Breads & Rolls Recipes with Pictures

Mama Jane’s Homemade Caramel Rolls

As far back as I can remember, these caramel rolls have graced my mom’s kitchen table on Christmas and Easter mornings.  They’re thick caramel rolls that are hearty and delicious. She said she found this in a book many, many years ago and has tweaked it to her liking over the years.  She memorized the recipe, so it took a little prying to get all the little details out. My twist to the recipe is to make one and half times the original caramel recipe (quantities reflected below) which makes for even more sweet and gooey goodness.

Mama Jane's Homemade Caramel Rolls  IMG_6473

Dough Ingredients:
1/2 C. Sugar
1 1/2 tsp. salt
1/2 C. shortening (Crisco)
2 packages dry yeast (Red Star or Fleischmans)
1 1/2 C. HOT water
2 large eggs
5-6 C. bread flour (regular flour will work)

Caramel Ingredients:
1 1/2 C. Brown Sugar
1/2 C. White Corn Syrup (recipe calls for 3/4 C. but I reduced it)
1 1/2 sticks of soft Butter or Margarine
1 1/2 tsp. cinnamon

  1. Add dough ingredients into mixer in this order:
    1) sugar, shortening and HOT water;  2) stir in eggs;  3) stir in yeast; 4) add 2 cups of flour; 5) add salt; 6) remaining flour.
  2. As you add the remaining flour it may get to be too much for the mixer, use a big spoon, you may have to eventually kneed in flour if necessary.  Add enough flour so the dough is pliable and workable without sticking to your hands, spoons or counter.
  3. Form dough into a ball and place into a bowl, cover with a dishtowel and place in a cool oven with the light on. Let the dough rise about twice it’s size (about an hour, but varies, so keep an eye on it after 30 minutes.
  4. Next, punch dough down back into a ball cover with dishtowel and let it rise a second time to twice it’s size (about another hour, but watch after 30 minutes).
  5. Just before you take the dough out of the oven, mix the caramel mixture ingredients together REALLY WELL, the caramel mixture will be really soft.
  6. After dough rises a second time, roll dough with a rolling pin into a rectangle shape about a 1/2 inch in thickness.
  7. Spread caramel mixture over dough keeping it a 1/2 inch from the edge of dough.
  8. Roll up the dough the long way, on the final roll pinch dough to keep it together.
  9. Using kitchen scissors, cut into 1 1/2″ rolls.
  10. Place into greased pans, I do not recommend air-bake pans – glass or traditional metal baking pans have worked best for me. DO NOT pack the rolls tight.  They can touch some, but allow a little room around each roll.
  11. Cover pans with a dishtowel and place in a cool oven with light on.
  12. Let dough rise until about twice the size (about another hour, but watch after 30 minutes).
  13. Take rolls out of oven.
  14. Heat oven to 325 degrees.
  15. Bake 15-20 minutes, look for golden brown color.
  16. Take out of oven, flip pan onto cook sheet(s) and enjoy!
Breads & Rolls Recipes with Pictures

Apple Bread

Got this recipe from my co-worker Natalie W.  She won our weekly football pool and shared her winnings by bringing in a couple loaves of this apple bread.  She made three loaves, but only two made it to work.  That’s how good this recipe is.

3 eggs
2 C. sugar
1 C. vegetable oil
1 tsp. vanilla
3 C. flour
1 tsp. baking soda
1 tsp. salt
4 C. chopped apples (chopped fairly small)

1/4 C. softened butter
1 T. flour
1/2 C. sugar
3 T. cinnamon

Cream together oil, eggs, sugar, vanilla, baking soda and salt.  Stir in apples and flour.  Pour into 3 loaf pans (approx. 8.5 x 4.5″)  and sprinkle with topping.  Bake at 350 degrees for about 45-60 minutes.  Check with a knife to be sure loaves are done.

Breads & Rolls Recipes with Pictures

Banana Flaxseed Bread

1/2 C. flaxseed, ground
3 bananas, mashed
1/4 C. vegetable oil
1/4 C. white sugar
1/4 C. brown sugar
2 eggs
3/4 C. all-purpose flour
3/4 C. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
  2. In a large mixing bowl, beat together banana, oil, sugar and eggs.
  3. In a separate bowl, mix together flour, baking powder, baking soda, salt, and ground flax seed.
  4. Gradually stir flour mixture into banana mixture.
  5. Spoon batter into prepared loaf pan.
  6. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.


Breads & Rolls Breakfast Recipes with Pictures

Easy Homemade Donuts (Doughnuts)

I was craving donuts one evening, so I started “Googling” different donut recipes. I’m not a big fan of spending hours in the kitchen, especially in the summer. So, I modified my search to “Easy Donuts” and toppled upon this recipe. I ran to the store the next morning and picked up a few tubes of buttermilk biscuits – as the recipe calls for – and in no time we had delicious donuts. It’s as easy as the title says. My wife said they used to make these all the time as kids and they used the cap from the vanilla bottle to cut out the centers.

Donuts with toppings - ready to eat

Tube(s) of buttermilk biscuits

  • powdered sugar
  • cinnamon and sugar
  • chocolate
  • chopped nuts
  • caramel
  • sprinkles
  • whatever you want


  1. Pour oil into a large pan, enough to cover the bottom about a half an inch
  2. Heat oil on medium
  3. Cut a hole in the middle of each biscuit (I used a cap from a vanilla bottle)
  4. Once you have all the biscuits ready and the oil is hot, drop the biscuits into the oil
  5. They should fry quickly on the first side and then you can flip them over with tongs
  6. Once the second side is brown remove from oil and drain on paper towels
  7. The biscuits will puff up to look like donuts. Do the same for the holes that you cut out
  8. Once the donuts are drained add your favorite toppings

One tube makes 10 donuts and 10 small donut holes.

