23 Restaurant Copycat Breads, Biscuits and Rolls (2024)

Home Recipes Cooking Style Baking

ByJacqueline Weiss

Taste of Home's Editorial Process

Updated: Feb. 28, 2024

Order up! These copycat bread recipes taste just like your restaurant favorites.

1/22

Inspired by: Bread Bowls from Panera Bread

Impress all your friends by serving cream soups or dips with this bread bowl recipe. It’s one of the most popular recipes on my blog, yammiesnoshery.com. (Psst! Find even more restaurant copycat recipes.) —Rachel Heidenreich, Marshall, Michigan

Get Our Recipe: Quick and Easy Bread Bowls

2/22

Herbed Cheese Sticks

We love the breadsticks we get hot from the oven at our local pizza parlor. Now I can serve that same wonderful goodness at home. —Heather Bates, Athens, Maine

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3/22

23 Restaurant Copycat Breads, Biscuits and Rolls (4)

Taste of Home

Inspired by: Banana Nut Bread from Starbucks

Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin

Get Our Recipe: Best Ever Banana Bread

4/22

Taste of Home

Inspired by: Cheddar Bay Biscuits from Red Lobster

My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio

5/22

Buttery Cornbread Recipe photo by Taste of Home

Inspired by: Cornbread from Boston Market

A friend gave me this cornbread recipe several years ago, and it’s my favorite of all I’ve tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays. —Nicole Callen, Auburn, California

Get Our Recipe: Buttery Cornbread

Inspired by: Breadsticks from Olive Garden

I love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results usually are a big hit, as was the case with these super-fast breadsticks. —Billy Hensley, Mount Carmel, Tennessee

Get Our Recipe: Savory Biscuit-Breadsticks

7/22

Golden Honey Pan Rolls

A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania

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8/22

Cinnamon Bagels with Crunchy Topping

Once you get the hang of it, you won’t believe how simple it is to make a delicious cinnamon bagel (or a dozen!) right in your kitchen. —Kristen Streepey, Geneva, Illinois

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9/22

Homemade Buttermilk Biscuits Recipe photo by Jamie Thrower for Taste of Home

Homemade Buttermilk Biscuits

The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

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10/22

Taste of Home

Soft Giant Pretzels

My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado

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11/22

Inspired by: Crazy Bread from Little Caesars

These tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they’re wonderful served warm. My family tells me I can’t make them too often. —Gaylene Anderson, Sandy, Utah

Get Our Recipe: Parmesan Garlic Breadsticks

12/22

Overnight Cinnamon Rolls

I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas

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13/22

I've tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon

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14/22

Taste of Home

Inspired by: Asiago Cheese Bagel from Panera Bread

Discover a cheesy alternative to the usual sweet bread brunch offerings. There’s no need to stop by a bakery when you can make this asiago bagel recipe at home. —Tami Kuehl, Loup City, Nebraska

Get Our Recipe: Asiago Bagels

15/22

Inspired by: Rosemary Bread from Macaroni Grill

Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It’s especially festive to serve at holiday time. —Deidre Fallavollita, Vienna, Virginia

Get Our Recipe: Rosemary Orange Bread

16/22

Taste of Home

Baker's Dozen Yeast Rolls

A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen

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17/22

Berry-Topped Coffee Cake

This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio

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18/22

Taste of Home

Inspired by: Reuben Rye Bread from Arby's

This impressive marble rye bread may look like it would be difficult to make, but it’s actually quite easy! The flavors of the bread are mild yet satisfying. And I enjoy eating it with just a simple spread of butter or on a hearty sandwich loaded with my favorite fixings. —Josh Rink, Milwaukee, Wisconsin

Get Our Recipe: Josh's Marbled Rye Bread

19/22

Taste of Home

Inspired by: Garlic Bread from Carraba's Italian Grill

People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania

Get Our Recipe: Pull-Apart Garlic Bread

20/22

Taste of Home

Inspired by: Honey Whole Wheat Bread from Great Harvest

My sister and I were in 4-H, and Mom was our bread project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen. —Karen Wingate, Coldwater, Kansas

