Breads Archives - Noble Pig

Chipotle Hot Honey Skillet Cornbread

Cathy Pollak — Fri, 28 Aug 2026 17:47:17 +0000

Chipotle hot honey skillet cornbread has smoky chipotle and adobo in the batter, while fresh jalapeños and hot honey cook underneath it in a hot cast-iron skillet. A final drizzle of hot honey adds the sweetness and heat back at the end.

Cast-Iron Cornbread with Chipotle, Jalapeños and Hot Honey

I’ve made a jalapeño cornbread for years, usually adding chili powder and taking it in more of a Mexican-inspired direction. Over time, I found myself liking the smoky flavor of chipotle and adobo more than the chili powder version I’d been making. I wanted something different to make during chili season and this is where I ended up.

The part I like most is putting the fresh jalapeños and most of the hot honey into the hot cast-iron skillet before the batter goes in. They bake at the bottom of the cornbread instead of being mixed throughout it, so the bottom picks up the jalapeño, butter and honey while the chipotle and adobo season the batter itself.

I also use whole buttermilk whenever I can find it. In the stores around me, it’s labeled Bulgarian buttermilk, and I like the cornbread better with it. It’s not a deal breaker if you can’t locate it. Sour cream, melted butter and oil also help keep the cornbread tender too, especially after it cools.

There’s also a quarter teaspoon of liquid smoke in the batter. It sounds like almost nothing, and that’s the idea. The cornbread doesn’t taste like liquid smoke. It’s there to reinforce the chipotle.

The last tablespoon of hot honey goes over the top after baking, so you still taste it separately from the honey that cooked with the jalapeños. Between that, the chipotle, adobo and smoke in the batter, this ended up being the cornbread I wanted next to my favorite chili recipe.

The Decisions Behind This Recipe

I tried the jalapeño in the batter first, which is how I’d always made jalapeño cornbread, but I liked it much better when I put it directly into the hot skillet. The chipotle and adobo stay in the batter, so the smoky flavor stays, while the fresh jalapeño gets butter and hot honey all to itself at the bottom.
I also tried putting all of the hot honey in the skillet, but I missed tasting it on the finished cornbread. Holding back a tablespoon fixed that. Most of it still cooks with the jalapeño and butter, but you get hot honey straight from the bottle at the end too.
I kept the sour cream, butter and oil because I liked the way cornbread stayed soft after it cooled. Butter alone gave me the flavor I wanted, but adding some neutral oil kept the texture softer later. The sour cream gives the batter more moisture without making it loose.
There’s twice as much cornmeal as flour because I still want this to taste like cornbread, not cake. I use fine-ground yellow cornmeal, and once the batter is mixed, I leave it alone for five minutes before it goes into the skillet. That gives the cornmeal a few minutes to absorb some of the liquid before baking.
I give the cast iron a full ten minutes in the oven after it reaches 400°F. I want the butter to react as soon as it goes in, because the jalapeño and hot honey follow right behind it. A skillet that has only warmed up while the oven preheats doesn’t give me the same result.

Ingredients

Fine-ground yellow cornmeal – Fine-ground gives the cornbread a smoother texture while still letting it taste like cornmeal. Avoid cornmeal mix or self-rising cornmeal because the leavening and salt are already in this recipe.
All-purpose flour – There’s enough flour to give the cornbread support, but not enough to make it cake-like.
Granulated sugar – Only 2 tablespoons. This is very much a savory cornbread, with the hot honey adding most of the sweetness. If you want a sweeter cornbread, my lemon blueberry cornbread is made with fresh blueberries, lemon zest and a little more sugar.
Baking powder and baking soda – Both help the cornbread rise, while the baking soda also reacts with the acidity in the buttermilk and sour cream.
Fine sea salt – Keeps the cornmeal, dairy and chiles from tasting sad.
Liquid smoke – Measure this one. A quarter teaspoon is enough to support the smoke from the chipotle without tasting like liquid smoke.
Whole buttermilk – I prefer whole buttermilk for the texture it gives the cornbread. In my stores, it’s often labeled Bulgarian buttermilk, but it’s okay if you can’t find it.
Full-fat sour cream or whole-milk Greek yogurt – Adds moisture to the batter and helps keep the cornbread tender. Stick with full-fat for this recipe.
Eggs – Help the cornbread hold together once sliced.
Unsalted butter – Melted butter goes into the batter for flavor, with another tablespoon held back for the hot cast-iron skillet.
Avocado oil or vegetable oil – A neutral oil helps the cornbread stay tender after it cools without adding another flavor.
Chipotle pepper in adobo – Use one pepper from the can and mince it finely. It gives the batter smoky chile flavor without relying on the fresh jalapeño for all of the heat.
Adobo sauce – This is the sauce from the same can as the chipotle pepper, so you don’t need to buy anything separately.
Fresh jalapeño – Finely diced with the seeds and ribs removed. This goes directly into the skillet instead of being stirred into the batter.
Hot honey – Most goes into the skillet with the jalapeño, with the last tablespoon saved for drizzling over the cornbread after baking.

How to Make Chipotle Hot Honey Skillet Cornbread

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

Step One (heat the skillet)
Put a 10-inch cast-iron skillet in the oven and preheat everything to 400°F. Once the oven is hot, leave the skillet in there for another 10 minutes. I want the cast iron really hot before anything goes into it because the jalapeños and hot honey are going straight into the pan.
Step Two (make the batter)
Whisk the cornmeal, flour, sugar, baking powder, baking soda and sea salt together in a large bowl. In another bowl, whisk the buttermilk, sour cream, eggs, melted butter, oil, liquid smoke, minced chipotle and adobo sauce. Pour the wet ingredients into the dry and fold until you don’t see any dry flour or cornmeal. Stop there. Cornbread doesn’t improve because you kept stirring it.
Step Three (let it sit)
Let the batter rest for 5 minutes before it goes into the skillet. That gives the fine-ground cornmeal time to absorb some of the liquid, and I think the texture is better for it.
Step Four (build the bottom)
Have the jalapeños and hot honey ready before you pull the skillet from the oven because this part goes fast. Add the remaining tablespoon of butter to the hot pan and swirl it across the bottom and up the sides. Scatter the jalapeños evenly over the bottom, then drizzle 3 tablespoons of hot honey over them.
Step Five (add the batter and bake)
Spoon the batter over the jalapeños and hot honey right away, then spread it evenly without stirring up what’s on the bottom. Bake for 15 to 20 minutes, until the cornbread is golden around the skillet and a toothpick inserted near the center comes out with a few moist crumbs. Don’t wait for a completely dry toothpick. That’s how good cornbread turns into dry cornbread.
Step Six (cool and finish)
Let the cornbread sit in the skillet for 10 to 15 minutes before slicing. Drizzle the remaining tablespoon of hot honey over the top right before serving.

Recipe Tips

Have the diced jalapeño and hot honey measured before you remove the skillet from the oven. Once the butter comes in contact with the hot cast iron, you want everything ready to go. This isn’t the time to realize you still need to chop the jalapeño.
The butter should melt immediately when added to the skillet. If it doesn’t, the skillet probably isn’t hot enough yet. Swirl the butter across the bottom and up the sides before adding the jalapeño.
Spread the jalapeño evenly across the bottom of the skillet, then drizzle the hot honey over as much of it as you can. Anything you add or pour into one area is going to end up concentrated in a couple of slices.
Once the jalapeño and hot honey are in the skillet, don’t leave it sitting around before adding the batter. You’ve spent all that time getting the cast iron hot, so use it while it’s hot.
Start checking at 15 minutes because cast iron and ovens don’t all bake the same. I remove the cornbread when the center is set and a toothpick comes out with a few moist crumbs. A completely dry toothpick is not the goal.
Give it 10 to 15 minutes before cutting into it. It’s still very hot when it comes out, and I get better slices after it has had time in the skillet.

