Pan-Baked Bread – Easy and Fluffy Tea Cakes for a Crowd

By Callie

I am not a bread baker. I want to be upfront about that. Yeast has intimidated me for most of my baking life – all those talk of proofing temperatures and windowpane tests and overproofed dough and underproofed dough – and I have a collection of dense, disappointing homemade loaves in my history to prove it. So when I came across the Swedish concept of tekaka, I was skeptical in the way you can only be skeptical when you’ve already failed at something several times.

Tekaka means “tea cake” in Swedish and this pan-baked version – a thick, soft yeasted bread baked flat in a sheet pan and cut into squares – is genuinely one of the most forgiving and rewarding bread recipes I’ve ever tried.

I made this for the first time on a snowy Saturday when I had nothing else going on and was willing to commit to a two-hour baking project. Emily helped with the kneading because she finds it satisfying in the way that pressing and folding dough is satisfying, which it genuinely is. The smell when it came out of the oven was almost embarrassingly good. We ate four squares standing at the kitchen counter before dinner and agreed unanimously that this was going on the permanent baking list.

This is a Project Recipe – two rises add up to about 75 minutes of waiting time – but the active work is genuinely minimal and very achievable for beginner bread bakers. The Nordic baking tradition that this comes from is the same spirit as the Finnish Cardamom Tea Cake on the blog – simple, honest, made with real ingredients, and deeply satisfying. Let’s get into it.

Why You Will Love These Pan-Baked Swedish Tea Cakes

• No individual shaping required – just press and bake. The single most intimidating part of making rolls or buns is shaping them individually into uniform spheres. This recipe completely eliminates that step. Press the risen dough into a lined sheet pan, mark the squares with a knife, let it rise again, bake. The “shaping” takes two minutes and produces 16 perfectly portioned pull-apart pieces.
• The texture is genuinely extraordinary. Soft, tender, pillowy, and just slightly chewy in the way that properly kneaded yeasted bread always is – these squares have a crumb that pulls apart in long strands and bounces back gently when you press them. Butter and jam melt into that crumb in a way that makes the experience deeply satisfying in a completely primal, fresh-bread way.
• Makes 16 servings in one bake – perfect for feeding a crowd. One batch fills a half-sheet pan and feeds a family breakfast, serves an afternoon gathering, or stocks the bread bin for several days of weekday toast and snacking. The math on effort per serving is genuinely excellent.
• The butter and milk in the dough make it richer than standard bread dough. This is an enriched dough – butter and whole milk worked into the flour and yeast creates a dough that’s more tender and more flavorful than lean bread dough. The richness doesn’t make it heavy; it makes it more like a very soft dinner roll in texture, which is exactly right for a tea cake.
• Beginner bread baker friendly. If yeast baking intimidates you, this is the recipe to start with. The two-stage rise is very forgiving, the dough is easy to read (it doubles clearly and obviously), the pan-pressing technique requires no skill, and the high-heat start followed by a lower baking temperature produces consistent, reliable browning without over-browning the crust.
• Works for breakfast, afternoon tea, or dinner table bread. Toasted with butter and jam in the morning. As pull-apart rolls alongside a soup or stew at dinner. With cheese and cold cuts for a Scandinavian-style open sandwich. As the bread base for a sweet spread with honey and sliced fruit. The versatility is genuine and worth having in your recipe repertoire.
• Freezes beautifully for effortless weekday mornings. Bake on the weekend, cool completely, freeze individual squares, and pull them out for toast throughout the week. A frozen square goes from freezer to toaster to table in about three minutes and tastes like it was baked this morning.

Pan-Baked Swedish Tea Cakes Ingredients

The Dough (Makes 16 Squares)

• 50g (about 1.75 oz) fresh yeast – OR – 2 packets (14g / about 4.5 teaspoons) active dry yeast
• 2 1/2 cups (600ml) whole milk, warmed to 100-105F (38-40C)
• 2 1/2 teaspoons salt
• 2 tablespoons granulated sugar
• 7 tablespoons (100g) unsalted butter, room temperature and softened
• 6 to 6 1/2 cups (approximately 810g) all-purpose flour, plus extra for the work surface

Ingredient Notes And Substitutions

Fresh yeast vs. active dry yeast – both work, with adjustments: Fresh yeast is the traditional choice in Scandinavian baking and produces a slightly more complex, more yeasty flavor in the finished bread. It’s sold in the refrigerated section of some European grocery stores and specialty shops. In the US it can be harder to find – active dry yeast or instant yeast are the more reliable alternatives. For active dry yeast, use 2 packets (about 14g total) and proof it in the warm milk for 10 minutes before proceeding – you’re looking for foam and bubble activity that confirms the yeast is alive and active. For instant yeast, use the same quantity and add it directly to the flour without proofing first. Fresh yeast is crumbled directly into the warm milk and stirred to dissolve – it requires no proofing step.

