Cranberry Orange Bread

This Cranberry Orange Bread recipe is a sweet dessert loaf featuring tart cranberries, sweet orange, and a citrus zest glaze.

The post Cranberry Orange Bread appeared first on Budget Bytes.

Cranberry Orange Bread is a wintertime classic. The tart cranberries and sweet citrus are both in season and they offer such a bright and welcome contrast to the usually heavy foods of winter. In our house, this was a staple every Thanksgiving and Christmas morning, but it’s great to have a slice with coffee any day of the year. And since this Cranberry Orange Bread freezes beautifully, you can take a slice out and warm it up whenever you need a little taste of sunshine. :)

Front view of a sliced loaf of cranberry orange bread.

If you love to have a little sweet baked treat along with your homemade cup of coffee, this cranberry orange bread recipe is going to be your new fav. The loaf is sweet, rich, filled with orange essence, and dotted with fresh tart cranberries. The sweet glaze on top makes the perfect juxtaposition to the tart cranberries and the whole thing is absolutely addictive!

Ingredients for Cranberry Orange Bread

Here’s what you’ll need to make a loaf of this delicious cranberry orange bread:

  • Butter: Butter keeps the loaf rich, moist, and dessert-like. We use salted butter because it’s easier to keep just one kind of butter in your fridge!
  • Sugar: This recipe uses granulated sugar in the bread to sweeten everything up, and powdered sugar to create the thick orange glaze on top.
  • Eggs: Eggs help leaven the loaf and give it strength so it doesn’t collapse after baking.
  • Sour Cream: Sour cream is added to give the loaf moisture, richness, and even more flavor.
  • Orange: We use both the orange juice and zest in this bread, in the batter and in the icing that is drizzled over top.
  • All-Purpose Flour: Would it be “bread” without flour? Regular all-purpose flour is used to give the loaf body and strength.
  • Baking Powder & Baking Soda: Because of the acidic ingredients in the batter (sour cream, orange juice, and cranberries), we use a combination of both baking powder AND baking soda to leaven the bread.
  • Salt: A little salt always helps make the individual flavors pop and allows you to taste every element.
  • Cranberries: You can use fresh or frozen cranberries for this bread. If using frozen, allow them to thaw before folding into the batter.

How to Store Leftovers

This cranberry orange bread will stay good in the refrigerator for about five days, or you can freeze it for longer storage. To freeze, slice the bread and then stack the slices with parchment between each slice. Place the stacked bread in an air-tight container, like a freezer bag, and then store it in the freezer. You can take out one or as many slices as needed and thaw at room temperature for about 30 minutes before serving or microwave until warm.

Overhead view of sliced cranberry orange bread on a cooling rack.
Front view of a sliced loaf of orange cranberry bread.
Print

Cranberry Orange Bread

This Cranberry Orange Bread recipe is a sweet dessert loaf featuring tart cranberries, sweet orange, and a citrus zest glaze.
Course Breakfast, Dessert
Cuisine American
Total Cost $5.91 recipe / $0.59 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 (1 slice each)
Calories 315kcal

Ingredients

  • 1 orange $0.99
  • 8 Tbsp salted butter, room temperature $1.00
  • 1 cup granulated sugar $0.36
  • 1 large egg $0.09
  • 1/2 cup sour cream 0.63
  • 2 cups all-purpose flour $0.38
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.03
  • 2 cups fresh cranberries $1.33
  • 1 cup powdered sugar $1.02

Instructions

  • Preheat the oven to 350ºF. Zest and juice the orange. You'll need about ⅓ cup juice (divided) and a ¼ tsp zest for this recipe. Wash and slice the cranberries in half.
  • In a large bowl beat together the butter, sugar, and ¼ tsp orange zest with a hand mixer or stand mixer on high until the mixture is soft and fluffy (2-3 minutes). Add the egg and beat until the mixture is smooth and creamy (about 2 minutes).
  • Add the sour cream and ¼ cup of the orange juice to the batter and beat again for about 2 minutes. Save the remainder of the orange juice to make the glaze later.
  • In a separate bowl, stir together the flour, salt, baking powder, and baking soda.
  • Add about half of the flour mixture to the butter mixture and beat with low speed until combined. Add the rest and beat until combined again. Finally, fold the sliced cranberries into the batter.
  • Grease an 8.5 x 4.5-inch bread pan and then dust lightly with flour. Spread the cranberry bread batter into the bread pan and smooth out the surface.
  • Bake the cranberry orange bread for 60 minutes in the preheated 350ºF oven, or until it is browned on top and a toothpick inserted into the center comes out clean (a few crumbs are okay, just no wet batter).
  • Allow the bread to cool in the bread pan while you make the glaze. Combine the powdered sugar with just enough orange juice to create a thick glaze (about 1.5 to 2 Tbsp). You can add a pinch of orange zest to the glaze, if desired.
  • When the bread has mostly cooled, use a knife to loosen the edges, then remove it from the bread pan. Drizzle the glaze over top, then slice and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 315kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Sodium: 294mg | Fiber: 1g
Side view of slices of cranberry orange bread fallen like dominos.