Storage and Reheating

Once the cornbread has cooled, remove it from the cast-iron skillet instead of using the skillet as a storage container. Keep it in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it in an airtight container for up to 5 days. I like the texture at room temperature, so I let refrigerated pieces lose some of their chill or warm them before serving.
For one or two slices, the microwave is the fastest option. Heat them briefly, around 10 to 20 seconds at a time, until warm. Cornbread can go from warm to tough surprisingly fast in a microwave, so don’t get ambitious.
To warm several pieces, wrap them loosely in foil and put them in a 300°F oven until warmed through. Add more hot honey after reheating if you want it.
This cornbread also freezes well. Once completely cool, wrap individual slices tightly and place them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature, then reheat as above. Wait until after reheating to add any extra hot honey.

FAQs

How spicy is chipotle hot honey skillet cornbread?
It has some heat, but it’s still easy to eat. The chipotle and adobo give the batter smoky chile flavor, the fresh jalapeño adds more heat, and the hot honey adds sweetness along with it. Removing the jalapeño seeds and ribs keeps the fresh chile from becoming too strong.
Can I make this cornbread less spicy?
Yes. I would reduce the fresh jalapeño first because that’s the easiest source of heat to adjust without changing the smoky flavor of the batter. You can also use a milder hot honey. I would leave the chipotle and adobo alone unless you want less of that flavor too.
Can I make this without a cast-iron skillet?
You can use another 10-inch oven-safe skillet that can handle a 400°F oven and a full preheat. The bottom may not brown the same way because another pan won’t necessarily heat like cast iron. I wouldn’t use a glass baking dish for this method.
Can I use a different size cast-iron skillet?
A 10-inch skillet gives the batter the thickness and bake time I developed the recipe around. A 9-inch skillet will make a thicker cornbread and will require more time, while a 12-inch skillet will make it thinner and bake faster. If you change the skillet size, watch the center rather than relying only on the stated baking time.
Can I use regular honey instead of hot honey?
Yes. You’ll lose the chile heat from the hot honey, but you’ll still have chipotle, adobo and jalapeño in the cornbread. Regular honey will give you the same sweetness without that additional heat.
Can I leave out the liquid smoke?
Yes. The chipotle and adobo still give the cornbread smoky flavor without it. I wouldn’t add more chipotle to make up for it because you’ll also be adding more heat.
Can I use Greek yogurt instead of sour cream?
Yes. Whole-milk Greek yogurt can be used in the same amount as the full-fat sour cream. Stick with a full-fat or whole-milk version for the closest texture.
Can I use regular milk instead of buttermilk?
I wouldn’t make that substitution directly. Buttermilk adds both acidity and a thicker consistency, and the acidity is important because baking soda is part of the leavening in this recipe. Regular milk changes more than one thing at once.
Can I use pickled or canned jalapeños?
I would stick with fresh jalapeño for this recipe. It goes directly into the hot skillet, while pickled jalapeños contain vinegar and considerably more moisture. I haven’t developed the recipe around that extra liquid, so I wouldn’t consider them interchangeable.
What do you serve with chipotle hot honey cornbread?
This is the cornbread I make for chili season. It’s also good with barbecue, pulled pork, smoked meats, beans and hearty soups. I especially like it with foods where hot honey on the side makes sense too.
Can I make it ahead?
Yes. I would make it no more than a day ahead, keep it airtight once cool, then warm it before serving. Save any extra hot honey for after reheating.

From My Kitchen Notes

Small observations from the margins.

I like things that can take some heat.
I’ve noticed sweetness gets more interesting after it’s been through something.
I don’t confuse familiar with finished.
Things get better when I stop putting everything in the same place.
I can usually tell when I’m trying to improve something and when I’m only making it busier.
Some things don’t reveal themselves until you cut into them.
I don’t mind changing a recipe I’ve loved for years if my taste has changed with me.
I like when the part you don’t see right away has its own reason for being there.

When Sweet and Spicy Belong Together

Grilled Spicy Honey Garlic Chicken – Honey, garlic, chile heat.
Pineapple Habanero Hot Sauce – Pineapple, habanero, honey.
Hot Honey Peach Chicken and Waffle Bites – Peach hot honey, chicken, pickles.
Slow Cooker Korean BBQ Chicken – Gochujang, honey, Korean BBQ sauce.
Carolina-Style Brown Sugar Vinegar BBQ Sauce – Brown sugar, molasses, vinegar.

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

Chipotle Hot Honey Skillet Cornbread

Chipotle hot honey skillet cornbread is made with chipotle and adobo in a tender buttermilk batter, while fresh jalapeños and hot honey cook directly against a buttered cast-iron skillet. More hot honey is drizzled over the cornbread after baking.

Course Side Dish

Cuisine American

Keyword buttermilk cornbread, chipotle hot honey skillet cornbread, hot honey cornbread, smoky cornbread, sweet and spicy cornbread

Prep Time 15

Cook Time 15

Additional Time: 10

Total Time 40

Servings to 10

Calories 284kcal

Author Cathy Pollak

Equipment

cast iron skillet 10" Preheating the cast ironbefore adding the jalapeños, hot honey and batter provides the direct heat needed for the bottom of the cornbread to brown properly.
mixing bowls (large and medium). For whisking dry ingredients and wet ingredients.
whisk Distributes the leaveners evenly through the dry ingredients and mixes the wet ingredients.
rubber spatula Makes it easier to fold the batter without overworking it and to spread it in the hot skillet.

Ingredients

1⅓ cups (208 g) fine-ground yellow cornmeal
⅔ cup (80 g) all-purpose flour
2 tbsps (25 g) granulated sugar
1½ tsps (6 g) baking powder
½ tsp (2 g) baking soda
1 tsp (6 g) fine sea salt
1 cup (240 ml) whole Buttermilk or 2%
½ cup (120 g) full-fat sour cream or whole-milk Greek yogurt
2 large eggs
6 tbsps (85 g) unsalted butter melted, divided
2 tbsps (30 ml) avocado oil or vegetable oil
¼ tsp (1 ml) liquid smoke
1 chipotle pepper in adobo finely minced
1 tbsp (15 g) chipotle adobo sauce (from the same can the chipotle pepper was in)
¼ cup (~35 g) finely diced fresh jalapeño seeds and ribs removed
4 tbsps (84 g) hot honey divided

