same Boston-Americana spirit, just less buttoned up.

More Soft Dinner Rolls

Here are a few more soft dinner roll recipes worth clearing space on your table for

Dinner Rolls (large batch) – Butter-rich and made for a crowd.
Sour Cream Biscuits – Butter, buttermilk, and potatoes for soft layers without yeast.
Cinnamon Cranberry Dinner Rolls – A sweet butter and egg dough from the same family.

This post contains affiliate links. Please read my disclosure policy.

Parker House Rolls

Soft, folded Parker House Rolls made with enriched dough and instant yeast for a faster rise. Classic American dinner rolls that bake up tender, buttery, and reliable for holidays or everyday meals.

Course Bread, Side Dish

Cuisine American

Keyword American dinner rolls, American recipe, butter dinner rolls, classic dinner roll recipe, enriched dough, folded dinner rolls, holiday rolls, instant yeast dinner rolls, parker house rolls, pull apart rolls, soft dinner rolls, stand mixer dough, yeast roll recipe

Prep Time 2 30

Cook Time 20

Total Time 2 50

Servings rolls

Calories 180kcal

Author Cathy Pollak

Equipment

kitchen scale For ingredient accuracy.
Stand Mixer Best for kneading enriched dough evenly.
mixing bowls For rising and resting the dough.
rolling pin To roll the dough into an even rectangle.
pastry brush For brushing melted butter and egg wash.
baking sheet rimmed. supports the rolls and keeps fold defined.
parchment paper or a silicone mat. Prevents sticking.
Pizza Cutter or sharp knife. For cutting clean, even strips and pieces.

Ingredients

Dough:

6 cups (750 g) all-purpose flour
2½ tbsps (22 g) RapidRise yeast or 2 tablespoons (18 g) active dry yeast (see recipe notes below)
⅓ cup (67 g) granulated sugar
1½ tsps (7 g) kosher salt
1½ cups (366 ml) warm whole milk (100–110°F / 38–43°C)
6 tbsps (84 g) unsalted butter melted and slightly cooled
2 large eggs room temperature

For Shaping:

2 tbsps (28 g) butter melted ( I prefer salted butter here)

Egg Wash:

1 large egg
1 tbsp (15 ml) water

Finishing:

¼ cup (56 g) butter melted ( I prefer salted butter here)

Instructions

Add the flour, yeast, sugar, salt, warm milk, melted butter, and eggs to the bowl of a stand mixer fitted with the dough hook. Let the mixer bring the dough together, then keep it running until the dough turns smooth, slightly tacky, and starts pulling away from the bowl. If it feels too sticky, add flour 1 tablespoon (8 g) at a time until it settles into a soft, workable dough. If mixing by hand, knead on a lightly floured surface for about ten minutes until the dough feels elastic.
6 cups (750 g) all-purpose flour, 2½ tbsps (22 g) RapidRise yeast, ⅓ cup (67 g) granulated sugar, 1½ tsps (7 g) kosher salt, 1½ cups (366 ml) warm whole milk, 6 tbsps (84 g) unsalted butter, 2 large eggs
Place the dough in a greased bowl, cover it, and let it rise until it doubles. Enriched dough is slower than lean dough, so give it the full time to puff and relax.
Divide the dough in half. Roll the first piece into an 8 x 12 inch (20 x 30 cm) rectangle and brush the surface with melted butter so the fold will create the classic Parker House crease. Cut the rectangle in half lengthwise. Brush both strips with butter again, then fold each strip lengthwise like a book so the buttered sides meet. Cut each folded strip into four even pieces. Check the step-by-step photos in the post to see the fold and shape.
2 tbsps (28 g) butter
Arrange the rolls on a parchment lined baking sheet with space between them. Cover and let them rise again for 30 to 45 minutes, until they look noticeably fuller and lighter.
Brush the tops with egg wash (combine the egg with water) and bake at 350°F (177°C) for 18 to 20 minutes, until the tops are golden and the bottoms are lightly browned. Brush them with melted butter the second they come out of the oven.
1 large egg, 1 tbsp (15 ml) water, ¼ cup (56 g) butter