How to Make Cranberry Orange Bread – Step by Step Photos

One orange zested and juiced on a cutting board.

Preheat the oven to 350ºF. Zest and juice one orange. For the bread batter and icing you’ll need about ⅓ cup juice (divided) and about ¼ tsp zest (or more if desired). Wash and slice 2 cups of fresh cranberries in half.

Creamed butter and sugar in a bowl with eggs added.

Use a hand mixer or stand mixer to beat together 8 Tbsp room-temperature salted butter, 1 cup granulated sugar, and ¼ tsp orange zest on high until soft and fluffy (2-3 minutes). Add one large egg and beat together until smooth and creamy (another 2 minutes).

Orange juice and sour cream added to egg, sugar, and butter.

Add ¼ cup orange juice and ½ cup sour cream, then beat together until smooth and creamy once again.

Dry ingredients for cranberry orange bread in a bowl.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

Dry ingredients folded into batter.

Add about half of the dry ingredients to the wet ingredients and beat them together on low speed until incorporated. Add the remaining dry ingredients and beat on low speed until a smooth batter forms. Do not overmix.

Sliced cranberries being folded into the bread.

Fold the sliced cranberries into the batter.

Cranberry bread batter being smoothed into a bread pan.

Grease an 8.5 x 4.5 inch loaf pan, then dust it lightly with flour. Spread the bread batter into the loaf pan.

baked cranberry orange bread in the bread pan.

Bake the bread in the preheated 350ºF oven for 60 minutes or until it is golden brown on top and a toothpick inserted into the center comes out clean (it may have a few crumbs but should not have wet batter coating it). Allow the cranberry bread to cool in the pan.

Icing being poured over the cranberry orange bread.

When the bread is mostly cool, prepare the icing. Stir together 1 cup powdered sugar with 1.5-2 Tbsp orange juice, and a pinch of orange zest if desired. Add just enough orange juice to create a thick glaze. Remove the bread from the pan, then drizzle the glaze over top.

Overhead view of a sliced loaf of cranberry orange bread on a cooling rack.

Slice, serve, and enjoy!

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Recipes For Thanksgiving Leftovers

Plenty recipes for Thanksgiving Leftovers including soups, pot pies, turkey casseroles, leftover turkey sandwiches, easy salads and more!

The post Recipes For Thanksgiving Leftovers appeared first on Budget Bytes.

If you’ve been following Budget Bytes for a while, then I’m sure you know that we’re all about reducing food waste over here. And even though I love eating Thanksgiving leftovers in their original form, I tend to get a bit tired of them by the end of the next day. You’ll be surprised how many different ways you can use up leftover turkey, stuffing, cranberry sauce, or even extra vegetables from all of that Thanksgiving prep. So whether you’re looking for something truly unique like leftover stuffing muffins or something lighter like a crisp chicken (or turkey) salad, we’re sharing lots of recipes for Thanksgiving Leftovers to help you switch things up after Turkey Day!😊

Collage of six recipes for Thanksgiving leftovers with title text in the center.

Turkey And Wild Rice Soup

Turkey and Wild Rice Soup

Overhead view of a bowl of turkey and wild rice soup.
Turkey and Wild Rice Soup is a great way to use up those Thanksgiving leftovers, plus the leftovers are great so it's the perfect meal prep!
5 from 15 votes
$8.94 recipe / $2.24 serving Get the Recipe

Soup lovers get ready! One of the best ways to use those Thanksgiving leftovers is by making this Turkey and Wild Rice Soup! Not only will you get to use up leftover turkey, but you can also use up any extra carrots or celery that’s hanging out in your fridge.😊

Leftover STuffing Muffings

Leftover Stuffing Muffins

Close up of leftover stuffing muffins on a cooling rack
Use up your Thanksgiving leftovers in these customizable savory Leftover Stuffing Muffins. The perfect grab-and-go breakfast!
4.90 from 38 votes
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If you want a really fun and unique way to use up that leftover turkey and stuffing, then try these Leftover Stuffing Muffins. They’re like little egg bites made with leftover turkey, vegetables, and stuffing. Super tasty, super portable, and the perfect make-ahead breakfast!

Thanksgiving Leftovers Tortilla Wrap

Thanksgiving Leftovers Tortilla Wrap

Thanksgiving leftovers tortilla wrap cut in half facing the camera
Try something new with your traditional Thanksgiving leftover turkey sandwich this year by making it into a fun folded tortilla wrap!
4.75 from 4 votes
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Turkey sandwiches are a classic way to use up your Thanksgiving leftovers. Of course you can put whatever you want in your sandwich, but we made this fun & easy Thanksgiving Leftovers Tortilla Wrap with just 5 ingredients and it only takes 10 minutes!