Instructions

Place a 10-inch (25 cm) cast-iron skillet in the oven. Preheat the oven to 400°F (204°C), leaving the skillet in the oven for at least 10 minutes once the oven reaches temperature.
Whisk the fine-ground yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda and sea salt together in a large bowl until evenly distributed.
1⅓ cups (208 g) fine-ground yellow cornmeal, ⅔ cup (80 g) all-purpose flour, 2 tbsps (25 g) granulated sugar, 1½ tsps (6 g) baking powder, ½ tsp (2 g) baking soda, 1 tsp (6 g) fine sea salt
In a separate bowl, whisk the whole buttermilk, sour cream, eggs, 5 tablespoons (71 g) melted butter, oil, liquid smoke, minced chipotle pepper and adobo sauce until well mixed.
1 cup (240 ml) whole Buttermilk, ½ cup (120 g) full-fat sour cream, 2 large eggs, 6 tbsps (85 g) unsalted butter, 2 tbsps (30 ml) avocado oil, ¼ tsp (1 ml) liquid smoke, 1 chipotle pepper in adobo, 1 tbsp (15 g) chipotle adobo sauce
Pour the wet ingredients into the dry ingredients and fold only until no dry pockets of flour or cornmeal remain. Do not overmix. Let the batter rest for 5 minutes to give the fine-ground cornmeal time to absorb some of the liquid.
Carefully remove the hot cast-iron skillet from the oven. Add the remaining 1 tablespoon (14 g) butter and swirl to coat the bottom and sides. Scatter the diced jalapeños evenly across the bottom, then drizzle 3 tablespoons (63 g) hot honey over the jalapeños.
¼ cup (~35 g) finely diced fresh jalapeño, 4 tbsps (84 g) hot honey
Immediately spoon the rested cornbread batter over the jalapeños and hot honey. Spread the batter evenly without disturbing the jalapeños on the bottom of the skillet.
Bake for 15 to 20 minutes, until the cornbread is golden around the perimeter and a toothpick inserted near the center comes out with a few moist crumbs. Do not wait for a completely dry toothpick, which can result in dry cornbread.
Let the cornbread cool in the skillet for 10 to 15 minutes. Drizzle the remaining 1 tablespoon (21 g) hot honey over the top before slicing and serving.

Notes

Use fine-ground yellow cornmeal for the texture and hydration intended in this recipe.
Give the cast-iron skillet the full 10-minute heating time after the oven reaches 400°F (204°C). The skillet needs to be thoroughly hot before the butter, jalapeños and hot honey are added.
Have the diced jalapeño and measured hot honey ready before removing the skillet from the oven so the batter can be added while the cast iron remains hot.
Fold the wet and dry ingredients only until the dry pockets disappear. Overmixing can make the cornbread tougher.
The 5-minute batter rest gives the cornmeal time to begin absorbing the liquid before baking.
A toothpick with a few moist crumbs is the preferred doneness cue. Waiting until it comes out completely dry can result in overbaked cornbread.
The hot honey is intentionally divided. Three tablespoons (63 g) cook against the skillet with the jalapeño, while 1 tablespoon (21 g) is reserved for the finished cornbread.
Full-fat sour cream or whole-milk Greek yogurt can be used. Avoid reduced-fat products, which contain more water and can change the batter.
For less heat, reduce the amount of chipotle pepper or fresh jalapeño rather than eliminating the adobo sauce entirely.

If you’re making this Chipotle Hot Honey Skillet Cornbread, 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 Chipotle Hot Honey Skillet Cornbread? 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 Chipotle Hot Honey Skillet Cornbread appeared first on Noble Pig.

Milk Bread Rolls

Cathy Pollak — Wed, 26 Aug 2026 17:12:02 +0000

These soft milk bread rolls use a 90-second microwave tangzhong, a long knead for proper gluten development, and a final bake to temperature so they stay tender without becoming too delicate.

Homemade Milk Bread Rolls Made with Tangzhong

I found milk bread because I got into a line in Vancouver, British Columbia without knowing what I was standing in line for.

It was outside a Japanese bakery on Hastings Street, and the line was long enough that I figured everybody else knew something I didn’t. This is nothing new for me. I see a long food line and decide I also need whatever is at the other end of it. Many people have suffered through this behavior with me in more than one city.

Inside were all these adorable Japanese pastries, including the cutest pull-apart buns made to look like bears that I think had Nutella inside. I bought way more than I meant to because by then I had already stood in the line and I was committed. But it was the milk bread I kept thinking about afterward.

It’s not like milk bread was some new discovery. I had never really paid attention to it before, and once I did, I started noticing it everywhere. What I wanted was to understand why the texture was so different from the dinner rolls I was used to making. And that was what sent me down the tangzhong rabbit hole.

Traditional tangzhong is usually cooked on the stovetop for several minutes and then cooled before it goes into the dough. I started out making it that way, then eventually realized I could do the same thing in the microwave in about 90 seconds. From there, I stirred room-temperature milk directly into the warm tangzhong, which meant there was no separate cooling period either.

Then I kept changing the rest of the process to fit what I wanted. I wasn’t interested in a traditional milk bread loaf. I wanted pull-apart dinner rolls. So I made them over and over, adjusted the dough, changed the way I added the egg and butter, tested the kneading time, weighed the portions, and kept going until they came out the way I imagined.

The rolls I ended up with are soft and buttery, golden on top, pale where they bake against each other, and strong enough to split and butter without falling apart in your hand.

The Decisions Behind This Recipe

I make the tangzhong in the microwave because I got tired of treating it like a separate stovetop project. In my 1,000-watt microwave, it takes about 90 seconds total in 30-second increments, whisking between each one. That saves the saucepan, the standing-and-whisking part, and the separate cooling time that usually comes afterward.
I also don’t cool the tangzhong on its own before making the dough. I transfer it straight to the mixer, stir in the room-temperature milk and sugar, and that cools the mixture enough to add the yeast. It’s a small change, but it makes the whole process feel much less elaborate.
I prefer bread flour for these rolls because I like the extra strength it gives the dough, especially once the egg and butter go in. I tested them with all-purpose flour too, and they’re still very good, so if that’s what you have, you can use it. My preference is still bread flour.
The order of the ingredients is more important than it is in a basic dinner roll. I let the flour start forming the dough first, then add the egg, then the butter one tablespoon at a time. I wait until each tablespoon of butter has worked into the dough before adding the next. When I dumped all the butter in at once, the mixer spent a long time chasing it around the bowl and the dough became much harder to read.
The salt goes in after the egg and butter, and then I give the dough a long knead. Ten to fifteen minutes sounds like a lot until you see what happens to the dough. It goes from soft and somewhat messy to smooth, elastic and slightly tacky. I stop when a small piece stretches thin enough to pass the windowpane test.
I also weigh the rolls. About 70 grams each gives me twelve rolls that fit well in a 9 x 13-inch pan and bake to the size I wanted for dinner rolls and sliders. You can divide the dough by eye, but weighing them is the easiest way to keep one giant roll from eating the other eleven.
And I bake them together rather than spacing them out individually. That’s what gives you the browned tops and the pale, very soft sides where the rolls touch each other. I still check a center roll with a thermometer, though. I’m looking for about 190°F, not just a pretty top.

Ingredients

Bread flour – This is my first choice because the higher protein gives the dough more strength once the egg and butter go in.
Whole milk – Milk is used twice, once in the tangzhong and again in the dough. Whole milk is my preference because it gives the rolls more richness, but I also tested 2% successfully.
Granulated sugar – There’s enough here to give the rolls a slight sweetness.
Active dry yeast – This is what I used for testing. It should foam after sitting in the warm milk mixture for about 5 minutes, which confirms the yeast is active before you continue with the dough.
Egg – This enriches the dough with additional fat and protein and contributes to the soft, tender interior.
Unsalted butter – Make sure it’s very soft before it goes into the mixer. It should mash easily with a finger, not be melted or greasy.
Fine sea salt – Besides seasoning the dough, salt helps regulate yeast activity and supports gluten development during kneading.
Egg wash – An egg beaten with water gives the exposed tops of the rolls their golden brown finish as they bake.