Notes

Instant yeast: 22 g = a little over 3 packets (¼-oz packets are 7 g each).
Active dry yeast: 18 g = about 2½ packets.
If you bake at all, use the jar: Opening all those packets feels like community service. The jar gives you accuracy and sanity without having extra, paritally filled packets leftover.
Instant yeast can be added directly to the dry ingredients.
Active dry yeast should be bloomed in the warm milk for 5 to 7 minutes before mixing.
A stand mixer provides the most consistent gluten development for enriched dough.
Dough should feel soft and slightly sticky; add flour slowly if adjustments are needed.
Enriched dough rises more slowly than lean dough because of the butter, eggs, and milk.
A warm, draft-free environment improves rise consistency.
Folding the strips lengthwise creates the classic Parker House shape.
Brushing melted butter immediately after baking keeps the rolls soft and enhances flavor.
Feel free to sprinkle on a few Maldon sea salt flakes as a finishing touch.
Read the whole post for more in depth tips and tricks for this recipe.

If you’re making these Parker House Rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Parker House Rolls? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Parker House Rolls appeared first on Noble Pig.

Orange Knot Rolls

Cathy Pollak — Sun, 12 Oct 2025 18:48:25 +0000

Orange knot rolls are soft, buttery, and brushed with a bright citrus glaze. The orange zest cuts through the sweetness and gives them a bakery-fresh feel.

Meet My Sunshine-Soaked Orange Knot Rolls

The minute the weather turns gray, I start chasing citrus. These orange knot rolls are my loophole – soft, buttery dough tied into twists that show off all the zest and get drowned in glaze. These sweet rolls do smell like sunshine and arrive at the table with enough gloss to make plain cinnamon rolls a little envious.

These orange rolls don’t need a special occasion, they are one. Brunch, coffee, dessert, doesn’t matter. They are the kind of recipe that feels like a holiday tradition but doesn’t need to wait for the calendar to give you permission.

Why I Love This Recipe

Orange knots are way less complicated than cinnamon rolls.
Sunshine disguised as carbs and tangled in butter.
The orange glaze is the bridge between enjoying a plain roll and a full-blown obsession-desire.

Ingredients

Simple ingredients for these orange bread knots, but they don’t play small.

All-purpose flour – the structure so they hold their knot.
Instant yeast – the perfect rise without babysitting. I use it in my Parker House rolls and homemade slider buns for the same reason.
Warm milk – helps activate the yeast and keeps the dough soft.
Butter – adds richness.
Sugar – sweetens the dough.
Eggs – for color, elastic texture and shine.
Orange zest – pure citrus flavor.
Orange juice – runs through both dough and glaze.
Salt – necessary.
Confectioners’ sugar – the glaze maker.

How to Make Orange Knot Rolls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the dough)
Mix up the usual suspects: flour, yeast, milk, butter, sugar, eggs, orange zest, orange juice, and salt. Let the stand mixer do the work (just like i do in my easy round challah 8-strand recipe) or get in there by hand until it’s smooth and stretchy. Cover it and walk away until it doubles in size.
Step Two (shape and rise again)
This recipe uses a version of my sweet roll dough, like the one in my strawberry sweet rolls, but made with fresh orange juice and zest for a citrus-forward flavor. Punch it down, roll it out, and cut into strips. Tie each one into a loose knot and set them on a parchment-lined sheet. Give them a short rise until they puff a little.
Step Three (egg wash and bake)
Whisk an egg with a splash of water and brush it over the tops. Bake at 375°F (190°C) until golden and shiny, about 15–18 minutes. Cool them just enough that the glaze won’t slide right off.
Step Four (glaze them)
Whisk together confectioners’ sugar, orange zest, and orange juice. Drizzle or brush the glaze over the still-warm rolls so it sinks into the folds. That bright orange zest and juice glaze is the same kind of thick glaze I use for my orange glazed dried cranberry loaf.

Recipe Tips

A few small things make these orange knots come out bakery-perfect every time.

Use room-temperature eggs and butter – they blend more evenly into the dough and keep it smooth.
Check the dough consistency – it should be soft, slightly tacky, and elastic.
Glaze the knots while they’re still a little warm – it soaks in better and sets with that glossy finish.
Rotate the pans halfway through baking – home ovens love to play favorites with hot spots.

Storage and Freezer

These orange knots hang in there longer than you’d think, whether you’re saving extras or baking ahead.

