Adventures of Mel

Category: Breads

Bread makes a delicious staple at the dinner table, and sweet breads provide a real treat! Here you’ll find loads of bread recipes and muffin recipes, things like dinner rolls, quick breads, even cornbread!

Reader favorites include Grandma’s homemade dinner rolls, easy Bisquick cinnamon biscuits, and easy homemade biscuits from scratch.

Quick and Easy Hot Dog Bun Breadsticks
How to make soft and fluffy hot dog bun breadsticks with just 3 simple ingredients. Quick and easy recipe you can serve with dinner tonight!

Thumbing through Grandma’s recipe box some time ago, I noticed a card that had the words, “Good, Good, Good” written across the top. If Grandma said these quick garlic breadsticks were good, I knew they were going to be delicious.

I don’t know how I hadn’t seen this recipe before, especially considering our love for anything bread-related, especially breadsticks. You can make these with leftover hot dog buns.

Hot dog bun bread sticks are super easy to make, including only 3 ingredients and maybe 5 to 10 minutes of prep time.

You can serve these Salad Supreme breadsticks with your favorite Italian dinner or traditional meal of meat and potatoes. I’ll give you a few ideas below of meals that pair really well with these delicious bread sticks.

McCormick Salad Supreme Seasoning has flavors from ingredients like paprika, black pepper, red pepper, Romano cheese, garlic, and cheddar cheese. Since we’re seasoning our breadsticks with this blend of spices and cheese, we get a very flavorful breadstick that just flies off the table.

Now if you’d rather spend a little more time in the kitchen, Grandma’s bread rolls are a very delicious alternative, especially during the holidays.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important info for this recipe, and similar recipe ideas – and get straight to the breadsticks recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED FOR QUICK GARLIC BREADSTICKS:
- Salted butter, melted
- Salad Supreme seasoning – They also make a gluten-free version.
- Hot dog buns
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Pyrex Measuring Cup or Mixing Bowl

Cutting Board and Knife or Pizza Cutter

Baking Sheet

HOW TO MAKE EASY HOT DOG BUN BREADSTICKS

Making quick and easy breadsticks from hot dog buns is a super easy process.
1. First slice the hot dog buns into length-wise quarters on a cutting board.
2. In a measuring cup or mixing bowl, mix together the melted butter and Salad Supreme seasoning.
3. You can either spread the butter mixture on the sliced hot dog buns with a brush, or do like me and just dip each breadstick into the mixture.
4. Place each breadstick on a baking sheet, and bake at 300° F for about 20 minutes, or to your desired crispness. You can go longer if needed.
CAN I DOUBLE OR TRIPLE THE RECIPE?

Yes, you can double the recipe; in fact, if your family is like mine, you may want to double this recipe! These bread sticks are so good that they’re typically devoured.

Although do note that you will already get 16 breadsticks out of 4 quartered hot dug buns. That being said, simply use more hot dug buns and adjust the other ingredients as necessary.

CAN I ADD OTHER SEASONINGS?

Yes, the choices for seasoning breadsticks are endless.
- Some of our favorite breadstick seasonings and herbs include garlic powder, oregano, basil, parsley, and even rosemary.
- You can lightly sprinkle parmesan cheese on the breadsticks before they bake, giving it plenty of time to blend with the other ingredients!
- You can even omit the garlic seasoning and go for an entirely different flavor, such as everything bagel or sour cream ‘n’ onion breadsticks!
Don’t be afraid to get creative when it comes to flavoring your homemade breadsticks.

CAN I MAKE A GLUTEN-FREE VERSION?

Making hot dog bun bread sticks gluten-free is especially easy to do. You can simply use gluten-free hot dug buns, and there is an equally delicious gluten-free version of the Salad Supreme Seasoning.

Just be sure to always check all of your ingredient labels to ensure that they are gluten-free!

WHAT TO SERVE WITH BREADSTICKS
CAN I FREEZE LEFTOVER BREADSTICKS?

Yes, you can simply bag the leftovers and place them in the freezer for a later date. Be sure to put them in a freezer bag or sealed container.

You can also tightly wrap them in plastic wrap and aluminum foil if you don’t have any bags or containers.

MORE BREAD RECIPES YOU’LL LOVE:

Homemade bread is the best, and butterhorn rolls are no exception; they’re absolutely delicious topped with butter and honey.

My grandma’s biscuits from scratch are a tried and true family favorite!

GET THE PRINTABLE RECIPE

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Quick and Easy Hot Dog Bun Breadsticks

How to make soft and fluffy hot dog bun breadsticks with just 3 simple ingredients. Quick and easy recipe you can serve with dinner tonight!
Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
McCormick Salad Supreme Seasoning, 8.25 OZ (Pack of 1)
Checkered Chef Pizza Cutter Sharp Rocker Blade With Cover | Heavy Duty Stainless Steel
Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
Basting Brush Silicone, Pastry Brushes Set Heat Resistant Spread Oil Butter Sauce Marinades Set of 5
Wildone Baking Sheet & Rack Set Size 16 x 12 x 1 Inch, Non Toxic & Heavy Duty & Easy Clean
8 tablespoons salted butter (melted)
4 teaspoons Salad Supreme Seasoning
4 hot dog buns
First slice the hot dog buns into length-wise quarters on a cutting board.
In a measuring cup or mixing bowl, mix together the melted butter and Salad Supreme seasoning.
You can either spread the butter mixture on the sliced hot dog buns with a brush, or do like me and just dip each breadsticks into the mixture.
Place each breadstick on a baking sheet, and bake at 300° F for about 20 minutes, or to your desired crispness. You can go longer if needed.
CAN I DOUBLE OR TRIPLE THE RECIPE?

Yes, you can double the recipe; in fact, if your family is like mine, you may want to double this recipe! These bread sticks are so good that they’re typically devoured. Although do note that you will already get 16 breadsticks out of 4 quartered hot dug buns. That being said, simply use more hot dug buns and adjust the other ingredients as necessary.

CAN I MAKE A GLUTEN-FREE VERSION?