How to Make Milk Bread Rolls

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

Step One (make the tangzhong)
Whisk the bread flour and milk together in a microwave-safe measuring cup, then microwave in 30-second increments, whisking well after each one, until the mixture becomes a smooth, thick paste. Mine takes about 1 minute 30 seconds total in a 1,000-watt microwave. Scrape the warm tangzhong into the bowl of your stand mixer, stir in the room-temperature milk and sugar, then sprinkle the yeast over the top and let it sit for about 5 minutes, until visibly foamy. If nothing happens, start again with fresh yeast.
Step Two (mix the dough)
Fit the mixer with the dough hook and add the bread flour, mixing on low until the dough comes together and starts pulling away from the sides of the bowl. Add the beaten egg and mix until incorporated, then add the very soft butter 1 tablespoon at a time, waiting until each addition has worked into the dough before adding the next. Once all the butter has worked into the dough and it begins pulling away from the bowl again, add the salt.
Step Three (knead and let it rise)
Keep the mixer on low and knead for 10 to 15 minutes, until the dough is soft, smooth and still slightly tacky. Don’t keep adding flour trying to make it dry. Pinch off a small piece and stretch it between your fingers. When it stretches thin enough for light to pass through without tearing, the dough has passed the windowpane test. Transfer it with damp hands to a lightly oiled bowl, cover and let it rise in a warm place until doubled in size, about 1 hour. The doubling is more important than the time it took to get it there.
Step Four (shape the rolls)
Turn the dough onto a lightly floured surface and divide it into 12 portions, about 70 grams each if you’re using a scale. Pinch the underside of each piece together, then pull the dough ball toward you against the counter a few times to tighten and smooth the top. Arrange the rolls evenly in a lightly greased 9 x 13-inch baking dish.
Step Five (let them rise again)
Cover the baking dish and let the rolls rise until doubled in size again, about 1 hour. Once they’re getting close, position a rack in the center of the oven and preheat to 350°F. Whisk the egg and water together for the egg wash while the oven heats.
Step Six (bake the rolls)
Brush the risen rolls lightly with the egg wash and bake for 20 to 23 minutes, until the tops are golden brown. I still check one of the center rolls with an instant-read thermometer rather than relying on color alone. I take them out when the center reaches about 190°F. Let the rolls cool in the pan for about 10 minutes before serving.

Recipe Tips

The finished tangzhong should look like a smooth, thick paste without any loose milk around it. Microwave timing will vary by wattage, so consistency is the better indicator. If it becomes very stiff or rubbery, it has gone too far.
After about 5 minutes, look for obvious foam across the surface of the milk mixture. A few random bubbles aren’t what I’m looking for. If it still looks basically the way it did when you sprinkled in the yeast, use fresh yeast and start again.
This dough is supposed to remain slightly tacky even after it becomes smooth. It’s never going to feel like a dry dough that leaves nothing on your fingers, so resist adding flour until it does. Extra flour changes the hydration of the dough and can leave you with firmer rolls.
A warm kitchen may get you to doubled dough sooner than an hour, while a cool kitchen can take considerably longer. For both rises, use the change in volume as your endpoint rather than the time it takes.
When shaping the rolls, use only enough flour on the counter to keep the dough manageable. Too much flour makes it harder to get enough friction against the counter to smooth the tops.

Storage and Reheating

Let the rolls cool completely before storing them, then keep them in an airtight container or well-sealed bag at room temperature for up to 3 days. Putting them away while they’re still warm traps condensation and gives you damp rolls instead of soft ones.
For one roll, about 15 to 20 seconds in the microwave is usually enough to warm it without turning it chewy. For several rolls, wrap them loosely in foil and warm them in a 300°F oven until heated through.
You can freeze these baked milk bread rolls for up to 2 months. Cool them completely, wrap them well so as little air reaches them as possible, then put them into a freezer bag or container. Let them thaw at room temperature and warm them briefly before serving if you want them soft and warm again.
You can also freeze the shaped dough before the second rise. Freeze the rolls on a lined baking sheet until firm, then transfer them to a freezer bag. When you want to bake them, arrange them in the greased baking dish, cover and let them thaw completely and rise until properly doubled before adding the egg wash and baking. Give yourself lots of time because cold dough can be slow.

FAQs

What is tangzhong?
Tangzhong is a mixture of flour and liquid that is heated until the starch in the flour gelatinizes. That allows the flour to absorb and retain more liquid, which is one of the reasons milk bread stays tender after the day it’s baked. In this recipe, I use milk rather than water for the tangzhong.
Can I use all-purpose flour instead of bread flour?
Yes. I tested these rolls with all-purpose flour and they were still very good. Bread flour remains my preference for the additional strength it gives this enriched dough, but all-purpose flour works.
Can I use 2% milk instead of whole milk?
Yes. I tested these rolls successfully with 2% milk. Whole milk is still my first choice for the additional dairy fat, but there’s no need to buy it specifically for this recipe if you already have 2%.
Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be mixed into the dry ingredients rather than waiting for it to foam first. Just remember that you lose the early visual check that tells you your active dry yeast is alive, and the rise will move faster, so watch the dough rather than relying on the suggested times.
Can I make milk bread rolls without a stand mixer?
You can, but this is a recipe where I strongly prefer a stand mixer, unlike my no-knead onion rolls, which don’t require one. The dough is enriched, tacky and needs substantial kneading to reach good gluten development. By hand, expect considerably more work and possibly around 30 minutes of kneading. I’d still use the windowpane test as the endpoint rather than deciding you’re finished based on time alone.
Why didn’t my milk bread rolls rise?
The first thing I’d suspect is the yeast, particularly if it never became foamy at the beginning. Temperature is important too. Enriched dough will move slowly in a cool kitchen, so a dough that hasn’t doubled after an hour isn’t automatically a failure. Give it more time somewhere comfortably warm before deciding there’s a problem.
Why are my rolls dense instead of soft?
The three things I’d look at are too much flour, insufficient kneading or not enough rise time. This dough should remain slightly tacky, it needs enough kneading to pass the windowpane test, and both rises should be judged by how much the dough has grown rather than by an exact number of minutes.

From My Kitchen Notes

Small observations from the margins.

Some things become obvious to me after I’ve made them badly a few times.
I see the difference between making something easier and making it careless.
Not every one of my shortcuts is a compromise.
I can spend a long time learning the traditional way before realizing which part I really need.
Knowing when something is ready is more useful than knowing how long it took last time.
There are things that need more time than attention.
Resistance is sometimes the only proof that I’m getting somewhere.
Some things are worth learning even if no one asked you to.
I have never kept something in its original form just because that’s how I first found it.
Sometimes the thing I bring home from a trip is not something I bought.

More Reasons to Make the Bread Yourself

Parker House Rolls – Buttery, golden, tender pull-apart rolls.
Everything Bagel Rolls – Soft rolls, savory everything seasoning.
Parmesan Bread Bites – Garlic butter, Parmesan, no individual shaping.
Honey Oatmeal Bread – Honey, oats, soft sandwich loaf.
No-Knead Peasant Bread Baked in a Pyrex Bowl – No kneading, glass-bowl baking, minimal equipment.
Round Challah Bread – Enriched dough, eight-strand braided round.

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

Milk Bread Rolls

These Milk Bread Rolls use a quick microwave tangzhong and an enriched yeast dough for exceptionally soft, tender pull-apart rolls that stay fresh for days.

Course Bread, Side Dish

Cuisine Asian-inspired

Keyword homemade dinner rolls, honey butter pull-apart rolls, milk bread recipe, milk bread rolls, soft dinner rolls, tangzhong rolls

Prep Time 20

Cook Time 20

Rise Time: 2

Total Time 2 40

Servings rolls

Calories 214kcal

Author Cathy Pollak

Equipment

microwave-safe measuring cup For preparing the tangzhong in the microwave.
whisk For keeping the tangzhong smooth as it thickens.
Stand Mixer with dough hook. For mixing and developing the enriched yeast dough.
mixing bowls (large) For the first rise.
kitchen scale (digital). Helpful for dividing the dough into 12 equal portions of approximately 70 grams each.
baking dish 9x13 (23x33 cm). Allows the rolls to proof and bake together for the soft pull-apart sides.
pastry brush For applying the egg wash.
instant-read thermometer For confirming the center rolls have reached 190°F (88°C).

