The second phase of the holiday season has started! It’s time to start the countdown to friends, family, and warm, cozy, comfort food. Are you ready for Thanksgiving? Here’s 101 tastiest Thanksgiving side dishes for you to try this year!

Nothing makes you feel better than a warm slice of bread with melted butter. Mm-MMM! 

1. 15 Minute Stuffed Cheesy Bread– Eating on a Dime cheesy bread is making my mouth water.

2. Copycat Texas Roadhouse Rolls– If you make The Cozy Cook‘s copycat rolls, prepare a ton because they will get gobbled up fast!

3. Sweet Potato Honey Cornbread– So many wonderful fall foods combined into one! Find this recipe at Black Girls Who Brunch!

4. The Best Pumpkin Muffins Ever–  We do not use the word “best,” lightly. Try it out for yourself and you’ll see what we mean!

5. French Bread Dinner Rolls– Can you just imagine the flavor of this bread from Serena Bakes Simply From Scratch spread with warm butter? I’m not drooling…

6. Cheese and Garlic Crack Bread– RecipeTin Eats‘s bread is a fun way to bring guests together. 

7. Buttery Fluffy Cornmeal Dinner Rolls– Buttery? Fluffy? Count me in! Check out this recipe at Mel’s Kitchen Cafe.

8. Quick and Easy Bread Sticks– If Thansgiving gets a little busy at your house (I know it does at our’s!), you’ll love quick and easy bread sticks from Jamie Cooks it Up!

9. Outback Molasses Bread– I love a lot of things about Outback, but I can’t lie that their bread is my favorite. Thankfully, It’s Always Autumn has a perfect copycat recipe!

10. Grandma’s Southern Buttermilk Biscuits– You know it’s good if it has the words “Grandma” and “Southern” in the title! Try these biscuits from Divas Can Cook!

11. Crusty Sourdough Rolls– Where has this bread been all my life?! Fin it at Heart’s Content Farmhouse.

12. Cranberry Pecan Pumpkin Bread– This bread from Mom On Timeout is everything a fall bread should be!

13. Cheddar Herb Irish Soda Bread-I can’t wait to try this cheesy bread from The Café Sucre Farine!

14. Buttermilk Honey Bread– Kudos Kitchen by Renée says this bread is like a little piece of heaven!

15. Fall Spiced Cornbread– With just the right blend of nutmeg, cinnamon, and ginger, you’ll fall in love with the flavor in The View From Great Island‘s cornbread.

16. No Knead Rosemary Bread– Whoever is looking for an easy, make-ahead bread, check out Damn Delicious‘s no knead rosemary bread!

My favorite part of Thanksgiving- potatoes!

17. Cheesy Ranch Potatoes– If you want to change things up with your potatoes this Thanksgiving, try The Salty Marshmallow‘s recipe!

18. Baked Garlic Parmesan Potato Wedges– Who says Thanksgiving potatoes need to be mashed? Try potato wedges this year from Creme de la Crumb.

19. Loaded Mashed Potato Gratin– Carrie’s Experimental Kitchen‘s recipe includes lots of bacon and lots of cheese. What’s not to love?

20. Twice Baked Potato Casserole– Because baking potatoes twice brings them to the next level. Try this mouthwatering recipe at Simply Stacie!

21. Lipton Onion Potatoes– It’s almost ridiculous how easy and delicious these potatoes are!

22. Parmesan Garlic Butter Potatoes– So cheesey, so crispy, so right. Find the recipe at Norine’s Nest.

23. Melting Potatoes– I can’t even fathom how delicious this recipe from Curry Trail sounds.

24. Cheesy Scalloped Potatoes– An American classic for an American holiday! We love Spend with Pennies‘s recipe!

25. Best Hassleback Potatoes– I love how fancy these potatoes from Lavender & Macarons  look!

26. Slow Cooker Ranch Potato– The ultimate easy potato recipe from The Recipe Pot!

27. Baked Cheesy Mashed Potato Bites– I love how Trending Recipes‘s potato bites sneak in broccoli. Kids will love them!

28. Pumpkin Scalloped Potatoes– You’ve had cheesy scalloped potatoes, now try The Blond Cook‘s pumpkin scalloped potatoes!

29. Best Creamy Dreamy Mashed Potatoes– If you dream of potatoes, you’ll love this recipe from Cooking For Keeps.

These savory dishes will have all your guests’ mouths watering!