Milk temperature – the most important variable in yeast baking: This is the detail that separates successful bread baking from disappointing bread baking and it’s the reason bread intimidates so many otherwise confident bakers. Yeast is alive and temperature-sensitive. Milk that’s too cold (below 90F) activates yeast slowly and the rise takes much longer than expected. Milk that’s too hot (above 115F) kills the yeast entirely and the dough won’t rise at all. The target is 100-105F (38-40C) – warmly comfortable when you test it on the inside of your wrist, like a baby’s bath water. A kitchen thermometer takes all the guesswork out of this step and is genuinely one of the most useful tools in any bread baker’s kit.

Butter – softened, not melted: Softened room-temperature butter is added to the dough after the initial flour and liquid are combined. This method works the fat gently into the developing gluten network without disrupting it the way melted butter would. Softened butter produces a more evenly enriched, more tender crumb than melted butter added to bread dough. Pull the butter out of the fridge at least 30 minutes before you start. It should be soft enough to leave a clear indent when pressed but not starting to melt or look greasy.

The flour quantity – add it gradually: The recipe calls for approximately 6 to 6 1/2 cups of flour, and that “approximately” is intentional. Flour absorbs liquid differently depending on its protein content, the humidity in your kitchen, and how densely or loosely you measured it. Add the flour gradually rather than all at once – the dough tells you when it has enough flour by becoming smooth and slightly tacky rather than sticky. It should pull away cleanly from the sides of the bowl and from your hands with a gentle pull but not feel dry or stiff. When in doubt, stop adding flour slightly early rather than adding too much – a slightly under-floured dough produces more tender bread than an over-floured one.

A note on the metric measurements: This recipe has Swedish origins and the original is written in metric. I’ve converted to US measurements throughout, but if you have a kitchen scale and prefer to work in grams, the originals are: 600g milk, 100g butter, 810g flour. Weighing flour especially produces the most accurate and consistent results since volume measurements of flour can vary by 20% or more depending on how tightly it’s packed in the measuring cup.

Callie’s Kitchen Note: The first time I made this recipe I was nervous about the yeast and kept checking and rechecking the milk temperature with my thermometer. By the time I got the temperature exactly right, added the yeast, and watched it start to dissolve in the warm milk, I realized this was the moment yeast baking had always been trying to teach me: get the temperature right and the rest follows. Test the milk on your wrist if you don’t have a thermometer – it should feel distinctly warm but not hot, the way you’d test a baby bottle. That single physical check demystified yeast baking for me more than any amount of reading.

How To Make Pan-Baked Swedish Tea Cakes

The Full Timeline

This is a Project Recipe built around two rises. Here’s the complete timeline so you can plan: active mixing and kneading takes about 20 minutes. First rise takes 45 minutes. Shaping into the pan takes 5 minutes. Second rise takes 30 minutes. Baking takes 22 minutes. Total elapsed time from start to eating warm bread: approximately 2 hours. None of that time is difficult and most of it is hands-off while you do other things. Plan to start about 2 hours before you want to eat.

1- Activate The Yeast In Warm Milk

Warm the milk to exactly 100-105F. Pour it into a large mixing bowl.

Add the salt and sugar to the yeast-milk mixture and stir to dissolve. Add the softened butter. It won’t fully incorporate at this stage – small pieces of butter throughout the liquid is normal and fine.

2- Build The Dough

Add roughly one-third of the flour to the milk and yeast mixture and stir vigorously with a wooden spoon or dough whisk until completely smooth and no flour lumps remain. This initial smooth paste stage is important – mixing thoroughly before adding more flour prevents lumps of dry flour from hiding in the final dough where they’ll create dense pockets in the baked bread.

Add the remaining flour gradually – a cup at a time – stirring after each addition until a shaggy, rough dough forms that pulls away from the sides of the bowl. When the dough is too stiff to stir effectively, turn it out onto a lightly floured work surface and begin kneading.

Why Kneading Matters In This Recipe

Kneading develops the gluten network in the dough – the interconnected protein strands that give bread its structure, chew, and ability to trap the carbon dioxide released by the yeast. Under-kneaded dough produces bread with an uneven, somewhat dense crumb and poor rise. Properly kneaded dough has a smooth, elastic quality – it stretches rather than tearing when pulled and springs back immediately when indented with a finger.