Ingredients

Tangzhong:

3 tbsps (24 g) bread flour
½ cup (121 g) whole milk

Rolls:

⅔ cup (147 g) whole milk room temperature
¼ cup (49 g) granulated sugar
2¼ tsps (7 g or 1 packet) active dry yeast
3¼ cups (420 g) bread flour
1 large egg lightly beaten
4 tbsps (58 g) unsalted butter very soft
1½ tsps (8 g) fine sea salt
neutral oil

Egg Wash:

1 large egg
1 tbsp (15 ml) water

Instructions

Prepare the tangzhong by whisking the bread flour and milk together in a microwave-safe measuring cup. Microwave in 30-second increments, whisking well after each, until the mixture thickens into a smooth paste. In a 1,000-watt microwave, this takes about 1 minute 30 seconds.
3 tbsps (24 g) bread flour, ½ cup (121 g) whole milk
Transfer the warm tangzhong to the bowl of a stand mixer. Add the room-temperature milk and sugar and stir until well mixed. Sprinkle the active dry yeast over the mixture and let stand for about 5 minutes, until visibly foamy. If the yeast does not foam, discard the mixture and begin again with fresh yeast.
⅔ cup (147 g) whole milk, ¼ cup (49 g) granulated sugar, 2¼ tsps (7 g or 1 packet) active dry yeast
Fit the stand mixer with the dough hook. Add the bread flour and mix on low speed, level 2 on a KitchenAid, until a dough forms and begins releasing from the sides of the bowl.
3¼ cups (420 g) bread flour
Add the beaten egg and continue mixing until fully incorporated.
1 large egg
With the mixer running on low, add the very soft butter 1 tablespoon (14 g) at a time, allowing each addition to become fully incorporated before adding the next. Continue mixing until the dough begins pulling away from the sides of the bowl again.
4 tbsps (58 g) unsalted butter
Add the salt and knead with the dough hook for 10 to 15 minutes, until the dough is soft, smooth and slightly tacky. Check for sufficient gluten development using the windowpane test: a small piece of dough should stretch thin enough for light to pass through without tearing.
1½ tsps (8 g) fine sea salt
Lightly oil a large bowl. With damp hands, transfer the dough to the bowl and cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for about 1 hour, or until doubled in size. Use the increase in volume rather than time as the final indicator.
neutral oil
Turn the dough onto a lightly floured surface and divide into 12 equal portions, approximately 70 grams each.
Shape each portion into a smooth ball by pinching the dough together underneath, then pulling the ball toward you against the lightly floured surface to create tension across the top.
Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish (oil or cooking spray) and arrange the 12 shaped rolls evenly inside.
Cover and let rise for about 1 hour, or until the rolls have doubled in size.
Position an oven rack in the center of the oven and preheat to 350°F (177°C).
Whisk the egg and water together with a fork until evenly mixed. Brush the risen rolls lightly with the egg wash.
1 large egg, 1 tbsp (15 ml) water
Bake for 20 to 23 minutes, until the tops are golden brown and the center of the rolls registers 190°F (88°C) on an instant-read thermometer.
Let the milk bread rolls cool in the pan for about 10 minutes before serving.

Notes

Microwave wattage affects how quickly the tangzhong thickens. The 1 minute 30 second timing is based on a 1,000-watt microwave, so use the smooth, thick paste consistency as the endpoint rather than time alone.
Bread flour weight varies by brand.
The finished dough should be soft, smooth and slightly tacky. Avoid adding additional flour solely to make the dough feel dry.
Rising times are approximate. Both rises are complete when the dough has doubled in size, which may take more or less than 1 hour depending on room temperature.
Add the butter gradually and allow each tablespoon to incorporate before adding the next.
Use the windowpane test to confirm sufficient gluten development after kneading.
For evenly sized rolls, weigh the divided dough and portion it into approximately 70-gram pieces.
Bake to an internal temperature of 190°F (88°C), checking a roll near the center of the baking dish.

If you’re making these Milk Bread 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 Milk Bread 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 Milk Bread Rolls appeared first on Noble Pig.

Lemon Blueberry Cornbread

Cathy Pollak — Thu, 30 Jul 2026 16:28:22 +0000

Lemon blueberry cornbread is tender from buttermilk, packed with fresh blueberries, and flavored with the zest of two lemons. It’s sweet enough for breakfast with butter and honey, but don’t count it out next to fried chicken or barbecue.

Lemon Blueberry Cornbread with Buttermilk and Fresh Blueberries

Cornbread hasn’t always been a savory-only thing for me. I’ve baked chocolate chips into it lots of times, and every summer I find another way to pair corn with blueberries. They’re a favorite together in salad, and blueberry corn ice cream is a flavor I’ve never quite gotten over. I first had it at a state fair, which is a very normal place to learn that corn belongs in ice cream.

So blueberries in cornbread feel like a natural progression to me. The lemon is here because I love lemon with blueberries, and if I was going to have this with coffee, I wanted it to at least feel like breakfast had been considered.

I baked it in a round pan, scattered more blueberries over the top, and added enough sugar to the surface to give it some crunch. I used regular sugar, but sparkling sugar on top would be even better. Once it came out of the oven, it looked like a cake, which was not an accident. Cornbread for breakfast should at least look presentable.

It’s still cornbread, though, and that’s the best part. Serve it for brunch with butter and honey, then bring the leftovers back out with fried chicken at dinner. Some recipes are more useful when you don’t make them pick a side.

What Makes This Recipe Different

I wanted blueberries and lemon, and still wanted this to taste like cornbread. I went down a rabbit hole trying different cornmeal grinds, before settling on a medium-grind. I also stopped the sugar at one-third cup, which is enough for breakfast without making it too sweet for dinner.
Most of the lemon flavor comes from the zest of two whole lemons, not a heroic amount of juice that would make the batter sour or throw off the texture. The zest gave me all the lemon flavor I wanted without changing the batter.
I used both butter and oil because I wanted the cornbread to stay tender more than one day. The butter adds its usual richness and the oil keeps it from drying out while it’s sitting on the counter.
Saving a few blueberries for the top is mostly about how it looks. I like seeing them there, because the outside of something should tell the truth about what’s happening inside. Between the sugar on top and the round pan, it ends up looking very brunch-y without losing its cornbread credentials.

Ingredients

All-purpose flour – This gives the batter enough support to hold the blueberries without making the cornbread dense. An extra tablespoon coats the berries so they’re less likely to sink.
Medium-grind yellow cornmeal – This keeps plenty of corn texture without becoming gritty.
Granulated sugar – One-third cup in the batter is enough, then another teaspoon goes over the top for a little crunch.
Baking powder and baking soda – The two work together to give the cornbread some height. The baking soda reacts with the buttermilk and lemon juice, which is why it’s here instead of relying on baking powder alone.
Kosher salt – Blueberries, lemon, corn, and sugar all taste better once salt gets involved.
Eggs – They hold everything together and help the cornbread slice neatly once it has cooled.
Buttermilk – This keeps the cornbread tender and gives the baking soda the acidity it needs. It also adds tang, which is good with the lemon and blueberries.
Unsalted butter – Adds buttery flavor. Let is cool slightly after melting so it blends easily with the other wet ingredients.
Neutral vegetable oil – The oil keeps the cornbread moist after the first day. Butter makes it taste good, oil helps it stay that way.
Fresh lemons – Most of the lemon flavor comes from the zest. The juice adds acidity and reinforces the lemon without making the batter sour.
Vanilla extract – Enough to make the blueberries feel more breakfasty. It will not taste like vanilla cornbread.
Fresh blueberries – Most go into the batter and a handful stays out for the top. This way there are blueberries all through the slices. Frozen blueberries can be used, but add them straight from the freezer so they don’t turn the batter purple.

