Sandwich Bread & Roll Recipes

Pillowy tangzhong hot dog buns that stay soft for 3–4 days. An extra yolk and butter brush take them from good to unforgettable.

A soft, enriched sandwich bread loaded with sharp cheddar and pickled jalapeños. Perfect for sandwiches, toast, and the best grilled cheese you'll ever make.

Golden, buttery breadsticks with a soft, tender crumb, perfect for dunking, sharing, and savoring straight from the oven.

This is the white bread you grew up eating, except better. Soft, fluffy, and impossibly tender, this recipe makes two beautiful loaves that slice perfectly…

Soft multigrain sandwich bread from a seven grain cereal soaker, honey, and milk. Two 9 by 5 loaves, beginner friendly, no separate grain shopping list.

Two soft, honey-sweet sandwich loaves made with 100% fresh-milled flour. Milk, butter, and a rest before kneading give you a tender whole grain crumb.

A soft, enriched sandwich loaf at 100% fresh-milled hard white wheat. Hard white has nearly the protein of hard red with none of the bitterness, which makes it the grain to reach for when the people at your table say they do not like whole wheat bread.

A tender, sliceable gluten-free sandwich bread using psyllium husk for structure. Better than store-bought, and you'll know exactly what's in it.

Overnight fridge ferment, griddle bake, real nooks and crannies. No starter required. Same texture as the sourdough version, ready Saturday morning.

Soft, golden sandwich bread made with fresh-milled khorasan and spelt. A 100% whole grain loaf with honey and butter that slices clean and toasts well.

Soft breadsticks wrapped in ragged dough bandages with googly olive eyes, served with a marinara 'blood' dip. One easy dough, two spooky builds, and a kitchen full of kids who think they're just playing.

Pillowy garlic knots drenched in herb butter, quick enough for a weeknight, impressive enough for company.

Soft Tiger Bread with the classic crackly Dutch Crunch top. Make it as a loaf or sandwich rolls. The crunch is all in the rice flour paste.

Soft, fluffy dinner rolls topped with fresh rosemary and flaky Maldon salt. Foolproof, make-ahead friendly, and perfect for holiday gatherings.

White whole wheat flour comes from white wheat berries instead of red, giving you a milder, slightly sweeter flavor while keeping all the fiber and…

A wholemeal spelt sandwich bread for bakers whose spelt loaves keep going flat, dense, or gummy. The base formula is 70% whole spelt with 30% bread flour, and a 100% spelt adaptation is included. Works with bagged wholemeal spelt or fresh-milled spelt berries.

Soft, tender sandwich bread using a 50% sponge method for an even crumb that slices beautifully — sandwiches, toast, or just butter.

Rich, golden-brown and decadently buttery with a hint of sweetness. Perfect for burgers, sandwiches, or sliders. These brioche buns elevate any sandwich…

Soft tangzhong cinnamon rolls filled with roasted peaches, finished with brown butter streusel and a buttermilk glaze. Real fruit, no extract.

These are the bagels you've been dreaming about: shiny crust, dense chewy interior, and that unmistakable malt sweetness. This yeasted version comes together faster than sourdough while still delivering authentic New York flavor through an overnight cold retard. Perfect for weekend baking or meal prep.

Soft fresh-milled einkorn and spelt cinnamon rolls with a cardamom swirl and maple cream cheese frosting. Tangzhong keeps them tender. Overnight option.

A soft enriched sandwich loaf with butter, egg, and milk, finished with three diagonal sesame stripes. Bakes top-off for a golden crown, scales for a Pullman.

Toasted sesame seeds, poppy seeds, and everything bagel seasoning are folded into the dough and pressed onto the crust for flavor in every bite. Uses your active starter directly—no levain build required. Cold retard overnight for convenience and deeper complexity.

Soft, enriched sourdough knots brushed with toasted garlic butter, folded with sharp cheddar and fresh basil. Built on a fully sourdough levain at 17% inoculation. Same-day or overnight bake.

These aren't your average cinnamon rolls. Using the tangzhong method (a Japanese technique that creates incredibly soft, long-lasting bread), these beauties stay tender for days. The overnight cold-proof develops deep flavor while making your morning routine easier. When Ryan called asking for cinnamon rolls for his track teammates, I knew these had to be perfect. By the end of the day, half the track and field team was in his dorm and all those rolls were gone.

These blueberry cinnamon rolls are built for balance. Soft, enriched dough. Real fruit flavor from preserves and fresh berries. Toasted walnuts for depth.…

Soft yeast rolls layered with jam, cut into ribbons, wrapped around a dowel, and baked glossy and golden.

Soft, chewy yeasted hoagie rolls shaped and scored like baguettes. Great flavor, real technique, and a skill-building shaping method you'll use forever.

Pillowy spiced buns filled with currants and candied orange peel, topped with a traditional baked flour paste cross and finished with an apricot-orange glaze.

Classic chewy New York bagel dough folded with sharp cheddar and fresh jalapeño for a spicy, savory breakfast bagel.

Egg-enriched, honey-boiled Montreal-style bagels with a denser chew and sweeter crust than New York bagels.

Soft, tender sandwich bread with complex flavor from an overnight pre-ferment. Slices clean for sandwiches and toast. Freezes well.

A lean Italian-style sandwich loaf built on a sponge with honey, olive oil, and milk. Soft, slice-friendly, and made for everyday lunches.

Soft multigrain sandwich bread using a scald of ground cereal and flour for a pillowy crumb. One 9 by 5 loaf, no grit, no dense crumb.

Sourdough breadsticks with overnight cold retard and herb garlic butter Parmesan finish.

Chewy, flavorful sourdough hoagie rolls shaped and scored like baguettes. A cold overnight bulk makes next-morning shaping easy and the flavor complex.

Spiced, fruit-studded hot cross buns made with 100% sourdough. A sweet levain controls the sour, tangzhong keeps them soft, and the flour paste cross goes on before baking.

Sourdough multigrain sandwich bread with a seven grain soaker, honey, milk, and an overnight cold proof in the pans. Two 9 by 5 loaves.

These authentic New York style bagels deliver that unmistakable chew, shiny crust, and deep malt flavor, all powered by your sourdough starter instead of commercial yeast. The overnight cold retard develops incredible flavor while fitting into a real schedule. Once you make these at home, you'll never look at store-bought bagels the same way.

A naturally leavened lean Italian sandwich loaf built on a levain with honey, olive oil, and milk. Soft, sliceable, and made for everyday lunches.

Soft sourdough multigrain sandwich bread with a scald of ground cereal, honey, and milk. Mild, pillowy crumb, no grit. One 9 by 5 loaf.

Soft sourdough Tiger Bread with the crackly Dutch Crunch crust. Naturally leavened dough, same rice-flour topping. Bake it as a loaf or rolls.

Fresh-milled spelt and khorasan monkey bread with maple cinnamon coating and a salted caramel base. Soft, sticky, and made for sharing.

Naturally leavened pillowy loaf using the Japanese tangzhong technique—perfect for sandwiches, toast, or eating warm with jam.

Naturally leavened peach cobbler cinnamon rolls with a tangzhong crumb, roasted peaches, brown butter streusel, and buttermilk glaze. Real fruit, no extract.