Get Our Recipe: Wholesome Wheat Bread

21/22

Pumpkin-Apple Muffins with Streusel Topping

My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania

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22/22

23 Restaurant Copycat Breads, Biscuits and Rolls (23)

Inspired by: Iced Lemon Pound Cake from Starbucks

My family always asks for this love-me-tender lemon pound cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota

Get Our Recipe: Lemon Pound Cake Loaves

Originally Published: July 13, 2018

Author

Jacqueline Weiss

Jacqueline is a blogger and writer, passionate about sharing the latest in helpful tips and trends in food and cooking. In her spare time, you’ll find her trying new restaurants and experimenting in the kitchen.

23 Restaurant Copycat Breads, Biscuits and Rolls (2024)

FAQs

Why do we proof bread twice? ›

Once shaped, the dough is left to proof a second time — this is the step that “proofing” technically refers to. Much of the air was knocked out of the dough while shaping, so this is a chance for the dough to expand again before baking. This step is sometimes called second rise or second proof.

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What temperature do you bake bread at? ›

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.

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How long does it take to let dough rise? ›

If your dough is kept at around 80°F, it should take between 1 and 1½ hours to rise double in volume.

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What happens if you don't let bread proof long enough? ›

If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

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Why did my bread fall after proofing? ›

The slightest knock and the carbon dioxide pockets in the loaf will push against the pushed to the limit gluten structure and the whole thing will collapse. If the dough is over proofed oven spring can't happen and the dough's structure collapses rather than springs.

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What are biscuits called in England? ›

In Britain, what Americans refer to as “biscuits” are known as “scones.” British biscuits are actually what Americans call “cookies.” The term “biscuits” in the United Kingdom typically refers to sweet, crumbly, and sometimes buttery bakes treats, distinct from the soft, bread-like biscuits found in the United States.

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Is bread flour or all-purpose flour better for biscuits? ›

The bread flour is necessary because, for flaky layers, you need more gluten, or protein, in the biscuits. Some shortening is used for more tender biscuits; since these biscuits are handled more, they need a different fat combination to make sure they aren't tough. Bread flour biscuits require an especially light hand.

Are biscuits healthier than bread? ›

Bread is generally healthier than biscuits. A slice of plain sourdough bread has about half the calories of one biscuit. Sourdough bread also contains little to no sugar and fat. Whole grain and whole wheat bread varieties also have increased nutritional value compared to white bread and biscuits.

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Can I leave fresh baked bread on the counter overnight? ›

While it's safe to keep many baked goods at room temperature, it depends on the item and should be taken on a case-by-case basis. For instance, breads and rolls can last up to four days at room temperature, but any bread with meat or hard-boiled eggs should be refrigerated within two hours, according to the USDA.

Should I brush bread with butter before baking? ›

Butter or Olive Oil Brush: Brush softened butter or olive oil atop the loaf before baking to add flavor and color. Milk Bath: Brushing a loaf with milk before baking gives the baked bread a tender, golden crust. For a sweet bread recipe, sprinkle with sugar if desired.

Do bigger loaves take longer to bake? ›

Larger loaves need more baking to avoid a gummy result in the center, and that means longer baking times at the listed temperature. Three pound loaves need about an hour.

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Does letting bread rise longer make it fluffier? ›

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

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Can I leave my dough to rise overnight? ›

The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature. As the proofing temperature increases, the total fermentation time will decrease.

Can I refrigerate bread dough after it has risen? ›

Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.

Why does bread have two proofs? ›

After the second rise, however, a baker is looking for the dough to spring back at her slowly when she pokes it. The second proving has given the bread more elasticity, and made it harder to deflate the air.

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How long should you second proof bread? ›

For deeper flavour (and convenience), most doughs can be put in the fridge for their second rise and left to prove overnight.

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How to tell if dough is proofed second rise? ›

If you're checking on shaped dough for the second rise/proof, then it should also be about double in size. Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.