Room temp storage – Keep the cooled, glazed knots in an airtight container for up to 2 days. They stay soft and buttery without needing the fridge.
Refrigeration – If you’re stretching them out longer, stash the rolls in the fridge for up to 4 days. Warm them in a 325°F (165°C) oven for 5–7 minutes, then brush on a little fresh glaze.
Freezing – Wrap the knots individually in plastic, then slide them into a freezer bag for up to 2 months.
Unbaked – Thaw overnight in the fridge, let them proof for about 30 minutes at room temp, then bake.
Baked and glazed – Thaw at room temperature, then rewarm in a 325°F (165°C) oven for 5–7 minutes.

FAQs

Can I make orange knot rolls ahead of time?
Yes. Shape the knots, cover them, and stick them in the fridge overnight. Let them sit out for about 30 minutes to proof before baking. It’s the best move if you’re prepping for a brunch or want fresh orange breakfast rolls without doing everything in one morning.
Can I use frozen dough or canned biscuits?
Frozen Rhodes rolls or canned biscuits totally work if you’re after a quick version. You’ll lose a bit of that homemade flavor, but once you brush on the orange glaze, they’ll still taste pretty great.
Can I use bottled orange juice instead of fresh?
You can, but fresh orange juice gives these rolls that real citrus flavor. Bottled juice can taste a little one-note, so if that’s what you’ve got, add extra zest to keep the flavor bright.
Why are my orange rolls dense instead of fluffy?
That’s usually a sign the dough didn’t rise long enough or your yeast wasn’t fresh. Make sure the milk is warm, not hot, and that your yeast is fresh. The dough should feel soft and slightly tacky before you leave it to rise.
How do I prevent the bottoms from burning?
Use parchment paper or a silicone liner and bake on the center rack. Rotate the sheet halfway through baking to keep the color even and the bottoms from getting too dark.
Can I add other flavors to the orange glaze?
A splash of vanilla for an orange creamsicle flavor or almond extract works great, and using a little lemon juice instead of orange gives the glaze a nice edge like the lemon glaze on my lemon buns with lemon cream cheese icing.

Bake Your Way Through Citrus Season

If you’re chasing zest and sugar this time of year, keep going with these recipes.

Orange Creamsicle Poke Cake – soft, zesty layers.
Dreamy Orange Cupcakes with Whipped Orange Frosting – pure citrus fluff.
Lemon Muffins with Lime-Scented Sugar – lemony batter, zesty lime-sugar topping.
Best Lime Bars – sharp, buttery citrus.

This post may contain affiliate links. Please read my disclosure policy.

Orange Knot Rolls

Soft, buttery orange knot rolls brushed with a glossy citrus glaze made from real orange juice and zest. The dough is rich, slightly sweet, and baked until golden.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword citrus sweet rolls recipe, enriched dough, holiday rolls, instant yeast dinner rolls, orange bread knots, orange knot rolls, orange rolls with glaze, orange sweet rolls, stand mixer dough, yeast roll recipe

Prep Time 20

Cook Time 15

Rise Time 2

Total Time 2 35

Servings to 14 knots

Calories 310kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook for easy kneading.
mixing bowls For dough, egg wash and glaze.
baking sheet Lined with parchment paper.
pastry brush For egg wash and glaze.
cooling rack For cooling rolls evenly.
Zester To zest the oranges.
rolling pin To roll out the dough.

Ingredients

Dough:

6 cups (720 g) all-purpose flour
2¼ tsp (1 packet / 7 g) RapidRise yeast
1 cup (245 g) warm whole milk (100–110°F / 37–43°C)
½ cup (113 g) unsalted butter softened
½ cup (100 g) granulated sugar
2 large eggs room temperature
2 tsps (4 g) orange zest
¼ cup (60 ml) fresh orange juice
½ tsp (3 g) table salt

Egg Wash:

1 large egg
2 tbsps (30 ml) water

Orange Glaze:

1 cup (120 g) confectioners' sugar
2 tsp (4 g) orange zest
2 tbsp (30 ml) fresh orange juice