Making hot dog bun bread sticks gluten-free is especially easy to do. You can simply use gluten-free hot dug buns, and there is an equally delicious gluten-free version of the Salad Supreme Seasoning. Just be sure to always check all of your ingredient labels to ensure that they are gluten-free!

CAN I ADD OTHER SEASONINGS?

Yes, the choices for seasoning breadsticks are endless.

Some of our favorite breadstick seasonings and herbs include garlic powder, oregano, basil, parsley, and even rosemary.

You can lightly sprinkle parmesan cheese on these breadsticks before they bake, giving it plenty of time to blend with the other ingredients!

You can even omit the garlic seasoning and go for an entirely different flavor, such as everything bagel or sour cream ‘n’ onion breadsticks!

Don’t be afraid to get creative when it comes to flavoring your homemade breadsticks.

CAN I FREEZE LEFTOVER BREADSTICKS?

Yes, you can simply bag the leftovers and place them in the freezer for a later date. Be sure to put them in a freezer bag or sealed container. You can also tightly wrap them in plastic wrap and aluminum foil if you don’t have any bags or containers.
Breads & Muffins
Italian
bread sticks, breadsticks, breadsticks from hot dog buns, breadsticks recipe, hot dog bun bread sticks, hot dog bun breadsticks, how to make easy hot dog bun breadsticks, leftover hot dog buns, McCormick Salad Supreme recipes, quick and easy breadsticks, quick garlic breadsticks, Salad Supreme breadsticks
September 23, 2020
Deliciously Moist Pumpkin Bread Recipe
Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips. Thank you to WonderMix for sponsoring this recipe!

There’s nothing quite like a pumpkin bread recipe to bring the taste of fall right into your very own kitchen. Filled with pumpkin and the flavors of pumpkin spice, this is one quick bread I look forward to every year.

Pumpkin bread is a lot like banana bread. It has many of the same ingredients; only it has pumpkin instead of banana.

While I haven’t tried it myself, I would think that you could also make muffins with this recipe, if you don’t want to actually make a bread loaf. The muffins will be sweet, moist, and everything you love about a fall morning.

A couple weeks ago, I shared a buttermilk cornbread recipe we’d made, using milled corn from our WonderMill grain mill.

Now with the help of my WonderMix, pumpkin bread is quite easy to make. You really just have to mix a few ingredients, pour the dough into a greased loaf pan, and bake it.

Homemade pumpkin bread is the best! It’s right up there with pumpkin spice muffins and gingerbread loaf!

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR PUMPKIN BREAD!

If you’d rather skip all of my baking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the deliciously easy pumpkin bread recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

TELL ME MORE ABOUT WONDERMIX!

WonderMix is “the kitchen mixer that’s built for life.” I love using my WonderMix when I’m baking.

The WonderMix Revolution Mixer is an all-in-one kitchen mixer with optional attachments like cookie whips, a blender, and a food processor.

Features of the WonderMix include the following:
- 900-watt motor
- Direct drive high torque transmission
- 3 speeds and pulse function
- Large 5.5-qt. bowl with handle that’s dishwasher safe
- Dough hook
- BPA free
- Cord storage
- and so much more… You can read more about the features on the WonderMix site.
WHAT ATTACHMENTS CAN I GET FOR THE WONDERMIX?

There are several attachments you can get to complement your WonderMix, including the blender, cookie whips, a slicer/shredder, meat grinder, grain flaker, and grain mill.

HOW DOES THE WONDERMIX REALLY WORK?

I love how easy the WonderMix is to use and how easy it is to clean up.

The large capacity bowl is very important when mixing larger quantities of foods, and I love that it actually has a handle. I don’t have to wrestle with the bowl to remove the ingredients.

I also like that the bowl is deep and ingredients don’t splatter out near as easily, if ever, while mixing. It also has a lid that prevents splatters and flour dust.

The beaters really do mix the ingredients in the bowl; they don’t leave chunks of unmixed ingredients in the bottom. And while I do have to occasionally scrape the sides, this mixer does a really good job overall of mixing up my recipes.

The speed did throw me for a loop at first because it doesn’t get louder the faster it goes. I wasn’t quite used to that.

It’s easy to scrape contents out of the bowl when I’m done mixing, even with the center console for the drive shaft there. And did I mention it’s easy to clean up, even after making a batch of homemade pumpkin bread?

WHERE CAN I BUY PUMPKINS FOR PUMPKIN RECIPES?

You can either use fresh pumpkin for this recipe or canned pumpkin.

Fresh pumpkins are easy to find this time of year; you can buy pumpkins at any grocery store, pumpkin patch, or orchard. You can find canned pumpkin in the baking aisle of your nearest grocery store too.

HOW DO I MAKE PUMPKIN PUREE?

Homemade pumpkin purée is really easy to make. In fact, I have a recipe you can follow for homemade pumpkin purée.

The recipe involves roasting the pumpkins and blending the pumpkin flesh into a smooth purée, meaning you can use the blender on your WonderMix to make the purée.

IS CANNED PUMPKIN THE SAME AS PUMPKIN PUREE?

I got this question the other day from a reader… I can see how it might be a bit confusing because they can look quite different from each other.

Canned pumpkin is, however, pumpkin purée. The only difference I see when using either/both is that homemade pumpkin purée can have a bit more water and be a little more juicy than store bought canned pumpkin.

You can use either kind of pumpkin for this pumpkin bread recipe.

TIPS FOR HOW TO MAKE PUMPKIN BREAD

You’ll need a bread loaf pan to bake easy pumpkin bread. You’ll need to grease the pan well, either with cooking spray or with shortening/butter.
- Pre-heat the oven to 350°.
- Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
- Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
- Mix the dry ingredients into the wet ingredients.
- Then add the chopped walnuts and mix again.
- You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.
- Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
- Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes.
- Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
We love to slice our bread while it’s still slightly warm (but not too hot) and slather it with butter. It’s so good!

WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?

That’s ok! What is in pumpkin pie spice is a mixture of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

You can use these spices, individually, if you have them. You’ll just need to use a smaller amount of each spice you choose to use, so they can work together to create the amount of pumpkin pie spice you would need, in this case, a teaspoon.

