Rolls

Use this focaccia to make Sausage, Bell Pepper, and Onion Sandwiches and Genoa Toasts.

Traditional New York-style salt sticks are chewy and dense because they are usually made from the same dough as bagels. These are softer and more delicate and make fine dinner or sandwich rolls.

Here's a different use for one of the ingredients from the first Thanksgiving. Though this recipe is particularly easy to prepare with frozen winter squash purée, canned pumpkin purée or mashed freshly cooked butternut squash will work just as well. The squash will impart a beautiful golden color to the rolls.

In most baking recipes, it is customary to see salt measured in teaspoons. The amount of salt called for in the following recipe, however, is correct for the proportion of flour used.

Legend has it that these cornmeal and molasses rolls are named for a New England fisherman's curse on his wife: "Anna, damn her!" Regardless of what she may have done to upset her spouse, she was a great baker.

These pretty rolls are baked side by side in cake pans. To serve, turn the rolls out of the pans, and let your guests pull them apart.

Mary Tuohy, a Cappagh, County Tyrone, native who now lives in Redbank, New Jersey, has been making this raisin tea cake for so long that she can almost do it from memory. She says, "I can't remember where the recipe came from, but we used to bake it over an open turf fire back home. It came to me on a piece of dilapidated paper, which I still have." It's a very moist cake, she says, nearly foolproof. "You can't go wrong with it."

These all-American rolls are so flaky and buttery that everyone will want seconds. Be sure to begin preparing the dough a day before serving because it needs to be refrigerated overnight.

Don't be put off by what might look like a complicated technique. It takes more time to describe how to make Parma braids than it does to actually assemble them. Slightly salty and very buttery, these savory croissants are hard to resist. Active time: 2 hr Start to finish: 18 hr

I grew up in a family with an older brother and a twin sister. We loved when our mother made one particular roll, which we requested on every special occasion. We continue to request them, though we have long since moved away and only come home for visits. We like them so much we named them "Dear Little Rolls."
—Elizabeth Force Carson

One bread that Swedish settlers brought to the heartland was limpa; these twists are a nice twist on that classic.

21st Century Recipe Today, when our far-flung family gathers for holidays, my mother, my sister, and I make this updated version of my grandmother’s recipe to go with our typical menu: grilled beef tenderloin served with a dollop of sour cream, horseradish and bacon sauce; grilled asparagus; potato casserole; a green salad with blue cheese crumbles; and pear and almond tart for dessert.