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  • 7-Up Biscuits

    7-Up Biscuits

    Tender and fluffy 7-up biscuits rise to perfection and instantly become everyone’s favorite biscuit! It only takes 4-ingredients to create this melt-in-your-mouth biscuit recipe!

    Homemade biscuits are so easy to make and are perfect with any meal! Here are a few more of my favorite biscuit recipes that I know you will love. Try these butter swim biscuits or these cheddar biscuits! And of course, everyone needs a classic biscuit recipe and this one is the best.

    Top view of the baked 7 up biscuits in a baking pan.

    What are 7-Up Biscuits?

    Biscuits made with 7-up? Yes, and they will be the best biscuits you will ever make! If you are skeptical, don’t be! Just make them and prepare to have your mind blown. Adding 7-up to the biscuit dough is magic and helps the dough rise to perfection. It creates a fluffy soft biscuit and the texture is incredible. Nestled and baked in a pan of melted butter, these biscuits will literally melt in your mouth! It only takes 4 ingredients to make this easy biscuit recipe and this will be your go-to recipe.

    Enjoy these on their own, as a side, or in biscuits and gravy! The options are endless. My kids love these rolls served with their favorite Tortellini Soup or this Slow Cooker Beef Bourguignon. To be honest, my kids WANT them to be served for dinner every night!

    Ingredients Needed to Make 7-Up Biscuits

    These 7-up biscuits are perfect for a weeknight meal because they are super easy to make and come together quickly. It only uses 4 simple ingredients! I always make sure to have them on hand when I need a quick roll recipe to serve with dinner. It’s my go-to recipe to make with soups and stews!

    • Bisquick: The base of this recipe! An easy shortcut is using boxed Bisquick, but no one will ever know because they totally taste homemade!
    • Sour Cream: Helps to make a fluffy texture that melts in your mouth!
    • 7-Up: The unexpected secret to this recipe! The 7-up helps create a very soft dough that will easily rise.
    • Melted Butter: Baking these biscuits in melted butter is a must because it gives the biscuits the best buttery flavor!
    Ingredients labeled to make 7 up biscuits.

    7-Up Biscuits Recipe

    You will want to make these soft and buttery biscuits all of the time because your family will go crazy over them! You’ll also love how easy they are to make. If you’re looking for a last-minute side dish, these are worth every bite!

    1. Preheat the Oven: Preheat the oven to 450 degrees Fahrenheit.
    2. Cut the Sour Cream Into the Bisquick Mix: Next, add the Bisquick to a large bowl then cut the sour cream into the Bisquick mix using the back of a fork.
    3. Stir in the 7-up: Pour in the 7-up then stir to combine. The dough will be very soft, but if it’s too sticky then sprinkle on additional Bisquick to help handle the dough.
    4. Cut the Biscuits: Sprinkle additional biscuit mix on the counter to gently flatten out the dough to about 1-inch thickness. Use a biscuit cutter to cut 9 biscuits. 
    5. Melt the Butter and Pour Into the Pan: Melt 1/4 cup butter and pour into the bottom of a 9-inch square pan. Alternatively, you can melt the butter in the pan by placing it in the oven for a few minutes.
    6. Bake: Place the cut 7-up biscuits into the pan with melted butter then bake for 12-15 minutes or until golden brown.
    First process photo of the sour cream cutting into the Bisquick.
    Cut the sour cream into the Bisquick.
    Second process photo of the 7 up pouring into the dough.
    Pour in the 7 UP.
    Third photo of the dough formed in a bowl.
    Stir to combine.
    Fourth photo of the 7 up biscuits rolled out and cut into biscuit shapes.
    Roll and cut the dough. Bake in a prepared buttered pan.

    Can They Be Made Without Bisquick?

    If you don’t have Bisquick or you suddenly run out of Bisquick then I have you covered! Make your own homemade Bisquick so that you can still make delicious 7-up biscuits. Here is the list of ingredients you will need:

    • 6 cups all-purpose flour
    • 3 tablespoons of baking powder
    • 1 tablespoon of salt
    • 1 cup of vegetable shortening, cubed

    Simply combine these ingredients together to make your own Bisquick mixture right at home. This will make a total of 7 cups of homemade Bisquick, so there willl be plenty to use and store for other recipes.

    Close view of a biscuit on a wood spatula.

    Storing Leftover Biscuits

    I often have to double this recipe because there are never enough biscuits! I always plan for at least 2 biscuits per person. If you’re lucky enough to have leftovers, then follow my tips below for storing and reheating these buttery biscuits.

    • At Room Temperature: If there are any leftovers, these 7-up biscuits will stay fresh in an airtight container or sealable bag then store at room temperature for 1-2 days.
    • To Reheat: Reheat the biscuits in the microwave to bring back the warm fresh out of the oven texture! Because everybody loves a warm biscuit!

    Close view of the 7 up biscuits stacked on a plate with 7 up in the back ground.

    More Biscuits and Rolls to Enjoy

    Print

    7-Up Biscuits

    Tender and fluffy 7-up biscuits rise to perfection and instantly become everyone's favorite biscuit! It only takes 4-ingredients to create this melt-in-your-mouth biscuit recipe!
    Course Bread, Side Dish
    Cuisine American
    Keyword 7 up biscuits, biscuits, biscuits recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 9 Biscuits
    Calories 189kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 450 degrees Fahrenheit.
    • Add the Bisquick to a large bowl. Cut the sour cream into the Bisquick mix using the back of a fork.
    • Pour in the 7-Up and stir to combine. The dough will be very soft!
    • Sprinkle additional biscuit mix on the counter to gently flatten out the dough to about 1-inch thickness. Use a biscuit cutter to cut 9 biscuits.
    • Melt 1/4 cup butter and pour into the bottom of a 9-inch square pan. Alternatively, you can melt the butter in the pan by placing it in the oven for a few minutes.
    • Place the cut biscuits into the pan with melted butter then bake for 12-15 minutes or until golden brown.

    Video

    Notes

    Updated on April 16, 2024

    Originally Posted on August 2, 2012

    Nutrition

    Calories: 189kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 397mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
  • Carrot Salad

    Carrot Salad

    In this simple carrot salad, crisp matchstick carrots, walnuts and sweet craisins come together to make a fresh and vibrant salad with wonderful flavors and textures. Finish with a light lemon vinaigrette for an incredible side dish!

    From savory to sweet, carrots add such deliciousness to recipes. They provide flavor, texture and nutrition. Some of our favorite recipes with carrots are Carrot Soup, Carrot Cake Roll and these wonderful classic Glazed Carrots.

    Carrot Salad Recipe

    Looking for a light, bright dish that goes with everything? Give this carrot salad a try! It’s made with simple, nourishing ingredients and it’s fantastic for springtime, but it’s actually great to enjoy all year round. It only takes 20 minutes to prepare, and it’s also really tasty chilled, making it perfect to prep ahead of time! It’s my go-to for bringing to any potluck or get-together!

    Trust me when I say that you’ve got to make this recipe! It’s a crowd-pleaser that will make everyone ask for a second helping. It’s also versatile enough to pair with so many main dishes! Try it as a side dish paired with honey-glazed ham, air fried chicken or even salmon.

    What’s in a Carrot Salad?

    This carrot salad recipe comes together with wholesome, fresh ingredients that taste great! The dressing is the perfect finishing touch to really make this dish shine! Check out the recipe card at the bottom of the post for exact measurements.

    • Carrots: Look for carrots that are firm and free of cracks or splits. Use multicolored or tricolored for a gorgeous presentation!
    • Walnuts: Adds a nutty crunch!
    • Craisins: The sweet, chewy dried fruit is a great complement to the earthy, crisp carrots.

    Dressing

    • Lemon Juice: Zesty and fresh, lemon juice adds the right amount of citrus to this salad.
    • Apple Cider Vinegar: Helps to brighten the salad and give it a nice little tang.
    • Olive Oil: Gives the dressing the perfect consistency.
    • Honey: 1 tbsp for just a hint of sweetness.
    • Dijon Mustard: For some zippy flavor! It also binds to the oil and vinegar to keep the vinaigrette emulsified (mixed), so the oil and vinegar don’t separate.
    • Thyme: Adds a nice herby flavor.
    • Salt & Pepper: 1 tsp of each to enhance the flavor.