I would definitely try to use cinnamon, nutmeg, ginger, and even allspice if possible.

MORE PUMPKIN RECIPES YOU MAY ENJOY:
KITCHEN TOOLS YOU’LL NEED TO MAKE PUMPKIN BREAD:

WonderMix Kitchen Mixer

Spatula – for pouring the dough into the loaf pan.

Sifter

Loaf Pan

Cake Tester – While you can also use a toothpick, I kinda love my li’l cake tester.

Wire Rack

PUMPKIN BREAD RECIPE

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Moist Pumpkin Bread Recipe

Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips.
1/2 cup unsalted butter
1 cup cane sugar
3 large eggs
1 teaspoon vanilla extract
1 cup pumpkin purée
2 cups all-purpose flour
1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves
3/4 cup chopped walnuts
Pre-heat the oven to 350°, and grease a loaf pan well.
Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
Mix the dry ingredients into the wet ingredients.
Then add the chopped walnuts and mix again.
Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes.
Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
Serve with butter, jelly, or whatever your heart desires!
*You can make this recipe into a pumpkin bread loaf, or you can use a muffin tin and make pumpkin muffins instead. You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.

Breads & Muffins
American
moist pumpkin bread, moist pumpkin bread recipe, pumpkin bread, pumpkin bread recipe, pumpkin recipes
October 4, 2018
Buttermilk Cornbread with Milled Corn
Buttermilk Cornbread – How to mill corn and make a delicious buttermilk cornbread from scratch. Easy, simple, non-sweet recipe. Bake in a cast iron skillet and enjoy with dinner. A huge thank you to WonderMill for sponsoring this recipe!

Every so often we’ll make cornbread to go with our dinner, especially if we’re having chili or some sort of soup like 15 bean soup with ham. Our oldest especially loves to make this buttermilk cornbread recipe, which is actually his own recipe.

Before a few weeks ago, I’d never actually milled corn to make our own homemade cornmeal. All of that changed, however, the minute we started using our WonderMill.

Now we actually mill corn to make our own cornmeal, and it makes the most delicious cornbread. Plus we know exactly what’s in our cornmeal.

And corn is it! No flour, no additives, no preservatives, just corn!

Milling corn literally takes seconds. In just a few seconds we have enough cornmeal for a few batches of homemade cornbread.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR BUTTERMILK CORNBREAD!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious buttermilk cornbread recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHERE CAN I FIND CORN TO MAKE CORNBREAD?

While you can order dried field corn online (just search “corn for milling” on Amazon, Google, etc.), it can be quite expensive.

We bought a 50-pound bag of corn, used for farm animal feed, at our local farm store. Of course, before you do so, you want to check and make sure it doesn’t have anything in it that wouldn’t be safe for human consumption.

WonderMill actually recommends using triple cleaned grains from a trusted source.

WHERE DO I FIND A CORN MILL?

The WonderMill Grain Mill is the world’s #1 rated electric grain mill, and it’s what we use to make our own cornmeal, as well as different types of flours for baking.

WonderMill says, “We have tested our mill to make sure it is the Quietest, Cleanest, Easiest To Use, Fastest, Coolest, Most Powerful, and the Longest Lasting Mill in the World.”

Not that our family would need to mill this much, but just to give you an idea of how fast it can work, the WonderMill can grind over 100 pounds of flour in just an hour. It’s heavy duty, durable, and will get the job done.

It makes a great addition to your prepper pantry, so you can grind your own flour as needed.

You can make fresh flour from most dry grains and dry, non-oily legumes and lentils, including:
- Wheat
- Oats
- Rice
- Split Peas
- Buckwheat
- Spelt
- Rye
- Soybeans
- Dried Field Corn
- Chick Peas, etc.
Gluten-free? No problem! The Wondermill is great for making all sorts of gluten-free flours, as well.

HOW DO I GET STARTED USING MY WONDERMILL?

If you’re using your WonderMill for the first time to mill corn for cornmeal, you’ll want to do a test run with at least 2 cups of wheat or another hard grain. Then discard or get rid of the flour.

It is important to only add grain with the mill actually running. Never turn it on with grain already in the hopper.

Also, you don’t want to switch off your mill while it’s milling. Wait until it’s finished milling the grain you added to the hopper. Otherwise, it has potential to clog.

About 8 cups of grain in the hopper will give you 12 cups of flour in the canister; and that is how much flour the canister can hold.

HOW TO MAKE CORNMEAL WITH YOUR WONDERMILL

The mill and flour canister will need to be side by side, so the tube can be pushed into place in the flour outlet on the mill. That way all the flour goes into your canister.

Now WonderMill does recommend placing a plastic bag into the canister, for self cleaning purposes. We just let our flour go right into the canister, store it, then wash it when it’s all gone.

Using the Optimum Setting, turn on the mill and fill the hopper with dried field corn. Once it’s finished grinding, you’ll hear a change in how the mill sounds. Let the mill run for about 5 more seconds, helping it self clean the grinding chamber.

Once you’re done milling, unplug the mill; then separate the canister from the mill. Use your cornmeal to make cornbread right away, or place the storage lid on the canister until you’re ready to use it.

You can either mix up your cornbread by hand or with the help of a mixer.

DOES CORNMEAL GO BAD? HOW LONG WILL IT LAST?

How long cornmeal will last depends on how you store it. Be sure to store your cornmeal in a dry, airtight container when storing it in the pantry.

We usually freeze our cornmeal, again in a dry, airtight container.

When you freeze cornmeal, you want to be sure that when cooking, you only remove the amount that you need and leave the rest in the freezer. In other words, place it somewhere in your freezer that it’s easy to get in and out of without having to take it out of the freezer.

Cornmeal can last at least a year, sometimes longer. According to Does It Go Bad, it can last 2 to 3 years when stored properly.

If you’ve had it awhile, just make sure it doesn’t smell rancid, and watch for things like mold, weevils, or clumps.

HOW TO MAKE YOUR OWN BUTTERMILK SO YOU DON’T HAVE TO BUY IT

I don’t know about you, but we almost never buy buttermilk. We just never use it because I know I can make my own when I’m baking.