30. Scrumptious Roasted Vegetables– Looking for a way to livin’ up your vegetables? Try Craving Tasty‘s roasted vegetables!

31. Broccoli Cheese Bake– This dish from An Italian in My Kitchen will be a hit with all your guests, even kids!

32. Garlic and Herb Asparagus– I love asparagus and was thrilled to find this recipe from Dinner at the Zoo. It gives me one more reason to eat asparagus.

33. 5 Ingredient Corn Casserole–  You’ll love this easy and delicious corn casserole! So simple, but the results are amazing!

34. Crack Corn Salad– You’ll never get enough of this corn salad from Sweet and Savory Meals!

35. Oven Roasted Butternut Squash– The Healthy Foodie‘s butternut squash is everything I imagine a fall dish should be.

36. Honey Glazed Roasted Veggies– These vegetables from Lauren Conrad are the perfect blend of sweet and savory!

37. Lemon Garlic Orzo with Asparagus– The Garden Grazer‘s recipe adds a fresh flavor to asparagus. 

38. Cheddar Vegetable Au Gratin– Mmmmm, easy and cheesy! Try it at McCallum’s Shamrock Patch.

39. Balsamic Green Beans and Mushrooms– You’ll love this vegetable casserole from Let’s Dish.

40. Cheesy Garlic Zucchini Bites– These zucchini bites from Host the Toast are drool-worthy!

41. Roasted Pumpkin Macaroni Cheese– Who knew pumpkin and mac n’ cheese would make such a delicious combination? Check out Something Sweet, Something Savory‘s recipe!

42. Loaded Veggie Salad– We love how beautiful Pip and Ebby‘s vegetable salad is! So many colors!

43. Slow Cooker Cheesy Creamed Corn– As if creamed corn wasn’t good enough, The Diary of a Real Housewife added cheese! Yum!

44. Harvest Thanksgiving Vegetable Hash– All the best vegetables combined into one dish with this recipe from Unbound Wellness.

45. Roasted Carrots with Candied Pecans and Goat Cheese– This dish from Inspired by Charm is light and tasty!

46. Savory Pumpkin Casserole– I recently found out that pumpkin is in fact a fruit, not a vegetable. Nevertheless, it makes for an excellent faux-veggie dish in this recipe from Low Carb Yum!

Check out these beautiful greens! 

47. Autumn Pear Salad– Feel Good Foodie salad is seasonal and festive!

48. Apple Pecan Fall Salad– Nothing says fall like pecans and apples! Try them in this beautiful salad from Mamagourmand!

49. Cranberry Quinoa Salad with Candied Walnuts– Peas and Crayons‘s salad proves that is possible to be both nutritious and delicious.

50. Maple Pumpkin Autumn Salad Dressing– Where has this dressing been all my life?! Check out this recipe at The Cookie Rookie.

51. Pomegranate, Pear & Avocado Salad– Did you say avocado? You can count me in! I can’t wait to try Gimme Some Oven‘s salad!

52. Honey Mustard Brussels Sprout Salad– If you never thought liking brussels sprouts was a possibility, think again. What’s in the Pan?‘s salad is sure to change your mind!

53. Roasted Sweet Potato & Arugala Salad– This salad from Ambitious Kitchen is everything a Thanksgiving salad should be.

54. Spinach Salad with Apples, Walnuts & Feta– This salad from The Kitchn looks irresistible!

55. Pumpkin Avocado Feta Salad– You will love Chef Not Required‘s unique blend of fall flavor in this salad.

56. Roasted Butternut Squash Salad– Lucky for everyone reading this, Tastes Better From Scratch found another delicious way to eat butternut squash.

57. Apple Cider Vinegar Salad Dressing– Bonus: this recipe from Hungry For Inspiration is also keto friendly!

One thing I look forward to every Thanksgiving is the cranberries! They add such a unique flavor that comes only once a year. 

58. Cranberry Cinnamon Pear Sauce– This sauce from One Hundred Dollars a Month is the perfect companion for your Thanksgiving turkey.

59. Cranberry Brie Bites– What is it about brie that makes everything fancier? This recipe from Mommy’s Kitchen makes me feel so high-class.