Instructions

To make the dough, combine the flour, instant yeast, warm milk, butter, sugar, eggs, orange zest, orange juice, and salt in a large bowl or stand mixer. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes, until the dough is smooth and elastic. If mixing by hand, stir with a wooden spoon until a dough forms, then knead on a lightly floured surface for 8–10 minutes. Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot until doubled in size, about 1 hour.
6 cups (720 g) all-purpose flour, 2¼ tsp (1 packet / 7 g) RapidRise yeast, 1 cup (245 g) warm whole milk, ½ cup (113 g) unsalted butter, ½ cup (100 g) granulated sugar, 2 large eggs, 2 tsps (4 g) orange zest, ¼ cup (60 ml) fresh orange juice, ½ tsp (3 g) table salt
If the dough is too wet, add flour one tablespoon (15 ml) at a time. If it’s too dry, add milk one tablespoon (15 ml) at a time.
Punch down the dough and turn it onto a lightly floured surface. Divide it in half and roll each half into a 12 x 7-inch (30 x 18 cm) rectangle. Cut each rectangle into 1-inch (2.5 cm) strips. Tie each strip loosely into a knot and place them on a parchment-lined baking sheet, spacing them apart. Cover loosely and let rise for 20–30 minutes, until slightly puffy.
In a small bowl, whisk together one egg and two tablespoons (30 ml) water. Brush the mixture gently over each knot.
1 large egg, 2 tbsps (30 ml) water
Preheat the oven to 375°F (190°C). Bake the knots for 15–18 minutes, until golden brown. Transfer to a wire rack and let cool for 5–10 minutes before glazing.
For the glaze, whisk together confectioners’ sugar, orange zest, and orange juice until smooth. Drizzle or brush the glaze over the slightly cooled knots before serving.
1 cup (120 g) confectioners' sugar, 2 tsp (4 g) orange zest, 2 tbsp (30 ml) fresh orange juice

Notes

If the dough feels too wet, add flour 1 tbsp (8 g) at a time. If it feels too dry, add milk 1 tbsp (15 ml) at a time.
Use fresh orange juice for the best flavor. Bottled juice works but can taste flat unless you add extra zest.
Glaze while the rolls are still slightly warm so it soaks in and sets with a glossy finish.
You’ll need about 2-3 medium oranges for this recipe - enough to get the zest and juice for both the dough and the glaze.
Freeze baked or unbaked knots individually wrapped for up to 2 months.
Use a pizza cutter to slice your dough into strips. A long knife also works.

If you’re making these orange knot rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Orange Knot Rolls? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Orange Knot Rolls appeared first on Noble Pig.

Honey Oatmeal Bread

Cathy Pollak — Sun, 05 Oct 2025 16:58:34 +0000

Honey oatmeal bread that’s soft, beginner friendly, and way easier than it looks. Perfect for sandwiches, toast, or tearing into while it’s still warm.

My Everyday Honey Oatmeal Bread Recipe

Confession: I eat a peanut butter and jelly sandwich almost every day. It was my go-to vineyard snack when I needed something quick between tanks and barrels, and it still shows up in my daily routine but more as a pre-workout carb boost. The bread matters, though. My honey oatmeal bread is my forever favorite, soft, a little sweet, sturdy enough to handle a fat swipe of peanut butter without falling apart.

The dough starts with a pot of cooked oats, which makes every slice tender and chewy in the best way. Honey keeps it mellow-sweet, the loaves stay soft for days, and the rise is forgiving enough that even a first-time bread baker ends up with something golden and impressive on the counter. Honestly, it’s a PB&J carrier, a breakfast toast, and a show-off honey oat loaf all in one.

Why I Love This Recipe

Soft oatmeal bread that’s just sweet enough.
Simple bread recipe for beginners.
PB&J’s soulmate.

Ingredients

Everything you need for a soft, slightly sweet homemade oatmeal bread.

Old-fashioned oats – cooked down for that chewy bite and for sprinkles on top.
Water – once for the oats, once for the dough.
All-purpose flour – gives structure to every slice.
Instant yeast – cuts down on rise time.
Salt – keeps the honey in check and adds flavor.
Neutral oil (canola, sunflower, or light olive oil) – keeps the loaf soft and the crust tender.
Honey – mellow, golden sweetness.
Egg + water – the glossy topcoat that makes the oat sprinkles stick.

