Best Homemade Thanksgiving Bread: Warm, Fresh, and Festive

Bread for Thanksgiving and Other Celebrations

I like breads that are both delicious on their own and perfect for soaking up gravy or spreading with butter. Take a look at the ones you can make too!

1. Soft Dinner Rolls

Fluffy rolls with a golden crust, perfect for sopping up gravy. These are my go-to for most celebrations and dinner parties because they’re easy to make and disappear fast at the table!

Ingredients:

For about 12 rolls

• 500 grams all-purpose flour
• 7 grams active dry yeast
• 250 ml of warm milk
• 50 grams of sugar
• 50 grams of unsalted butter, softened
• 1 teaspoon of salt
• 1 large egg

Instructions:

• Warm the milk until it’s just about body temperature (not too hot, or you’ll kill the yeast). Stir in the sugar and yeast, and let it sit for about 10 minutes until it gets frothy and bubbly.
• In a large bowl, mix the flour and salt.
  Add the softened butter, egg, and the yeast mixture.
  Stir until the dough starts to come together.
• Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
  If the dough is too sticky, add a little more flour, but keep it soft.
• Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles the size.
• Punch down the dough gently, then divide into 12 equal pieces.
  Shape each piece into a smooth ball and place them spaced apart in a greased baking dish.
• Cover and let the rolls rise again for 30-40 minutes until puffy.
• Meanwhile, preheat your oven to 180°C (~350°F).
• Bake the rolls for 20-25 minutes, or until golden brown on top. For an extra touch, brush with melted garlic butter as soon as they come out of the oven.
• Serve warm with butter and gravy — they’ll be gone before you know it!

2. Greek-Style Rosemary Focaccia with Cretan Herbs and Greek Yogurt

Greek bread could not be missing from this list! This focaccia is soft and fragrant, made even more tender with Greek yogurt and topped with Cretan herbs like oregano and thyme. It will give an unmistakable Mediterranean touch to your Thanksgiving.

Ingredients:

• 400 grams all-purpose flour
• 7 grams active dry yeast
• 250 ml warm water
• 100 grams of Greek yogurt (5% fat works better)
• 50 ml olive oil (plus extra for drizzling)
• 1 teaspoon of salt
• 2 teaspoons of dried oregano (preferably Cretan if you have it)
• 1 teaspoon dried thyme
• Fresh rosemary sprigs for topping
• Coarse sea salt for sprinkling

Instructions:

• In a small bowl, dissolve the yeast in warm water and let it sit until it gets foamy, about 10 minutes.
• In a large mixing bowl, combine the flour with the salt, oregano, and thyme.
  Add the Greek yogurt, the olive oil, and the yeast mixture.
  Mix until you form a soft and sticky dough.
• Knead on a lightly floured surface for 8 minutes until everything is smooth and elastic.
  Place in a lightly oiled bowl, cover, and let rise for about 1 hour, until it doubles the size.
• Transfer the dough to a greased baking sheet and press it out with your fingers to about 2 cm thickness.
• Use your fingertips to make dimples all over the dough.
  Drizzle olive oil generously over the surface, make sure the olive oil gets abundantly in the dimples
  Press fresh rosemary sprigs gently into the dough and sprinkle coarse sea salt on top.
• Let the dough rise again for 20-30 minutes.
  Meanwhile, preheat the oven to 200°C (~400°F).
• Bake for 20 minutes, or until golden brown on top. Serve warm with ( yes, more) olive oil or alongside your Thanksgiving dishes.

3. Pumpkin Yeast Bread

Soft, slightly sweet, and scented with spices, this pumpkin bread is a fabulous autumn treat. The pumpkin puree keeps it moist and tender, perfect with butter or honey.

Ingredients:

• 400 grams all-purpose flour
• 7 grams active dry yeast (1 packet)
• 200 grams pumpkin purée (homemade, please!)
• 100 ml warm milk
• 50 grams of sugar
• 50 grams unsalted butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1/4 crushed walnuts (optional)

Instructions:

• In a small bowl, warm the milk and stir in the yeast with a pinch of sugar. Let it sit for 10 minutes until it gets foamy.
• In a large bowl, combine the flour with salt, sugar, cinnamon, and nutmeg. Add the cooled pumpkin purée, some melted butter, and the yeast mixture.
  Mix until you form a sticky dough. Now is the time to add the crushed walnuts if you decide to use them in this recipe.
• Turn the dough out onto a floured surface and knead for about 10 minutes until it is smooth and elastic.
  Add more flour if needed, but never forget that your goal is to keep the dough soft, so don’t overdo it.
• Place the dough in a greased bowl, cover, and let rise for about 1 to 1.5 hours or until it has doubled in size.
• Punch the dough down to remove extra gas, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for another 30 minutes.
• Preheat oven to 180°C (~350°F).
  Bake the bread for 35-40 minutes or until it gets golden (and sounds hollow when tapped).
• Let cool before slicing. Serve it with butter or cream cheese and a drizzle of thyme honey.

