Category: Breads & Rolls

Soft make-ahead refrigerator rolls made from a vintage yeast dough that chills before shaping, rising and baking.

A vintage citrus quick bread with cake mix, sour cream, pecan-cinnamon streusel and a simple glaze.

A spiced pumpkin bread with chopped nuts baked in three one-pound coffee cans, preserved from the 2006 Jersey County community cookbook 75 Years of Caring and Sharing.

Microwave pumpkin muffins with cinnamon, nutmeg and chopped nuts, finished with a simple confectioners’ sugar glaze.

Whole-wheat pumpkin muffins with applesauce, cinnamon and nutmeg from a 1996 Illinois community cookbook.

A two-loaf persimmon bread with brown sugar, butter and ripe persimmon pulp baked low and slow at 325°F.