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  • Beginner’s Guide to Baking Bread

    Beginner’s Guide to Baking Bread

    You want to make bread, but where do you start? My beginner’s guide to baking bread is here to save the day! Feel confident at bread-making while I hold your hand through the whole process.

    Nothing beats a fresh loaf of homemade bread slathered with homemade jam! You can start with this simple no-knead bread, or move all the way into sourdough bread territory. The type of bread you make will determine the ingredients, technique, and time.

    Close view of Alyssa kneading bread for this beginner's guide to baking bread.

    Reasons You’ll Want to Make Bread

    • Homemade Bread is the BEST: Warm homemade bread fresh from the oven is everyone’s love language! There’s nothing like it!
    • I’ll HELP You: This informative post will help you feel confident in bread-making! I walk you through all the steps and answer all of your questions.
    • Homemade VS. Storebought: Homemade bread tastes better than storebought, is cheaper to make, and is made with better ingredients.

    Let’s Make Bread!

    Baking bread is really all about practice, the more you do it at home and experiment, the more confident you will become. I recommend starting with a simple homestyle loaf like my Grandma’s Perfect Homemade Bread. With a little work and some patience, you will be a bread-baking pro in no time!!

    Knowing how to make homemade bread is a very useful skill! Bread is one of those staple grocery items you always need to have on hand. We love to use homemade bread for toast, sandwiches, and French toast! We even love it just warm with my easy honey butter.

    Basic Bread Ingredients

    At its core, bread consists of 4 simple ingredients; flour, water, salt, and yeast. Working with yeast can be intimidating, but don’t you worry! My How to Bake with Yeast post is extremely helpful if you have any questions!

    • Water: The ideal temperature for the water or liquid in your dough is between 90-110 degrees Fahrenheit. If you are unsure, use a thermometer to test the temperature.
    • Flour: Use all-purpose flour, whole wheat flour, bread flour, or whole wheat white flour.
    • Salt: Adds flavor and also tightens the gluten structure by adding strength to the dough and keeping the yeast from being too active.
    • Yeast: For a simple bread recipe, I suggest using a rapid rise or active dry yeast.

    Types of Flour For Bread Baking

    The type of flour you use will determine how your bread turns out. I explain below how each type of flour affects the texture of your bread.

    • Bread Flour: Bread flour is the easiest flour to use and it guarantees a good finished product! It’s specifically formulated to be full of the nutrients the yeast needs to work its magic. Bread flour has more proteins in it that make a big difference when it comes to developing strong gluten, creating a sturdy texture.
    • All-Purpose Flour: All-purpose flour is the most common flour to use for basic loaves. It’s easy to find and is a tried and true flour time and time again.
    • Whole Wheat Flour: Whole wheat flour has the highest percentage of protein. Since it isn’t ground as finely as other flours, it typically makes a heavier texture, not as airy.
    • White Whole Wheat Flour: White whole wheat is made from white spring wheat, it’s lighter in color, and still has a high protein percentage but is ground finer so it yields a lighter loaf than regular whole wheat. 

    Tools Needed to Make Bread

    Tools labeled to begin baking bread.

    How to Make Bread

    There are 8 common steps you need to know when making homemade bread! Some bread recipes can vary, but a typical bread recipe will have the following steps. I walk you through every step with this beginner’s guide to baking bread.