Chicken Pot Pie

Chicken Pot Pie

A slice of chicken pot pie taken out of the pie dish.
Chicken pot pie is a comfort food classic, with a flakey crust, rich sauce, tender chicken, and vegetables. Perfect for cold winter nights!
4.85 from 19 votes
$8.44 recipe / $1.06 serving Get the Recipe

I don’t know about you, but I love me some Chicken Pot Pie! So why not replace the chicken in this recipe with your pre-cooked leftover turkey? It’s the ultimate comfort food this time of year!

Tuna Noodle Casserole

Tuna Noodle Casserole

Side view of tuna noodle casserole being scooped out of the casserole dish
Tuna Noodle Casserole is a creamy and comforting classic American dinner full of noodles, a creamy mushroom sauce, tuna, and peas. 
4.49 from 31 votes
$6.85 recipe / $1.14 serving Get the Recipe

Turn this Tuna Noodle Casserole into a leftover turkey casserole with your cooked turkey, and you’ve got a super creamy, comforting, dinner meal!

Chicken And Biscuit Casserole

Chicken and Biscuit Casserole

Cooked chicken and biscuit casserole in a casserole dish with a serving spoon.
This Chicken and Biscuit Casserole is cozy, comforting, super versatile, and delicious enough to become a family favorite dinner.
4.81 from 21 votes
$8.75 RECIPE / $1.46 SERVING Get the Recipe

This Chicken and Biscuit Casserole is the perfect balance between a vegetable-heavy meal and an indulgent splurge. Just substitute the ground chicken in the recipe for your pre-cooked turkey and enjoy this cozy family dinner recipe.

Chicken Salad With Apples

Chicken Salad with Apples

Side view of a bowl of chicken salad with apples, croissants in the background
This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.
4.87 from 22 votes
$10.35 recipe / $2.59 serving Get the Recipe

Chicken salad is truly a classic recipe that’s perfect as a sandwich or in a wrap. Just swap the cooked chicken in this Chicken Salad with Apples with your leftover cooked turkey for a simple & easy lunch recipe!

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

A colorful medley of vegetables, protein filled lentils, and a rich brown gravy make this Vegetarian Shepherd's Pie filling and flavorful without meat. 
4.85 from 91 votes
$5.87 recipe / $0.98 serving Get the Recipe

You might not have any leftover mashed potatoes from the big day, but if you do then you’ve got to try this Vegetarian Shepherd’s Pie! It’s a warm and comforting recipe thats full of veggies and lots of deep, rich flavor.

Loaded Mashed Potato Bowls

Loaded Mashed Potato Bowls

Creamy potatoes make the perfect base for a pile of colorful and flavorful toppings in these Loaded Mashed Potato Bowls. Perfect for meal prep! BudgetBytes.com
Creamy potatoes make the perfect base for a pile of colorful and flavorful toppings in these Loaded Mashed Potato Bowls. Perfect for meal prep! 
4.72 from 28 votes
$6.73 recipe / $1.68 serving Get the Recipe

Need a quick lunch or dinner recipe for the weekend and you’re tired of leftover turkey?? Loaded Mashed Potato Bowls for the WIN! It’s a simple concept, you can use your leftover mashed potatoes, and then pick and choose your favorite toppings!

Crunchy Kale And Chicken Salad

Crunchy Kale and Chicken Salad

dressing being poured over kale and chicken salad
This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!
4.95 from 18 votes
$6.19 recipe / $1.55 serving Get the Recipe

Looking for something a little lighter after a big holiday meal? This Crunchy Kale and Chicken Salad is another great way to use up leftover turkey. Just replace the chicken with your pre-cooked turkey and add in a few extra ingredients including almonds and the best homemade honey Dijon dressing!

Spinach Artichoke Quesadillas

Spinach Artichoke Quesadillas

Use your leftover party dips to make a delicious lunch the next day, like these super creamy Spinach Artichoke Quesadillas. BudgetBytes.com
Use your leftover party dips to make a delicious lunch the next day, like these super creamy Spinach Artichoke Quesadillas. 
4.86 from 7 votes
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If you plan on making our epic Spinach Artichoke Dip for your Thanksgiving gathering, then don’t throw those leftovers away…instead make these ahh-ma-zing Spinach Artichoke Quesadillas for lunch the next day!

Sheet Pan Cranberry CHicken Dinner

Sheet Pan Cranberry Chicken Dinner

Sheet Pan Cranberry Chicken Dinner on a plate, viewed from the side
This Sheet Pan Cranberry Chicken Dinner is an easy and flavorful weeknight dinner that requires very little prep and cleanup!
4.75 from 31 votes
$13.26 recipe / $3.32 serving Get the Recipe

If y’all love sheet pan meals as much as I do then this Sheet Pan Cranberry Chicken Dinner will be a new fav! You can use your leftover cranberry sauce for this one for a simple and delicious weeknight dinner meal.

