1,768 butters bread recipes

Homemade parsley croutons pan-fried in butter until golden and tossed with fresh minced parsley. Just 4 ingredients for crunchy, buttery croutons that beat anything from a bag.

Escalloped salmon bakes flaked canned salmon in a buttery white sauce topped with bread crumbs until golden and bubbling. Old-fashioned American comfort dish from the canned-fish era, ready in 30 minutes.

Country-style sandwich maker pockets stuffed with egg, grated cheese, zucchini, and onion, toasted in a sandwich press. A quick hot snack from the toastie-maker era of home cooking.

Overnight sticky nut buns use frozen dinner rolls that rise overnight under butterscotch pudding, brown sugar, butter, and cinnamon. Wake up, bake, and invert for instant breakfast magic.

Broiled salmon steaks topped with a garlic, parsley, and dill breadcrumb crust. A 25-minute fish dinner finished under the broiler for a golden herb crust on a flaky salmon steak.

Homemade crescent rolls using a bread machine for the dough, then shaped, risen, and baked golden. Soft, buttery yeast rolls with a flaky crescent shape.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Pecan and red onion bread made in a bread machine or by hand. Savory yeast bread with chopped nuts and sweet onion baked into a soft, buttery crumb.

Savoury salmon bread cases with flaked salmon in a creamy white sauce with gherkins, mayonnaise, and lemon juice, spooned into crispy buttered bread cups. A retro appetizer or light lunch.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Jansson's frestelse is the iconic Swedish Christmas potato gratin: julienned potatoes layered with soft onions and salty anchovies, baked in cream until golden and bubbling. A must on any Scandinavian smorgasbord.

Devonshire splits, soft sweet yeast buns from England's West Country, split and filled generously with clotted cream and jam, then dusted with icing sugar. A traditional cream-tea treat.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

Sautéed chicken livers chopped with anchovy fillets, spread on buttered toast, topped with Parmesan and breadcrumbs, then broiled golden. A bold British-style savory that packs serious umami.

German bread dumplings (Brotknödel) made from milk-soaked Kaiser rolls, eggs, parsley, and butter. Classic Bavarian side for sauerbraten, goulash, or mushroom gravy.

Pork chops and stuffing baked in cream of mushroom soup gravy. Each browned chop gets topped with a homemade bread stuffing mound and baked for one hour.