    How to Make Carrot Salad

    Julienning the carrots is the most time-consuming part of throwing this together. It’s really quite simple, though, and so worth it.

    1. Prep: Prepare the carrots by washing and julienning them (thin matchstick cut). Toss the carrots into a bowl with the walnuts and craisins.
    2. Make the Dressing: In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, mustard, thyme, salt and pepper.
    3. Toss and Serve: Pour the dressing over the carrot mixture and toss to coat. Serve immediately, or cover and place in the fridge for a few hours to allow the flavors to develop and soak into the carrots.

    Tips and Variations

    This carrot salad is amazing as-is, but it’s super versatile, so you can easily change it up. Here are some tips and ideas on how you can make it your own!

    • Change Up the Ingredients: You can substitute the craisins for raisins or dried cranberries or leave them out altogether. Similarly with the walnuts, you can substitute them for pecans, pistachios, or sunflower seeds.
    • Herbs: You can use fresh or dried thyme in this recipe. If using dried thyme, you’ll need about 1/4 tsp. Also, feel free to use another favorite herb like oregano.
    • Type of Carrots: Plain orange carrots work perfectly fine for this recipe, I like the tricolor option purely for presentation.
    • Toast the nuts: We love toasting the walnuts to really bring out the nutty flavor. Add them to a small dry skillet over low heat and cook, stirring occasionally, until they’re fragrant, about 1 minute.

    Recipe Tip

    We highly recommend julienning your own carrots. Do not use a bag of pre-cut carrots from the store. You want this salad filled with sweet, crunchy carrots, and bagged ones are often dry and flavorless.

    You can julienne the carrots with a julienne peeler or a knife. Julienne peelers are cheap and efficient, you can prep a whole bunch of carrots in just minutes! If using a knife, cut peeled carrots into chunks and cut lengthwise into thin matchsticks. 

    Make Ahead & Storing Leftovers

    One of the best things about this salad is how easy it is to make ahead and it keeps for so long in the refrigerator. This makes for a great meal prep option! 

    • Make Ahead: Carrot salad is great to make the night before you plan to serve it. All of the flavors intensify and become even more delicious!
    • Storing Leftovers: Place any leftover salad in the fridge in an airtight container for up to 5 days.

    More Salad Recipes

    If you love the fresh taste of fruit and vegetable salads like me, you’re sure to enjoy these tried and true favorites. I have everything from savory pasta salads to creamy, sweet salads. The hardest part is picking which one to try first!

    Print

    Carrot Salad

    In this simple carrot salad, crisp matchstick carrots, walnuts and sweet craisins come together to make a fresh and vibrant salad with wonderful flavors and textures. Finish with a light lemon vinaigrette for an incredible side dish!
    Course Salad, Side Dish
    Cuisine American
    Keyword carrot salad recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 6 people
    Calories 183kcal

    Ingredients

    • 1 pound carrots, tri color for presentation
    • ⅔ cup walnuts, chopped
    • ½ cup craisins

    Dressing

    Instructions

    • Prepare the carrots by washing and julienning them (thin matchstick cut). Toss the carrots into a bowl with the walnuts and craisins.
    • In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, mustard, thyme, salt and pepper.
    • Pour the dressing over the carrot mixture and toss to coat. Serve immediately, or cover and place in the fridge for a few hours to allow the flavors to develop and soak into the carrots.

    Notes

    Store leftovers in the fridge in an airtight container for up to 5 days.

    You can substitute the craisins for raisins or leave them out altogether. Similarly with the walnuts, you can substitute them for pecans, pistachios, or sunflower seeds.

    This recipe does great being prepared the night before and served the next day!

    You can use fresh or dried thyme in this recipe

    Plain orange carrots work perfectly fine for this recipe, I like the tri color option purely for presentation.

    Nutrition

    Calories: 183kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 468mg | Potassium: 325mg | Fiber: 4g | Sugar: 14g | Vitamin A: 12668IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
  • White Cheddar Mac and Cheese

    White Cheddar Mac and Cheese

    White Cheddar Mac and Cheese is super creamy and filled with rich, decadent flavor. This pasta recipe is the perfect comforting side dish for potlucks, holidays or even weeknight dinners!

    If your family loves a good mac and cheese recipe like ours does, you’ll want to try our fall-inspired pumpkin mac and cheese, this spicy buffalo mac and cheese or this grown-up version lobster mac and cheese. They are all so different and SO tasty!

    White cheddar mac and cheese in a large pot.

    White Cheddar Mac and Cheese Recipe

    This white cheddar mac and cheese might be even better than the original! It is filled with amazing creaminess and that delicious cheddar taste that we all love. Plus, you have the option to bake it in a dish topped with a buttery, seasoned bread crumb topping. This is the side dish my kids always request, and I’m quite happy to oblige. It’s so delicious, the whole family gets excited when this pasta dish is on the menu! 

    It comes together easily with very little hands-on time, making it a great side or vegetarian main for weeknight dinners. It’s also great for potlucks and holidays like Easter, Thanksgiving and Christmas. It’s pure comfort food that you’re going to love!

    Ingredients Needed

    This white cheddar mac and cheese recipe is made with a combination of simple ingredients that come together for a cozy, comforting combination of wonderful flavor and texture. See the recipe card below for a list of exact ingredient measurements.

    • Pasta: Elbow noodles are classic but we love using shell pasta because the cheesy sauce gets trapped in each shell for heavenly flavor in every bite.
    • Butter: An essential ingredient for rich velvety macaroni and cheese. Use unsalted butter to control the amount of salt in the recipe.
    • Flour: All-purpose flour will help to thicken the cheese sauce.
    • Milk: We recommend using whole milk for creamy results.
    • Heavy Whipping Cream: Used in addition to the whole milk for maximum creaminess and richness.
    • Cheese: Sharp white cheddar cheese actually has the same flavor as regular sharp cheddar, it just hasn’t been died orange.
    • Salt and Pepper: To enhance all of the delicious flavors.
    • Seasonings: Add in a small amount of both garlic powder and onion powder for a boost of flavor!

    Bread crumb topping for serving

    • Italian Breadcrumbs: The contrasting texture of the crispy bread crumbs with the creamy macaroni is to die for!
    • Butter: Melted butter mixed with the bread crumbs will help them get golden and crisp while baking.  
    • Seasonings: A simple mix of dried parsley and dried oregano add color and a bit of extra flavor.
    • Salt and Pepper: To taste!

    How to Make White Mac and Cheese

    Your family and friends will go wild for this dish! It’s easy and so tasty with the best creamy texture. Here’s how to make it:

    1. Boil Pasta: Cook the pasta according to the package directions until it is just al dente. Drain the pasta and drizzle a small amount of oil over them, toss the oil in the noodles to keep them from sticking together and set aside.
    2. Make the Sauce: In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux. Gradually pour in the milk and heavy whipping cream. Continue to stir while bringing everything up to temp and thickening the sauce.
    3. Stir in the Cheese and Seasonings: Add in the cheese, salt, pepper, garlic powder, onion powder, and cooked pasta. Stir to incorporate everything well and remove from heat.

    For the Bread Crumb Topping

    1. Prep: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
    2. Mix Ingredients: In a bowl, mix together the breadcrumbs, melted butter, parsley, oregano, salt and pepper. Stir to mix well.
    3. Toast: Spread the breadcrumb mixture evenly across the baking sheet and bake for 5-8 minutes or until the breadcrumbs are golden brown and crispy.
    4. Serve: Serve the mac and cheese with the breadcrumbs sprinkled over the top, add more salt and pepper to taste and enjoy!
    All of the ingredients for white cheddar mac and cheese in small glass bowls. Included are: shell pasta, white cheddar cheese, flour, garlic powder, whole milk, parsley, onion powder, butter, and salt and pepper.
    The cheesy sauce being melted together in a large pot.
    Make the white cheddar sauce
    Seasonings being added in
    Add the seasonings
    Cooked pasta shells being added to the cheese mixture
    Add the cooked pasta shells
    Stirring to combine
    Toss to coat the pasta in the sauce and serve
    with the breadcrumb topping
    The ingredients for the breadcrumb topping. Including butter, Italian breadcrumbs, parsley, salt and pepper, and oregano.