How to Make Lemon Blueberry Cornbread

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

Step One (prepare the pan and dry ingredients)
Preheat your oven to 400°F (200°C) and grease an 8-inch round baking pan or a 9-inch cast iron skillet. Before you get going, set aside a small handful of blueberries and a teaspoon of sugar for the top so you don’t accidentally use everything in the batter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt.
Step Two (mix the wet ingredients)
In a separate bowl or large measuring vessel, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla. Let the butter cool for a few minutes first so it doesn’t start cooking the eggs, because that’s not the kind of breakfast we’re making.
Step Three (finish the batter)
Pour the wet ingredients into the dry ingredients and stir until you no longer see any dry flour. The batter will look lumpy, and this is where you stop stirring. Toss the blueberries with the tablespoon of flour, then fold them into the batter with a spatula. The flour helps keep the berries more evenly distributed instead of letting them head straight for the bottom.
Step Four (bake)
Spread the batter into the prepared pan, then scatter the reserved blueberries over the top and sprinkle on the reserved sugar. Bake for 22 to 28 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Don’t wait for it to come out completely dry. That’s how good cornbread becomes regrettable cornbread.
Step Five (cool and serve)
Let the cornbread cool in the pan for at least 15 minutes before slicing. I know it’s sitting there looking like breakfast, but give it a few minutes. It will cut much more neatly and still be warm when you serve it.

Recipe Tips

Once the wet and dry ingredients come together, stir only until you can no longer see any dry flour. The batter is supposed to look lumpy, and trying to smooth it out will give you a tougher cornbread.
The batter will be thick, so take a minute to spread it evenly before adding the reserved blueberries and sugar.
Start checking the cornbread at 22 minutes, especially if you’re using cast iron, since the pan you choose can change the baking time. The toothpick can have a few crumbs attached, but it shouldn’t come out with wet batter.

Storage

Let the cornbread cool completely, then cover the pan or move the slices to an airtight container. It will keep at room temperature for up to two days. The oil helps it stay moist, although the sugar on top will lose some of its crunch as it sits.
For longer storage, refrigerate it for up to five days. I like bringing a slice back to life in the microwave for about 10 to 15 seconds rather than eating it cold. You can also split and toast a slice in a skillet with a little butter, which is a very good breakfast the next day.
To freeze it, wrap individual slices and place them in a freezer-safe container or bag for up to three months. Thaw them at room temperature or warm them directly from frozen in the microwave.

FAQs

Is lemon blueberry cornbread very sweet?
No. It has enough sugar to work for breakfast or brunch, but it still tastes like cornbread rather than a blueberry muffin. Add honey or lemon curd at the table when you want it sweeter.
Can I use frozen blueberries?
Yes. Add them while they’re still frozen and expect the batter to pick up some purple streaks. They may also add a couple of minutes to the baking time.
Can I bake this in a cast iron skillet?
Yes. Use a 9-inch cast iron skillet. Grease it before adding the batter, and begin checking the cornbread at the early end of the baking range since cast iron holds heat differently than a cake pan.
Can I make lemon blueberry cornbread muffins?
Yes. Divide the batter among greased or lined muffin cups and bake at 400°F. Begin checking them around 15 minutes. The exact yield will depend on how full you fill the cups.
Can I use regular milk instead of buttermilk?
Buttermilk is better because its acidity works with the baking soda and gives the cornbread a softer texture. In a pinch, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough whole milk to make 1 cup. Let it sit for about five minutes before using.
Can I make it sweeter?
Yes. Increase the sugar in the batter to ½ cup if you want it closer to breakfast cake. I wouldn’t go much higher because the extra sugar starts to overpower the lemon and blueberries.
What should I serve with lemon blueberry cornbread?
For breakfast or brunch, serve it warm with butter, honey, jam, or lemon curd. At dinner, it is especially good with fried or baked chicken, barbecue, or anything salty enough to appreciate what the blueberries are doing.

From My Kitchen Notes

Small observations from the margins.

Some things make sense together before anyone thinks to put them in the same place.
Corn and blueberries have met before. This time they stayed for coffee.
Lemon can make everything easier to understand without becoming the main thing.
Sweetness doesn’t make something unserious.
Cornmeal remembers what it is, even after you add fruit, lemon, and enough sugar to confuse it.
The blueberries on top aren’t doing anything different than the ones inside. They’re just easier to see and the reason you keep cutting another slice.
There’s a difference between being present and becoming part of the meal.
A recipe can have more than one place at the table. People usually do too.
What belongs together doesn’tt always arrive at the same time.
I’ve stopped assuming time improves everything. Sometimes it only gives a pattern more years to be noticed.
You can keep saving something for later until later becomes the only place it exists.
Leftovers have always been proof that something can come back later and still belong.
Not everything that does well in two worlds should live between them forever.
A recipe survives being called the wrong thing all the time. The people arguing about it usually don’t.

More Recipes with Lemon and Blueberries

Lemon Blueberry Sour Cream Bundt Cake – Sour cream, blueberries, lemon glaze.
Blueberry Lemon Cake – Sheet cake, homemade blueberry glaze.
Lemon Blueberry Crumble Bars – Oat streusel, creamy lemon filling.
Lemon Cornmeal Cake – Blueberry sauce, lemon glaze.
Lemon Ricotta Pancakes – Homemade blueberry sauce, ricotta.
Lemon Blueberry Cake Mix Cookies – White chocolate, lemon glaze.

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

Lemon Blueberry Cornbread

Tender buttermilk lemon blueberry cornbread filled with fresh blueberries and flavored with the zest of two lemons. Sweet enough for breakfast with butter and honey, but just as good with fried chicken or barbecue.

Course Breakfast, Brunch, Side Dish

Cuisine American

Keyword blueberry cornbread, buttermilk cornbread, cast iron cornbread, lemon blueberry cornbread, sweet cornbread

Prep Time 15

Cook Time 25

Cooling: 15

Total Time 55

Servings to 12 slices

Calories 215kcal

Author Cathy Pollak

Equipment

cake pan 8-inch round or 9-inch (23 cm) cast iron skillet - For baking the cornbread.
mixing bowls (large and medium or a large measuring jug) For making the batter.
whisk For a smooth batter.
rubber spatula For smoothing.

