21 refrigerator bread recipes

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

Tastier than anticipated. My fiance was impressed. Good to refrigerate and reheat for lunch. It's better to reheat in the oven rather than the microwave to keep the crispiness of the bread.

Authentic Middle Eastern pita bread with tender pockets perfect for stuffing. This dough can be made ahead and refrigerated for up to a week of fresh-baked flatbreads.

Classic Italian bread with a crispy crust and pillowy interior, made from scratch with a cold-rise technique. The overnight refrigerator rest develops incredible flavor while fitting into your schedule.

Maple nut biscuit ring made with refrigerated biscuit dough, brown sugar, pecans, and maple syrup. Five ingredients, one bundt pan, and golden pull-apart bread in under an hour.

Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.

Rhubarb-apple bread with tart rhubarb and sweet apples in a spiced quick bread with cinnamon, cloves, and chopped nuts. Makes two loaves that keep for 10 days refrigerated.

Monkey bread made with refrigerated buttermilk biscuits, cinnamon sugar, and melted margarine. Just 4 ingredients and a tube pan for sticky, pull-apart perfection.

Breakaway vegetable bread made with refrigerated biscuits layered with bacon, Parmesan, onion, and green pepper in a Bundt pan. A savory pull-apart bread that's ready in an hour.

Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.

Cheesy pull-apart bread made with refrigerator biscuits, cheddar, bacon bits, peppers, and pimentos. A 20-minute crowd-pleasing appetizer or side.

Bread machine pizza dough enriched with grated Parmigiano-Reggiano for a savory, crisp thin crust. Make-ahead friendly, refrigerates up to a week, then rolls out for a blistered restaurant-style bake at 500°F.

Orange-scented French toast soaked in warm cinnamon-vanilla custard and fried golden. Day-old bread gets a 30-minute refrigerator soak for custardy centers.

Quick cinnamon sugar muffins made with refrigerator biscuit dough, cinnamon sugar, and melted butter. Pull-apart monkey bread style in a muffin tin, ready in under 30 minutes.

Taka hallah, a saffron-tinted challah bread with white raisins and poppy seeds, braided and baked golden. A two-day refrigerator rise makes this Shabbat loaf extra flavorful.

An edible bread cornucopia centerpiece made from refrigerated breadstick dough wrapped around a foil cone and baked golden brown. Fill with raw veggies for a stunning Thanksgiving table display.