My mom taught me this little trick when I was younger.

Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

And voila, you have sour milk or buttermilk. Works like a charm!

TIPS FOR HOW TO MAKE BUTTERMILK CORNBREAD

You can use just about any type of pan that will work for cornbread or even corn muffins. We prefer to make cornbread in cast iron because it’s just so simple and easy.

You can mix up your cornbread by hand or with the help of a mixer, like the WonderMix kitchen mixer, which we also used for our recent pumpkin bread recipe.

If you’re making cast iron cornbread, you’ll want to pre-heat the skillet for as long as it takes you to mix up your cornbread.
- Go ahead and set the oven to 450° and put the skillet in the oven to pre-heat.
- Mix the dry ingredients together, including the cornmeal, salt, baking powder, and baking soda. Set aside.
- Add the buttermilk to the eggs and beat.
- Then add the melted butter to the egg mixture and beat.
- Add the wet ingredients to the dry ingredients, mixing well.
- Bring the pre-heated skillet out of the oven, and grease it well with bacon grease, cooking spray, or shortening, though I highly recommend bacon grease. Can you tell I’m a cook with southern/midwestern tendencies?
- Then just bake the cornbread for about 15 minutes, or until a toothpick inserted in the middle comes out clean.
Now tell me I’m not alone in this… But I love slathering a piece of cornbread with butter and pouring on just a little bit of maple syrup. It’s so delicious!

It’s also really good with a spoonful of apple jelly. And one of my favorite wintertime meals is cornbread and chili. Yum!

How about you? How do you like your cornbread?

While I’ll have more cornmeal recipes for you in the near future, here are a few recipes you can pair up with your cornbread while you wait.

MEALS THAT GO WITH CORNBREAD:
KITCHEN TOOLS YOU’LL NEED TO MAKE BUTTERMILK CORNBREAD:

WonderMill Grain Mill

Large Mixing Bowl and Spatula

Cast Iron Skillet

BUTTERMILK CORNBREAD RECIPE

If you love this buttermilk cornbread recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CONNECT WITH ADVENTURES OF MEL!

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Buttermilk Cornbread

How to make a delicious buttermilk cornbread from scratch. Easy, simple, non-sweet recipe. Bake in a cast iron skillet and enjoy with dinner.
2 1/2 cups cornmeal
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
2 whole eggs
8 tablespoons unsalted butter (melted)
2 tablespoons bacon grease
If you’re using a cast iron skillet*, you’ll want to pre-heat the skillet for as long as it takes you to mix up your cornbread.
Go ahead and set the oven to 450° and put the skillet in the oven to pre-heat.
Mix the dry ingredients together, including the cornmeal, salt, baking powder, and baking soda. Set aside.
Add the buttermilk to the eggs and beat.
Then add the melted butter to the egg mixture and beat.
Add the wet ingredients to the dry ingredients, mixing well.
Take the pre-heated skillet out of the oven, and grease it well with bacon grease or cooking spray**, though I highly recommend bacon grease.
Bake the cornbread for about 15 minutes, or until a toothpick inserted in the middle comes out clean.
Remove the cornbread from the oven, and allow it to cool in the pan.
Serve with your favorite meal and enjoy!
*You can use just about any type of pan that will work for cornbread or even corn muffins. We prefer to make cast iron skillet cornbread because it’s just so simple and easy.**You can use bacon grease, or you can grease the pan with cooking spray or shortening. I prefer the flavor that bacon grease gives the cornbread.

Breads & Muffins
American
buttermilk cornbread, cornbread recipe
September 13, 2018
Grandma’s Homemade Yeast Rolls
How to make Grandma’s homemade yeast rolls. Soft and buttery, these are easy yeast rolls for beginners, and a family favorite holiday dinner recipe. Enjoy fluffy dinner rolls at Thanksgiving, Christmas, and Easter!

Homemade dinner rolls are a staple for special occasions and holiday dinners in my family. My grandma made these old fashioned yeast rolls every Thanksgiving, Christmas, and Easter. Sometimes we just make them for our weekly slow cooker pork roast!

Just baking up a batch of these golden beauties brings back so many memories. I learned to make this dinner rolls recipe from my mom, just like she learned from her mom.

Why I Love Making My Grandma’s Yeast Rolls

There are loads of reasons to love Grandma’s yeast rolls…
- I’m not going to say this is a quick recipe because it’s definitely not, but I will say it’s easy. While the recipe is a bit time-consuming, and you do have the added time of waiting for the dough to rise, these are easy yeast rolls for beginners to make and a great recipe to use for learning purposes.
- It’s definitely a recipe I cherish and one I’m passing down to my own boys, so that Grandma’s legacy lives on. My oldest makes these rolls even better than I do; when he bakes them, they always turn out so light and fluffy.
- We make this recipe for dinner rolls with all our favorite Easter recipes, Thanksgiving recipes, and Christmas recipes, and sometimes in between. We have to pace ourselves, because some of us will eat rolls with every meal when we have them around.
Ingredients and Substitutions Notes

Gather your ingredients before you get started.
- Active Dry Yeast – While you can use instant yeast, I recommend using active dry yeast, which will ensure a longer rise time, and in turn, a batch of very soft, pillowy rolls. Whether you buy jars or packets of yeast, just know that 1 packet of yeast equals about 1 tablespoon.
- Cane Sugar – You can also use granulated sugar
- Warm Water – Not too hot, because you don’t want to kill the yeast. You want it slightly warm, so almost lukewarm.
- Unsalted Butter – You can also sub shortening if you don’t have unsalted butter. My grandma actually used shortening; in fact, sometimes we would use regular shortening, and sometimes butter shortening (example: butter Crisco).
- Large Eggs
- All-Purpose Flour – I recommend using a really good unbleached all-purpose flour to make these rolls. You can also use a good bread flour. We’ll talk more about the differences below.
- Sea Salt – I prefer using Redmond Fine Sea Salt.
How to Make Grandma’s Homemade Yeast Rolls

While there are a few steps to making dinner rolls from scratch, you’ll find the process is really pretty easy.

