Homemade Thanksgiving Bread, Rolls & Biscuit recipes

Instead of store-bought rolls for your Thanksgiving bread accompaniment, bring in a showstopper. Cornbread fans will love this ultimate skillet cornbread (loaded with Southwestern flavors). Filled with corn, hatch chiles, roasted red pepper and of course cheddar cheese. Serve in a cast iron skillet (to keep the bread warm) and cut into wedges to go with your holiday meal.

No kneading, proofing or rising required, these easy popovers are even low in carbs and high in protein. Best if you have a popover pan, but you can also make them in a muffin tin. The popover batter does need to rest for 15 minutes before baking. Also, these cheddar chive popovers are cooked at a higher temperature for 20 minutes before lowering it to finish baking. Timing on this Thanksgiving bread is crucial -- make sure you're using a timer.

When you just want a big batch of soft, melt-in-your-mouth homemade rolls, these parmesan dinner rolls are the best. Airy and light and perfect for sopping up excess gravy and cranberry sauce. This is the bread everyone wants at Thanksgiving.

Skip the Pillsbury dough boy and make your own soft, buttery, yeasty crescent rolls. Makes a large batch of rolls and any leftovers are delicious for breakfast the next day. This recipe is pretty foolproof, so even novice bakers can feel confident with these yeast rolls.

When you want flaky, layered buttermilk biscuits, start with this simple butter-flecked dough. Use a biscuit cutter to cut thick rounds (don't twist the cutter or the biscuits won't rise).

Parker House Rolls have that classic, tell-tale butter fold that makes them irresistible. This recipe makes a 13x9 inch pan of pure buttery, garlicky bliss.

One of the first homemade rolls I ever attempted, Anadama rolls are hearty, yeasty with a hint of molasses. I like to seed the bread with poppy and benne seeds, but you can use your favorites too.

These are called angel flake biscuits and they're a very different style than what you might be used to. They're made with yeast AND baking powder with no salt added. That's because you fill them with salty country ham and a slather of apricot butter. Honestly, I could skip the turkey and trimmings if these ham biscuits were on the buffet.

You'll love the make-ahead nature of these refrigerator rolls. Whip up the dough and store it in the fridge for up to a week. When you're ready to have hot, baked bread for dinner, roll them into buns, let them rise and bake—Voila - hot yeast rolls for any occasion.

Thanksgiving isn't complete without pumpkin bread and this recipe has been one of the most popular one's on my website since I shared it over 8 years ago. No wonder. It's my Aunt Lynne's recipe and it's perfectly spiced, sweet and flavorful. No nuts in this one, though you could add some if you like. It's a MUST MAKE.

This sweet bread is rich and flavorful, studded with crunchy nuts and spiked with bourbon. Add a few slices of this quick bread to your bread basket and watch it get gobbled up.