Rolls

Use this focaccia to make Sausage, Bell Pepper, and Onion Sandwiches and Genoa Toasts.

Traditional New York-style salt sticks are chewy and dense because they are usually made from the same dough as bagels. These are softer and more delicate and make fine dinner or sandwich rolls.

Here's a different use for one of the ingredients from the first Thanksgiving. Though this recipe is particularly easy to prepare with frozen winter squash purée, canned pumpkin purée or mashed freshly cooked butternut squash will work just as well. The squash will impart a beautiful golden color to the rolls.

In most baking recipes, it is customary to see salt measured in teaspoons. The amount of salt called for in the following recipe, however, is correct for the proportion of flour used.

(Soft White Rolls)

Legend has it that these cornmeal and molasses rolls are named for a New England fisherman's curse on his wife: "Anna, damn her!" Regardless of what she may have done to upset her spouse, she was a great baker.

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.

I grew up in a family with an older brother and a twin sister. We loved when our mother made one particular roll, which we requested on every special occasion. We continue to request them, though we have long since moved away and only come home for visits. We like them so much we named them "Dear Little Rolls."
—Elizabeth Force Carson