Activate the Yeast
1. Stir the yeast, sugar, and warm water in a glass measuring cup or small bowl.
2. Set aside in a warm place to rise. It will bubble and rise up.
Mix the Dough
1. While waiting for the yeast mixture to rise, cream (or mix together) the sugar and unsalted butter in a large mixing bowl.
2. Beat in the eggs, one at a time.
3. Add the bubbly yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.
4. In a separate bowl, sift together the flour and salt.
5. Gradually add the flour in, and mix well. For this step, I like to use the dough hook on my stand mixer.
6. Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (it can take 2 to 3 hours to double in size). Keep the bowl or pan covered with a lightweight kitchen towel.
How to Shape the Dinner Rolls
1. Once the dough has risen, turn it out onto a floured surface. Coat generously with flour by turning and shaping. No kneading is necessary, though I still like to knead it a bit just for fun.
2. Roll out the dough to about a 1 to 2 inch thickness.
3. Then cut round rolls with a cup, glass, or biscuit cutter.
Bake the Rolls
1. Place the rolls, side by side against each other, in greased baking pans, and let them rise (this will probably take another 1 to 2 hours).
2. Bake the rolls for about 20 minutes (maybe a little longer) at 350°F. Halfway through baking, you may need to cover the rolls with foil, so they don’t brown too much before they bake through.
3. When they’re done baking, remove the rolls from the oven and allow them to cool.
What to Serve with Yeast Rolls

Of course, I usually can’t resist enjoying a hot roll with warm melty butter. They’re so delicious, especially since I learned how to make salted butter; homemade butter is the best!

Serve your delicious bread rolls with strawberry jam, apple butter, blackberry jam, or just plain butter. Better yet, dip your rolls in a bowl of delicious Instant Pot potato soup. Grandma’s rolls also make delicious steak and cheese sliders.

Expert Tips and Recipe FAQ’s

Which is better for dinner rolls, all-purpose flour or bread flour?
We’ve used both kinds of flour, and while I’ve always used all-purpose flour, my son always uses bread flour. It’s a personal preference we both have. However, here’s the truth, so you can decide which is best for you. Bread flour contains more protein, which equals more gluten, which equals more elasticity and stretchability. It’s especially good for making actual loaves of bread, baguettes, etc. All-purpose flour will create a tighter crumb; it’s also a great choice in roll recipes that require more butter and sugar, which both make a difference in the final texture of the bread when baked. King Arthur actually has a really great article about whether bread flour really does make a difference when baking bread. I encourage you to read it if you’d like to learn more.

Why aren’t my yeast rolls light and fluffy?
Dry, dense rolls can happen when we 1) add too much flour; or 2) don’t allow enough rise time. My grandma always wanted us to sift the flour at least 7 times while baking cakes and bread. While I’ve never done that, sifting does make a difference. And allowing that rise time so your rolls get big and puffy and pillowy soft makes a huge difference in the final baked bread roll.

Why did my homemade rolls get hard?
Probably over kneading. This recipe doesn’t require any kneading at all, so there’s no need to even worry about this.

Should you brush yeast rolls before baking?
Totally up to you, but I never have with this recipe. My oldest does. He likes a shiny golden top to his bread rolls. An egg yolk will help the rolls to brown, but you really don’t need any help with these rolls browning, as the oven temp will do just fine on its own; in fact, you may have to cover with foil to avoid too much browning. Egg white will give the shine. You can even brush with melted butter after baking for added flavor and a bit of shine.

Can you freeze homemade rolls?
Yes, you can. You can either freeze the shaped unbaked rolls, covered in an airtight baking pan; then thaw before baking as usual. Or you can freeze the baked rolls in an airtight container; then thaw and warm before serving.

More Bread Recipes:
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Grandma’s Homemade Yeast Rolls

How to make Grandma's homemade yeast rolls. Soft and buttery, easy yeast rolls for beginners, a family favorite holiday dinner recipe.
Glass Measuring Cup
Mixer
Large Mixing Bowl
Sifter
Rolling Pin
Stockpot
Biscuit Cutter
Baking Pans
1 tablespoon active dry yeast
1 teaspoon cane sugar
1/2 cup warm water
2/3 cup cane sugar
3 tablespoons unsalted butter (softened)
3 large eggs
1 1/2 cups warm water
6 cups all-purpose flour
3 teaspoons sea salt
Whisk together the yeast, sugar, and warm water in a glass measuring cup or small bowl. Set aside in a warm place to rise. It will bubble and rise up.
While waiting for the yeast mixture to rise, cream (or mix together) the sugar and unsalted butter in a large mixing bowl.
Beat in the eggs, one at a time.
Add the bubbly yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.
In a separate bowl, sift the flour and salt together.
Gradually add the flour mixture into the wet ingredients, and mix well. For this step, I like to use the dough hook on my stand mixer.
Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (it can take 2 to 3 hours to double in size). Keep the bowl or pan covered with a lightweight kitchen towel.
Once the dough has risen, turn it out onto a floured surface. Coat generously with flour by turning and shaping. No kneading is necessary, though I still like to knead it a bit just for fun.
Roll out the dough to about a 1 to 2 inch thickness.
Then cut round rolls with a cup, glass, or biscuit cutter.
Place the rolls, side by side against each other, in greased baking pans, and let them rise (this will probably take another 1 to 2 hours).
Pre-heat the oven to 350° F.
Bake the rolls for about 20 minutes (maybe a little longer) at 350°F. Halfway through baking, you may need to cover the rolls with foil, so they don't brown too much before they bake through.
When they're done baking, remove the rolls from the oven and allow them to cool. Of course, I usually can't resist enjoying a hot roll with warm melty butter. They're so delicious!
*Grandma used shortening in her rolls; I prefer to use butter instead.

Breads & Muffins
American
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November 6, 2017
Apple Walnut Bread Stuffing
Apple Walnut Bread Stuffing – An easy, traditional, old-fashioned, homemade stuffing recipe. Simple ingredients in a delicious Thanksgiving side everyone will love!