60. Cranberry Pecan Sweet Potato Wild Rice– Fun fact: wild rice is not actually rice. It is, however, wildly delicious, like in this recipe from The Recipe Critic.

61. Cranberry Fluff Salad– That Skinny Chick Can Bake‘s fluff salad is heavenly!

62. Cranberry Jello Salad– Num’s the Word‘s salad is traditional with a hint of tropical.

63. Cranberry Cream Cheese Crescent Bites– Can you ever go wrong with Pillsbury crescents? The answer is, no, you can’t. They are perfect for any and all occasions, as you can see with this recipe from Pillsbury.

64. Cranberry Orange Relish– Everyday Eileen‘s relish pairs with many foods, and will bre great not only for the Big Day, but for left overs.

65. Cranberry Sauce Crostini– Always Order Dessert‘s crostini is both easy and impressive.

66. Cranberry Pepper Jelly Dip– We love this original take on cranberries from Life With the Crust Off.

67. Orange, Cranberry Cream Biscuit– Food Ahead‘s biscuits are delicious and pretty to look at too.

Believe it or not, most “yams,” we eat in the USA are actually sweet potatoes. 

68. Baked Candied Yams Soul Food Style– I Heart Recipes‘s candied yams are melt-in-your-mouth-good

69. Maple Oven Roasted Sweet Potatoes– Fill your kitchen with the sweet aroma of maple and sweet potatoes with this recipe from Lemon Blossom.

70. Spicy-Sweet Roasted Sweet Potatoes– If you like to have a little kick in your potatoes, you’ll love Spicy Southern Kitchen‘s recipe.

71. Baked Yams with Apple and Bacon– You’ll love this delicious fall dish from D’Artagnan.

72. Cinnamon Pecan Sweet Potato Rounds– The Whole Cook‘s sweet potato rounds are the perfect sweet addition to Thanksgiving.

73. Creamy Sweet Potato Bake– If you’re looking for the new family favorite, look no further than Clean Food Crush‘s sweet potato bake!

74. Baked Yam Brussel Sprouts– Want something sweet and saltfy? You’ll love Canadian Cooking Adventures‘s recipe.

75. Instant Pot Candied Yams– Whip up tender, tasty yams in a flash with Simply Happy Foodie‘s Instant Pot recipe!

76. Praline Yams – Give your yams an extra crunch with Confessions of an Overworked Mom‘s yam dish.

77. Pumpkin Pie Spiced Sweet Potatoes– You can never have too much pumpkin spice in the fall, am I right? Follow Premeditated Leftovers‘s recipe for pumpkin spice sweet potatoes!

78. Sweet Potato Souffle– I have one word for you- streusel. If that doesn’t convince you that you’ll love these sweet potatoes from Daily Appetite, I don’t know what will.

79. Roasted Sweet Potato Rounds– Who wants to wait an hour for baked sweet potatoes? Cut that time by 20 minutes with this recipe from Fork in the Road!

80. Thanksgiving Stuffed Yams– Everything should be stuffed on Thanksgiving. Turkey, yams, and finally your belly! Try this recipe from Living Loving Paleo

81. Maple Walnut Twice Baked Sweet Potato– We have twice baked potatoes and then we have twice baked sweet potatoes. Choices, choices. Find this recipe at Diaries of Nia.

82. Mashed Yams with Feta– Doesn’t this recipe from Cooktoria sound dreamy?

83. Maple Bacon Sweet Potato Hash– The fun thing about this recipe from Delicious Little Bites is that it can be used for Thanksgiving or breakfast.

84. Sweet Potato Fritters– If you need something a little fancier than fries for Thanksgiving, you’ll love Mommy Cooking‘s fritters.

85. Sweet Potato Muffins– Sweet potatoes are also delicious in bread. You’ll love these muffins from The Pretend Chef!

Everyone has their own special stuffing recipe they like to use. These bloggers shared their favorites and they all look amazing! 

86. Crockpot Stuffing– Make it easy for yourself this year with Julie’s Eats and Treats‘s crockpot stuffing!

87. Grandma’s Thanksgiving Dressing– Who knows how to make Thanksgiving stuffing better than Grandma? Try this reicpe at Sweetpea Lifestyle.

88. Squash, Chestnut, & Brioche Stuffing– Try something new with this stuffing from Martha Stewart!

89. Homestyle Sausage Stuffing– This stuffing from Cinnamon, Spice & Everything Nice is described as being “worth fighting over.” I don’t think we need to do any more convincing that this recipe is good!