    1. Prepare the Yeast: Activate the dry yeast by mixing it in a bowl of warm water (90-110 degrees Fahrenheit) and sugar.
    2. Mix the Dough: Let’s mix the dough! I prefer to incorporate all my ingredients using a kitchen aid. Once the ingredients come together it’s time to knead the dough.
    3. Knead the Dough: You can use your stand mixer and the dough hook to knead the dough. Slightly increase the speed of the mixer and let it mix for a few minutes. This is my preferred method, but you can also knead the dough by hand. Refer to my kneading instructions in this post to learn how to knead by hand.
    4. First Rise: Bread dough needs time to rest and proof. Some loaves only require one round of resting and proofing before the final shape, but others will require multiple rounds of folding and resting. Rest the dough anywhere between 30 minutes to an hour until it has risen and doubled its original size.
    5. Folding Dough: Folding the dough is another way to strengthen and work the gluten in the dough. Fold the dough after the first rise. Dump it out onto a lightly floured surface, stretch it in one direction, then fold it back on itself. Continue around the dough stretching and folding at least 4 times. Place the folded dough back into a bowl. Cover it to continue proofing it if your recipe indicates you do so. If your recipe doesn’t call for folding, the dough is ready to be punched and shaped.
    6. Punch Down and Shape Into Loaves: Punch the dough to deflate the air pockets. Now it’s time to shape the loaves. If you are using a classic loaf pan, shape your dough into what is called a batard, a small football shape. When shaping your loaf, always ensure the seam is on the bottom and the surface of the loaf is smooth without any tears.
    7. Final Rise: Once your loaf is shaped, it needs to rest and rise one last time. The dough should double in size before you bake it. This can take anywhere from 45 minutes to an hour.
    8. Bake: Time and temperature will vary depending on the loaf, but I find it very helpful to always keep a thermometer to test doneness. Almost every loaf should reach an internal temperature of at least 190 degrees Fahrenheit for it to be fully baked.
    First photo of the first step to baking bread with yeast proofing in a bowl.
    Activate the yeast.
    Second photo of mixed dough in a mixer.
    Mix and knead the dough.
    Third photo of the first ride of dough in a bowl.
    First rise of the dough.
    Fourth photo of punching the dough.
    Punch the dough.
    Fifth photo of shaping the dough.
    Shape the dough.
    Sixth photo of the last rise of the dough in the bread pan before baking the bread.
    Last rise in the bread pan.

    How to Knead Dough

    I knew I wanted to include kneading instructions in this beginner’s guide to baking bread because knowing how to knead dough can be intimidating. There are two kinds of ways to knead your dough. The easiest way is in the stand mixer using the dough hook. The stand mixer does all the work. If you don’t have a stand mixer, kneading can be done by hand. Follow my instructions below to help you with the kneading process.

    • In the Stand Mixer: Once the ingredients come together, it’s time to knead the dough. I prefer to incorporate all my ingredients using a kitchen aid. Always use the dough hook attachment. A whisk or paddle will beat the dough up too much and shred the gluten strands as they try to form. Increase the speed of the mixer and let it mix and knead the dough for a few minutes.
    • Knead By Hand: Dump the dough onto a lightly floured surface and work the dough with your hands to knead it. You will use the heels of your palms to gently push the dough away from you. Pull and stretch the dough back over itself toward you then push it back and away again. Keep some flour nearby to lightly sprinkle or dust on the loaf and keep your hands floured so they don’t stick too much to the dough. You will work your dough a few minutes, typically about 4 minutes or more until it stays together in a ball and develops a smooth surface. 
    Close view of kneading dough by hand.

    What is the Right Consistency of Bread Dough?

    Let me help you find the right consistency for your bread dough! If you notice the dough is not pulling away from the sides of the bowl as the dough is mixing, then you will need to add in a little extra flour. Add a couple of tablespoons at a time until the dough pulls away from the bowl and cleans the bowl.

    • Sticky Dough: The dough should not stick to your hands too much. It should be expected to be a bit sticky and you will need to flour your hands and work surface until you have developed the gluten in the dough.
    • Poke Test: You will know when a loaf is ready by doing a poke test. Lightly poking the loaf with your finger should leave a very slight indentation, it may spring back slightly, but you should still see where you poked.
    First photo showing sticky dough.
    The dough should not be sticky to the touch!
    Second photo of the poke test to check if the dough is ready.
    Use the poke test to achieve soft pillowy dough.

    Weather Can Affect Bread Baking

    Did you know that the weather can affect bread making? Especially on a hot or humid day! If your dough is too soft or too sticky, it most likely is the weather and you’ll need to adjust the flour amount. Add 1/4 cup of flour at a time until it reaches the right consistency. Also, yeast grows quickly in warm weather, so if it’s a hot day the dough will rise faster!

    Tips For Baking Bread

    Be patient with yourself when learning to make bread! A lot of things can affect the outcome of your bread and I hope this beginner’s guide to baking bread has helped! Below are some tips that you will find useful as you practice baking bread.

    • Yeast:  Good yeast should look creamy and foamy once it is proofed. Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off.
    • Under-Proofed VS. Over-proofed: Lightly poke the dough with your finger, if a deep indentation is left your loaf is likely over-proved, if the dough bounces back and is still tight it is under-proofed.
    • Room Temperature: The warmer the room temperature is in your home, the quicker the bread will rise. 
    • Always Use the Dough Hook: When using a stand mixer, use the dough hook attachment. A whisk or paddle will beat the dough up too much and shred the gluten strands as they try to form.
    • Clean Bowl: Dough should pull free from the mixer. Once the dough comes together and leaves the bowl looking clean, then your dough is ready!
    • How to know if the bread is fully cooked: To know if your bread is fully baked, use a food thermometer. A fully baked loaf will be about 190 degrees Fahrenheit. The top of the bread should be a light golden brown color.
    • Serrated Knife: A serrated bread knife is the BEST knife to perfectly slice your bread.