Broccoli Cheddar Chicken Salad

Broccoli Cheddar Chicken Salad

Close up side view of a bowl of Broccoli Cheddar Chicken Salad
This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!
4.90 from 29 votes
$4.84 recipe / $1.61 serving Get the Recipe

You can easily replaced the chicken in this Broccoli Cheddar Chicken Salad with your leftover turkey. It’s just six ingredients and the perfect lunch salad to eat on its own or inside a tortilla wrap.

Curry Chicken Salad

Curry Chicken Salad

Curry Chicken Salad is a quick and tasty alternative to your traditional chicken salad with exotic curry spices, sweet raisins, and crunchy almonds. BudgetBytes.com
Curry chicken salad is a quick and tasty alternative to your traditional chicken salad with exotic curry spices, sweet raisins, and crunchy almonds.
4.85 from 45 votes
$5.61 recipe / $1.12 serving Get the Recipe

And if you love curry like we do then try our Curry Chicken Salad recipe and just replace the chicken with your pre-cooked turkey. So simple and so good!

The post Recipes For Thanksgiving Leftovers appeared first on Budget Bytes.

Leftover Turkey Enchiladas Skillet

This Leftover Turkey Enchiladas recipe is a one-pan skillet meal! A super tasty way to use up leftover turkey (or chicken) and vegetables! Leftover Turkey Enchiladas Skillet You guys know how much I love enchiladas, so I’m excited to share this Leftove…

This Leftover Turkey Enchiladas recipe is a one-pan skillet meal! A super tasty way to use up leftover turkey (or chicken) and vegetables! Leftover Turkey Enchiladas Skillet You guys know how much I love enchiladas, so I’m excited to share this Leftover Turkey and Pumpkin Enchilada Skillet recipe! If you like to spice things up

Homemade Cranberry Sauce

This easy three ingredient homemade cranberry sauce is fast, flavorful, and the perfect addition to your Thanksgiving meal!

The post Homemade Cranberry Sauce appeared first on Budget Bytes.

I guess I take pleasure in the little things because I get the most excited about this Homemade Cranberry Sauce recipe out of all the Thanksgiving food every year! The amount of flavor that comes out of just three simple ingredients is unreal. And because homemade cranberry sauce is this easy to make, I’ve started making it as a side dish for my dinners all winter long. It’s great with so many different meals!

Overhead view of a pot full of homemade cranberry sauce being stirred.

Need more easy Thanksgiving recipes? Check out our Easy Thanksgiving Dinner for Beginners guide!

Ingredients for Cranberry Sauce

Cranberry sauce is so incredibly easy to make that you’ll only need these simple ingredients:

  • Cranberries: You can use fresh or frozen cranberries to make this sauce. Make sure to look for plump and firm cranberries and pass on any that look dull, mushy, or wrinkled.
  • Sugar: Cranberries are incredibly tart on their own, so we’ll need a good dose of sugar to balance their tart flavor.
  • Water: A little water helps the cranberries boil and creates a saucy texture with the sugar.
  • Orange: This ingredient is optional, but I find that the addition of a little orange juice and a pinch of orange zest really adds a nice little dose of freshness on top of the bright cranberry flavor.

Sugar Substitutions

If you don’t want to use white sugar in your cranberry sauce, you can substitute the sugar with honey or maple syrup, keeping in mind that they will produce slightly different flavors and textures in the final sauce. And while I have seen recipes that use sugar-free sweeteners, like stevia or erythritol, I have not tried making cranberry sauce with these ingredients myself.

What Else Can I Add?

This simple cranberry sauce recipe can be modified in various ways to add other flavors. Here are some other ingredients you can add to cranberry sauce to make it your own:

  • Jalapeños
  • Red wine
  • Apples
  • Figs
  • Raspberries
  • Cinnamon or Nutmeg
  • Vanilla extract
  • Cloves
  • Ginger
  • Balsamic vinegar

How to Store Leftovers

This cranberry sauce holds up beautifully in the refrigerator, so feel free to make it a day or two ahead of your Thanksgiving meal. It will stay good in the refrigerator for about 4-5 days, or you can freeze it for up to three months.

How to Use Cranberry Sauce

We all know and love cranberry sauce with Thanksgiving turkey, but it’s also awesome served in other ways! Try adding it to chicken, stirring it into your oatmeal, adding it on top of buttered toast or an English muffin, on top of a bagel with cream cheese, or even on some vanilla ice cream! And you can use it to make my favorite Cranberry Cream Cheese Dip for New Year’s Eve. ;)

Overhead view of cranberry sauce in a bowl with orange zest and a spoon.
Thickened cranberry sauce in the pot being stirred.
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Homemade Cranberry Sauce

This easy three ingredient homemade cranberry sauce is fast, flavorful, and the perfect addition to your Thanksgiving meal!
Course Dinner, Sauce, Side Dish
Cuisine American
Total Cost $3.17 recipe / $0.53 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 (1/2 cup each)
Calories 93kcal