Apple Walnut Bread Stuffing will most definitely be on our Thanksgiving (and maybe even Christmas) table this year. This is the first stuffing I’ve ever made, and it came together in a most delicious way! And you don’t have to make it for the holidays; It also pairs really well with our weekly slow cooker pork roast!

While I grew up on both bread “dressing” (as my grandma called it… It was “dressing”) and my mom’s cornbread stuffing, Dan grew up eating bread stuffing. It’s his favorite kind of stuffing. So, I really wanted to try and create something similar to what he was used to.

The ingredients for this are really simple, but it really is so flavorful… The most expensive ingredient will likely be the walnuts. Thankfully, you don’t need a lot of them.

And stuffing is really not that hard to make. I don’t know why I thought it was going to be a long, drawn-out, complicated process. Because it’s totally not.

And if you have leftover stuffing, you can totally make these delicious leftover turkey stuffing crescent roll appetizers and leftover ham and stuffing crescent rolls for your holiday party!

Tips for how to make Apple Walnut Bread Stuffing
1. Pre-heat the oven to 350°.
2. Cube 1 whole loaf of bread and set aside.
3. Wash the celery and apples.
4. Chop the celery, onion, and apples.
5. Melt the butter in a skillet.
6. Sauté the celery, onion, and apples in the butter for about 5 minutes.
7. Mix the sautéed mixture with the cubed bread in a large bowl, making sure all of the bread is moistened.
8. Add sage, parsley, salt, and pepper to the mixture. Stir well.
9. Finally, add the walnuts to the mixture and mix well.
10. Spray a large casserole dish, preferably a 13″x9″ dish with cooking spray.
11. Add the stuffing mixture to the dish.
12. Bake uncovered for about 20 minutes.
13. Cover with foil and bake an additional 15 minutes.
14. Remove from the oven, and serve while warm.
It pairs deliciously well with Maple Bourbon Brined Roasted Turkey or a Pineapple Honey Glazed Ham.

Looking for more Thanksgiving side dish recipes?

Cranberry Sauce Recipe

Green Beans Casserole

Creamy Bacon Corn Casserole

Easy Broccoli Salad with Bacon and Cauliflower

Creamy Mashed Potatoes

Homemade Ham Gravy

Homemade Turkey Gravy

Instant Pot Southern Green Beans

Grandma’s Homemade Dinner Rolls

Honey Glazed Carrots with Rosemary

You’ll find plenty more inspiration on my lists of favorite Thanksgiving Recipes and Christmas Recipes, as well as our favorite apple recipes!

Tools you may need to make Apple Walnut Bread Stuffing

Cutting Board – for cubing the bread.

Bread Knife – for cubing the bread.

Iron Skillet – for sautéing the vegetables.

Wood Spatula – for sautéing the vegetables.

Large Mixing Bowl – for mixing up the stuffing.

Herbs – You’ll need sage and parsley.

Walnuts – to add into the stuffing mixture.

Casserole Dish – for baking the stuffing.

Aluminum Foil – for covering while baking.

Print the recipe for Apple Walnut Bread Stuffing
Apple Walnut Stuffing

Apple Walnut Bread Stuffing, an easy, traditional, old-fashioned, homemade recipe. Simple ingredients in a delicious Thanksgiving side everyone will love!
1 loaf bread
3 stalks celery (chopped)
1/2 large onion (minced)
1 cup apples (chopped)
8 tablespoons salted butter
1 teaspoon ground sage
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chopped walnuts
Pre-heat the oven to 350° F.
Cube 1 whole loaf of bread and set aside.
Melt the butter in a skillet.
Sauté the celery, onion, and apples in the butter for about 5 minutes.
Mix the sautéed mixture with the cubed bread in a large bowl, making sure all of the bread is moistened.
Add sage, parsley, salt, and pepper to the mixture. Stir well.
Finally, add the walnuts to the mixture and mix well.
Spray a large 9×13 casserole dish with cooking spray.
Add the stuffing mixture to the dish.
Bake uncovered at 350° F for about 20 minutes.
Cover with foil and bake an additional 15 minutes.
Remove from the oven, and serve while warm.
Side Dish
American
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Planning your Thanksgiving menu? Pin this recipe to save it!
October 26, 2017
The Best Most Scrumptious Cinnamon Rolls Recipe
When I was about 12, we went from living in the city to living “in the country.” We lived on a farm in a charming old 2-story farmhouse.

My room had no heat or insulation (though I did have a very comfy electric blanket to keep me warm). So on really cold winter days, I’d spend my time in the kitchen; that’s how I developed my love for baking.

I remember many a time rolling out dough for my mom and grandma’s cinnamon rolls recipe.

Family Recipes Are the Best

My mom taught me how to make these cinnamon rolls. Every time I make a batch, I re-live those days in the old farmhouse.

I loved rolling them out on the old pull-out wooden cutting board in our farmhouse kitchen, filling them up with cinnamon, sugar, and raisins. Raisins are very important; the more the merrier, according to my dad (and me).

Then I’d carefully roll up the dough and slice rolls.

Then place each roll in a baking pan.

This recipe also happens to be my grandma’s bread rolls recipe with just a few extra steps added to make cinnamon rolls.

Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it’s nice and warm inside.

Homemade Cinnamon Rolls Recipe

Watch this video to see step-by-step how to make these scrumptious cinnamon rolls.

Below you’ll find a printable recipe. Enjoy!

If you’re looking for an easier version of this delectable treat, you’ll love these easy biscuit cinnamon rolls or cinnamon biscuits.