    Tips and Variations

    Here are some simple tips for making white cheddar mac and cheese, so it’s absolutely incredible every time!

    • Cheese: Don’t use prepackaged shredded cheese. That cheese is coated in anti-caking agents to keep it from clumping and sticking to the bag that it’s in. So, it won’t melt as well as cheese that is shredded from a block. To get that creamy and smooth texture, grate your own cheese!
    • Topping: The breadcrumb topping is optional but I like a little flavorful crunch in my mac and cheese. You can also bake the breadcrumbs over the mac and cheese, instead of toasting them on a pan.
    • Baking Option: To bake the mac and cheese, once it has all come together, spread the mac into a deep 9×13-inch baking dish. Sprinkle the unbaked breadcrumb mixture over the mac and cheese and bake at 400 degrees Fahrenheit for about 20 minutes, until the breadcrumbs are crispy.

    A scoop of white cheddar mac and cheese on a wooden spoon.

    Storing and Reheating Leftovers

    This white cheddar mac and cheese tastes fantastic the next day for lunch! Here is how you can store your leftovers to enjoy later! It’s a perfect quick and easy meal for yourself or the kids!

    • Refrigerator: Once the mac and cheese has cooled, store leftovers in a sealed airtight container then place it in your fridge. It will keep fresh for up to 5 days!
    • Reheat: You can rewarm this either on the stovetop or in the microwave for a couple of minutes stirring occasionally until it’s heated through. Add a splash of milk if needed for creaminess.

    A serving of mac and cheese, topped with breadcrumbs.

    More Mac and Cheese Recipes

    Macaroni and cheese is one of those classic recipes that’s loved by all! It’s so comforting and delicious! Be sure to add these other tried and true recipes to the dinner lineup soon:

    Print

    White Cheddar Mac and Cheese

    White Cheddar Mac and Cheese is super creamy and filled with rich, decadent flavor. This pasta recipe is the perfect comforting side dish for potlucks, holidays or even weeknight dinners!
    Course Dinner
    Cuisine American
    Keyword white cheddar mac and cheese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 8 people
    Calories 907kcal
    Author Alyssa Rivers

    Ingredients

    Bread crumb topping for serving

    Instructions

    • Cook the pasta according to the package directions until it is just al dente. Drain the pasta and drizzle a small amount of oil over them, toss the oil in the noodles to keep them from sticking together and set aside.
    • In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux. Gradually pour in the milk and heavy whipping cream. Continue to stir while bringing everything up to temp and thickening the sauce.
    • Add in the cheese, salt, pepper, garlic powder, onion powder, and cooked pasta. Stir to incorporate everything well and remove from heat.

    For the bread crumb topping

    • Preheat oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.
    • In a bowl, mix together the breadcrumbs, melted butter, parsley, oregano, salt and pepper. Stir to mix well.
    • Spread the breadcrumb mixture evenly across the baking sheet and bake for 5-8 minutes or until the breadcrumbs are golden brown and crispy.
    • Serve the mac and cheese with the breadcrumbs sprinkled over the top, add more salt and pepper to taste and enjoy!

    Nutrition

    Calories: 907kcal | Carbohydrates: 65g | Protein: 27g | Fat: 60g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 939mg | Potassium: 374mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2059IU | Vitamin C: 1mg | Calcium: 564mg | Iron: 2mg
  • Perfectly Soft Buttery Rolls

    Perfectly Soft Buttery Rolls

    Perfectly soft buttery rolls will be your classic go-to roll recipe! They are tender fluffy, and baked with a buttery golden top. These rolls are sure to be a family favorite!

    If you want a really big, soft, buttery roll, then this is the recipe for you. Homemade rolls are the best part of any meal! Need more delicious roll recipes? Try my amazing 1-Hour Rolls, these Copycat Texas Roadhouse Rolls, or Parker House Rolls for your next dinner.

    Close view of a perfectly soft buttery roll stacked on top of the pan of fresh baked rolls.

    Perfectly Soft Buttery Rolls

    These perfectly soft buttery rolls are truly the most amazing homemade rolls you will ever make! What makes them perfectly soft and buttery? The addition of the fats from the milk, butter, and eggs makes them extra tender, fluffy, and melt-in-your-mouth delicious. These rolls are a labor of love, but definitely worth it when you bite into the pillowy roll! If you’re new to working with yeast, don’t be intimidated because this is a great recipe and I walk you through all the steps. They turn out beautifully no matter what!

    You will be known for these perfectly soft buttery rolls when you share them with family and friends! Make them for holiday meals, special occasions, or whenever you want a comforting warm homemade roll. Slather your rolls with honey butter, jam, or this cinnamon honey butter.

    What You Need to Make Perfect Rolls

    Don’t let working with yeast scare you. It’s super simple and these rolls can’t get any easier. You’ll have perfectly soft buttery rolls in no time. Most of these ingredients are probably already in your pantry ready to go.

    • Whole Milk: Warmed but not hot! Warm it between 80 and 110 degrees Fahrenheit.
    • Sugar: This is necessary for the yeast to activate.
    • Active Dry Yeast: Use 2 ¼ teaspoons or 1 packet for this recipe.
    • All-Purpose Flour: All-purpose flour is best to achieve fluffy soft rolls.
    • Salt: Salt is essential for bread to have flavor.
    • Unsalted Butter: melted but not hot
    • Large Eggs: It helps to beat the eggs before adding them to the dough ingredients.
    • Butter: To brush on the tops of the rolls!

    Let’s Make Perfectly Soft Buttery Rolls

    The best roll recipes take time, especially when it needs time to rise, so don’t rush it. This will ensure a nice light fluffy interior when you allow the air pockets to form during rising. I promise it will be worth the wait! I can’t wait for you to make these perfectly soft buttery rolls!

    Prepare and Raise the Dough

    1. Proof the Milk, Sugar, and Yeast: In a medium bowl mix together the milk, sugar, and yeast. Let it rest until the yeast has become foamy and active.
    2. Combine the Flour and Salt: In the bowl of the stand mixer, add 3 cups of the flour then whisk in the salt. Pour the yeast mixture into the flour mixture. Using the dough hook attachment mix on low until the dough begins to come together.
    3. Knead the Flour Mixture, Yeast Mixture, Butter, and Eggs: Pour in the butter and eggs. Then add the remaining flour ¼ cup at a time until the dough pulls away from the sides of the mixer. The dough will still be slightly tacky, you may not use all of the flour.
    4. Cover and Raise the Dough: Remove the dough from the bowl and add it to a lightly oiled bowl. Cover with saran wrap or a damp cloth. Let the dough rise until it has doubled in size, about 45 minutes to an hour.

    Shape and Raise the Rolls

    1. Divide and Shape Dough Balls: Place the dough on a lightly floured surface and punch it down to release the air. Divide into 15 equal pieces and roll each piece into a ball.
    2. Raise the Rolls: Grease a 9X13-inch baking dish with butter. Evenly arrange the rolls in the prepared pan. Cover the rolls and let them rise until they are doubled in size. Preheat the oven to 375 degrees Fahrenheit.

    Bake the Rolls

    1. Bake: Bake for 20-25 minutes or until golden brown. The temperature of the rolls out of the oven should be 190 degrees Fahrenheit.
    2. Brush with Butter and Enjoy: Remove the perfect soft buttery rolls from the oven and brush with additional melted butter. Enjoy warm!
    First process photo of milk, sugar, and yeast proofing in a bowl.
    Proof the milk, sugar, and yeast
    Second process shot of the flour and salt combined in a bowl.
    Combine the flour and salt
    Third process photo of the flour, yeast, eggs, and butter kneading in a mixing bowl.
    Mix the flour mixture, yeast mixture, eggs, and butter
    Fourth process photo of the dough mixed together.
    Add more flour and knead the dough
    Fifth process photo of the dough rising in a bowl.
    Raise the dough
    Sixth process photo of the dough shaped into rolls and placed in a pan.
    Raise the roll dough before baking

    Tips For Perfectly Soft Buttery Rolls

    No matter which roll recipe you are making, here are a few tips that will come in handy. Once you get the hang of it, you will become a roll master!