    Close view of a serrated knife slicing a loaf of bread.

    Storing Homemade Bread

    Now that you successfully made bread with this beginner’s guide to baking bread, let’s store the leftovers! Here are my tips for storing bread on the counter, in the fridge, and in the freezer! Freeze an extra loaf or two for food storage.

    • At Room Temperature: Place the loaf of bread or sliced bread in a ziplock bag or airtight container. Make sure to seal it tightly, so air doesn’t get into the bag and dry it out. Keeping the bread unsliced until you are ready to eat is best. The bread should last about 5-7 days. 
    • In the Refrigerator: Storing the bread in an airtight container in the fridge will last about 7-9 days. 
    • In the Freezer: Bread freezes well, so I always make an extra loaf or two! Store it in an airtight container in the freezer for 2-3 months. Let it thaw overnight in the fridge before serving.

    More Bread Recipes to Try

     

  • Addicting Bean Dip

    Addicting Bean Dip

    Bring out the chips and start dipping because this is the most addicting bean dip you will ever have! It’s creamy, cheesy, and loaded with tasty Mexican-inspired flavors. Garnish with toppings, and take this to your next gathering!

    This appetizer will have you dipping all night long! If you love tasty appetizers, try this easy million dollar dip, my poolside dip, or stick with a classic 7-layer dip.

    Bean dip in a blue cast iron pan with chips.

    Bean Dip

    This addicting bean dip will be your go-to staple for every party or gathering! It’s loaded with all your favorite Mexican-inspired dip flavors and you will devour every bite. It starts with canned refried beans but is taken up a level by all the yummy goodness you add to the beans. Triple the cheese flavor with sour cream, cream cheese, and shredded cheese! Then season with salsa and taco seasoning and you have an addicting bean dip that you can’t stop dipping into. Bake until the cheeses melt and enjoy all night long. I can’t wait for you to see why this bean dip is so addicting!

    The cheese in this bean dip gets me every time! There’s just something about a creamy cheesy dip that keeps you coming back for more. Try more of my faves like this chili cheese dip, my jalapeno popper dip, or this crowd-pleasing Rotel dip.

    Ingredients You’ll Need

    Grab your bean dip ingredients at the grocery store and throw them together in no time at all! These are just some of our favorite ways of dipping. Our go-to is always with tortilla chips, but you can serve it with anything! The ways to enjoy this bean dip are endless!

    • Refried beans: Canned refried beans make this recipe simple and easy!
    • Sour cream: Creates a creamy base for the dip.
    • Cheddar cheese: Melty cheese in the dip is heaven!
    • Cream Cheese: Thicken the dip with the soft and creamy texture of cream cheese.
    • Salsa: Add more flavor and a little kick to the dip if you like it spicy.
    • Taco seasoning: Taco seasoning brings in so much bold flavor with this dip.
    • Tomatoes, Olives, and Cilantro: Garnish the top of your bean dip and enjoy!
    Ingredients labeled to make bean dip.

    Bean Dip Recipe

    It only takes minutes to make this tried and true bean dip recipe! Simple ingredients for a simple dip. Bake until hot and bubbly and it’s ready to devour. This dip is perfect for parties, game days, or gatherings.

    1. Preheat Oven: Preheat oven to 350 degrees Fahrenheit.
    2. Mix the Bean Dip: In a large mixing bowl, combine refried beans, sour cream, 2 cups shredded cheese, cream cheese, salsa, and taco seasoning.
    3. Spread Into Baking Dish or Skillet: Spread the mixture evenly in an 8×8-inch baking dish or skillet. 
    4. Top With Cheese and Bake: Top with the remaining 1 cup shredded cheese then bake for 20-25 minutes. 
    5. Garnish and Serve: Garnish with your favorite toppings if desired and serve with tortilla chips!
    Process shot of ingredients added to a large bowl.
    Combine the refried beans, sour cream, cream cheese, salsa, taco seasoning, and 2 cups of cheese.
    Process shot of bean dip in a blue skillet with cheese on top before baking.
    Spread the bean dip in a skillet of baking dish, top with remaining cheese, and bake.