90. Sage, Onion and Smoked Bacon Stuffing– Can you imagine how delicious the aroma from Garden & Table‘s stuffing would be? My mouth would definitely be watering.

91. Classic Stuffing– If just need a good ol’ classic, head over to Recipe Girl!

92. Amish Potato Stuffing– One thing I know about Amish food is that it tastes incredible! Brooklyn Farm Girl‘s Amish potato stuffing is sure to be a hit!

93. The Best Homemade Stuffing– If you’re a stuffing fanatic, you’ll love this recipe from Wine & Glue!

94. Southern Cornbread Dressing– As if cornbread wasn’t already amazing, you can put it in stuffing, ahem- excuse me- dressing for incredible texture and flavor! Try this dish at South Your Mouth

95. Cranberry Apple Stuffing– Cranberries and apples add just the right amount of sweetness in this recipe from House of Yumm.

96. Make Ahead Herb Stuffing– Give yourself a break Thanksgiving day with Call Me Betty‘s make-ahead stuffing.

97. Old Fashioned Chestnut Stuffing– Who says chestnuts are only for Christmas? You’ll love Palatable Pastime‘s stuffing on your turkey!

98. Smoked Oyster Stuffing– For any seafood lovers, give this stuffing from Champagne Tastes a try!

99. Rye Bread, Onion and Apple Stuffing– Savory Nothings‘s recipe is sure to have everyone drooling!

100. Simple is Best Dressing– Check out this simple, easy recipe from Bon Appetit</>

101. Caramelized Onion, Sausage & Pecan Stuffing– All these flavors in one incredible stuffing?! Count me in! check out this dish at No Spoon Necessary!

The post 101 Tastiest Side Dishes for Thanksgiving appeared first on TGIF - This Grandma is Fun.

If you are like me and the thought of making cinnamon rolls scares you to death, then whip up this recipe! This is really easy, very fool proof and the result is so good you are not going to believe you made it with your own hands and in your own kitchen.

There’s also not a lot of waiting around for the dough to rise since I honestly don’t have a lot of patience to wait for things to be done.

But can we please go again and talk about the flavor? Because it’s really one of the most delicious things I’ve ever had. First, the filling is really full of cinnamon which in my opinion differentiates a good cinnamon roll from a bad one.

Second, the roll is flavorful, I mean just the roll alone without the filling is packed with flavor! Part of the reason is because we are using buttermilk instead of milk. It really makes a difference.

And finally, there’s the brown sugar part that adds another layer of caramel like flavor.

They are great as a breakfast or even as a dessert, but I personally love to serve them for brunch, and I consider them the best recipe to whip up if you have overnight guests.

They also keep really well in the freezer which means you can make them ahead of time (that includes the baking) and then pop them in the oven once you are ready to serve them. Can we just agree that buttermilk cinnamon rolls on demand seems like a dream come true?

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Buttermilk Cinnamon Rolls

These are some of the easiest cinnamon rolls you'll ever make, and so tasty, too!

Servings 8

Author Michelle Dudas

Ingredients

• 3 Cups flour
• 1 Cup buttermilk
• ½ Cup sweet cream butter
• 1 Cup brown sugar
• 2 Tsps baking powder
• 2 Eggs
• ⅛ Cup ground hazelnut
• ¼ Cup melted butter
• 2 Tbsps ground cinnamon
• ¼ Ounce yeast

Instructions

• Preheat oven to 350F.
• In a bowl mix the flour, buttermilk, butter, ½ cup sugar, baking powder, eggs, ground hazelnut, and yeast.
• Transfer to a flat surface and knead for 5 minutes.
• Transfer to a bow and let it rise for 20 minutes.
• Meanwhile, in a small bowl beat together the remaining sugar, melted butter, and cinnamon
• Sprinkle flour over a flat surface to avoid sticking and stretch the dough using a rolling pin.
• Brush the dough with the cinnamon sugar, roll, and cut it into slices
• Grease a circular baking pan with non-stick cooking spray.
• Place the rolls side by side and take to the oven for 30-35 minutes or until done.
• Remove from the oven, serve and enjoy.