How to Make Honey Oatmeal Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the oats)
Combine the oats and water in a small saucepan and cook until thick and creamy. Let them cool completely so the bread stays soft.
Step Two (mix the dough)
Add the cooled oats to the bowl with flour, yeast, salt, honey, oil, and water. Mix until a dough forms, then knead until smooth and stretchy. If it feels dry, add a splash of water. If it’s sticky, dust with a little flour.
Step Three (first rise)
Set the dough in an oiled bowl, cover it, and let it double in size.
Step Four (shape the loaves)
Punch it down, divide in two, and roll each piece into a tight log. Set seam side down in greased 8×4-inch (20×10 cm) loaf pans.
Step Five (second rise)
Let the loaves puff up until they’re about 1 inch (2.5 cm) above the pan edges.
Step Six (bake)
Brush with egg wash, sprinkle with oats, and bake at 375°F (190°C) until golden and hollow when tapped.
Step Seven (cool)
Turn the loaves out and cool on a wire rack before slicing. Try to wait at least an hour before cutting in.

Recipe Tips

A few small things make a big difference with this honey oatmeal bread.

Cool the oats completely – If they’re even a little warm, they’ll slow down or kill the yeast. Let them hit room temp before mixing so your soft oatmeal bread actually rises.
Use a kitchen scale – The dough for honey oatmeal bread loves precision. Weighing ingredients keeps the texture consistent every time.
Knead until smooth and elastic – You’re building gluten here, which gives the bread structure and that chewy pull when you slice it.
Let it rise somewhere warm – A warm, draft-free spot helps the yeast do its thing. The inside of a turned-off oven with the light on is perfect.
Don’t slice too soon – The bread sets as it cools, so give it at least an hour (I know, it’s difficult). Cutting early just squishes your hard work.

Storage and Freezer

Honey oat bread keeps its soft texture if you treat it right.

Room temperature – Keep it in a bread bag or airtight container for up to 3 days.
Freezing – Once it’s cooled, wrap it tight in plastic, then foil, and tuck it in a freezer bag. It’ll hang out there for up to 3 months and still taste freshly baked when thawed.
Reheating – Wrap this honey oat sandwich loaf in foil and warm it at 350°F (175°C) for about 10 minutes until it smells like baking day again.

FAQs

Can I use quick oats instead of old-fashioned oats in honey oatmeal bread?
You can, but the texture won’t be the same. Quick oats break down fast and won’t give the loaf that chewy, soft texture homemade honey oat bread is known for.
Can I make this oatmeal bread with whole wheat flour?
You can replace up to half the flour with whole wheat if you want a heartier honey oat loaf. It bakes up a little darker and denser, but it still stays soft and tender. If you’re looking for a recipe that uses white whole wheat or full whole wheat flour, try my honey whole wheat sandwich bread.
Can I use regular yeast instead of instant yeast?
Yes, just proof it first in warm water with a pinch of sugar before mixing. The rise will take longer, but you’ll still get a soft, golden loaf of honey oatmeal bread with great flavor.
Why is my honey oatmeal bread dense?
It usually comes down to under-kneading, short rise times, expired yeast, or packing in too much flour. Knead until smooth and elastic, and make sure your yeast is ac

More Homemade Bread Recipes

If you’re already covered in flour, you might as well keep going. Here are a few other breads worth baking next:

Round Challah Bread – my easy 8-strand braiding method.
Homemade Slider Buns – cloud-like and tasty.
Dutch Oven Bread – simple no-knead recipe.
Dinner Rolls – large batch.
No-Knead Onion Rolls – airy, mix-rise-shape.

This post may contain affiliate links. Please read my disclosure policy.

Honey Oatmeal Bread

Soft, beginner-friendly honey oatmeal bread made with cooked oats and honey for a mellow sweetness. This homemade oatmeal bread bakes into two golden loaves that stay soft for days and make the best sandwiches or toast.

Course Bread

Cuisine American

Keyword beginner bread recipe, bread with oats and honey, easy honey oatmeal bread recipe, homemade oatmeal bread, honey oat bread, honey oat sandwich loaf, honey oatmeal bread, simple sandwich bread, soft oatmeal bread

Prep Time 25

Cook Time 35

Rise Time 2

Total Time 3

Servings loaves

Calories 176kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. For easy kneeding, but can knead by hand.
2 loaf pan 8x4 (20x10 cm). Standard size for this recipe.
kitchen scale For accurate measuring.
Saucepan To cook the oats.
cooling rack For cooling the loaves.