    • Activate: Make sure the yeast gets activated. If the yeast does not activate, your rolls will not rise. If the yeast does not get bubbly and frothy, then I recommend starting over. 
    • Flour: Do NOT add too much flour. Adding too much flour will turn an amazing soft roll into a heavy dry roll. Add the flour 1/4 cup at a time until it pulls away from the bowl. The dough will still be slightly tacky, you may not use all of the flour. Knowing how much flour to add can be tricky, but the more rolls you make, the easier it will be to tell when there is enough.
    • Tip For Shaping the Rolls: You can always spray your hands with cooking spray to help shape the rolls and keep the dough from sticking to your hands.
    • Do NOT Overbake: If you overbake your rolls, they will be dry and no one wants a dry roll. If you really want to get technical, use a thermometer to check the internal temperature of the rolls when they come out. They should be 190 degrees Fahrenheit.

    Top view of perfect soft and buttery rolls baked in a baking dish.

    Storing and Freezing Rolls

    Everyone loves these perfectly soft buttery rolls and we fight over the leftover rolls! Especially when you warm them in the microwave for 10 seconds. It tastes like it’s fresh from the oven! I’ve also added some tips for freezing the dough to make rolls for later!

    • At Room Temperature: Store completely cooled rolls in an airtight container at room temperature for up to 4 days.
    • Freeze the Dough: Keep the dough frozen in an airtight container for up to a month. I recommend spacing the rolls on a sheet pan and freezing them into balls first, then place in an airtight container.
    • Thaw and Bake: To thaw, remove the frozen rolls from the freezer and place them in a greased baking dish. Cover with a tea towel then let them rest and rise at room temperature until they have thawed and doubled in size. Bake using the instructions on the recipe card!

    Close view of a perfect soft and buttery roll split open on top of a pile of rolls.

    More Bread Recipes You’ll Love

    Print

    Perfectly Soft Buttery Rolls

    Perfectly soft buttery rolls will be your classic go-to roll recipe! They are tender fluffy, and baked with a buttery golden top. These rolls are sure to be a family favorite!
    Course Appetizer, Bread
    Prep Time 20 minutes
    Cook Time 25 minutes
    proofing time 1 hour
    Total Time 1 hour 45 minutes
    Servings 15 rolls
    Calories 276kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    Prepare and Raise the Dough

    • In a medium bowl mix together the milk, sugar, and yeast. Let it rest until the yeast has become foamy and active.
    • In the bowl of the stand mixer, add 3 cups of the flour then whisk in the salt. Pour the yeast mixture into the flour mixture. Using the dough hook attachment mix on low until the dough begins to come together.
    • Pour in the butter and eggs. Then add the remaining flour ¼ cup at a time until the dough pulls away from the sides of the mixer. The dough will still be slightly tacky, you may not use all of the flour.
    • Remove the dough from the bowl and add it to a lightly oiled bowl. Cover with saran wrap or a damp cloth. Let the dough rise until it has doubled in size, about 45 minutes to an hour.

    Shape and Raise the Rolls

    • Place the dough on a lightly floured surface and punch it down to release the air. Divide into 15 equal pieces and roll each piece into a ball.
    • Grease a 9X13-inch baking dish with butter. Evenly arrange the rolls in the prepared pan. Cover the rolls and let them rise until they are doubled in size. Preheat the oven to 375 degrees Fahrenheit.

    Bake the Rolls

    • Bake for 20-25 minutes, or until golden brown. The temperature of the rolls out of the oven should be 190 degrees Fahrenheit.
    • Remove the rolls from the oven and brush with the melted butter. Enjoy warm!

    Notes

    Updated on March 20, 2024

    Originally Posted on November 12, 2019

    Nutrition

    Calories: 276kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 330mg | Potassium: 101mg | Fiber: 1g | Sugar: 6g | Vitamin A: 258IU | Calcium: 43mg | Iron: 2mg

     

  • Boursin Mashed Potatoes

    Boursin Mashed Potatoes

    Decadent Boursin mashed potatoes are incredibly creamy and perfectly seasoned. Level up your mashed potatoes with butter, heavy cream, and the addition of Boursin cheese, a soft gourmet cheese.

    These mashed potatoes are the best way to complete any meal! They would go perfectly with tender air fryer chicken, my glazed meatloaf, or garlic herb prime rib for special occasions!

    Top view of boursin mashed potatoes in a wood bowl and a silver soon. Garnished with fresh parsley, butter, and cracked black pepper.

    Boursin Cheese Mashed Potatoes

    Introducing your new favorite mashed potato recipe! I wish I could describe how silky smooth and delicious these Boursin mashed potatoes are. What exactly is Boursin cheese? Created by François Boursin, a cheesemaker from Normandy, Boursin cheese is a flavored cheese, and the creamy texture comes from cow’s milk. It comes in many flavors and this incredible cheese can enhance so many delicious recipes. For example, you will love my Boursin chicken recipe! I used Boursin garlic & fine herbs Gournay cheese in these potatoes and it deserves a chef’s kiss! You will love the added garlic and herbs bursting in every bite!

    Mashed potatoes are my go-to side dish to serve to my family! They’re easy to make and everyone loves them. I have more mashed potato recipes you have to try! These crockpot potatoes are great because you can make them ahead of time. You’ll also love these garlic potatoes, and my Dad’s famous potatoes are a MUST!

    Ingredients You Will Need

    This recipe uses basic mashed potato ingredients with the addition of Boursin cheese! Find Boursin cheese near other soft cheeses at the grocery store. You will love the flavor and creaminess it adds. Check out the recipe card at the end of the post for exact measurements.

    Boursin Mashed Potatoes Recipe

    These Boursin mashed potatoes are easy to whip up! Like any classic mashed potato recipe, you simply boil the potatoes and then mash in the good stuff! They come out perfectly fluffy and creamy every time!

    1. Prepare the Potatoes: Wash and quarter the potatoes. Feel free to leave the skins on if you prefer.
    2. Boil the Potatoes: Add the potatoes to a large pot then fill the pot with enough water to cover the potatoes. Boil for 10-15 minutes or until tender.
    3. Drain: Drain the potatoes and return them to the pot.
    4. Add butter, cream, Boursin cheese, and Seasonings: Add the butter, heavy cream, Boursin cheese, garlic powder, salt, and pepper.
    5. Mash Potatoes and Ingredients Together: Use a potato masher or electric hand mixer to mash until incorporated and creamy. Mash them to your desired consistency. Leave them chunky or make them smooth. However, be careful not to over-mix the potatoes!
    6. Taste and Adjust: Lastly, taste and adjust the seasonings if needed.
    7. Enjoy Warm: Finally, top with additional butter, if desired. Garnish with chopped parsley then serve the potatoes warm!
    First process photo of the cut potatoes in a pot with water. Second process photo of the butter, cream, Boursin cheese, and spices. Third process photo of the ingredients added to the pot of boiled and drained potatoes. Fourth process photo of mashing the potatoes with the ingredients.
    Peel, cut, and boil the potatoes
    Gather the ingredients to add to the potatoes
    Drain the water. Add the butter, cream, boursin cheese, and seasonings
    Mash the potatoes and mix in the ingredients

    Tips and Variations

    Here are some tips for making perfect Boursin mashed potatoes! I know you’re going to love them as much as my family does. The Boursin cheese takes the flavor and texture to the next level!

    • Yukon Gold Potatoes: Yukon gold potatoes are my absolute favorite potato to mash. They are buttery and creamy and perfect! Feel free to use red or russet potatoes, but you’re missing out if you don’t use Yukon gold, also known as yellow potatoes.
    • Peeling Potatoes: Peeling potatoes for mashed potatoes is a preference. You can peel half of them, all of them, or leave all the skins on. I like to leave some of the skin on because the skin packs in so many nutrients! I also love the added texture. The skin easily mashes in and you hardly even notice it. It’s great because it cuts down on prep time even more!
    • Extra Mix-Ins: Want to jazz things up a bit? Add in some diced green onions or chives. Another delicious mix-in would be chopped crispy bacon!
    • Double the Recipe: These Boursin mashed potatoes are undeniably a favorite at our house! I promise you will want to double the recipe so you have leftovers.