Ingredients

  • 12 oz. fresh or frozen cranberries $2.00
  • 1/2 cup sugar $0.18
  • 1 cup water $0.00
  • 1 small orange $0.99

Instructions

  • Add the sugar and water to a medium saucepot. Stir to combine. Bring the water to a boil over medium heat, stirring to dissolve the sugar.
  • Rinse the cranberries, then add them to the boiling sugar water, and place a lid on top. Allow the water to come back up to a boil, at which point the cranberries will begin to pop.
  • Once all the cranberries have popped, remove the lid, give it a stir, and turn the heat down to medium-low. Let the pot continue to simmer over medium-low heat for 5-7 minutes, stirring occasionally, or until the cranberries have completely broken down and the mixture has thickened. You can simmer longer if you prefer an extra thick cranberry sauce.
  • While the cranberries simmer, zest and juice the orange
  • Once the cranberry sauce has thickened, remove it from the heat and stir in2 Tbsp orange juice and 1/4 tsp zest to the sauce. Allow the sauce to cool slightly, then serve.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 0.5cup | Calories: 93kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.1g | Sodium: 3mg | Fiber: 2g

Try serving this homemade cranberry sauce over a wheel of baked brie for an extra special holiday treat!

How to Make Homemade Cranberry Sauce – Step by Step Photos

Water being poured into a pot with sugar.

Start by adding 1/2 cup sugar and 1 cup water to a medium sauce pot. Stir to combine, then place the pot over medium heat and allow it to come to a boil.

Fresh cranberries added to the pot with the water and sugar.

While waiting for the water and sugar to boil, rinse one 12oz. package of fresh cranberries. You can actually use either fresh or frozen cranberries for this recipe. If using frozen, just allow them to thaw first. Add the rinsed cranberries to the boiling sugar water. Place a lid on top and allow it to return to a boil. 

Half boiled cranberries in the pot.

When the pot returns to a boil the cranberries will begin to pop (that’s why you need a lid). Once all of the cranberries have popped, remove the lid, give it a good stir, and reduce the heat to medium-low.

Thickened cranberry sauce being stirred.

Continue to let the cranberries simmer over medium-low, without a lid, until they have broken down and thickened (about 5-7 minutes). Stir the mixture occasionally as it simmers.

Juiced and zested orange.

While the cranberries are simmering, zest and juice one small orange. You’ll only need about ¼ tsp zest and 2 Tbsp juice unless you really like citrus and then you can measure with your heart!

Zest and juice added to the pot.

Stir the juice and zest into the cooked cranberry sauce.

Finished cranberry sauce in the pot.

Stir everything together then let it cool slightly (it will thicken as it cools). Then it’s ready to serve! You can make this a day or two ahead of time if needed.

Thickened cranberry sauce in the pot being stirred.

Fresh cranberry sauce is so delicious and you can put it on just about anything. Of course, it is good on all of the usual Thanksgiving items but don’t forget it on your turkey sandwich the next day! Because it is so jam-like it’s also amazing on a piece of toast with butter in the morning. Try it over ice cream too! What do you put your cranberry sauce on?

A bowl of thick cranberry sauce ready for serving on your holiday table

The post Homemade Cranberry Sauce appeared first on Budget Bytes.

Lemon Brussel Sprouts

Crisp-tender Lemon Brussel Sprouts are light and bright, made with shaved brussels sprouts, broth, lemon juice, and zest. Just 5 ingredients! Lemon Shaved Brussel Sprouts This fat-free Brussels sprout recipe is all about texture and brightness, and the…

Crisp-tender Lemon Brussel Sprouts are light and bright, made with shaved brussels sprouts, broth, lemon juice, and zest. Just 5 ingredients! Lemon Shaved Brussel Sprouts This fat-free Brussels sprout recipe is all about texture and brightness, and these crisp-tender shaved Brussels sprouts will convince any skeptics to try them (My aunt, who is not a

Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.

The post Dinner Rolls appeared first on Budget Bytes.

If you want to wow your friends and family at Thanksgiving this year, you’ve got to try this recipe for homemade dinner rolls. They are the softest and fluffiest rolls I’ve ever made in my life and they’re absolutely divine with butter slathered over top. Not to mention, the cost of homemade yeast rolls comes in at roughly half of what you’d pay for frozen store-bought or bakery rolls, making them totally worth the effort. …You know what? Forget Thanksgiving and just make this dinner roll recipe tonight. You won’t regret it!

Side view of a basket full of homemade dinner rolls.

If you’re a fan of Hawaiian bread or brioche, I think you’re going to love this dinner roll recipe. While these rolls aren’t quite as sweet and delicate as brioche or Hawaiian rolls, the dough is made with milk, butter, and egg, which yields an incredibly soft, fluffy, and slightly sweet roll that pairs perfectly with savory foods.