Ingredients

Dough:

½ cup (50 g) old-fashioned oats (yields about 1 cup / 250 g cooked oatmeal)
1 cup (240 ml) water (for cooking oats)
5½ cups (715 g) all-purpose flour
2¼ tsps (7 g or one packet) RapidRise yeast
2 tsps (12 g) table salt
¼ cup (80 g) honey
¼ cup (60 ml) canola oil (sunflower, light olive oil or vegetable oil also work)
1 cup (240 ml) lukewarm water (for the dough)

Egg Wash:

1 large egg
1 tbsp (15 ml) water
Additional old-fashioned oats for sprinkling on top

Instructions

Combine the oats and 1 cup (240 g) water in a small saucepan. Cook over medium heat for 3 to 5 minutes until thick and creamy. Let cool completely to room temperature; this should yield about 1 cup (250 g) cooked oatmeal.
½ cup (50 g) old-fashioned oats, 1 cup (240 ml) water
In a stand mixer, combine the flour, yeast, salt, honey, oil, 1 cup (240 g) room temperature water, and the cooled oatmeal. Mix on low speed for 2 to 3 minutes, then knead on medium speed for 6 to 8 minutes until smooth and elastic.
5½ cups (715 g) all-purpose flour, 2¼ tsps (7 g or one packet) RapidRise yeast, 2 tsps (12 g) table salt, ¼ cup (80 g) honey, ¼ cup (60 ml) canola oil , 1 cup (240 ml) lukewarm water
For hand mixing, stir the ingredients together in a large bowl until a rough dough forms. Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and tacky. If the dough is too wet, add flour 1 tablespoon (8 g) at a time. If it is too dry, add water 1 tablespoon (15 g) at a time.
Shape the dough into a smooth ball and place it in a clean, lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours.
Deflate the dough and divide it into two equal pieces. On a lightly floured surface, flatten each piece into a rectangle about 8 inches (20 cm) wide. Roll tightly from the short side into a log and place seam side down in greased 8x4-inch (20x10 cm) loaf pans.
Cover loosely with a damp towel or lightly oiled plastic wrap and let rise until the dough is about 1 inch (2.5 cm) above the pan edges, 30 to 45 minutes.
Preheat the oven to 375°F (190°C). Whisk the egg and 1 tablespoon (15 g) water for the egg wash. Brush the loaves and sprinkle oats on top. Bake for 30 to 35 minutes, until golden brown and hollow when tapped. The internal temperature should reach 190°F (88°C).
1 large egg, 1 tbsp (15 ml) water, Additional old-fashioned oats
Remove the loaves from the pans and cool on a wire rack for at least 1 hour before slicing.

Notes

If using active dry yeast, proof it first in warm water with a pinch of sugar before mixing.
The dough should feel soft and slightly tacky, not sticky. Adjust with small amounts of flour or water if needed.
Use old-fashioned oats, not quick oats, for the best texture.
Let the bread cool completely before slicing for clean, even cuts.
This recipe makes two loaves, ideal for sandwiches, toast, or freezing for later.

If you’re making this honey oatmeal bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Honey Oatmeal Bread? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Honey Oatmeal Bread appeared first on Noble Pig.

Homemade Slider Buns

Cathy Pollak — Thu, 21 Aug 2025 18:38:38 +0000

My homemade slider buns recipe is simple bread that doesn’t act simple. Flour, yeast, butter, and a little patience turn into soft, cloud-like buns that outshine whatever you pile inside.

These Homemade Slider Buns Are The Real Mini Burger Upgrade

Okay, so these little slider buns feel like a bit of a flex. They come out of the oven soft and golden with that shiny sesame top, and honestly no one needs to know how easy they are to make. Store-bought buns suddenly look kind of sad next to these.

The dough is the chill kind. You give it a quick knead, let it nap a couple times, and the oven takes care of the glow-up. What you pull out is soft in the middle, sturdy on the outside, and way more “restaurant basket” than “grocery aisle.”

Every time I bake them it just proves homemade bread really does taste better without trying that hard. They’re simple to pull off, but the finished buns definitely don’t give that away. They make whatever you stuff inside feel like an upgrade.