Knead for 5-7 minutes using the heel of your hand to push and fold the dough rhythmically. Push the dough away from you with the heel of your hand, fold it back over itself, rotate it a quarter turn, and repeat. The motion becomes rhythmic fairly quickly. The dough is ready when it’s smooth, slightly tacky but not sticky, and passes the poke test – press a floured finger into the dough and it springs back within 2-3 seconds. If the butter hasn’t fully incorporated, keep kneading – it will work in. A stand mixer with a dough hook at medium speed for 6 minutes accomplishes the same result with less effort.

Callie’s Kitchen Note: Emily took over the kneading the first time we made this and informed me at the seven-minute mark that she understood why people find bread baking satisfying. I’ve thought about that observation since. There is something genuinely grounding about working dough with your hands – the repetitive rhythm of it, the way you can feel the texture changing as the gluten develops, the moment when it starts pulling cleanly off the board and feels smooth and alive under your palms. If you’ve never kneaded dough before, this is a good recipe to start with because the dough is forgiving and the quantity is manageable. It’s one of those kitchen skills that feels good to have.

3- The First Rise

Shape the kneaded dough into a smooth ball and place it in a lightly greased bowl (a quick spray of oil or rub of butter is enough). Cover the bowl tightly with plastic wrap or a clean kitchen towel and place it somewhere warm. The ideal rising temperature is around 75-80F. Good spots: on top of the refrigerator which generates a little heat, near a warm oven, or inside an oven with just the light on. Let the dough rise for 45 minutes until it has visibly doubled in size.

4- Shape Into The Pan And Second Rise

Punch the risen dough down gently to release the gas. Turn it out onto a lightly floured surface and knead it briefly – 30 seconds to a minute – just enough to redistribute the yeast evenly and smooth the dough back out. Line a half-sheet pan (approximately 12×16 inches / 30×40 cm) with parchment paper.

Place the dough in the center of the lined pan. Using your palms and fingers, press and stretch the dough outward until it covers the entire pan in an even layer of consistent thickness. The dough should reach every corner of the pan – it will want to spring back, so press firmly and be patient. Use a fork to prick the surface all over at regular intervals – about every inch – which prevents large air bubbles from forming during the second rise and baking. Use a dough scraper or sharp knife to lightly score the surface into a 4×4 grid, marking 16 equal squares. Don’t cut all the way through – just mark the surface so the squares are easy to separate after baking.

Cover the pan with a clean kitchen towel and let the shaped dough rise for 30 minutes. It should puff visibly – not dramatically doubled, but noticeably risen and airy looking.

5- The Hot Start Baking Method

Why We Start At High Heat Then Reduce

This recipe uses a technique common in professional bread baking: a very hot oven start followed immediately by a reduction to the actual baking temperature. Preheating to 480F (250C) and then immediately lowering to 400F (200C) when the pan goes in creates a burst of initial high heat that drives oven spring – the final dramatic rise that happens in the first minutes of baking as the yeast goes into overdrive just before the heat kills it and the structure sets. This produces a more dramatic rise and lighter crumb than baking at a steady temperature throughout. The 480F preheat is important to achieve – give the oven a full 20-30 minutes to reach temperature before baking.

Preheat the oven to 480F (250C) while the shaped dough completes its second rise. When the second rise is done and the oven is fully preheated, place the pan in the oven and immediately turn the temperature down to 400F (200C). Bake for 22 minutes until the top is golden brown and the bread sounds hollow when tapped on the base. The squares should be deeply golden with a slightly darker color at the edges and a pale gold interior crumb when one is broken open to check.

6- Cool Under A Towel

Remove the pan from the oven and transfer the bread immediately to a wire cooling rack. Cover the top with a clean kitchen towel while it cools – this is a traditional Swedish technique that keeps the steam in during the initial cooling period, which softens the crust and prevents it from becoming too hard and crusty. The goal for tekaka is a soft, pliable crust rather than a hard bakery-style crust. The towel creates that softness in about 15-20 minutes of cooling time. Pull it apart along the scored lines and serve warm.

Common Mistakes To Avoid

Using Milk That Is Too Hot Or Too Cold

This is the single mistake responsible for the largest percentage of failed bread baking and it’s the most important one to get right in this recipe. Too cold: the yeast activates very slowly, the rise takes much longer than 45 minutes, and the baked bread may have a less developed flavor. Too hot: the yeast dies completely and the dough simply never rises at all, producing a dense, flat result that bakes into a brick. Test the temperature with a thermometer (target: 100-105F) or on the inside of your wrist (should feel warmly comfortable, like a slightly warm bath). If you don’t have a thermometer and aren’t sure, err slightly on the cooler side – yeast can recover from milk that’s a bit cool, but not from milk that’s too hot.