Ingredients for Dinner Rolls

The reason homemade bread is so affordable is because you only need a few very basic and inexpensive ingredients to make them. Here’s what you’ll need to make your own homemade dinner rolls:

  • Yeast: This is a yeasted bread, which means yeast is used to help the roll rise instead of baking soda or baking powder. You can use rapid rise, fast acting, or bread machine yeast for this recipe. If you plan to do a lot of bread making, look for the small 4oz. jars of yeast at the grocery store, which are much more economical than the single-use packets, and can be stored for many months in the refrigerator.
  • Sugar: Sugar helps wake up the yeast and gives these rolls a slightly sweeter flavor.
  • Milk: Adding milk to the liquid in the bread dough helps create a softer, more tender roll. The milk also adds a touch of natural sweetness.
  • Butter: Butter helps soften the roll by slightly inhibiting the formation of the gluten matrix.
  • Egg: Egg helps to both soften and leaven the dough, making the roll extra light and fluffy.
  • Flour: You don’t need any fancy flour to make an extraordinary dinner roll. We used regular all-purpose flour. You can substitute up to half of the flour for whole wheat flour, although this will produce a slightly less fluffy and more dense roll.
  • Salt: Without a little bit of salt, bread tastes very bland, so don’t skip this ingredient!

Make Ahead Rolls

If your schedule doesn’t allow for the full prep of these dinner rolls before dinnertime, you can prep them ahead. Prepare the rolls all the way through the shaping stage, then stash them in the refrigerator (in the baking dish) for a few hours or until the next day. Then simply allow them to come to room temperature before baking.

You can also freeze the rolls after they are shaped. The frozen rolls can be stored in the freezer, wrapped air-tight, for a couple of months. Allow the rolls to thaw at room temperature, then bake once completely thawed and they have risen slightly.

Tips for Making Soft Fluffy Rolls

Here are some tips and tricks for making sure your dinner rolls are as soft and fluffy as can be:

  • Make sure your yeast is still active. If the yeast doesn’t get frothy after a few minutes of being combined with the sugar and warm water, it’s no longer good.
  • Don’t add too much flour. While kneading the bread dough, don’t add too much flour. Adding too much flour will make the dough dense, tough, and unable to expand well while in the oven. The dough should be soft and pliable, but not sticky.
  • Don’t over-knead the dough. Soft bread dough like this doesn’t need a ton of kneading. You’ll only need to knead this dough for 2-3 minutes, as opposed to tougher bread, like a baguette, which you’d want to knead for about 10 minutes.

How to Store Leftover Rolls

To store the baked dinner rolls, make sure to allow them to cool completely to room temperature, then place them in an air-tight food container. You can keep them at room temperature for about a day, or refrigerated for 2-3 days.

Overhead view of a basket full of dinner rolls.
Side view of dinner rolls in a basket.
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Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.
Course Dinner, Side Dish
Cuisine American
Total Cost $1.33 recipe / $0.11 each
Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour 15 minutes
Total Time 2 hours
Servings 12 rolls
Calories 131kcal

Ingredients

  • 1/2 cup hot water $0.00
  • 2 Tbsp sugar $0.04
  • 2 tsp dry yeast* $0.20
  • 1/3 cup whole milk $0.16
  • 2 large eggs, divided $0.18
  • 2 Tbsp salted butter, melted $0.25
  • 2.5 cups all-purpose flour (more or less as needed) $0.48
  • 1/2 tsp salt $0.02

Instructions

  • Add the sugar and yeast to the hot water (about 100-110ºF) and stir to dissolve. Let the mixture sit for about five minutes, or until it becomes very frothy on top.
  • Once frothy, whisk in the milk, 1 egg, and the melted butter.
  • In a separate bowl, stir together 1 cup of flour and the salt. Pour the yeast mixture into the bowl of flour and stir until smooth.
  • Continue adding more flour, about ½ cup at a time, until a ball of dough forms that begins to pull from the side of the bowl (about 1 cup flour).
  • Turn the dough out onto a lightly floured work surface. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking to your hands (about ½ cup more flour).
  • After kneading the dough, shape it into a ball, place it back into the mixing bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour or until doubled in size.
  • Punch the dough down, then remove it from the bowl. Divide it into 12 pieces, then shape each piece into a small ball. Place the dough balls into a greased baking dish.
  • Let the rolls rise for 15 more minutes. While the rolls are rising, preheat the oven to 350ºF.
  • To achieve a glossy golden brown color on the rolls, lightly whisk 1 egg and gently brush the whisked egg over the surface of the rolls.
  • Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

See how we calculate recipe costs here.

Notes

*You can use active dry, rapid rise, or bread machine yeast for this recipe.

Nutrition

Serving: 1roll | Calories: 131kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Sodium: 121mg | Fiber: 1g
Side view of dinner rolls in the baking dish with a couple rolls removed.