    Top view of the Boursin mashed potatoes in a gray pot with a wooden serving spoon.

    Storing Leftovers

    These leftover boursin mashed potatoes are undoubtedly the best! The Boursin cheese keeps the potatoes nice and creamy. I’m such a potato-lover, finding leftover mashed potatoes in the fridge is one of my favorite things!

    • In the Refrigerator: Store leftover potatoes in an airtight container for up to 5 days.
    • To Reheat: When you are ready to eat your leftovers, take them out and heat them up in the microwave! Cook them on high for about 1 minute or until warmed through.

    Close view of a wood serving spoon lifting a the mashed potatoes.

    More Delicious Potato Recipes

    Print

    Boursin Mashed Potatoes

    Decadent Boursin mashed potatoes are incredibly creamy and perfectly seasoned. Level up your mashed potatoes with butter, heavy cream, and the addition of Boursin cheese, a soft gourmet cheese.
    Course Side Dish
    Keyword Boursin mashed potatoes
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4 people
    Calories 492kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Wash and quarter the potatoes. Feel free to leave the skins on if you prefer.
    • Add the potatoes to a large pot then fill the pot with enough water to cover the potatoes. Boil for 10-15 minutes or until tender.
    • Drain the potatoes and return them to the pot.
    • Add the butter, heavy cream, Boursin cheese, garlic powder, salt, and pepper.
    • Use a potato masher or electric hand mixer to mash until incorporated and creamy. Mash them to your desired consistency. Leave them chunky or make them smooth. Be careful not to over-mix the potatoes!
    • Taste and adjust the seasonings if needed.
    • Garnish with additional butter and chopped parsley and serve warm!

    Nutrition

    Calories: 492kcal | Carbohydrates: 50g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 497mg | Potassium: 1225mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1010IU | Vitamin C: 56mg | Calcium: 55mg | Iron: 2mg
  • Spinach Pie

    Spinach Pie

    This savory spinach pie is packed with spinach and baked in a flaky crust. It’s loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day.

    Spinach is such a versatile green and can be the star of the show in many different recipes! Try our favorite spinach salad, this tasty stuffed spinach chicken, or my creamy chicken and mushroom florentine over a bed of noodles.

    Close view of a slice of spinach pie on a small white plate with a fork.

    What is Spinach Pie?

    Spinach pie is similar to classic Greek spanakopita. The difference is the crust, and you will love both versions! Spanikopita uses flakey fillo dough, and spinach pie is baked in a traditional pie crust. Spinach pie is savory and creamy and bursting with cheesy flavors. My recipe uses ricotta cheese, feta cheese, and parmesan cheese. Triple the cheese, making it 3 times as delicious! This spinach pie is so versatile and can be served for breakfast, lunch, or dinner. It’s also tasty warm or cold, so enjoy it anytime, anywhere, and at any temperature!

    You can serve this as a side dish or as an entree. Go along with the Greek-inspired theme and enjoy it with Greek salad, this chicken, and of course baklava for dessert!

    Ingredients in Spinach Pie

    The ingredients to this are actually pretty simple! Gather them up and hurry and make this. Follow the recipe card below for exact measurements!

    • Pie Crust: Refrigerated pie crust makes this recipe so easy! Feel free to make your own if you have the time.
    • Olive Oil: Oil the skillet to help cook the onions, garlic, and spinach.
    • Yellow Onion: Minced onion is delicious in this pie.
    • Garlic: Fresh minced garlic adds so much flavor!
    • Spinach: Stems removed and chopped. Fresh spinach is best but see my tips for frozen spinach!
    • Parsley and Dill:  I use fresh parsley and dried dill for added flavor! You’re welcome to use all fresh or all dried. Whatever you can find.
    • Crumbled Feta Cheese: Don’t try and substitute this for another cheese. The feta is classic to this dish.
    • Ricotta Cheese: Adds a creamy and cheesy texture to the spinach pie.
    • Parmesan Cheese: Shredded parmesan cheese here.
    • Salt and Pepper: Season and balance all the flavors!
    • Large Eggs: The eggs bind all of the ingredients together.

    Spinach Pie Recipe

    You are going to love this spinach pie recipe. It is quick and easy and will surprise how flavor packed it is! All I can say is that you have to give it a try before you form an opinion because I know you’re going to LOVE it! Follow my step-by-step instructions below in the recipe card.

    1. Preheat Oven/ Prepare Pie Crust: Preheat the oven to 350 degrees Fahrenheit then line a 12-inch pie dish with the pie crust. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
    2. Saute the Onion, Garlic, and Spinach: In a large skillet over medium-high heat, saute the onion in the oil until the onion is tender. Add the spinach and garlic and saute until the spinach has wilted down. Remove the spinach and onion from the heat and set aside.
    3. Add the Cheeses, Seasonings, and Eggs: In a large bowl, whisk together the parsley, dill, feta, ricotta, parmesan, salt, pepper, and eggs.
    4. Stir in the Spinach Mixture: To the bowl add in the spinach mixture and mix thoroughly.
    5. Pour Into the Pie Crust: Remove the pie crust and pan from the fridge and fill it with the spinach filling.
    6. Bake: Bake the pie for 45-50 minutes, the top of the pie should start to turn a golden brown.
    7. Rest and Enjoy: Remove from the oven and allow it to rest for at least 5 minutes before serving.
    First photo of the spinach, onion, and garlic sauteed in a pan. Second photo of the egg and cheese ingredients in a bowl. Third photo of the spinach mixture added to the cheese mixture. Fourth photo of the filling added to the pie dish.

    Tips and Variations

    I have some tips and variations below for when you make this spinach pie! I hope you find them helpful because I want this recipe to be a success for you.

    • Cheese: Switch out the parmesan cheese if you want to experiment. I think mozzarella or pepper-jack cheese would be so tasty in this recipe. You can also use cottage cheese in place of ricotta cheese if you’re in a pinch. I would stick to full-fat though!
    • Spinach: You can use frozen spinach. Thaw 10 ounces of frozen spinach, thaw it, then thoroughly squeeze out any liquid before using.
    • Pie Dish: I used a deep pie dish to fit the filling. If your pie dish is shallow, I’d suggest using a bigger pie dish.

    Top view of the baked spinach pie in a white pie dish.

    How to Store Leftovers

    Leftover spinach pie is delicious the next day because you can enjoy it for breakfast, lunch, or dinner! Here is how you can store it for later.

    • In the Refrigerator: Once your spinach pie has cooled, then place it in an airtight container in the refrigerator. It will last about 3-5 days.
    • To Reheat: You can reheat this in the oven at 325 degrees Fahrenheit for about 15 minutes or until warmed through.

    Close side view of a gold serving spatula holding up a slice of pie.

    More Savory Pies To Make

    Print

    Spinach Pie

    This savory spinach pie is packed with spinach and baked in a flaky crust. It's loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day.
    Course Dinner
    Keyword easy spinach pie
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 20 minutes
    Servings 8 people
    Calories 363kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit then line a 9-inch pie dish with the pie crust. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
    • In a large skillet over medium high heat, saute the onion in the oil until the onion is tender. Add the spinach and garlic and saute until the spinach has wilted down. Remove the spinach and onion from heat and set aside.
    • In a large bowl, whisk together the parsley, dill, feta, ricotta, parmesan, salt, pepper, and eggs.
    • To the bowl add in the spinach mixture and mix thoroughly.
    • Remove the pie crust and pan from the fridge and fill it with the spinach filling.
    • Bake the pie for 45-50 minutes, the top of the pie should start to turn a golden brown.
    • Remove from the oven and allow it to rest at least 5 minutes before serving.

    Nutrition

    Calories: 363kcal | Carbohydrates: 21g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 914mg | Potassium: 777mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7642IU | Vitamin C: 27mg | Calcium: 529mg | Iron: 7mg
  • Classic Potato Salad Recipe

    Classic Potato Salad Recipe

    This classic potato salad recipe is cool, creamy, and the perfect side dish for any cookout! Easy to make ahead and so flavorful!

    Looking for more potluck-ready side dishes? Try these! Cajun deviled eggs, the best egg salad, and bacon-wrapped smokies!

    Potato salad served in a white bowl and garnished with green onions, paprika, and herbs.