4. Buttermilk Biscuits

These biscuits are a must-have next to any dinner party or meal. They’re so easy to make and so good fresh from the oven!

If you prefer a savory twist, check out my Myzithra and Parmesan biscuits here.

Ingredients:

• 300 grams of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of salt
• 100 grams of cold, unsalted butter, cubed
• 240 ml of cold buttermilk

>> No buttermilk? No problem!
If you’re out of buttermilk, simply make a quick substitute by mixing milk with a splash of lemon juice or white vinegar. You can also thin yogurt or sour cream with milk for a creamy alternative that works just as well.

Instructions:

• Preheat the oven to 220°C (~425°F).
  In a large bowl, whisk together the flour with the rest of the dry ingredients (baking powder, baking soda, and salt).
• Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it looks like coarse crumbs.
• Pour in the cold buttermilk and stir just until the dough comes together — don’t overmix.
• Turn the dough onto a floured surface and gently pat it into a 2.5 cm-thick rectangle.
  Fold the dough over a few times to create layers, then pat out again to 2.5 cm.
• Use a round cutter to cut out biscuits, and place them on a baking sheet, close but not touching each other.
  Gather the scraps and repeat the process until you’ve used all the dough.
• Bake for 12-15 minutes or until they are golden and have risen a bit.
  Serve warm with butter or honey.

5. Whole Wheat Honey Bread

Nutty and slightly sweet, this bread is a wholesome option that you’ll also love to eat on its own!

Ingredients:

• 350 grams of whole wheat flour
• 150 grams of all-purpose flour
• 7 grams of active dry yeast
• 300 ml warm water
• 50 grams of honey
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of salt

Instructions:

• In a small bowl, dissolve the yeast in warm water with a tablespoon of honey.
  Let it sit for 10 minutes until it looks frothy.
• Then, in a large bowl, mix the two flours (whole wheat and all-purpose flour) with the salt.
  Add the yeast mixture and the remaining honey.
  Incorporate the olive oil and mix into a soft dough.
• Knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic.
• Place the dough in an oiled bowl, cover it, and let it rise for 1 to 1.5 hours until it grows and doubles in size.
• Punch the dough down, shape it into a loaf, and place it in a greased pan.
  Cover and let rise 30-40 minutes.
• Preheat the oven to 180°C (~350°F).
  Bake for 35-40 minutes until the crust is golden (and the loaf sounds hollow when tapped).
  Cool before slicing.

6. Cheddar Chive Biscuits

These savory biscuits with cheddar and chives are great to serve with roasted turkey or mashed potatoes. If you don’t really know what type of bread to make from this list, do yourself a favor and pick this recipe!

Ingredients:

• 300 grams all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon salt
• 100 grams of cold, unsalted butter, cubed
• 150 grams sharp cheddar cheese, grated
• 3 tablespoons fresh chives, chopped
• 240 ml of cold buttermilk

Instructions:

1. Preheat the oven to 220°C (~425°F).
2. In a large bowl, whisk the flour with the rest of the dry ingredients (baking powder, baking soda, and salt).
3. Cut the butter into the flour until it gets crumbly.
   Stir in the cheddar and the chives.
4. Pour in the cold buttermilk and stir until the dough just comes together.
5. Turn the dough onto a floured surface, pat it into a 2.5 cm thick rectangle, fold a few times, and then pat again (check out the buttermilk biscuits because the process is very similar).
6. Cut the biscuits with a round cutter, and place them on a baking sheet.
7. Bake for 12-15 minutes until they get golden and aromatic.
8. Serve warm. You won’t really have much time to see them cool; they’ll disappear faster than that!

7. Cranberry Walnut Bread

I love this rustic loaf for its balance of cranberries (tart) and walnuts (crunchy). It’s perfect for Thanksgiving but also great to enjoy any time you want something a little special with your meal or tea. You can replace cranberries with any other small berry you find at the market.

