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    Our Best Breads for Your Easter Celebrations

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    Looking for the perfect roll or biscuit to complement your Easter meal this year? We’ve rounded up a list of our best breads to fill your table’s bread basket. From our classic Parker House rolls to crave-worthy cheddar-and-garlic drop angel biscuits, these bread recipes are the finishing touch you need for your Easter menu. 

    Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.

    A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.

    Literally translated as “Easter Bread,” the Pane di Pasqua with its colorful eggs is Italy’s signature version of the holiday staple. Sometimes designed to resemble a doll or newborn, the intricately braided loaf symbolizes the rebirth of the spring season and Christ’s resurrection. This soft, slightly sweet bread with its iconic brightly colored eggs (we used blue) can be found well beyond the borders of Italy as a symbol of the season. 

    This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness.

    In our sweet rendition of Parker House rolls, rectangular pieces of the enriched dough are brushed with orange-honey butter and rolled into spirals. This creates sweetly laminated layers and mesmerizing swirls. Once the hot rolls leave the oven, a final brush of honey-orange butter gives the bread a sweet, glossy sheen.

    Similar to those of a seafood chain favorite, these Cheddar-and-Garlic Drop Angel Biscuits are every bit as light and fluffy as they are flavorful. Seasoned with garlic powder and ground black pepper, mixed with a healthy helping of Cheddar cheese, and brushed with warm garlic butter, they’re sure to become a new wintertime favorite.

    If you’re on the hunt for pillowy-soft, tenderly sweet rolls, look no further than these Honey Butter Yeast Rolls. These rolls are simple and light yet incredibly flavorful, with the perfect amount of buttery richness and honeyed sweetness, just like the O’Charley’s rolls they were inspired by. Baked to a gorgeous golden brown, the rolls are then coated with a final brush of melted butter for a glistening finish. LEGGI TUTTO

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      Black Pepper-and-Rosemary Angel Biscuits

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      In a small bowl, stir together warm buttermilk and yeast. Let stand until mixture is foamy, 5 to 10 minutes.In a medium bowl, whisk together 2 cups (250 grams) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 5 minutes.Line a rimmed baking sheet with parchment paper.In a large bowl, whisk together 3 teaspoons (3 grams) rosemary, kosher salt, baking powder, 1½ teaspoons (4.5 grams) pepper, baking soda, and remaining 2½ cups (313 grams) flour. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until pieces are smaller than peas and mixture is crumbly. Stir in yeast mixture. Using your hands, knead dough in bowl until dough just comes together.Turn out dough onto a lightly floured surface; press or roll into a 1-inch-thick disk. Fold dough in half; press or roll into a 1-inch-thick disk. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, and place about 1½ inches apart on prepared pan. Reroll scraps once by pushing scraps together, folding in half, and pressing or rolling to 1-inch thickness. Discard remaining scraps. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 minutes.Preheat oven to 425°F (220°C).In another small bowl, whisk together sea salt, remaining 1 teaspoon (1 gram) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a third small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt mixture. 8. Bake until golden brown, 10 to 14 minutes. Let cool on pan for 5 minutes. Serve warm. LEGGI TUTTO

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      Cranberry-Sage Fantails

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      Elegant and deliciously buttery, these golden-layered Cranberry-Sage Fantails will elevate any fall feast. Our dough gets its beautiful height from Platinum® Yeast from Red Star®. Their shape resembles a flower in bloom, with each petal forming a perfect pull-apart bite flecked with tart, rubied cranberries, and the earthy aroma of sage. Cranberry-Sage Fantails In the […] LEGGI TUTTO

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      Cheddar-and-Garlic Drop Angel Biscuits

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      Similar to those of a seafood chain favorite, these Cheddar-and-Garlic Drop Angel Biscuits are every bit as light and fluffy as they are flavorful. Seasoned with  powder and ground black pepper, mixed with a healthy helping of  cheese, and brushed with warm  butter, they’re sure to become a new wintertime favorite. 6 cups (750 grams) all-purpose flour, divided 1½ […] LEGGI TUTTO

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      Angel Biscuits

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      A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.

      Angel Bisbuits

      ¼ cup (57 grams) all-vegetable shortening
      ¼ cup (57 grams) cold unsalted butter
      2 tablespoons (28 grams) warm water (105°F/40°C to 110°F/43°C)
      1 teaspoon (3 grams) active dry yeast
      2 tablespoons (24 grams) granulated sugar
      1½ cups (188 grams) all-purpose flour
      1¼ cups (156 grams) cake flour
      2 teaspoons (6 grams) kosher salt
      ½ teaspoon (2.5 grams) baking powder
      ¼ teaspoon (1.25 grams) baking soda
      1 cup (240 grams) whole buttermilk
      2 tablespoons (28 grams) salted butter, melted

      Line a baking sheet with parchment paper.
      Using a bench scraper, cut shortening and cold unsalted butter into cubes, and freeze until ready to use.
      In a small bowl, stir together 2 tablespoons (30 grams) warm water and yeast until yeast is dissolved. Stir in sugar, and let stand until mixture is foamy, about 5 minutes.
      In a medium bowl, whisk together flours, salt, baking powder, and baking soda. Place three-fourths of flour mixture in the work bowl of a food processor; add cold shortening and cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold shortening and cold butter into flour mixture using a pastry blender.) Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Cover and refrigerate for 1 hour.
      Turn out dough onto a lightly floured surface, and knead 4 or 5 times. Pat dough to ¾-inch thickness. Using a 2½-inch round cutter, cut dough, re-patting scraps only once. Place on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
      Preheat oven to 375°F (190°C).
      Brush biscuits with melted, salted butter, and bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.

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      Cheddar-Onion Biscuits

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      Effortless, melt-in-your-mouth biscuits are within reach thanks to this cheddar-packed and onion-speckled quick bread. Powered by the fine texture of Swans Down Cake Flour, and receiving a rich boost from buttermilk, these biscuits are the ultimate comforting addition to breakfast, lunch, or dinner.

      Cheddar-Onion Biscuits

      4⅓ cups (485 grams) sifted Swans Down Cake Flour
      2 tablespoons (24 grams) granulated sugar
      1 tablespoon (15 grams) baking powder
      1½ teaspoons (3 grams) garlic powder
      1 teaspoon (3 grams) kosher salt
      ½ teaspoon (2.5 grams) baking soda
      1¼ cups (284 grams) cold unsalted butter, cubed
      1½ cups (170 grams) shredded extra-sharp Cheddar cheese
      1 cup (100 grams) finely chopped green onion
      1 cup (240 grams) cold whole buttermilk
      1 large egg white (30 grams), lightly beaten

      Preheat oven to 425°F (220°C). Line 2 rimmed baking sheets with parchment paper.
      In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and baking soda; sift flour mixture. Using a pastry blender or 2 forks, cut in cold butter until butter pieces are pea-size. Stir in cheese and green onion until well combined. Stir in cold buttermilk just until combined. (Dough may look dry and crumbly in spots but will come together later.)
      Turn out dough onto a lightly floured surface. Gently knead 5 times. Pat dough into an 8-inch square, and cut into fourths. Stack each fourth on top of each other, and roll or pat down into an 8-inch square again. Repeat procedure twice. Roll or pat dough to 1-inch thickness. Using a 2¼-inch round cutter, cut dough without twisting cutter, rerolling scraps as needed. Place biscuits at least 1½ inches apart on prepared pans. Freeze for 15 minutes.
      Brush egg white onto biscuits.
      Bake until golden brown, 15 to 18 minutes. Let cool for 15 minutes. Serve warm.

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