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Bakery Dinner Rolls

(Cooking Light, November, 2008)

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Experiment with whole grain flours to increase the fiber content of breads.

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On January 25, 2009, 5:57 pm melissa.glickman said:

Great taste and fairly easy to make.


Beranbaum’s Best Buns

(Washington Post, May, 2007)

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Butterflake Rolls

(Fine Cooking, October/November, 2011)

A super buttery dough gives these rolls wonderful flavor, but what makes them irresisitible is the way they separate into fluffy layers as they bake. A must-have for Thanksgiving or Christmas Dinner.
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Buttermilk-Parmesan Biscuits

(Food & Wine, November, 2009)

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Chive And Thyme Pull-Apart Rolls

(Sunset, November, 2009)

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Chocolate Chip Pumpkin Bread

(Cooking Light, December, 2004)

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Classic Buttermilk Cornbread

(Fine Cooking, October/November, 2010)

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
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Classic Dinner Rolls

(Better Homes & Gardens, November, 2009)

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Cloverleaf Rolls

(Fine Cooking, October/November, 2011)

Buttery cloverleaf rolls look like their namesake. This classic shape usually has three "leaves" but these have four, which is lucky becuase they are so good. As fun to make as they are to eat, the rolls are always welcome at Sunday dinner and at the holiday table.
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Colicchio & Sons’ Parker House Rolls

(Saveur, November, 2010)

Colicchio & Sons’ Parker House Rolls
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On November 25, 2010, 8:52 pm ChicagoCook said:

For Thanksgiving I made a batch that didn't rise properly so we made a second with a completely different brand and batch of yeast. We were fairly a. retentive about the whole thing and even took the temp of our milk. The kitchen was fairly warm since the turkey was already in the oven and several pies has already been made. The taste was good for both batches of rolls but neither batch rose properly. They ended up as hard little tasty balls. I'm suspecting something about the proportions. Would love to hear if anyone else had the same issues.


On November 27, 2010, 3:39 pm pam said:

ChicagoCook - I think you are right something is off here - 1 tsp of yeast seems low and the oven temp seems low too 375 or 400 would be a better temperature.


Corn Bread, Apricot and Toasted Pumpkin-Seed Dressing

(Bon Appétit, November, 2000)

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Corn Bread, Chorizo, and Jalapeño Dressing

(Cooking Light, November, 2011)

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Cornbread "Turkeys"

(Martha Stewart Living, November, 2011)

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Cornbread and Pumpkin Challah Stuffing with Dried Fruit

(Martha Stewart Living, November, 1999)

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Cornbread With Bacon Crust

(Bon Appétit, November, 2009)

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Cornbread Yeast Rolls

(Southern Living, November, 2009)

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Cranberry-Cornmeal Quick Bread

(Bon Appétit, November, 2007)

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Cranberry-Hazelnut Bread

(Real Simple, November, 2011)

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Cranberry-Nut Rolls

(Bon Appétit, November, 2009)

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Dipping Biscuits

(Bon Appétit, November, 2007)

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Herb And Cheese Poppers

(Bon Appétit, November, 2009)

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Honey Corn Bread Muffins

(Real Simple, November, 2009)

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Kim's Best Pumpkin Bread

(Cooking Light, October, 2000)

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Knotted Dinner Rolls

(Fine Cooking, October/November, 2011)

Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult than actually doing it. Look here for step-by-step photos for shaping them or watch our video on shaping and baking these dinner rolls, as well as Cloverleaf, Parker House, and Butterflake, all made with this same dough.
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Multi-Grain Dinner Rolls

(Bon Appétit, November, 2009)

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