Why You Won’t Go Back To Store-Bought Slider Buns

The rise — no flat pucks or sad squish here, just fluffy little buns every time.
They hold up — none of that market brioche nonsense that caves flat under a burger.
Beginner bragging rights — even if yeast scares you, these buns will have people thinking you’ve been baking for years.

Ingredients

Just the basics, nothing wild.

All-purpose flour – the muscle.
Sugar – feeds the yeast and sweetens the rise.
Instant yeast – your quick-rise insurance.
Salt – keeps the flavor in check.
Warm water – wakes the yeast up.
Eggs – one works into the dough, one gives that shiny top.
Unsalted butter – makes the texture soft.
Sesame seeds – because naked buns are boring.

How To Make Slider Buns At Home

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the dough)
Flour, yeast, sugar, and salt go into the bowl first. Warm water and an egg follow, and things will look shaggy at this point. Once you work in the softened butter, the dough starts smoothing out. Knead it until it feels stretchy and alive, about 8–10 minutes in the mixer or a little longer by hand.
Step Two (let it rise)
Cover the bowl and walk away. About an hour later, you’ll come back to dough that’s doubled and ready to move.
Step Three (shape the buns)
Punch it down and divide into 8 pieces. Roll each into a ball and line them up on a parchment pan, leaving space between them so they don’t bake into one big blob.
Step Four (second rise)
Cover again and let them puff up for another 45–60 minutes. They should look airy and almost doubled when they’re ready.
Step Five (topping)
Brush the tops with egg wash and sprinkle generously with sesame seeds.
Step Six (bake)
Bake at 375°F (190°C) for 18–22 minutes. They’ll come out golden, shiny, and smelling like you just walked into a bakery. Let them cool for a few minutes before slicing, but if you sneak one warm, I won’t blame you.

Recipe Tips

A few things to keep in mind when making slider buns.

Check your yeast – always look at the expiration date. If it’s old, it won’t rise properly.
Active dry yeast – if you’re using active dry instead of instant, bloom it in warm water (100–110°F / 38–43°C). If it doesn’t foam, start fresh.
Double the rise – let the dough fully double both times. That’s what gives you light, fluffy buns instead of dense ones.
Weigh it out – a kitchen scale keeps things consistent. Divide the dough into eight equal parts (about 85–90 g each) so the buns bake evenly.
Sticky is good – resist adding extra flour. Lightly oil your hands and work with it to keep the buns soft.
Milk – for richer flavor, use warm milk (100–110°F / 38–43°C) in place of water.
Windowpane check – my go-to rule – stretch a small piece of dough. If it tears, rest two minutes and knead a little longer. You’re looking for a thin, see-through stretch before shaping.
Salted butter adjustment – if you’re using salted butter, reduce the salt to ¾ teaspoon (4 g) so the flavor balance stays intact.

Storing Leftover Buns

These mini buns keep well if you store them right. Here’s how I do it.

Room temperature – keep them in an airtight container for up to 2 days.
Refrigerator – stash them in a zip-top bag or container for up to 5 days.
Freezer – let them cool completely, then seal in a freezer bag. They’ll last up to 2 months.
Thawing – if frozen, let them sit out at room temp for 1–2 hours.
Oven reheat – wrap in foil and warm at 300°F (150°C) for 8–10 minutes. Keeps them soft, not dried out.
Microwave reheat – wrap in a damp paper towel and heat 15–20 seconds until warm.

FAQs

Can I make these slider buns ahead of time?
Yes. Bake, cool completely, then store covered at room temperature for 1–2 days. For longer storage, freeze and reheat when you need them.
Do I have to use instant yeast for slider buns?
No. Active dry yeast works too, but you’ll need to bloom it first in warm water before mixing. Add a little extra rise time.
Can I use whole wheat flour for these mini buns?
Yes. A 50/50 mix with all-purpose keeps the buns soft but adds a nutty taste. All whole wheat makes them too dense.
Can I double the recipe?
You can. Just make sure you use a large enough bowl and divide the dough into 16 pieces. You may also need two pans. Keep the yeast amount the same when doubling.

The above slider bun is filled with my simple recipe for slow cooker Korean BBQ chicken. The homemade buns are a great way to show it off. I also like to fill these buns with my Instant Pot pulled pork, Instant Pot barbacoa or my slow cooker honey-soy pulled pork. They all have their own vibe.