Ingredients

Dry Ingredients:

1 cup (125 g) all-purpose flour
1 cup (150 g) medium-grind yellow cornmeal
⅓ cup (67 g) granulated sugar
2 tsps (8 g) baking powder
½ tsp (2 g) baking soda
¾ tsp (4 g) kosher salt

Wet Ingredients:

2 large eggs
1 cup (240 ml) buttermilk
⅓ cup (75 g) unsalted butter melted and slightly cooled
2 tbsps (30 ml) vegetable oil or canola oil
finely grated zest of two lemons
2 tbsps (30 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract

Blueberries:

1½ cups (225 g) fresh blueberries
1 tbsp (8 g) all-purpose flour

For the Top:

a small handful of fresh blueberries
1 tsp (8 g) granulated sugar (reserved from the intial measuremnt)

Instructions

Preheat the oven to 400°F (200°C). Lightly grease an 8-inch (20 cm) round baking pan or a 9-inch (23 cm) cast iron skillet. Reserve a small handful of blueberries and 1 teaspoon of the granulated sugar for the top.
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt in a large mixing bowl until evenly combined.
1 cup (125 g) all-purpose flour, 1 cup (150 g) medium-grind yellow cornmeal, ⅓ cup (67 g) granulated sugar, 2 tsps (8 g) baking powder, ½ tsp (2 g) baking soda, ¾ tsp (4 g) kosher salt
In a separate bowl or large measuring jug, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
2 large eggs, 1 cup (240 ml) buttermilk, ⅓ cup (75 g) unsalted butter, 2 tbsps (30 ml) vegetable oil, finely grated zest of two lemons, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. The batter should look slightly lumpy. Overmixing can produce a tougher cornbread.
Toss the blueberries with the tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula. The flour helps keep the blueberries evenly distributed throughout the cornbread as it bakes.
1½ cups (225 g) fresh blueberries, 1 tbsp (8 g) all-purpose flour
Spread the batter evenly into the prepared pan. Scatter the reserved blueberries over the top and sprinkle with the reserved teaspoon of sugar.
a small handful of fresh blueberries, 1 tsp (8 g) granulated sugar
Bake for 22 to 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cornbread cool in the pan for at least 15 minutes before slicing and serving. This short cooling time allows the crumb to finish setting for cleaner slices.

Notes

Medium-grind yellow cornmeal keeps the cornbread a tender with enough texture to remind you it's still cornbread.
Fresh blueberries work best, but frozen blueberries can be used straight from the freezer without thawing.
Most of the lemon flavor comes from the zest, so don't skip it.
Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 3 months.

If you’re making this Lemon Blueberry Cornbread, 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 Lemon Blueberry Cornbread? 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 Lemon Blueberry Cornbread appeared first on Noble Pig.

Parmesan Bread Bites

Cathy Pollak — Wed, 24 Jun 2026 17:11:00 +0000

These Parmesan bread bites skip the step of rolling individual dough balls. The dough is cut into squares, dipped in garlic butter, and baked until soft, fluffy, and golden.

Parmesan Bread Bites Dipped in Garlic Butter Before Baking

My first versions of these Parmesan bread bites were shaped into individual dough balls, but I kept going back to the pizza cutter. Cutting the dough into small squares was much faster, and once baked, they puffed into soft, bite-sized bread bites that were perfect for dipping in marinara sauce.

I look outside and there are more cars in the driveway. I never knew if anyone was coming over or not, but when your house is “the house,” that’s just how it was. There might be five people here or twenty. It never really made a difference. The teenagers would end up downstairs, and nobody ever asked if a meal was going to be made. It was more of an unspoken agreement that if you were here, I was going to feed you.

I always had flour and yeast around, especially instant yeast since it rises quickly enough that I could make these while dinner was going. I used to portion out and roll the dough into little balls, but after I did that enough times, I started thinking there had to be a better way. Trying to divide one batch of dough into sixty-four reasonably equal pieces is as time-consuming as it sounds.

At some point, I rolled the dough into a rough square and cut it into little pieces with a pizza cutter instead. Then I started dipping the dough in garlic butter before baking rather than brushing it on afterward. The whole process went much faster this way. The dough puffed up in the oven anyway, and nobody cared that the pieces weren’t perfectly round bread balls.

These are still one of my favorite things to make because they feel like the kind of food that came out of real life. They’re made from ingredients I always have on hand, and a sheet pan full of warm Parmesan bread bites still has a way of making it feel like there’s enough food for whoever happens to be here.

What Makes This Recipe Different

I used to roll these into individual dough balls, but it wasn’t efficient. Now I roll the dough into the most imperfect square and cut it into little pieces with a pizza cutter. It takes only a few minutes, and once baked, they puff into soft, bite-sized bread bites anyway.
I dip the dough in garlic butter before baking instead of brushing it on afterward. Every side gets coated, and the butter helps the Parmesan brown as the bread bakes.
Parmesan cheese is used twice in this recipe. Some is mixed directly into the dough and then I sprinkle more on top before baking. I like that the cheesy flavor isn’t just sitting on the surface.
I spread the pieces out on sheet pans instead of packing them together in a skillet or baking dish. More of the dough is exposed to the heat, which helps the bread bites brown on more sides.
The first time I cut the dough into little squares, I was convinced they looked too small. I was wrong. Then they went into the oven and puffed right up. They ended up being the right size for dipping in marinara sauce.

Ingredients

Warm Water – Warm, not hot. Hot water can kill the yeast, and then everybody sits around waiting for bread that isn’t coming.
Granulated Sugar – Gives the yeast something to munch on and helps the bread bites brown in the oven.
Olive Oil – Adds moisture and helps keep the dough soft.
Instant Yeast – I almost always have instant yeast in the pantry. It’s great for last minute decisions.
All-Purpose Flour – Keeps the bread bites soft and tender.
Bread Flour – I like using a combination of bread flour and all-purpose flour. The bread flour adds chew and keeps them from being too dense.
Parmesan Cheese – Some goes right into the dough and more gets sprinkled over the top before baking.
Kosher Salt – Bread without salt is memorable for all the wrong reasons.
Garlic Powder – Adds garlic flavor directly to the dough so every bite tastes a little garlicky before we even get to the butter.
Salted Butter – Coats each dough square before baking and helps them brown in the oven.
Garlic Salt – Adds an extra layer of garlic flavor.
Fresh Parsley – Garnish for color and freshness.
Marinara Sauce – Optional for dipping, but I wouldn’t skip it.

How to Make Parmesan Bread Bites

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

Step One (make the dough)
Add the warm water, sugar, olive oil, and instant yeast to the bowl of a stand mixer and give it a quick stir. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough gathers around the hook and feels smooth and slightly tacky. If it’s sticking to your fingers, add additional flour one tablespoon at a time. A little tackiness is fine.
Step Two (let the dough rise)
Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 30 to 45 minutes. Instant yeast rises quickly, which is one of the reasons I make these so often.
Step Three (prepare the butter and baking sheets)
While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Line two baking sheets with parchment paper and preheat the oven to 400°F (205°C).
Step Four (cut the dough into squares)
Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll it into roughly a 10-inch (25 cm) square, then cut it into 64 small pieces with a pizza cutter or sharp knife. Don’t get hung up on making them perfect. Once they puff in the oven, nobody can tell which ones started out slightly crooked.
Step Five (dip and bake)
Dip each piece of dough into the garlic butter mixture, letting the excess drip back into the bowl, then place it on the prepared baking sheets. Sprinkle with Parmesan cheese and bake for 9 to 11 minutes, or until the bread bites are puffed and golden brown. The little squares may look small going into the oven, but they puff up quickly as they bake.
Step Six (serve)
Sprinkle with fresh parsley, if you’d like, and serve warm. Marinara sauce is optional, but it’s my favorite way to serve them.

Recipe Tips

The dough should feel soft and slightly tacky, not dry. Add extra flour only if it’s truly sticky. Too much flour can make the bread bites denser than they need to be.
Using a pizza cutter makes dividing the dough simple. I’ve rolled these into little balls before, and cutting them into squares is much faster.
Don’t stress over making perfectly equal pieces. Once they puff in the oven, the wonky ones are impossible to spot.
Let the excess butter drip back into the bowl before placing the dough on the baking sheet. Too much butter will collect around the bread bites as they bake.
Freshly grated Parmesan melts and browns much better than the shelf-stable kind in the green can.
Some of the Parmesan will melt onto the parchment paper and create crispy cheese bits around the edges. Those are usually the first Parm bites to disappear.
The dough squares may look tiny before baking, but they puff much more than you’d think once they get into the oven.