    Why You’ll Love this Potato Salad Recipe

    It’s the best. Nothing like the mashed, mushy potato salad in the plastic tubs at the grocery store! Totally understand if you want to stay away from those. But this classic potato salad recipe is a must-make! One bite and you’ll be a believer.

    This potato salad is loaded with tender chunks of Yukon gold potatoes, hard boiled eggs, and has a creamy, herby mayo dressing that is full of so much flavor! It’s made with yellow mustard, apple cider for some tang, and tasty seasonings like paprika and dill. A simple but delicious side dish that you’ll want at every cookout as the temperatures warm up!

    Ingredients Needed

    The basic components of a solid potato salad! This is what I added, but feel free to switch things up with your favorite mix-ins. (I have a few ideas in the tips section below!) And as always, exact measurements are in the recipe card at the end of the post.

    • Yukon Gold Potatoes: These are the base of the salad, providing starchy goodness in bite-sized pieces. Baby golds are another great option!
    • Hard-Boiled Eggs: Chopped eggs add protein and richness to the salad.
    • Mayonnaise: This creamy condiment binds everything together and creates a smooth texture. If you’re not a fan of mayo, use plain Greek yogurt or sour cream.
    • Yellow Mustard: Adds a bit of tang and complexity to the flavor profile. Dijon mustard also works but will switch up the flavor a bit.
    • Apple Cider Vinegar: Provides a touch of acidity to balance the richness of the mayonnaise and eggs.
    • Relish: Adds pops of sweet and tangy flavor to the potato salad that are so delicious!
    • Green Onion: Chopped so the salad has a mild onion flavor and extra freshness.
    • Paprika: Adds a touch of smokiness and warmth.
    • Dill: Infuses the potato salad with a bright flavor. It’s my favorite! Use fresh dill if you can.
    • Salt and Pepper: Seasoning essentials that enhance the overall flavor. Feel free to adjust to taste!

    How to Make the Best Potato Salad

    So easy to whip up for a weeknight dinner or get-together with friends and family! This classic potato salad recipe is one that you’ll come back to time and time again.

    1. Boil Potatoes: Bring a large pot of salted water to a boil on the stove. Cook the potatoes until tender, about 5-8 minutes. Drain well and move to a large bowl, then cover and place in the fridge to cool completely.
    2. Add Eggs: Once the potatoes have cooled, add the eggs to the bowl and toss to evenly distribute.
    3. Sauce Mixture: In a smaller bowl whisk together the mayonnaise, mustard, vinegar, relish, green onion, paprika, dill, salt, and pepper.
    4. Combine: Pour the sauce onto the potatoes and eggs, then stir to evenly coat the eggs and potatoes in the sauce.
    5. Enjoy or Store for Later: Enjoy fresh, or cover and let it stand in the fridge for a few hours to allow the flavors to develop.
    4-photo collage of the potatoes and hard boiled eggs being mixed together with the mayo dressing.

    Tips and Variations

    • Start With the Potatoes: You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I like Yukon gold or petite yellow potatoes. I also prefer to choose something with a smooth, thin skin as I usually don’t peel my potatoes! If you prefer no skins on your potatoes, just peel them before they are chopped and boiled.
    • Add More Texture: If you like a bit of crunch in your potato salad, toss in 2 ribs of finely chopped celery.
    • Add Those Eggs: You can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!
    • Make it Your Own: Add in some fresh chopped dill (my favorite!), some crispy bacon, a splash of barbecue sauce or even Sriracha! Feel free to experiment a little until you get your ultimate flavor combination.

    Closeup of potato salad on a wooden spoon.

    Storing Leftover Potato Salad

    Keep leftovers in the fridge in an airtight container for up to 6 days. It’s great for keeping a stash in the fridge during the week to round out easy meals of grilled meats, burgers, hot dogs, you name it! So feel free to make a big batch and enjoy straight from the fridge!

    This potato salad is also great for taking on the go, so bring on the summer potlucks!

    A serving of potato salad on a stoneware plate.

    More Tried & True Side Dishes

    Print

    Classic Potato Salad

    This classic potato salad recipe is cool, creamy, and the perfect side dish for any cookout! Easy to make ahead and so flavorful!
    Course Side Dish
    Cuisine American
    Keyword classic potato salad, potato salad, potato salad recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8 people
    Calories 366kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Bring a large pot of salted water to a boil on the stove. Cook the potatoes until tender, about 5-8 minutes. Drain well and move to a large bowl, cover and place in the fridge to cool completely.
    • Once the potatoes have cooled, add the eggs to the bowl and toss to evenly distribute.
    • In a smaller bowl whisk together the mayonnaise, mustard, vinegar, relish, green onion, paprika, dill, salt, and pepper.
    • Pour the sauce onto the potatoes and eggs, stir to evenly coat the eggs and potatoes in the sauce.
    • Enjoy fresh, or cover and let it stand in the fridge for a few hours to allow the flavors to develop.

    Notes

    Originally posted July 11, 2018

    Updated on March 1, 2024

    Nutrition

    Calories: 366kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 565mg | Potassium: 777mg | Fiber: 4g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 2mg
  • Peasant Bread

    Peasant Bread

    Make soft homemade bread without any kneading! This easy peasant bread recipe only uses 6 ingredients to make two perfect loaves of bread. Fluffy on the inside with a buttery golden crust on the outside.

    There’s nothing like warm homemade bread from the oven! You will love how easy and soft this peasant bread is. For more delicious bread recipes, you should try my Grandma’s homemade bread, this cheesy garlic bread, or my classic sourdough bread.

    Close side view of sliced peasant bread on a cooling rack.

    What is Peasant Bread?

    Peasant bread is artisan bread made EASY! All thanks to European peasants who first started this method. It’s an everyday bread recipe that your whole family will devour. With minimal and simple ingredients, you can have warm bread any day of the week. Simply combine the wet and dry ingredients, allow the dough to rise, and easily bake in glass bowls. This fun way of making peasant bread will be your new favorite method!

    No-knead bread is the best way to make bread! That’s why I love this peasant bread recipe. For another great no-knead bread recipe, you have to try this miracle bread next! Then make this homemade honey butter and strawberry jam to enjoy with your bread. SO YUMMY!

    Peasant Bread Ingredients

    This peasant bread recipe only uses 6 ingredients! Simple ingredients that you most likely already have on hand. You’ll love how easy it is to make this homemade bread. Follow the recipe card below for exact measurements.

    • Warm Water: Lukewarm water is key in helping the yeast to activate.
    • Honey: The slight sweetness to this bread is so tasty!
    • All-Purpose Flour: I use all-purpose flour in this recipe, but see my tips below for using whole wheat flour.
    • Instant Yeast: Instant yeast helps the dough to rise faster!
    • Salt: Salt helps flavor the dough.
    • Softened Butter: Use softened butter to grease the bowls and the top of the loaf.

    Peasant Bread Recipe

    Peasant bread is the easiest bread to make because it doesn’t require any kneading! Follow the recipe card and tips below for everything you need to know before making this recipe.

    1. Grease the Bowls: Grease 2, 1-quart oven-safe bowls with the softened butter on the bottom and sides of the bowl then set aside. I used my Pyrex bowls!
    2. Mix Wet and Dry Ingredients: In a medium bowl, mix the water and honey. In a separate large bowl whisk together the flour, yeast, and salt.
    3. Combine Wet and Dry Ingredients: Pour the water and honey mixture into the dry ingredients and mix by hand using a wooden or silicone spoon or spatula. Mix until all the wet ingredients have been absorbed and a loose shaggy dough has formed.
    4. Rise the Dough: Cover and let the dough rest for 45 minutes to an hour, until the dough has doubled in size.
    5. Preheat Oven: While the dough is resting, preheat the oven to 425 degrees Fahrenheit.
    6. Divide and Proof the Dough: Once the dough has doubled in size, fold the dough in on itself and split it in half. Place both halves in each prepared bowl. Cover the bowls with a tea towel. Allow the dough to proof until it reaches the rim of the bowl. About 20-30 minutes.
    7. Bake: Brush the tops of the bread dough with butter. Place the bowls with the proofed loaves right into the oven. Bake for 15 minutes. Reduce the heat to 375 degrees Fahrenheit and bake for another 15- 20 minutes.
    8. Cool and Slice: Remove the loaves from the oven and turn them over out of the bowls onto a cooling rack. Allow the loaves to cool for at least 10 minutes before slicing into them.
    First process photo of dry ingredients in a bowl.
    Second process photo of the wet ingredients added to the bowl of dry ingredients.
    Third process photo of the mixed dough in a bowl before it rises.
    Fourth process photo of the peasant bread dough divided into the prepared bowls.