Slider Filling Recipes to Try with Your Homemade Buns

Now that you’ve got a batch of fresh buns ready, here are some of my favorite slider fillings to load them up with:

Ham and Cheese Sliders – easy for weeknights.
Turkey Pesto Sliders – deli meat, fresh tomatoes, melty mozzarella cheese.
Sheet Pan Sliders with Copycat Big Mac Sauce – juicy burger with your favorite burger sauce.
Ham and Havarti Sliders – gooey cheese and ham.
Beef Short-Rib Sliders with Whiskey-Bacon Barbecue Sauce – so good.
Avocado and Bay Shrimp Sliders with Spicy Mayo – party perfect.
Creamy Garlic Mustard-Chicken Sliders with Bacon and Peperoncini – fun and delish.

Final Bite

After you try these, homemade slider buns are going to become your standard. Eight golden buns that make every slider taste bougie. Weeknights or game day spreads, they set the stage.

This post may contain affiliate links. Please read my disclosure policy.

Homemade Slider Buns

Soft, golden slider buns baked from scratch. Beginner-friendly and bakery-quality, these are perfect for weeknight sliders or game day spreads.

Course Bread, Side Dish

Cuisine American

Keyword beginner bread recipe, dinner roll slider buns, easy slider bun recipe, game day slider buns, homemade slider buns, homemade sliders bread, mini burger buns, sesame seed slider buns recipe, small sandwich buns

Prep Time 20

Cook Time 18

Rise Time 2

Total Time 2 38

Servings buns

Calories 225kcal

Author Cathy Pollak

Equipment

mixing bowls For combining and rising the dough.
Stand Mixer with dough hook. Makes kneading easier and more consistent (or knead by hand if preferred.)
kitchen scale Helps divide the dough evenly for uniform buns.
baking sheet Lined with parchment for even baking and cleanup ease.
pastry brush For brushing on the egg wash.

Ingredients

3½ cups (420 g) all-purpose flour
2¼ tsps (1 packet / 7 g) RapidRise yeast granulated
2 tbsps (25 g) granulated sugar
1 tsp ( 6 g) table salt (or ¾ tsp / 4 g if using salted butter)
1 cup (240 ml) warm water 100–110°F (38–43°C)
2 large (50 g each) eggs room temperature, divided
3 tbsps (42 g) unsalted butter softned
sesame seeds for topping

Instructions

In a large bowl, combine the flour, yeast, sugar, and salt. Pour in the warm water (100–110°F / 38–43°C) and 1 egg, then mix until a shaggy dough forms. Add the softened butter and knead until the dough is smooth and stretchy, about 8–10 minutes with a mixer or 10–12 minutes by hand. If the dough feels sticky, add flour a tablespoon (15 g) at a time. If it feels too dry, add water a tablespoon (15 ml) at a time until it comes together.
3½ cups (420 g) all-purpose flour, 2¼ tsps (1 packet / 7 g) RapidRise yeast, 2 tbsps (25 g) granulated sugar, 1 tsp ( 6 g) table salt, 1 cup (240 ml) warm water , 3 tbsps (42 g) unsalted butter
Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm spot until doubled in size, about 1 to 1½ hours.
Punch down the dough, then divide it into 8 equal pieces. Flatten each piece slightly, tuck the edges underneath, and roll into a ball. Place the dough balls on a parchment-lined baking pan, leaving 1½ to 2 inches (4–5 cm) between each one.
Cover loosely and let rise again until puffy and nearly doubled, about 45 to 60 minutes.
Whisk the second egg with 1 tablespoon (15 ml) of water and brush over the tops of the buns. Sprinkle generously with sesame seeds.
2 large (50 g each) eggs, sesame seeds
Bake at 375°F (190°C) for 18–22 minutes, until golden brown and glossy. Cool for 10 minutes before serving.

Notes

For more mini-sized buns, divide the dough into 12 pieces instead of 8 and reduce baking time by 2–3 minutes.
For a shinier finish, double brush the egg wash (once before rising, once just before baking).
If your kitchen is cool, create a warm proofing spot by placing the covered bowl in an unheated oven with the oven light on.
These buns are best the day they’re baked but can be frozen once cooled and reheated as needed.

For optimal outcomes when preparing these homemade slider buns, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you made these Homemade Slider Buns? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Homemade Slider Buns appeared first on Noble Pig.