And if you’re looking for holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.
Mama’s Cinnamon Rolls

Cozy up with the best most scrumptious cinnamon rolls recipe ever! Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.
Dough:
1 tablespoon active dry yeast
1 teaspoon cane sugar
1/2 cup warm water
2/3 cup cane sugar
3 tablespoons unsalted butter (softened)
3 large eggs
1 1/2 cups warm water
6 cups all-purpose flour
3 teaspoons salt
Cinnamon Sugar Filling:
6 tablespoons salted butter (melted)
3 teaspoons ground cinnamon
1 cup cane sugar
3/4 cup raisins
Icing:
4 tablespoons salted butter (softened)
1 teaspoon vanilla extract
1 cup whole milk
5 cups powdered sugar
In a small mixing bowl, whisk together the yeast, 1 teaspoon sugar, and 1/2 cup warm water. Set aside in a warm place, where it will bubble and rise.
Cream (or mix) together 2/3 cup sugar with the softened butter in a large mixing bowl.
Beat in the eggs, one at a time.
Add the yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.
Sift the flour and salt together in a separate large bowl.
Gradually add the flour mixture into the wet ingredients, and mix well. For this step, I like to use the dough hook on my stand mixer.
Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (may take 2 to 3 hours). Keep the bowl or pan covered.
Once the dough has risen, grease a 9×13 baking dish and an 8×8 baking dish.
Turn the dough out onto a floured surface. Coat generously with flour by turning and shaping. No kneading is necessary. Roll the dough out to the desired thickness, about 1/2 inch or more.
Brush the melted butter onto the dough.
In a small bowl, whisk together the cinnamon and sugar.
Sprinkle the cinnamon/sugar mixture all over the buttered dough, and sprinkle on the raisins.
Somewhat tightly, roll the dough into a long, thick roll.
Then slice it into approximately 1-inch wide pieces.
Place the cinnamon rolls, face up, into the greased pans, and let the rolls rise for 2-3 hours.
Once the rolls have risen, pre-heat the oven to 350° F.
Bake the rolls at 350° F for about 10 to 15 minutes; then cover with foil, and bake an additional 10 to 15 minutes. This allows the middle to cook thru without burning the tops.
To make the icing, mix together the softened butter and vanilla extract in a large mixing bowl.
Add the milk to the mixture.
Then slowly mix in the powdered sugar. You want the icing to be thin enough to brush onto the cinnamon rolls.
Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes. Keep the rolls in the pan.
Brush the icing onto the tops of the cinnamon rolls, and serve them immediately.
*Sometimes before adding the cinnamon sugar mixture, I’ll save back a little less than half the dough to make regular bread rolls.

Breads & Muffins, Breakfast & Brunch
American
cinnamon rolls, cinnamon rolls recipe, homemade cinnamon rolls
Can’t make them just yet? That’s ok! Pin the recipe for later!
January 12, 2017
Carrot Bread Recipe
Sometimes a good bread recipe, whether it’s yeast bread or banana bread, is just what the doctor ordered.

This carrot bread recipe is from my grandmother’s recipe box. It really reminds me of zucchini bread or banana bread, mainly because of its texture and the way it slices.

I made it awhile ago, but I’m pulling this recipe back out. Hope you enjoy!

Looking for more homemade muffin or sweet bread recipes?
Carrot Bread

This carrot bread recipe is from my grandmother's recipe box. It really reminds me of zucchini bread or banana bread, mainly because of its texture and the way it slices.
1 cup granulated sugar
2/3 cup canola oil
2 eggs
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 cup grated carrots
1/2 cup chopped nuts (optional)
Mix sugar, oil, and eggs well. Sift together flour, baking soda, salt, baking powder, and cinnamon. Combine dry ingredients with wet ingredients, mixing well. Add grated carrots and chopped nuts.
Bake in greased and floured loaf pan at 375° for about 55 minutes. Cool about 10 minutes before removing from pan.
Serve and enjoy!
Breads & Muffins
American
carrot bread, quick bread recipes, quick breads
February 27, 2014
Banana Bread Recipe from Miss Esther’s Kitchen
An entire list of fall recipe ideas is sitting on my desk in the form of a post it note, and this recipe is the first one I just felt the need to share. This banana bread comes to you via my grandma’s recipe box; she’d gotten this recipe from her dear friend, Miss Esther.

I wish I could take you back in time…. Miss Esther and her brother Wayne lived in an old farmhouse just down the hill from my grandparents’ farm.

We called her Miss Esther, in part because it was a sign of respect; but she’d also taught in a one room schoolhouse at one time, and that was what everyone called her. When I was growing up, she was known to write a “neighborly” column in our local newspaper; this column filled everyone in on the details of what everyone else was doing.

I used to love reading that column and seeing my family’s names; it was as if we were famous in our small country community of hard-working farmers. Miss Esther also weaved rugs and raised chickens.

Grandma and Mom would scoop me up, and off we’d go to Miss Esther’s house to buy a good supply of eggs. Of course, we’d stay and visit, and time would pass us by, as we sat in Miss Esther’s kitchen chatting.

I miss those days…. the stories, the beautiful rugs, spending time with someone who’d been around for a long while and had a lot of wisdom…. and gossip…. to impart.

You will definitely enjoy this banana bread. Full of flavor and moist deliciousness, it’s also a very simple recipe to make. Enjoy!

Looking for more homemade muffin or sweet bread recipes?
Banana Bread from Miss Esther’s Kitchen

How to make Miss Esther's banana bread, warm and fluffy from the oven, and bursting with fresh banana flavor.
1/2 cup shortening
1 cup sugar
3 large eggs
3 bananas (mashed)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped walnuts (optional)
Mix shortening and sugar together; then add eggs. Mash up bananas, adding to mixture. Mix dry ingredients together; then add to mixture.
Grease bread pan. Pour batter into bread pan; batter will be slightly thick. Bake at 350° for about 40 minutes. It may take an hour or more for the bread to be fully done in the middle; use a toothpick to test.
Serve with butter while warm.
Breads & Muffins
American
banana bread
September 26, 2013
Gingerbread Loaf Recipe without Molasses
Grandma’s homemade gingerbread loaf recipe without molasses makes moist, soft cake full of the best spiced flavor. This classic quick bread is baked perfect for a holiday dessert!

When I was a little girl, my mom would make gingerbread loaf, pull it out of the warm oven, and slather it with butter. I barely remember it, but I do remember it being really special, a homemade gingerbread treat.

One weekend I searched through my grandma’s recipe box, looking for gingerbread loaf cake, and I found just the recipe… A bit tattered, but definitely still readable and so very special because it looks like it’s been used quite a lot.

What Is Gingerbread Loaf?