    Peasant Bread Tips and Variations

    Whether you are a bread-making pro or this is your first time making peasant bread, I have some tips that will help everyone! These helpful tips and variations will make your peasant bread a success!

    • Whole Wheat Flour: You can use whole wheat flour in this recipe, replace half of the all-purpose flour with wheat flour and keep an eye on the texture of the dough while you’re mixing it, you may need to use less or more water than normal so start by adding ⅔ of the water from the original recipe and add more as you mix.
    • Sweetener: I like to use honey in my bread but you can use 2 teaspoons of granulated sugar instead.
    • No-Knead Tips: The key to this bread is not handling it the way you would with other breads. You want to handle it as little as possible. When folding the dough after its initial rise, don’t need to form a tight ball. Simply fold it in on all sides then split it in half.
    • Check For Doneness: The loaves should be golden brown. Once the temperature of the inside of the bread reaches 190 degrees Fahrenheit then it’s ready!

    Close side view of the peasant bread baked in a glass bowl.

    Storing Leftovers

    Leftover peasant bread stays fresh in a sealed ziplock bag on the counter. Enjoy it stored at room temperature, or extend the freshness by storing it in in the refrigerator or freezer!

    • At Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 4 days.
    • In the Refrigerator: Place the bread in an airtight container and store it in the fridge for up to 1 week!
    • In the Freezer: You can freeze the baked bread! I like to slice it first, then place it in a freezer bag and freeze it for up to 2 months.

    Top view of a loaf of peasant bread on a cooling rack.

    Try Making Delicious Rolls

    Print

    Peasant Bread

    Make soft homemade bread without any kneading! This easy peasant bread recipe only uses 6 ingredients to make two perfect loaves of bread. Fluffy on the inside with a buttery golden crust on the outside.
    Course Bread
    Keyword easy peasant bread
    Prep Time 1 hour 30 minutes
    Cook Time 40 minutes
    Total Time 2 hours 10 minutes
    Servings 2 loaves
    Calories 975kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups warm water
    • 2 tablespoons honey
    • 4 cups all purpose flour
    • 1 package instant yeast 2 ¼ teaspoons
    • 2 teaspoons salt
    • Softened butter for greasing bowls and loaf

    Instructions

    • Grease 2, 1-quart oven-safe bowls with the softened butter on the bottom and sides of the bowl and set aside.
    • In a medium bowl, mix the water and honey. In a separate large bowl whisk together the flour, yeast, and salt.
    • Pour the water and honey mixture into the dry ingredients and mix by hand using a wooden or silicone spoon or spatula. Mix until all the wet ingredients have been absorbed and a loose shaggy dough has formed.
    • Cover and let the dough rest for 45 minutes to an hour, until the dough has doubled in size.
    • While the dough is resting, preheat the oven to 425 degrees Fahrenheit.
    • Once the dough has doubled in size, fold the dough in on itself and split it in half. Place both halves in each buttered bowl. Cover the bowls and let the dough proof until they reach the rim of the bowls. About 20-30 minutes.
    • Brush the tops of the loaves with butter then place the bowls with the proofed loaves right into the oven. Bake for 15 minutes. Reduce the heat to 375 degrees Fahrenheit and bake for another 15- 20 minutes. The loaves should be golden brown. Once the temperature of the inside of the bread reaches 190 degrees Fahrenheit then it's ready!
    • Remove the loaves from the oven and turn them over out of the bowls onto a cooling rack. Allow the loaves to cool for at least 10 minutes before slicing into them.

    Nutrition

    Calories: 975kcal | Carbohydrates: 208g | Protein: 26g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 2343mg | Potassium: 284mg | Fiber: 7g | Sugar: 18g | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 12mg
  • Air Fryer Empanadas

    Air Fryer Empanadas

    Empanadas made easy by cooking them in the air fryer and using premade pie crusts for the dough! Filled with flavorful ground beef and tender vegetables, you won’t be able to keep yourself from reaching for another.

    Empanadas are so tasty and satisfying to eat! If you’re looking for more delicious handheld snacks, try arepas or pupusas next!

    Air fryer empanadas on a serving dish. One is broken in half so you can see the filling.

    Air Fryer Empanada Recipe

    Homemade empanadas are the best. But you know I’m all about ease, so making them in the air fryer is the way to go. These air fryer empanadas are still hearty and cooked to golden-brown perfection, the only difference is that there’s no frying them in oil and they cook up in 10 minutes!

    And if you’re not already convinced, this recipe uses premade pie crust for the dough. In other words, even easier prep! It gets packed full with a tasty mixture of seasoned ground beef and veggies that you won’t be able to get enough of.

    Ingredient List

    Packed with savory ground beef, tender potatoes, and vibrant veggies, these empanadas offer a burst of flavor in every bite. And the best part? You can customize the filling to your heart’s content! Add more spice, swap the peas for corn, or throw in your favorite shredded cheese.

    • Diced Potatoes: Cooked until tender, they add a fluffy base and heartiness to the filling.
    • Lean Ground Beef: The main protein source of the air fryer empanadas. Feel free to substitute with chicken, turkey, or pork.
    • Vegetables: I added a mixture of yellow onion, red bell pepper, frozen peas, and minced garlic to the empanada filling.
    • Spices: Paprika, cumin, oregano, and chili powder bring warmth, depth, and a touch of heat.
    • Tomato Paste: Concentrated tomato flavor that thickens the filling.
    • Beef Broth: Adds moisture and depth of flavor. Vegetable broth or chicken broth will also work!
    • Premade Pie Crusts: Saves time and effort, choose your favorite brand or homemade recipe.
    • Egg Whites and Water: Combined to make an egg wash, it helps seal the empanadas and gives them a golden brown shine.

    How to Make Empanadas in the Air Fryer

    Forget deep-frying! Air frying these empanadas delivers that satisfying, golden-brown crust without the added fat.

    1. Cook Potatoes: Boil the diced potatoes until they are fork tender. Drain and then set aside.
    2. Sauté Beef and Veggies: In a large frying pan, saute the beef and onion until the ground beef is evenly browned. To the pan add the bell pepper and peas. Saute another 5-7 minutes, until the vegetables are tender.
    3. Mix in Seasonings: Add in the garlic, salt, pepper, paprika, cumin, oregano, and chili powder, cooked potatoes, tomato paste, and beef broth. Stir to incorporate the spices and liquids well, saute until the liquid has reduced. Then remove the filling from heat.
    4. Cut Dough: Roll the pie dough out. Then, using a cookie cutter or large enough rimmed cup, cut into about 4 inch circles. You will need to gather the scraps, roll them out, and cut more circles to get at least 10.
    5. Prepare Egg Wash: Make egg wash by whisking together the egg whites and water in a small bowl.
    6. Add Filling to the Dough: Place one of the dough circles on a work surface, place about 2 tablespoons of filling into the center of the dough, brush the edge of one side of the dough with a little egg wash.
    7. Fold and Shape: Fold the dough in half over the filling, creating a half circle. Use a fork to crimp the edges together. Continue with the rest of the dough and filling.
    8. Air Fry: Brush each empanada with egg wash and air fry at 350 degrees Fahrenheit for 8-10 minutes, turning halfway through. Work in batches, keeping space between the air fryer empanadas.

    Make Sure There’s Airflow!

    In order for your empanadas to turn out crispy on the outside and golden brown, you’ll need to make sure you work in batches so there’s enough space between each one. Airflow is so important when it comes to cooking anything in the air fryer, but especially these empanadas!

    6-photo collage of the empanadas being assembled.

    Pie Crust Dough or Empanada Wrappers?

    You can use empanada wrappers, but I find they aren’t always easily accessible. Pie crust dough works perfectly and is so easy to find!