If you liked this recipe for Butt, then you’ll definitely want to check some of my other recipes over at The Essential Baker and Thrifty DIY Diva! I believe that eating well doesn’t have to cost a fortune, and you most certainly don’t have to go out to eat to satisfy your cravings. I love making copycat versions of my favorite restaurant recipes at home and creating new ones, too! Be sure to follow me over at Pinterest and Facebook!

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There are times when I have the time to make breads and rolls from scratch.  One of my all time FAVORITE homemade bread recipe is our Easy Soft French Bread recipe.  I can’t tell you how many times I have gotten asked for that recipe!

But then there are times when I need to get dinner on the table quick and need something impressive but quick.    Enter these Italian Round Rolls.

One of the best things about this recipe is that it is SO easy!  Why?  Because you start with refrigerator biscuits but the parmesan crusted top turn these into something much more.  These are perfect when  paired with our Million Dollar Spaghetti! Or you can just dip these into some marinara sauce.  Mmm mmm good!

Print

Italian Round Rolls

Course Bread

Author Made From Pinterest

Ingredients

• 2/3 cup Grated Parmesan Cheese
• 1 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp garlic salt
• 1 tsp oregano
• Dash onion salt
• 1/2 cup mayo can also use butter
• 2 pkgs of 16 oz Grands Homestyle Buttermilk biscuits

Instructions

• Preheat oven to 400 degrees.
• Combine first 6 ingredients.
• Separate the biscuits and place on a cookie sheet.
• With a pastry brush, spread mayo on top of the rolls. (Can also use butter)
• Sprinkle seasoning on top.
• Bake at 400 for 10-13 minutes or until golden brown.

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Two Two Easy Peach Cobbler

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Coconut Cream Chocolate Cake

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For a soft roll recipe that is easy, I used the recipe from my recent post Curly Swirly Bread. See what I mean? I really am currently obsessed with uniquely shaped bread. I rolled out the dough into a rectangle large enough for about 30 circles. My biscuit cutter was about the same size as the rim on my water glasses, about 3 1/2 inches.

Next I topped each round with cooked breakfast sausage and cheese. About a tablespoon each.

Then fold it in half like a taco.

And fold it in half again, pinching the corners to seal. This creates your Chrysanthemum petals.

I love baking in my cast iron skillet. It makes a golden brown buttery crust. I buttered the pan and began placing my petals along the outside edge of the pan. Then did the next ring inside of that, and then filled in the center.

Let it rise until doubled and bake up to a golden brown. How beautiful is this?! I hope you will enjoy your own Chrysanthemum Bread soon!

Print

Chrysanthemum Bread

Ingredients

• 1 recipe of dough for dinner rolls
• 1 pound breakfast sausage cooked
• 2 cups cheese shredded - cheddar or mozzarella was good. There is room to experiment here.
• melted butter to brush on after baking.

Instructions

• Follow recipe directions for dough. After first rising, roll out into a large triangle and cut about 30 circles. The amount will depend on how big your pan is.
• Fill each circle with 1 Tablespoon of cooked sausage and 1 Tablespoon of shredded cheese.
• Fold in half like a taco. Fold in half again pinching ends to seal.
• Let rise until double, 30-45 minutes. Preheat oven to 350°.
• Bake at 350° for 30 - 40 minutes until golden brown.
• Brush with melted butter.

Recipe adapted from Stranamam.

Come check out a few of our most popular recipes recently posted:

Brazilian Limeade
Chicken 5-5Chocolate Italian Cake

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The minute I saw this twisty, circular, triangle-ish, flaky, layered loaf of beauty I knew I had to have it. But I did not try to make this swirly curly bread. Cause I was scared. Scared of this pretty bread would be too hard to make. But I couldn’t get it out of my head. It’s like that outfit you had the good sense not to buy, but then wish you did. Buy it, I mean, not use your good sense. And when you are still thinking about it week’s later, your know. You know that outfit has to be yours.When I was still thinking about this bread week’s later, I decided it was time to give it a whirl. Get it? Whirl? Curl, swirl, whirl. Too much? Well that’s just the thing! Turns out this bread is not as intimidating as it looks. In fact, this pretty little gem turned out perfect on the first try. A big thank you to Foodiva for posting Happy Bread and showing me now easy it is to make such a pretty loaf.After the first rising, you will divide the dough into 8 equal parts.Then roll them out flat into rectangles.
Brush one side with melted butter.

