Gouda-and-Bacon Gougères

“The secret to a great party is having an appetizer that keeps people coming back for more.” —Brian Hart Hoffman, Editor-in-Chief

In  this gougère recipe, the classic French puff gets a bold makeover with smoky bacon, nutty Gouda, and a sprinkle of flaked sea salt for irresistible crunch.

Spinach-Artichoke Pretzel Buns

Pillowy-soft pretzel buns are filled with a generous helping of cheesy spinach-artichoke mixture, sprinkled with sesame seeds, and baked to golden perfection, irresistibly combining dip and dipper.

Thanksgiving Pull-Apart Wreath

When it comes to Thanksgiving, there’s nothing better than an appetizer that’s both showstopping and delicious. This pull-apart wreath layers savory herbs and spices, melted cheese, and a topping of rich, jammy fig preserves.

Stuffing Biscuits

The blend of savory herbs, spices, and comforting aromatics that you know and love in traditional Thanksgiving stuffing (or dressing!) is made over into these tender and flaky biscuits.

Brian Hart Hoffman’s Buttermilk Biscuits

“Rich, buttery, and flaky, my go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit. They’re great for any occasion, whether you’re serving them for breakfast, brunch, or even as a side for your Thanksgiving dinner. ” —Brian Hart Hoffman, Editor-in-Chief

Mayonnaise Cornbread

“This Mayonnaise Cornbread is my secret weapon to ensuring I never have a dry dressing. Whether I’m serving it as a side or baking it into my favorite Southern-style dressing, this is the only cornbread recipe I need for the holidays.” —Sidney Fry, Editorial Director

Roasted Garlic-and-Potato Clover Rolls

“I love using up my leftover mashed potatoes from Thanksgiving to make these rolls. And they’re so versatile! Want something besides garlic? I love adding rosemary if I’m in the mood, or I’ll even throw in bacon, cheddar, and green onions for a totally different flavor profile. The possibilities are endless!” —Katie Moon, Pastry Editor

Pumpkin Soda Bread Rolls

Pepitas are sprinkled on top for an added layer of texture as well as to complement the pumpkin with their slightly sweet and subtle nutty flavor.

Honey-Orange Parker House Rolls

“This sweet rendition of a classic Parker House roll rarely lasts long in my home. Little hands immediately reach across the table as soon as I set down the bread basket!” —Amber Wilson, Senior Features Editor

“Pecans are a staple in my fall baking, so I HAD to add these muffins to the list. They’re the perfect way to make sure your entire house is in the holiday mood from the moment they wake up!” —Shelby Duffy, Assistant Editor

Five-Spice Cranberry-Pecan Rolls

“Everyone loves a make-ahead moment, which is why I picked these rolls. You do all the prep work the night before, then the next morning, just let them rise, bake, and add your toppings. I need all the extra cooking time I can get on Thanksgiving morning!”—Katie Moon, Pastry Editor

Apple-Cheddar-Sage Biscuits

The golden-brown exterior of these biscuits gives way to a soft and tender interior that readily soaks up a generous slather of butter.

Cranberry Danish

“One of my Thanksgiving non-negotiables is my Orange Cranberry Sauce. Do I sometimes skip the Cranberry Compote and make a double batch of my own cranberry sauce for this Danish recipe instead? Absolutely. I love to bake-it-my-own!” —Shelby Duffy, Assistant Editor

Sausage-Stuffed Dinner Rolls

In the American South, where Bake from Scratch is headquartered, we have these soft, pillowy yeasted rolls by the legendary Sister Schubert brand. This is our nod to the original and gift to your breakfast table.