Buttermilk Biscuit Tubes

Buiscuits ready for the deep fry

Donuts frying - finished on one side

Donuts frying - ready to be taken out

Donuts with toppings - ready to eat

Breads & Rolls Desserts Recipes with Pictures

Rhubarb Bread

A friend of mine surprised me with a loaf of this TASTY rhubarb bread. He and his wife have replaced the rhubarb with apples and 1 teaspoon of cinnamon as a recipe alternative. He brought in a couple slices to share and that too was excellent. I asked him for the recipe he handed me a print-out from the All website. Enjoy!

Rhubarb Bread

1 C. milk
1 T. lemon juice
1 tsp. vanilla extract
1 1/2 C. brown sugar
2/3 C. vegetable oil
1 egg
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 C. chopped rhubarb
1/2 C. chopped walnuts

1/4 brown sugar
1/2 tsp. ground cinnamon
1 T. butter, melted

  1. Preheat oven to 340º F.
  2. Lightly grease two 9×5″ loaf pans
  3. In a small bowl, stir together milk, lemon juice, and vanilla; let stand for 10 minutes
  4. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold rhubarb and nuts. Pour batter into prepared loaf pans.
  5. In a small bowl, combine 1/4 brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
  6. Bake in preheated oven for 40-45 minutes, until a toothpick inserted into center of a loaf comes out clean.
Breads & Rolls

Pear Bread

This was on a recipe card I found in my mom’s cookbook collection. I like the vanilla and pear combination.

1 stick butter
1 C. sugar
2 eggs
2 C. unsifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. nutmeg
1/4 C. vanilla yogurt
1 C. chopped (and cored) pears
1 tsp. vanilla

  1. Preheat oven to 350 degrees. Grease/Butter loaf pan (9x5x3″).
  2. Cream butter and gradually beat in sugar. Beat in eggs one at a time.
  3. Combine dry ingredients. Add to egg mixture, alternating with yogurt.
  4. Stir in pears and vanilla.
  5. Pour into loaf pan. Bake for 50 minutes, or until toothpick tests clean.
Breads & Rolls Breakfast

Aunt Shirley’s Apple Bread

This recipe is from my Great Aunt Shirley. It’s always a hit at brunch.

1/2 C. oleo (margarine), softened
1 C. sugar
2 eggs
2 T. milk
1 tsp. vanilla
2 C. flour
1 tsp. soda
1/2 tsp. salt
2 C. chopped apples

2 T. butter
3 T. sugar
3 T. flour
1 tsp. cinnamon

  1. Preheat oven to 350 degrees. Grease loaf pan.
  2. Cream oleo, sugar, and eggs. Mix in milk and vanilla.
  3. In a separate bowl, combine flour, soda, and salt.
  4. Gradually add flour mixture to egg mixture. Mix in apples.
  5. Put bread dough in pan.
  6. Mix topping ingredients and place on top of bread dough before baking.
  7. Bake for 50-60 minutes or until toothpick tests clean.

This can be modified to be a little more healthy – at home I use half whole wheat flour and 2/3 to 3/4 cup sugar.

Breads & Rolls Breakfast Cookbook

Monkey Bread

3 tubes refrigerated biscuits
1/3 C. sugar
1/2 tsp. cinnamon
1/2 C. nuts, chopped
1 1/2 sticks margarine
1 C. brown sugar
1 tsp. cinnamon
1/4 C. white Karo syrup

Put nuts in bottom of greased Bundt pan. Mix sugar and 1/2 teaspoon cinnamon and set aside. Cut each biscuit into 4 pieces and coat each piece in the sugar-cinnamon mixture. Place pieces evenly on top of nuts. Bring the margarine, brown sugar, syrup and remaining ingredients to a boil. Pour over biscuit pieces. Bake at 350° for 25 minutes. Let cool on rack 10 minutes and turn out onto plate.

Breads & Rolls Cookbook Main Dishes

Frozen Pizza Bread

Actually, it should be Pizza Bread from frozen bread!

Frozen bread dough
1 stick butter
Italian seasoning
Pepperoni slices
Mozzarella cheese, shredded

Thaw bread dough (I usually make 2 loaves so you may decrease ingredients accordingly). Roll dough out on floured countertop until it’s about 1/2″ thick. In saucepan, melt butter and add Italian seasoning (about 1 tablespoon). Brush on top of bread dough. Layer with pepperoni and cheese. Roll jelly roll style and seal ends and seam. I brush the seam with butter/seasoning, then pinch it to keep the cheese from oozing out while baking. Place on a greased cookie sheet and bake for about 20 to 25 minutes at 350°, or until the bread is golden. After baking, brush top with butter/seasoning.

Breads & Rolls Cookbook

Unleavened Communion Bread

If you get it golden brown it’s great to eat with salad. I got this a bit overdone and could hear the crunch throughout the church.

4 C. flour
1 tsp. salt
2 T. sugar
1/4 C. butter or margarine
1 C. milk

Sift dry ingredients together in bowl. Cut in butter until mealy. Stir in milk, making a stiff dough. Roll out thin on a lightly-floured surface. Place on a lightly-greased cookie sheet. Mark into squares with a serrated knife. Pierce dough with a fork. Bake in preheated 375º to 400º oven for about 15 minutes, or until golden or very lightly colored.

NOTE: This recipe dates back to 1775. Crackers were not available in Boonsharough, so Rebecca Boone made her own and this is her recipe. Recipe will make enough bread for 3 Communion servings.