    Tips for Successful Air Fryer Empanadas

    A few extra ways to make sure your air fryer empanadas turn out perfectly!

    • Work in Batches : Again, cook in batches, leaving space between each air fryer empanada for even airflow and crispy results.
    • Don’t Crowd: Overcrowding the air fryer basket will steam the empanadas instead of crisping them.
    • Serve With Sauces: Serve your air fryer empanadas with your favorite condiment, like salsa, guacamole, or sour cream! I personally love serving them with this cilantro lime sauce.

    Empanadas in the basket of an air fryer.

    Storing and Reheating Leftover Empanadas

    Store leftovers in the fridge in an airtight container for up to 4 days.

    To keep the empanadas crispy on the outside, I like to reheat them in the air fryer. About 5 minutes at 350 degrees Fahrenheit should do the trick!

    Top-down view of the empanadas on a serving dish.

    More Delicious Latin American Recipes

    You’ve had your savory snack, now try something sweet! Here are a few great recipes inspired by Latin American cuisine that are sure to satisfy your taste buds!

    Print

    Air Fryer Empanadas

    Empanadas made easy by cooking them in the air fryer and using premade pie crusts for the dough! Filled with flavorful ground beef and tender vegetables, you won't be able to keep yourself from reaching for another.
    Course Appetizer, Snack
    Cuisine latin american, Mexican, Spanish, venezuelan
    Keyword air fryer empanada recipe, air fryer empanadas
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 40 minutes
    Servings 10 empanadas
    Calories 47kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Boil the diced potatoes until they are fork tender. Drain and set aside.
    • In a large frying pan, saute the beef and onion until the ground beef is evenly browned. To the pan add the bell pepper and peas. Saute another 5-7 minutes, until the vegetables are tender.
    • Add in the garlic, salt, pepper, paprika, cumin, oregano, and chili powder, cooked potatoes, tomato paste, and beef broth. Stir to incorporate the spices and liquids well, saute until the liquid has reduced. Remove the filling from heat.
    • Roll the pie dough out and, using a cookie cutter or large enough rimmed cup, cut into about 4 inch circles. You will need to gather the scraps, roll them out, and cut more circles to get at least 10.
    • Make egg wash by whisking together the egg whites and water in a small bowl.
    • Place one of the dough circles on a work surface, place about 2 tablespoons of filling into the center of the dough, brush the edge of one side of the dough with a little egg wash.
    • Fold the dough in half over the filling, creating a half circle. Use a fork to crimp the edges together. Continue with the rest of the dough and filling.
    • Brush each empanada with egg wash and air fry at 350 degrees fahrenheit for 8-10 minutes, turning halfway through. Work in batches, keeping space between the empanadas.

    Nutrition

    Calories: 47kcal | Carbohydrates: 3g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 297mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg
  • Crockpot Green Beans

    Crockpot Green Beans

    These Crockpot Green Beans are perfectly tender, packed with flavor and so easy to cook in your slow cooker. All you need is 5 minutes of prep time to have a side dish that pairs well with almost any meal!

    Cooking your side dish recipes in the crockpot is so convenient! It’s easy, hands-off and leaves the oven open for other dishes you might be preparing. For other crockpot sides, try these slow cooker cheesy ranch potatoes, amazing slow cooker macaroni and cheese or creamy crockpot mashed potatoes.

    Green beans in a slow cooker, topped with cheese and bacon.

    Crockpot Green Beans Recipe

    A good side dish like Crockpot Green Beans can be the best part of the meal, especially when they’re this tasty! This recipe combines tender green beans with diced onion, garlic, parmesan cheese and plenty of bacon for an incredible complement to dinner! Whether you’re serving them alongside a simple weeknight meal or a holiday spread, they’re going to be a new favorite!

    I just love how these turn out perfectly tender and packed with flavor. You simply can’t imagine how amazing these taste! A delicious side for any meal, and clean up is a breeze. These are especially great for cooking around the holidays because they don’t take up any precious oven space. I know your family will love them just as much as mine does!

    Ingredients Needed

    Not only is this crockpot green beans recipe so simple to make but the list of ingredients is short and sweet! See the recipe card below for a list of exact ingredient measurements.

    • Green Beans: You’ll need 2 pounds fresh green beans for this recipe.
    • Onion and Garlic: For wonderful aromatic savory flavor.
    • Parmesan Cheese: Green beans and grated parmesan cheese are a match made in heaven.
    • Chicken Broth: You’ll need two cups of chicken broth to ensure the green beans don’t dry out while cooking, and also it will add extra flavor.
    • Bacon: Adding in about 6 slices of cooked, crisp and crumbled bacon to cook with the green beans will really take these to the next level.
    • Salt & Pepper: To bring out all of the delicious flavors.

    How to Make Crockpot Green Beans

    These only take a couple of minutes to prep, and then the slow cooker does all of the work. If you want them to look uniform, cut the ends off of them before cooking. Here’s how everything comes together:

    1. Combine & Cook: Add the onions, garlic, parmesan, bacon, chicken broth, and green beans to a 4-quart slow cooker. Season with salt and pepper as desired. Place the lid on top and cook on high for 2-3 hours, until the green beans are tender.
    2. Serve: You may remove some of the broth before serving and add more crumbled bacon and parmesan, if desired.
    Adding green beans to a Crockpot along with Parmesan cheese, bacon, diced onions, and garlic.

    Tips and Variations

    These green beans are so easy to serve up! These tips will make them turn out perfectly!

    • Add Heat: Spice things up by adding ¼-½ teaspoon of red pepper flakes.
    • Add Lemon: For a bright zing, add a tablespoon of lemon zest and 1-2 tablespoons of fresh lemon juice. 
    • Don’t overcook the beans! A lot of recipes out there recommend cooking the green beans for 4-6 hours on low (or high!!) and that’s just way too much time unless you want mushy green beans. Stick to 2-3 hours of cooking on high or 4 hours on low. If you prefer your beans more al dente, check them after 1-1 ½ hours and see if they’re where you’d like them. 
    • Smaller Beans: If you like to serve your beans in smaller pieces, cut them into 1 ½-2 inch pieces before adding them to the crockpot. They may cook faster in smaller pieces, so check on them after 1 ½ hours.

    Crockpot green beans in a serving dish.

    Make Ahead and Storing Leftovers

    You can have these all prepped and ready to cook! Leftovers are also great! They store well and are easy to reheat.

    • Make Ahead: You may prepare the beans in the crockpot insert up to 24 hours in advance. Cover with plastic wrap or foil and store in the refrigerator until you’re ready to cook them. When ready, simply place the crockpot insert back in the crockpot, place the lid on, and cook as directed. 
    • In the Refrigerator: Store the cooked beans in an airtight container for up to 4 days.
    • To reheat: You can reheat these in your air fryer! Cook them at 350 degrees for about 4-5 minutes or until they are warmed through. Alternatively, you can pop them in the microwave for 1-2 minutes.

    Scooping up the green beans with a wooden spoon.

    More Delicious Green Bean Recipes

    Whether you cook them in an air fryer, Crock Pot or on the stovetop, green beans are such a great side dish! They can be seasoned in a variety ways and pair well with so many mains. Here are some of our family fav recipes that we know you’ll love too!

    Print

    Crockpot Green Beans

    These Crockpot Green Beans are perfectly tender, packed with flavor and so easy to cook in your slow cooker. All you need is 5 minutes of prep time to have a side dish that pairs well with almost any meal!
    Course Dinner, Side Dish
    Cuisine American
    Keyword crockpot vegetables, Easy Side Dish, green beans, Slowcooker green beans
    Prep Time 5 minutes
    Cook Time 3 hours
    Total Time 3 hours 5 minutes
    Servings 6 servings
    Calories 217kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add the onions, garlic, parmesan, bacon, chicken broth, and green beans to a 4-quart slow cooker. Season with salt and pepper as desired. Place the lid on top and cook on high for 2-3 hours, until the green beans are tender.
    • You may remove some of the broth before serving and add more crumbled bacon and parmesan, if desired.

    Nutrition

    Serving: 1serving | Calories: 217kcal | Carbohydrates: 26g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 499mg | Potassium: 564mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1073IU | Vitamin C: 23mg | Calcium: 162mg | Iron: 2mg