    Tips and Variations

    I love changing up a dip if you need some extra ideas enhancing it or giving it a kick of heat. From making this to the slow cooker to adding in more toppings and flavors, I’m giving you all the tips!

    • Serving Ideas: Serve with Fritos, fresh cut veggies, on top of nachos, or slathered on tacos or burritos.
    • Cheese: Have fun with your cheese choice and add pepper jack or Colby jack shredded cheese to the dip mixture.
    • Add Protein: For a heartier dip, add cooked ground beef or shredded chicken to the bean dip mixture.
    • Add Heat: Like a little heat? Add jalapeños, red pepper flakes, or a dash of Cayenne pepper to make a spicy, but don’t make it too spicy for the kiddos.
    • Squeeze of Lime: Fresh lime juice is a great addition to refresh this dip.

    Make Bean Dip in the Slow Cooker

    You can make this in the slow cooker by adding everything together and cooking on low for 2 to 3 hours or until warm and your cheese is melted. Add extra cheese on top and serve.

    Bean dip cooked with a chip in the middle of it.

    Storing Bean Dip

    We love to make our bean dip hot and right out of the oven but it warms up perfectly if you have leftovers. Follow these simple steps to enjoy bean dip for later!

    • In the Refrigerator: Once the bean dip cools completely then add to an airtight container. You can store it in the refrigerator for 2 to 3 days.
    • To Reheat: Reheat leftovers in the microwave for 2 to 3 minutes or on the stovetop, stirring occasionally. Once it is warm you are ready to serve!
    • Make in Advance: If you want to make the bean dip ahead of time but can’t bake it, prepare it and put it in the pan you plan to bake it in. Tightly cover with plastic wrap then refrigerate until ready to bake. This will last about 2 days in the refrigerator.

    Bean dip with a chip dipping into the dip.

    Tasty Dips To Try

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    Addicting Bean Dip

    Bring out the chips and start dipping because this is the most addicting bean dip you will ever have! It's creamy, cheesy, and loaded with tasty Mexican-inspired flavors. Garnish with toppings, and take this to your next gathering!
    Course Appetizer, Side Dish
    Cuisine American, Mexican
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 10 people
    Calories 187kcal
    Author Alyssa Rivers

    Ingredients

    • 1 16 ounce can refried beans
    • 1 cup sour cream
    • 3 cups cheddar cheese, shredded and divided
    • 8 ounces cream cheese softened
    • 1/2 cup salsa
    • 3 Tablespoons taco seasoning

    Optional toppings:

    • tomatoes
    • olives
    • cilantro

    Instructions

    • Preheat oven to 350 degrees Fahrenheit.
    • In a large mixing bowl, combine refried beans, sour cream, 2 cups shredded cheese, cream cheese, salsa, and taco seasoning.
    • Spread the mixture evenly in an 8×8-inch baking dish or skillet.
    • Top with the remaining 1 cup shredded cheese and bake for 20-25 minutes.
    • Garnish with your favorite toppings if desired and serve with tortilla chips!

    Notes

    Updated on May 01, 2024

    Originally Posted on September 26, 2019

    Nutrition

    Calories: 187kcal | Carbohydrates: 2g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 381mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 274mg | Iron: 1mg
  • Cookie Salad

    Cookie Salad

    Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding base mixed with mandarin oranges, crushed pineapple, and fudge stripes cookies.

    This cookie salad is always a hit! The instant pudding powder is the yummiest addition. For more pudding-based treats try my pistachio pudding salad, this Oreo fluff, or my popular stabilized whipped cream!

    Top view of cookie salad in a bowl with a wooden serving spoon.

    Cookies and salads seem contradictory to each other, but the combination of the two together is perfection in this cookie salad! You’ll love the fluffy pudding and juicy fruit before you even rave about the cookies pieces. The fudge stripes cookies add a sweet texture that takes this fruit salad to the next level! Everyone always questions this cookie salad recipe until they take their first bite. I can’t wait for you to try it!

    This is the perfect side dish to bring to your next get-together! No summer barbecue is complete without a creamy, delicious salad. For even more potluck dishes be sure to try ambrosia salad, creamy pea salad, or pineapple fluff!

    Ingredients Needed

    You only need 6 ingredients to make this easy cookie salad! It’s a quick stop at the grocery store when you need a last-minute dessert or side dish. Follow the recipe card below for exact measurements.

