The Thanksgiving Breads Our Editors Can’t Live Without
Thanksgiving may be all about the turkey, but these Thanksgiving bread recipes deserve just as much of a spotlight. Our editors have rounded up the breads they can’t imagine the holiday without, from savory Thanksgiving appetizers to buttery dinner rolls, biscuits, and cornbread for the table. We’ve even included a few Thanksgiving breakfast breads to make the morning just as special. Whether you’re hosting a crowd or bringing a dish to share, these are the bakes that earn a permanent spot on our holiday menus.
Appetizers
Gouda-and-Bacon Gougères
“The secret to a great party is having an appetizer that keeps people coming back for more.” —Brian Hart Hoffman, Editor-in-Chief
In this gougère recipe, the classic French puff gets a bold makeover with smoky bacon, nutty Gouda, and a sprinkle of flaked sea salt for irresistible crunch.
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Spinach-Artichoke Pretzel Buns
Pillowy-soft pretzel buns are filled with a generous helping of cheesy spinach-artichoke mixture, sprinkled with sesame seeds, and baked to golden perfection, irresistibly combining dip and dipper.
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Thanksgiving Pull-Apart Wreath
When it comes to Thanksgiving, there’s nothing better than an appetizer that’s both showstopping and delicious. This pull-apart wreath layers savory herbs and spices, melted cheese, and a topping of rich, jammy fig preserves.
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Stuffing Biscuits
The blend of savory herbs, spices, and comforting aromatics that you know and love in traditional Thanksgiving stuffing (or dressing!) is made over into these tender and flaky biscuits.
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Bread Basket and Sides
Brian Hart Hoffman’s Buttermilk Biscuits
“Rich, buttery, and flaky, my go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit. They’re great for any occasion, whether you’re serving them for breakfast, brunch, or even as a side for your Thanksgiving dinner. ” —Brian Hart Hoffman, Editor-in-Chief
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Mayonnaise Cornbread
“This Mayonnaise Cornbread is my secret weapon to ensuring I never have a dry dressing. Whether I’m serving it as a side or baking it into my favorite Southern-style dressing, this is the only cornbread recipe I need for the holidays.” —Sidney Fry, Editorial Director
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Roasted Garlic-and-Potato Clover Rolls
“I love using up my leftover mashed potatoes from Thanksgiving to make these rolls. And they’re so versatile! Want something besides garlic? I love adding rosemary if I’m in the mood, or I’ll even throw in bacon, cheddar, and green onions for a totally different flavor profile. The possibilities are endless!” —Katie Moon, Pastry Editor
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Pumpkin Soda Bread Rolls
Pepitas are sprinkled on top for an added layer of texture as well as to complement the pumpkin with their slightly sweet and subtle nutty flavor.
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Honey-Orange Parker House Rolls
“This sweet rendition of a classic Parker House roll rarely lasts long in my home. Little hands immediately reach across the table as soon as I set down the bread basket!” —Amber Wilson, Senior Features Editor
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Breakfast Breads
Cream Cheese-Filled Pecan Pie Muffins
“Pecans are a staple in my fall baking, so I HAD to add these muffins to the list. They’re the perfect way to make sure your entire house is in the holiday mood from the moment they wake up!” —Shelby Duffy, Assistant Editor
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Five-Spice Cranberry-Pecan Rolls
“Everyone loves a make-ahead moment, which is why I picked these rolls. You do all the prep work the night before, then the next morning, just let them rise, bake, and add your toppings. I need all the extra cooking time I can get on Thanksgiving morning!”—Katie Moon, Pastry Editor
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Apple-Cheddar-Sage Biscuits
The golden-brown exterior of these biscuits gives way to a soft and tender interior that readily soaks up a generous slather of butter.
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Cranberry Danish
“One of my Thanksgiving non-negotiables is my Orange Cranberry Sauce. Do I sometimes skip the Cranberry Compote and make a double batch of my own cranberry sauce for this Danish recipe instead? Absolutely. I love to bake-it-my-own!” —Shelby Duffy, Assistant Editor
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Sausage-Stuffed Dinner Rolls
In the American South, where Bake from Scratch is headquartered, we have these soft, pillowy yeasted rolls by the legendary Sister Schubert brand. This is our nod to the original and gift to your breakfast table.
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