Lay one rectangle on top of the other.
Repeat with the remaining dough. You will end up with 4 layered dough rectangles.
Now roll them up like you would cinnamon rolls.Here is where it gets really fun. Cut of the ends. These will make the swirly rosettes in the center.
Cut the rectangular dough in the center into triangles. I made a diagonal cut through the center and then made a diagonal cut in the other direction to make the triangles.

Place one of the ends in the center of a greased cookie sheet with the uncut side up. Circle the remaing ends around the center.Next, pick up the center section of each cylinder as if the triangles are still all one piece of dough and set around the circle of end pieces in the center. Repeat with remaining cylinders.Allow to rise, brush with butter, and bake!This Swirly Curly Bread will make perfect rolls for Mother’s Day. It will be like her personal bouquet of bread.
Gotta say it; this pin rocks!

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Swirly Curly Bread

Author Sherri @ MadeFromPinterest.net

Ingredients

• 2 teaspoons dry instant yeast
• 1 Tablespoon sugar or honey
• 1/2 cup warm water
• 4 cups all-purpouse flour
• 1 teaspoon salt
• 2 eggs lightly beaten
• 2/3 cup buttermilk
• 2 Tablespoons melted butter

Glaze

• 1 egg yolk
• 2 Tablespoons milk

Instructions

• Dissolve yeast and sugar in 1/2 cup warm water.
• In another bowl, whisk together flour and salt.
• Add yeast mixture, eggs, buttermilk and butter to bowl of stand mixer fitted with bread hook.
• Mix at low speed.
• Slowly add the flour and salt a little at a time. Knead until dough begins to pull away from the sides for the bowl.
• Once dough begins to pull away from the sides of the bowl, knead for an additional 5 minutes.
• Place dough in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
• Punch down risen dough.
• Place on floured board and divide into 8 equal portions.
• Roll each portion into a rectangle.
• Brush melted butter over one rectangle and lay another rectangle on top. Roll the two rectangle into a cylinder.
• Repeat with remaining balls of dough. You should have four cylinders when done.
• Cut off the ends of the cylinder. Cut middle of the dough into four triangles. Make a diagonal cut in the center, and then make a diagonal cut in the other direction to create triangles.
• Put one end of a cylinder, cut side down in the center of a greased cookie sheet. Arrange the remaining ends around the center.
• Pick up the cylinders of dough as if they are still in one pieces and arrange around the center bouquet.
• Cover and let rise until doubled rise in warm place for about 30 to 40 minutes.
• Beat egg yolk and milk. Brush over dough.
• You may sprinkle poppy seeds or sesame seeds on top at this point if you wish.
• Bake bread in a preheated 350° oven for 30 -40 minutes.
• If bread is not browned as you would like, set the oven to broil with bread on middle rack for 3-5 minutes. Watch closely! It can get too brown quickly.
• Brush bread with melted butter as soon as it is done, and let cool for 10 minutes before eating.
• So fun to break off a uniquely shaped roll!

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With St. Patrick’s Day just around the corner I wanted to find something Irish inspired to make this month.  I found lots of pins for corned beef, cabbage, etc. but when I came across a pin for Irish Potato Bread from Jo and Sue I thought that sounded perfect.  I mean, hello? Homemade bread? Yummmmmmm! And since it’s a quick bread and doesn’t require any yeast and proofing, it sounded simple enough to make.  If you have a bread machine, I bet you could let the machine do all the work, but I didn’t try it with my machine this time around.

Instead of making a round loaf of bread as the original recipe suggested, I decided to make them in a muffin pan for individual sized rolls. I love the crusty top of any bread and thought a muffin pan would be fun with lots of crusty tops!  Plus, there’s something fun about individual sized portions.

These Irish Potato Bread rolls are tender on the inside, nice and crusty on the outside.  Tasty, moist and really, really good with butter slathered all over them!!! I added a half cup of shredded Monterey Jack cheese to the recipe which was a great addition.  I loved the caraway seeds and chives in this bread and next time I would add even more! These would be great dunked in soup or sopping up the yummy juices from the corned beef and cabbage you might be making for St. Patrick’s Day.