Ingredients:

• 300 g all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 100 g dried cranberries
• 100 g chopped walnuts
• 240 ml buttermilk (or milk + lemon juice substitute)
• 60 ml of honey
• 1 large egg
• 60 ml vegetable oil

Instructions:

• Preheat the oven to 180°C (~350°F).
  Grease a loaf pan and set aside.
• In a large bowl, whisk together the flour, the baking powder, the baking soda, the cinnamon, and the salt.
• Fold in the cranberries and walnuts to coat them in the dry mix—this helps prevent them from sinking.
• In another bowl, whisk the buttermilk with honey, egg, and oil until combined.
• Pour wet ingredients into dry and gently mix until just combined.
  Avoid overmixing if you’re aiming for a tender crumb.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

8. Garlic Knots (Greek-Inspired Version)

In Greece, we love to make and eat bread. In fact, if you visit, you’ll be amazed at the variety. For that reason, I decided to adapt this recipe with some Greek touches to honor the local culture. These soft, garlic knots with a hint of oregano and thyme make a great festive bread side for any meal.

Ingredients:

• 250 g all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1/2 tsp salt
• 160 ml warm water
• 2 tbsp olive oil (plus extra for brushing)
• 3 cloves roasted garlic, mashed (or 1 clove finely minced, optional)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Sea salt for sprinkling
• Parmesan or Cretan Graviera for garnish

Instructions:

1. In a bowl, combine the flour, the yeast, and the sugar.
2. Dissolve the salt in the warm water and add it to the mixture together with the olive oil
   Then mix and knead for about 8-10 minutes until smooth and elastic.
3. Cover the dough and let it rise in a warm spot until it doubles the size, about 1-1.5 hours.
4. Preheat the oven to 200°C (~400°F).
5. Punch down the dough and divide it into 12 equal pieces.
   Roll each piece into a rope about 15 cm long, then tie into a knot.
6. Place the knots on a baking tray lined with parchment paper
7. In a small bowl, prepare a mixture with the mashed roasted garlic, oregano, thyme, and olive oil.
   Brush this generously over the knots and sprinkle with sea salt.
8. Bake for 12-15 minutes until golden and cooked through.
   Serve warm with a sprinkle of Parmesan or Graviera that lightly melts on top!

9. Cornbread Muffins

These individual cornbread muffins are soft and feature a touch of sweetness. They’re also easy to make and perfect for any celebration or everyday meal.

Ingredients:

• 125 g cornmeal
• 125 g all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp sugar
• 240 ml buttermilk (or milk + lemon juice substitute)
• 1 large egg
• 60 ml olive oil or melted butter

Instructions:

1. Preheat the oven to 200°C (~400°F) and grease a muffin tin (if you find it more practical, you can use muffin paper cups.
2. In a large bowl, whisk together the cornmeal with the flour and all the other dry ingredients (baking powder, baking soda, salt, and sugar).
3. In another bowl, mix the buttermilk, the whole egg, and the olive oil until well combined.
4. Pour the wet ingredients into the dry mix and stir gently just until everything is smooth and well combined.
5. Spoon the batter evenly into muffin cups (about 3/4 of the cup).
6. Bake for 15-18 minutes, or until they look golden brown and a toothpick comes out clean.
7. Cool slightly before serving with butter or honey.

10. Cretan-Style Sourdough Bread

Sourdough bread goes really well with hearty meals, like the dishes you find in the fall. And, yes, I’m aware that sourdough takes time, but it also rewards you with complex flavors and a perfect crust. In Crete, we often enjoy sourdough-style breads like prozymi, which bring a delicious tang and texture to the table.

This sourdough bread draws inspiration from traditional Cretan baking, using a natural starter and simple ingredients. Adding a touch of local olive oil to the dough enhances the aroma and softness, making it a delicious nod to the island’s heritage.

Ingredients:

• 500 g bread flour (or a mix of bread and whole wheat flour)
• 350 ml water, lukewarm
• 150 g active sourdough starter
• 10 g sea salt
• 2 tbsp extra virgin olive oil

Instructions:

• In a large bowl, combine the sourdough starter and lukewarm water. Mix gently until the starter dissolves.
• Add the flour and olive oil, then stir to form a rough dough.
  Let it rest for 30 minutes.
• Add the sea salt and knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover, and let it ferment at room temperature for 4–6 hours, folding it gently every hour to develop gluten.
• Shape the dough into a round loaf, place it in a floured banneton or bowl lined with a tea towel, and cover.
  Let it proof for 2–3 hours or overnight in the fridge for better flavor.
• Preheat your oven to 250°C (~480°F) with a baking stone or heavy tray inside.
• Carefully transfer the dough onto parchment paper, score the top with a sharp knife, and slide it onto the hot stone/tray.
• Bake for 20 minutes with steam (add water to a tray on the oven’s lower shelf), then reduce the heat to 220°C (~430°F) and bake for another 20–25 minutes until golden brown and crusty.
• Let the bread cool completely on a wire rack before slicing.

Homemade bread makes Thanksgiving feel extra special. Fresh from the oven, it’s the perfect companion to every dish on the table.

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Thanksgiving Bread You Can Make at Home