Los Angeles Times

Dinner rolls, biscuits & breads

Even if you don't get to all the carbs on Thanksgiving Day, you'll be happy you have them around the day after. That's right, leftovers.

  • Culinary SOS: Sally Lunn rolls from Kentucky

    Culinary SOS: Sally Lunn rolls from Kentucky

    Dear SOS: I recently returned from a trip to Louisville, Ky., and dined at a new restaurant called Rye. They make the most divine Sally Lunn rolls. They were one of the highlights of our dining experience — truly life-changing. Any chance you could persuade them to submit their recipe to your readers?...

  • Recipe: Slow-rising pumpkin-thyme dinner rolls

    Recipe: Slow-rising pumpkin-thyme dinner rolls

    Whither the dinner roll? Once the hallmark of a great home cook, when we think of dinner rolls at all today, it's as some kind of quaint artifact of another time. "Remember rolls?" we laugh as we tear off another chunk of sourdough baguette. But this recipe, from food writer Regina Schrambling,...

  • Recipe: Whole-grain mustard rolls

    Recipe: Whole-grain mustard rolls

      Total time: 1 hour, plus rising time Servings: 2 dozen rolls Note: These rolls can be prepared up to 3 days in advance, or weeks in advance and frozen. 2 cups whole milk 6 tablespoons butter ( 3/4 stick), divided 1/4 cup plus 2 tablespoons maple syrup, divided 2 packages (4 1/2 teaspoons) active...

  • Recipe: Cheddar-sage cornbread

    Recipe: Cheddar-sage cornbread

      Cheddar-sage cornbread Total time: About 1 hour Servings: 9 to 12 Note: This is best served the day it is made, but any leftovers make an excellent stuffing. 1 cup coarse yellow cornmeal 1/2 cup flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup buttermilk...

  • Recipe: Cornmeal muffins with apricots and rosemary

    Recipe: Cornmeal muffins with apricots and rosemary

      Total time: 40 minutes Servings: 12 Note: From Donna Deane 2/3 cup yellow cornmeal 1 1/3 cups flour 1/3 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup dried apricots, chopped 1 tablespoon minced fresh rosemary 1 egg 1 1/4 cups buttermilk 3 tablespoons butter, melted Dried cranberries...

  • Recipe: Pecan brown-butter bread

    Recipe: Pecan brown-butter bread

      Pecan brown-butter bread Total time: 1 hour, 45 minutes Servings: Makes 1 (9-inch-by- 5-inch) loaf, about 12 slices Note: From Donna Deane 1/2 cup (1 stick) plus 2 tablespoons ( 1/4 stick) unsalted butter, divided 2 cups shelled pecans, divided 2 cups flour plus 1 1/2 teaspoons, divided 1 1/3...

  • Recipe: Chanterelle-sage bread pudding

    Recipe: Chanterelle-sage bread pudding

      Total time: 1 hour Servings: 6 to 8 Note: From Amy Scattergood. Use a 1-pound loaf of any high-quality country-white bread. 3 cups whole milk 2 cloves garlic, minced 3 tablespoons chopped fresh sage plus 1/8 cup small whole sage leaves, divided 1 teaspoon chopped fresh thyme 1/8 teaspoon freshly...

  • Recipe: Intertwined rosemary and black pepper breads

    Recipe: Intertwined rosemary and black pepper breads

      Total time: 2 hours, 35 minutes plus 2 hours rising time Servings: 24 slices Note: From Amy Scattergood. Save the bottom of the cheese box for use in step 8. 2 ( 1/4 -ounce) packages instant dry yeast, divided 2 teaspoons sugar, divided 10 to 11 cups flour, divided, plus extra for forming and...

  • Recipe: Grissini (breadsticks)

    Recipe: Grissini (breadsticks)

      Total time: 55 minutes, plus rising time Servings: Makes 4 dozen breadsticks Note: Grissini are easy to flavor: Add 1 tablespoon finely chopped fresh rosemary to the dough. Or add freshly cracked black pepper, thyme, caraway or other spices or herbs. Or sprinkle the grissini with sea salt or...