How to Make Dinner Rolls

Frothy yeast water in a liquid measuring cup.

Combine ½ cup hot water (about 100-110ºF), 2 Tbsp sugar, and 2 tsp yeast (active dry, rapid rise, or bread machine yeast). Stir to dissolve the sugar and yeast, then let it sit for about 5 minutes, or until it’s very frothy on top. I usually just use hot water from my tap without measuring the temp, but if you have your water heater set very high, you may want to use a thermometer.

Yeast with milk, egg, and melted butter whisked in.

Once the yeast has woken up (as indicated by the thick layer of froth), whisk in ⅓ cup milk, one large egg, and 2 Tbsp melted butter.

Liquid ingredients being poured into a bowl with flour and salt.

In a separate large bowl, stir together 1 cup flour and ½ tsp salt. Pour the yeast-water mixture into the flour and stir until smooth.

Un-kneaded bread dough in the bowl.

Continue adding flour, about ½ cup at a time, until a ball of dough forms and it begins to pull away from the bowl (about one more cup of flour).

Kneading dough with flour in a measuring cup on the side.

Transfer the dough from the bowl to a clean surface lightly dusted with flour. Begin to knead the dough, adding only enough flour to keep it sticking to your hands. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking. The dough should be very soft and pliable. I usually add about ½ cup more flour while kneading, bringing the total to about 2.5 cups of flour.

Punching down risen dough in the bowl.

Place the kneaded ball of dough back into the bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour, or until it’s double in size (the time needed will depend on the room’s temperature). Once risen, punch the dough down to deflate.

Bread dough being divided and shaped into rolls.

Divide the dough into 12 pieces (I usually divide it into quarters first, then each quarter into three). Shape the dough pieces into balls, then place them in a greased baking dish. You can use a round or square baking dish. I used a standard 9-inch glass pie plate.

Rolls in the baking dish rising.

Let the rolls rise for another 15 minutes. They’ll probably not touch when they first go into the baking dish, but after rising for a short 15 minutes, they’ll probably be touching. They will puff up much more while they’re in the oven. While the rolls are rising, preheat the oven to 350ºF.

Rolls being brushed with an egg wash.

If you want your rolls to have a beautiful golden brown glossy finish, lightly beat an egg and gently brush the egg over the tops of the rolls.

Baked rolls in the pie plate.

Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

Side view of dinner rolls in a basket.

The post Dinner Rolls appeared first on Budget Bytes.

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Sweet Potato Pie

Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.

The post Sweet Potato Pie appeared first on Budget Bytes.

Friends, let me introduce you to my all-time favorite pie, the incomparable Sweet Potato Pie! Ok, I realize that’s a big statement, but it’s true. This creamy Sweet Potato Pie recipe is made with baked sweet potatoes for a deep, caramelized flavor, warm spices, and a flaky, buttery crust. It comes in at under a dollar per serving and it can be made in advance to free up your oven on Thanksgiving day for all of those delicious side dishes. Sweet Potato Pie is definitely a classic Thanksgiving dessert that will steal the show at this year’s holiday dinner!

Overhead view of a whole sweet potato pie with one slice cut and being lifted out of the pie pan.

Sweet Potato Pie vs. Pumpkin Pie

Growing up in the South, there was always this fun, light-hearted debate over which pie was better – Sweet Potato Pie or Pumpkin Pie. They both are made with a custard filling and with similar ingredients. However one major difference is that pumpkin pie is made from canned pumpkin puree, and sweet potato pie is made by cooking sweet potatoes (no cans involved). So which is better? Well I don’t want to upset any pumpkin pie lovers out there, so I’ll just say they’re both equally delicious!😉

Ingredients For Sweet Potato Pie

Here’s everything you need to make this dreamy Southern-style Sweet Potato Pie:

  • Baked Sweet Potatoes: Baking your sweet potatoes in the oven will give you a deep, rich flavor. You’ll need about 2 lbs. or roughly 2-3 sweet potatoes, depending on the size.
  • Salted Butter: Adds to the richness, flavor, and texture of the pie.
  • Brown sugar & Granulated sugar: A combination of brown sugar and granulated white sugar sweetens the pie filling. If you’re in a pinch you can use all white sugar, however brown sugar adds a richer flavor.
  • Spices: A simple mix of warm spices like ground cinnamon and nutmeg adds amazing flavor to the sweet potatoes.
  • Vanilla Extract: A touch of vanilla to further enhance the flavor of the pie.
  • Evaporated Milk: Gives the sweet potato pie a creamy and smooth texture.
  • Eggs: Eggs help the custard pie filling bind together and set.
  • Pie Crust: I like to use a store-bought 9-inch deep dish pie crust to keep things simple, or you can make our 3-Ingredient Pie Crust from scratch.