    • Buttermilk: The buttermilk is a MUST in this recipe!
    • Instant Vanilla Pudding: Just the powder! It helps to thicken the salad.
    • Cool Whip: Adds sweetness and fluffiness.
    • Mandarin Oranges: Use canned mandarin oranges to add a sweet juicy texture.
    • Crushed Pineapple: Pineapple tidbits work too! Just be sure to drain them.
    • Fudge Stripe Cookies: Keebler fudge stripes cookies are the best part of this salad! You can chop or crumble the cookies. They also make mini fudge stripes cookies and those would be fun to add instead.
    Ingredients labeled to make cookie salad.

    This recipe is incredibly easy and fast to prepare! You can even make it ahead of time and then add the cookies right before serving. It’s the perfect dessert salad for any party or potluck.

    1. Mix the Buttermilk and Pudding Powder: In a large bowl, combine the buttermilk and instant vanilla pudding powder. Whisk until combined. The mixture will be thick.
    2. Fold in the Cool Whip: Fold in the Cool Whip.
    3. Add the Mandarin Oranges and Pineapple: Gently stir in the drained mandarin oranges and crushed pineapple.
    4. Chill: Cover and refrigerate the cookie salad until ready to serve.
    5. Fold in the Cookie Pieces: Right before serving, chop or crumble fudge stripes cookies then fold them into the pudding mixture. 
    6. Garnish and Serve: Garnish with additional cookie pieces on top if desired.
    First process photo of the buttermilk and pudding mixed in a bowl.
    Whisk together the buttermilk and pudding powder.
    Second process photo of cool whip added to the bowl.
    Fold in the cool-whip.
    Third process photo of pineapple and mandarin oranges added to the pudding mixture.
    Add the mandarin oranges and crushed pineapple. Cover and refrigerate until ready to serve.
    Fourth process photo of the cookies folding into the cookie salad.
    Fold in the cookie pieces right before serving.

    No Buttermilk? No Problem!

    Can’t find buttermilk or you just ran out of it? It’s easy to make right at home. Whenever you’re in a bind, here’s a recipe on how to make buttermilk. It’s super easy!

    Tips and Variations

    Cookie salad is fun to eat and customize just the way you like it! Follow my tips and ideas for switching up the flavors.

    • Buttermilk: Buttermilk is a key ingredient in this cookie salad! I’ve tried making it with heavy whipping cream and half-and-half, but it’s just not the same! The buttermilk adds a little tang to balance out the sweetness. It also helps create a perfect creamy texture.
    • Fruit: Switch up the fruit by adding pineapple tidbits, pineapple chunks, grapes, or banana slices.
    • Pudding Powder: This salad would be so tasty with banana instant pudding or cheesecake instant pudding. Have fun with the flavors!
    • Add-ins: Try adding mini marshmallows because the kids would love it!

    Top close view of cookie salad in a bowl with a wood serving spoon.

    Storing Leftover Cookie Salad

    It’s best to serve this cookie salad right away, but it’s great to make ahead if you don’t add the cookies! The cookies can get soggy as it sits so keep that in mind.

    • In the Refrigerator: Place leftovers in an airtight container in the fridge for 2-3 days.
    • Make Ahead: If you plan on making it in advance then make the base and chill it in the refrigerator until ready to serve. Add the cookie pieces right before serving!

    Close view of a wood serving spoon lifting up a spoonful of cookie salad.

    More Recipes Using Pudding Powder

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    Cookie Salad

    Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding base mixed with mandarin oranges, crushed pineapple, and fudge stripes cookies.
    Course Side Dish
    Keyword cookie salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 people
    Calories 339kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ¼ cups buttermilk
    • 3.4 ounces instant vanilla pudding
    • 8 ounces cool whip
    • 11 ounces can mandarin oranges, drained
    • 20 ounces crushed pineapple, drained
    • 10-12 fudge stripes cookies, chopped or crumbled

    Instructions

    • In a large bowl, combine the buttermilk and instant vanilla pudding powder. Whisk until combined. The mixture will be thick.
    • Fold in the cool whip.
    • Gently stir in the drained mandarin oranges and crushed pineapple.
    • Cover and refrigerate until ready to serve.
    • Before serving, chop or crumble fudge stripes cookies and fold them into the pudding mixture.
    • Garnish with additional cookie pieces on top if desired.

    Nutrition

    Calories: 339kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 222mg | Potassium: 249mg | Fiber: 2g | Sugar: 35g | Vitamin A: 755IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 1mg
  • 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