Storage

Store any leftover Parmesan bread bites in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them in an airtight container or freezer bag for up to 3 months.
To reheat, place them in a 350°F (175°C) oven for about 5 to 7 minutes, or until warmed through. They regain their texture much better in the oven than they do in the microwave.
If you’re serving them with marinara sauce, store the sauce separately and dip as you go.

FAQs

Can I use active dry yeast instead of instant yeast?
Yes. Stir the active dry yeast into the warm water and sugar and let it sit for about 5 minutes, or until foamy, before adding the remaining ingredients. Your rise time will be longer.
Can I use only all-purpose flour?
Yes. They’ll still be delicious. I prefer the combination of bread flour and all-purpose flour because it gives the bread bites chew while keeping them soft.
Can I shape the dough into balls instead of squares?
Yep. I did that for years. I eventually stopped because cutting the dough into squares is much faster, and once baked, the pieces puff enough that I don’t miss the extra shaping step.
Do I really have to dip every piece in butter?
Yes, it’s worth it. Dipping the dough coats all sides and gives you more buttery, golden spots than brushing it on afterward.
Can I make the dough ahead of time?
Yes. Prepare the dough, cover it, and refrigerate it overnight. Let it sit at room temperature for about 30 to 45 minutes before rolling, cutting, and baking.
Do I need marinara sauce?
No, but I like having something to dip them into. Marinara and warm Parmesan bread have always been buddies for as long as I can remember.

From My Kitchen Notes

There are people who can arrive unexpectedly and still feel entirely expected.
Sometimes hospitality is just an agreement that food will appear eventually.
I’ve spent enough of my life feeding people to know that nobody notices how long something took to make.
How much of what we keep around the house reveals the life we’re hoping to have?
I think some of the best recipes are solutions to recurring situations.
Sometimes the best improvements come from getting tired of doing something the hard way.
Not enough credit is given to methods that save energy for more important things.
I’ve come to appreciate things that don’t require individual handling.
There are things in life where trying to make everything equal becomes an impossible amount of work.
Most people are perfectly happy with squares while I’m busy trying to make circles.
I used to assume uniformity mattered right until I noticed nobody notices the difference.
I think I overestimate how much perfection contributes to enjoyment. Because it really doesn’t.
I prefer things that can withstand a little irregularity.
Sometimes, some things become what they’re meant to be without being handled very much.
There are things that ask for endless maintenance and others that work once everyone is on the same page.
There are recipes and relationships that require constant shaping and others that seem to rise on their own.
I no longer have interest in relationships that require me to keep pinching off pieces of myself and making them all look the same.
I think comfort has very little to do with luxury and a lot to do with knowing there’s a place for you at the table.
Some things stop feeling like effort once they’ve become part of who we are.

More Things to Dunk in Sauce

Homemade Soft Pretzel Bites – Chewy, buttery, and salted.
Pepperoni Pizza Puffs – Served with warm pizza sauce.
Chicago Hot Dog Pigs in a Blanket – With a mustard relish dip.
Crab Rangoon – With sweet and spicy dipping sauce.
Crispy Fried Artichoke Hearts – Served with lemon garlic aioli.
Blistered Shishito Peppers – With garlic chive aioli.
Air Fryer Pork Belly Bites – Sweet chili lime dip.

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

Parmesan Bread Bites

Soft, fluffy Parmesan bread bites made with a blend of bread flour and all-purpose flour, dipped in garlic butter before baking, and finished with extra Parmesan cheese. Perfect for serving with marinara sauce as an appetizer, party snack, or side dish.

Course Appetizer, Side Dish

Cuisine American

Keyword bread bites with marinara, cheesy bread bites, garlic Parmesan bread bites, homemade bread bites, Parmesan bread bites

Prep Time 25

Cook Time 10

Rise Time 30

Total Time 1 5

Servings bread bites

Calories 34kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. Mixes and kneads the dough with minimal effort.
mixing bowls (large). Used for rising the dough.
Pizza Cutter Quickly cuts the dough into 64 evenly sized squares.
2 baking sheet Gives the bread bites enough room to bake evenly.
parchment paper prevents sticking and makes cleanup easier.
rolling pin To roll out the dough.

Ingredients

Bread Dough:

1 cup (240 ml) warm water
3 tbsps (38 g) granulated sugar
1 tbsp (15 ml) olive oil
2¼ tsps (7 g / 1 packet) RapidRise yeast
1¾ cups (210 g) all-purpose flour
1 cup (120 g) bread flour
⅔ cup (60 g) freshly grated Parmesan cheese
1 tsp (5 g) kosher salt
½ tsp (1.5 g) garlic powder

Garlic Butter Topping:

8 tbsps (113 g) butter melted
2 tsps (6 g) garlic salt
½ cup (45 g) freshly grated Parmesan cheese
1 tbsp (4 g) chopped fresh parsley (optional)
marinara sauce for serving, optional

Instructions

Mix the warm water, sugar, olive oil, and instant yeast in the bowl of a stand mixer. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough comes together around the hook and feels smooth and slightly tacky. If the dough is sticky, add additional flour one tablespoon at a time, using only what is necessary.
1 cup (240 ml) warm water, 3 tbsps (38 g) granulated sugar, 1 tbsp (15 ml) olive oil, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 1¾ cups (210 g) all-purpose flour, 1 cup (120 g) bread flour, ⅔ cup (60 g) freshly grated Parmesan cheese, 1 tsp (5 g) kosher salt, ½ tsp (1.5 g) garlic powder
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 30 to 45 minutes.
While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper.
8 tbsps (113 g) butter, 2 tsps (6 g) garlic salt
Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll into a 10-inch (25 cm) square, then use a pizza cutter or sharp knife to cut the dough into 64 small squares.
Dip each dough square into the garlic butter mixture, allowing any excess butter to drip off. Arrange the pieces on the prepared baking sheets, leaving a little space between each one. Sprinkle with the remaining Parmesan cheese.
½ cup (45 g) freshly grated Parmesan cheese
Bake for 9 to 11 minutes, or until the Parmesan bread bites are puffed and golden brown. Garnish with fresh parsley, if desired. Serve warm with marinara sauce for dipping.
1 tbsp (4 g) chopped fresh parsley , marinara sauce

Notes

Instant yeast can be replaced with active dry yeast. If using active dry yeast, combine it with the warm water and sugar and let it sit for 5 to 10 minutes until foamy before adding the remaining ingredients.
The dough should feel slightly tacky but not sticky. Adding too much flour can make the finished bread bites dry.
A pizza cutter makes quick work of portioning the dough and is much faster than shaping individual dough balls.
Freshly grated Parmesan melts and browns better than pre-grated Parmesan from a shaker container.
Store cooled bread bites in an airtight container at room temperature for up to 3 days.
Freeze completely cooled bread bites in a freezer-safe container for up to 3 months.
Reheat in a 350°F (175°C) oven for 5 to 7 minutes until warmed through.

If you’re making these Parmesan Bread Bites, 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 Parmesan Bread Bites? 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 Parmesan Bread Bites appeared first on 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.

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

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 (5.5 to 6 quart). 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.
A 5- to 6-quart Dutch oven works best for this loaf. Larger Dutch ovens will still work, but the dough may spread a little wider before it starts rising upward.
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 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 steadiness. 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 in. Honey sinks into its surface. 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 on.

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

Small rises and soft landings. The center feeding the circle and the circle protecting the center. Touch one piece and the whole thing is responsive. 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 and some centers never stop glowing.

Why I Love This Recipe

The wreath shape carries the 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.