Print

Irish Potato Bread

You can make this bread as individual rolls in a muffin pan or one large loaf (see notes)

Ingredients

• 3/4 cup cooked mashed potato
• 3/4 cup raw grated potato
• 1 egg
• 1 egg white
• 1/3 cup oil
• 3/4 cup milk
• 1/2 cup shredded cheese I used monterey jack
• 2 Tbsp chives sliced (add more if you like)
• 1 tsp caraway seeds add more if you like
• 3 1/4 cups flour
• 1 1/2 Tbsp baking powder
• 1 tsp. salt

Instructions

• Preheat oven to 375. Spray muffin pan with cooking spray and set aside.
• In bowl, stir together chives, caraway seeds, flour, baking powder, and salt.
• In another bowl, add mashed potato, grated potato, egg, egg white, oil, and milk and stir until well combined.
• Add dry ingredients to wet ingredients and stir to combine.
• Lightly flour a work surface. Turn dough onto floured work surface and knead several times.
• Divide dough into 12 balls. Place dough balls in muffin tin. Cut an "X" on top of each ball of dough with a knife.
• Bake 30 minutes, until golden and sound hollow when tapped on. Cool on wire rack.
• These rolls are best served warm with butter!

Notes

To make one large round loaf:
Grease (or use cooking spray) a 8" round cake pan or pie dish. After kneading dough several times, form dough into round loaf and place in prepared pan. Cut an "X" across the top. Bake 375 degree for about 45-55 minutes, until golden and sounds hollow when tapped on. Remove to wire rack to cool.

Recipe from: Jo and Sue

For more delicious recipes, please check out my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram,  Twitter or  Google+. I’d love for you to follow along!

See you next month!

Judy

In the meantime, here’s two more recipes you might enjoy for St. Patricks Day:

Cabbage with Bacon & Roasted Potatoes

Reuben Soup

 This amazing post has been shared with Living Well Spending Less and Tatertots and Jello.

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Creamy Pumpkin Soup

Leek and Gruyere Bread Pudding Baked in a Pumpkin

 Pumpkin Quesadillas

Pumpkin Risotto

 Creamy Pumpkin Pasta Bake

Pumpkin Gnocchi with Creamy Mushrooms

Pumpkin Curry

Pumpkin Bread Rolls

Honey Butter Pumpkin Dinner Rolls

Pumpkin Crescent Rolls

*****

For Pumpkin Recipes 1-10 {Sweet Breads & Breakfast} – Click HERE

For Pumpkin Recipes 11-20 {Party Foods} – Click HERE

For Pumpkin Recipes 31-40 {Pies & Cakes} – Click HERE

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I’ve been psychotically busy over the past two weeks preparing to be the camp cook for our church’s girls camp. I was alone in my assignment to cook for 120 mouths so I really can’t put into words the amount of time, stress and craziness that has been in my life recently. To keep myself from going completely insane, I kept the week’s menu very simple and I hope no one is disappointed. I’m sure everyone was thinking they would be eating a ton of homemade goodies and treats since a food blogger was doing all the food. Oh well My inner foodie couldn’t be completely ignored however so I decided to treat the campers and make 240 homemade rolls for dinner the first night. Yes, it was ambitious with everything else I had to prepare so I knew the only way I could make it work was to break out my technique for DIY Rhodes Rolls. It is a huge time saver!
To make frozen dinner rolls, first mix up a batch of your favorite dinner roll recipe. (Don’t have one? Click here for my rockstar dinner roll recipe that people just can’t get enough of!) Allow your dough to raise until double while it is covered. After it has risen once, shape your rolls as desired on a lightly greased cookie sheet then cover lightly.
You don’t want your rolls to raise completely at this stage. In fact, you just want them to begin to puff up a little bit. Compare my first picture to this second picture to see what I mean by just beginning to puff up. Once they hit this stage, put the whole pan into the freezer, uncovered, until they are frozen solid. This take between 8-12 hours.
Once your rolls are completely frozen, just toss them into a large freezer bag and put them back into the freezer until you need them. They will stay good in the freezer for about a month.
When it comes time to turn your frozen dough into amazingly delicious rolls like these ones here, just place them on a lightly greased cookie sheet and cover them lightly. Let them rise until doubled in size. Since they are frozen, this can take anywhere from 5-7 hours depending on how warm your home is. If you need to speed up the process, you can always heat your oven to 150 degrees and let them rise in there, which will cut the rising time in half. Once they are fully risen, bake them according to the original recipe’s instructions.

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