Tips For The Best Sweet Potato Pie

  1. Baking vs. Boiling. It may be tempting to peel, chop, and boil the sweet potatoes in the interest of time, but I recommend you bake them instead. Baked sweet potatoes have a richer, caramelized flavor that you just can’t get with boiled sweet potatoes.
  2. To get a head start on making this pie, you can bake your sweet potatoes a day or two in advance. Then once the sweet potatoes are completely cool, just wrap them tightly with foil or store them in an air-tight container in the fridge. They’ll be already cooked and ready to go the next day!
  3. If you want a velvety smooth texture to your sweet potato pie, add the baked sweet potato flesh to a food processor and pulse for a few seconds until the sweet potatoes are pureed and smooth.
  4. Although not required, if you prefer a crisp, lightly golden brown crust, I recommend you blind-bake (or at least par-bake) the crust prior to adding the wet custard filling.
  5. To keep the edges of your crust from over-browning, loosely cover the edge with an aluminum foil pie ring as it bakes.
  6. If you really want to get ahead of your holiday cooking, you can make the entire pie a day or two in advance. Let the pie completely cool at room temperature (for about an hour), then cover the pie with plastic wrap or place it in an air-tight container and store in the fridge. Now that’s one less dish you have to worry about on the big day!

Storing Leftovers

If you’re lucky enough to have any leftovers, this pie stores well in the fridge for 3-4 days. I like to store mine by placing plastic wrap around the entire pie, then I simply slide the pie in a storage bag and place in the refrigerator. Of course if you only have a couple slices left, you can easily just store those in an air-tight container. If you are making the pie in advance, make sure to let the pie completely cool first at room temperature (about an hour) before storing in the fridge.

Side view of a slice of sweet potato pie on a plate with whipped cream on top.
Overhead view of a whole sweet potato pie with one slice cut and being lifted out of the pie pan.
Print

Sweet Potato Pie

Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.
Course Dessert
Cuisine American
Total Cost $4.71 recipe / $0.59 serving
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Resting Time 1 hour
Total Time 3 hours 40 minutes
Servings 8 slices
Calories 421kcal

Ingredients

  • 1 deep dish pie crust $1.25
  • 2 lbs. sweet potatoes* $0.98
  • 6 Tbsp salted butter, melted & cooled $0.80
  • 1/2 cup brown sugar $0.26
  • 1/3 cup granulated sugar $0.15
  • 1 tsp vanilla extract $0.59
  • 1/2 tsp cinnamon $0.06
  • 1/4 tsp nutmeg $0.05
  • 1 pinch salt $0.01
  • 1/3 cup evaporated milk $0.35
  • 2 large eggs $0.21

Instructions

  • Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
  • Lower oven temperature to 350°F. Next blind-bake the pie crust. Prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
  • Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
  • Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
  • Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
  • Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
  • Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
  • Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.

See how we calculate recipe costs here.

Notes

*Sweet potatoes are often on sale this time of year. Our local store had them on sale for $0.49 per pound.

Nutrition

Serving: 1slice | Calories: 421kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Sodium: 265mg | Fiber: 4g
Side view of a whole sweet potato pie with dollops of whipped cream on top and one slice being lifted out of the pie dish.

(pictured with Homemade Whipped Cream)

How to Make Sweet Potato Pie – Step by Step Photos

Overhead view of sweet potatoes being pricked with a fork.

Preheat the oven to 400°F. Wash and dry roughly 2 lbs. of sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.

Overhead view of pie crust with parchment paper and pie weights on the inside.

Lower oven temperature to 350°F. Next, blind-bake the pie crust. Prick the bottom and sides of 1 deep dish pie crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top. Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove the crust from the oven and let it cool.

Cooked sweet potato flesh being scooped out of the baked sweet potatoes

Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.

Mashed sweet potato with butter, sugars, and spices in a large bowl.

Add the 6 Tbsp of melted butter, 1/2 cup brown sugar, 1/3 cup granulated white sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.

Evaporated milk and eggs being added to mashed sweet potato mixture.

Add the 2 large eggs and 1/3 cup of evaporated milk to the sweet potato mixture and blend until smooth.

Pie filling added to pie crust with a foil ring around the edges of the pie crust.

Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.

Overhead view of baked sweet potato pie.

Remove the pie from the oven. It will be slightly domed and puffed around the edges. As the pie sets it will start to sink back down into a flat surface. Let the pie cool at room temperature for at least 1 hour.

Side view of a slice of sweet potato pie on a plate with whipped cream on top.

For an extra sweet finish, add a dollop of fluffy Homemade Whipped Cream on the top of each slice. Then all that’s left to do is serve and enjoy!

Overhead view of finished sweet potato pie with napkin and fork on the side.

The post Sweet Potato Pie appeared first on Budget Bytes.

9 Easy Thanksgiving Leftover Recipes

These easy Thanksgiving leftover recipes take your leftover turkey and sides and turn them into completely new dishes, from soups and salads to frittatas and pot pies. Tasty Ways to Use Thanksgiving Leftovers Having a fridge full of leftovers is one of…

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