When you think of gingerbread, you probably automatically think gingerbread cookies. This gingerbread loaf is essentially a gingerbread cake recipe without molasses, but in loaf form. Mom used to make it in a 9×13 cake pan too, so it can be either/or.

Did you know it’s thought that gingerbread actually originated in Greece? There’s also history of it in China and then in Europe… But it was first made in Greece.

And just for kicks and giggles, gingerbread houses first came along in Germany in the 16th century. Sometimes I find little historical facts like this fascinating.

Why You’ll Love This Recipe

There are definitely a few reasons to love this gingerbread loaf recipe without molasses…
- You can serve it for breakfast or dessert. It’s great for both!
- It’s delicious sliced with a simple dollop of butter spread into each slice.
- It’s quick and easy to make, especially perfect for last minute.
- This recipe makes 2 loaves, so you can eat one and gift the other.
- When baked, it’s not too sweet, not too strong…. it makes a really delicious breakfast treat or snack.
Ingredients and Substitutions Notes:

You’ll need a handful of ingredients, most of which you probably already have in your pantry.
- Butter – While I prefer to use unsalted butter when baking, you can also use salted. Just know that unsalted allows you to more easily control the amount of salt in the recipe.
- Cane Sugar – You can also use granulated sugar.
- Large Eggs – These are better used at room temperature.
- Light Corn Syrup – While this is a gingerbread loaf recipe without molasses, I do use light corn syrup, which adds to the sweetness and gives a moister texture to the loaf cake. My grandma’s recipe calls for Ribbon Cane Syrup, and it seems to be a darker syrup but not quite as dark as molasses. However if you can’t find any, a good substitute is actually molasses or light corn syrup.
- Buttermilk – I love using buttermilk for its leavening effect, especially when I’m making a recipe gluten-free. It really helps with rise, no matter what you’re baking. Now… If you don’t have buttermilk, you can easily make a substitute out of milk and vinegar. Just add a tablespoon of vinegar to a glass measuring cup; then fill up to the 1 cup line with milk. Give it a little stir, and allow it to sit for just a few minutes. This makes an excellent substitute for buttermilk.
- All-Purpose Flour – I prefer to use an unbleached all-purpose flour, like King Arthur. If you’re making gluten-free gingerbread, I recommend using a quality gluten-free flour like my favorite, and add maybe 1/4 teaspoon of xanthan gum, as well.
- Baking Soda and Salt – I recommend using a good sea salt, like Redmond.
- Ground Spices – You’ll need ground ginger and ground allspice.
How to Make This Gingerbread Loaf Recipe without Molasses

Before you get started mixing up the batter, be sure to pre-heat the oven to 350° F and grease 2 loaf pans.
1. First cream (which means mix) the softened butter and sugar together in a large bowl.
1. Then beat in the eggs.
2. Next add the corn syrup and the buttermilk, mixing everything together well.
3. In a separate large bowl, sift or whisk together the dry ingredients, including the flour, baking soda, salt, ground ginger, and ground allspice.
4. Add the dry ingredients to the creamed mixture, and mix well.
1. Divide and spread the batter in the prepared loaf pans.
1. Bake at 350° F for about 45 minutes, or ’til a toothpick inserted in the center of each loaf comes out clean.
Serve gingerbread loaf with butter; it’s definitely best while warm.

We really enjoy this gingerbread loaf recipe. It’s not too sweet, not too strong; it makes a really delicious breakfast treat or snack.

Expert Tips and Recipe FAQ’s

How can you prevent dry bread or cake?
This is the main reason this recipe calls for light corn syrup. It gives it more of a moist texture, rather than a dry, mealy crumb. Also, watch your bake time. Ovens can vary, so your ginger loaf cake may bake faster; it may not take 45 minutes. If over baked, it can turn out dry and crumbly.

How do you store gingerbread loaf?
Gingerbread loaf cake can sit out on the counter; there’s no need to refrigerate it. It should keep well for 2-3 days. But good luck keeping it that long, because in my house, it’s usually gone within a day. Gobbled up!

Can you freeze ginger loaf?
Yes, you totally can. You can make this ahead of time and freeze it. Just allow it to cool before wrapping in plastic wrap and aluminum foil, and place it in an airtight, freezer-friendly container or freezer bag. Then freeze. It should keep for up to 3 months in the freezer.

Recipe Variations

There are a few ways you can tweak this recipe to add more oomph, flavor, different textures, etc. Here are a few of those ways…
- Put an icing or glaze on top. You can always drizzle a simple powdered sugar icing on top; maybe even add a little citrus flavor to the drizzle by squeezing in a bit of lemon juice or orange juice to the icing. Of course, you can also make a thinner form of cream cheese frosting to drizzle on top, as well. Yum!
- Add walnuts or pecans to the batter; then sprinkle a few chopped nuts on top before baking.
- Add chocolate chips to the batter before baking.
- Mix raisins or dried cranberries into the batter before baking.
- Add 1/2 teaspoon ground cinnamon to the dry ingredients when mixing.
- Add a teaspoon or so of vanilla extract to the batter for more flavor.
More Quick Bread and Muffin Recipes
And if you’re looking for more holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Gingerbread Loaf Recipe without Molasses

Grandma's homemade gingerbread loaf recipe without molasses makes moist, soft cake full of the best spiced flavor. Classic quick bread!
Mixer
Loaf Pans
1 cup unsalted butter (softened)
1 cup cane sugar
3 large eggs
1 cup light corn syrup
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
Pre-heat the oven to 350° F, and grease and flour 2 loaf pans.
In a large mixing bowl, cream or mix together the softened butter and sugar.
Beat in the eggs.
Then add the corn syrup and buttermilk, mixing well.
In a separate large bowl, whisk together the flour, baking soda, salt, ginger, and allspice.
Add the dry ingredients to the creamed mixture, and mix well.
Divide and spread the batter in the prepared loaf pans.
Bake at 350° F for about 45 minutes, or 'til a toothpick inserted in the center of each loaf comes out clean.
Serve while warm with a generous slather of butter.
Breads & Muffins, Desserts
American
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December 20, 2012