Under-Kneading The Dough

Stopping kneading at 3 minutes because the dough feels combined enough produces bread with an uneven crumb, poor rise, and a slightly dense, gummy quality where gluten hasn’t developed enough to hold the structure properly. The 5-7 minute kneading time is the minimum, not a suggestion. Use the poke test and the smooth, slightly tacky texture as your guides rather than the clock. A properly kneaded dough feels different from an under-kneaded one – smooth and elastic vs. rough and slightly sticky. That difference in texture produces a dramatically different crumb in the finished bread.

Skipping The Second Rise

The first rise builds yeast activity and flavor. The second rise, in the pan, is what produces the light, airy, fine-crumbed texture that makes tekaka so special rather than just a flat, dense bread slab. Skipping it saves 30 minutes but costs the entire characteristic texture of the bread. The shaped dough looks noticeably puffier and more airy after the second rise compared to before, and that visual difference translates directly into lighter, more tender squares when baked. Don’t rush this step.

Not Preheating The Oven Fully

The high-heat start technique that makes this bread rise and brown so beautifully requires the oven to actually be at 480F before the pan goes in. Most ovens take 20-30 minutes to reach that temperature from cold. Start preheating the oven when the shaped dough begins its second rise so both are ready at the same time. An oven that hasn’t fully preheated when the dough goes in produces less oven spring, paler browning, and a slightly less airy crumb than the fully preheated version.

Cutting Into It Before It Cools Under The Towel

Pulling the towel off and tearing into the bread while it’s still steaming hot is a very tempting and understandable impulse – fresh bread smells incredible. But the bread needs at least 15 minutes under the towel to allow the steam to do its softening work and for the crumb to set slightly. Cutting into very hot bread produces a gummy, compressed crumb surface and the steam escapes too quickly, leaving the exterior crust harder than it should be. Fifteen minutes. It’s genuinely hard to wait but the result is worth it.

Callie’s Kitchen Note: I’ve overbaked this bread twice and it’s enough to know that the difference between 22 minutes and 26 minutes in a fully preheated hot oven is meaningful. Four extra minutes takes the top from golden to deep brown and the crust from soft and pliable to noticeably harder and crunchier – which isn’t bad exactly, but it’s not what this bread is supposed to be. Set a timer at 20 minutes and check the color. Deep golden is what you’re looking for, not dark brown. Every oven bakes slightly differently and yours may run hot. The bread is done when the top is golden and it sounds hollow when you lift the edge and tap the base.

Storage

Room temperature: Store cooled Swedish tea cake squares in an airtight container or zip-top bag at room temperature for 2-3 days. Yeasted bread stales faster than quick breads – the starch molecules in properly yeasted bread undergo retrogradation more quickly, which is why toast is a standard method for reviving day-old bread. Day 2 squares are excellent toasted. Day 3 squares are still good toasted with a little effort.

Refreshing stale squares: A room-temperature square that’s become slightly firm can be refreshed in a warm oven at 300F for 5 minutes, wrapped loosely in foil to trap moisture, and will come out tasting much closer to fresh. A quick pass through the toaster with butter going on immediately when it’s hot is even faster and perhaps better. This is genuinely excellent bread for toast.

Freezer: Individual squares freeze beautifully for up to 3 months. Freeze in a single layer on a parchment-lined baking sheet until firm, then transfer to a zip-top freezer bag removing as much air as possible. Pull out individual squares and toast directly from frozen – they go from freezer to golden toasted bread in about 4 minutes in a regular toaster. This is the approach I take almost every time I make a batch – we eat 4-6 fresh and freeze the rest for weekday mornings.

Make-ahead dough: The dough can be made through the first rise and then placed in the refrigerator overnight rather than proceeding to the second rise immediately. The cold slows the yeast activity dramatically and the dough completes its first rise slowly in the fridge over several hours. The next morning, take it out, let it come to room temperature for about 30 minutes, proceed with the pan shaping and second rise as normal. The overnight cold fermentation actually develops more complex flavor in the finished bread – a technique borrowed from artisan bread baking.

Swedish Tea Cake Variations

Cinnamon Sugar Tekaka

After pressing the dough into the pan and before the second rise, brush the entire surface with melted butter and sprinkle a generous and even layer of cinnamon sugar – 3 tablespoons sugar mixed with 1 1/2 teaspoons cinnamon – over the top. Press it lightly into the surface so it adheres. The cinnamon sugar forms a slightly caramelized, fragrant crust during baking that makes the squares taste like the inside of a cinnamon roll without any of the rolling and filling work. This is the variation Emily requests specifically and it’s a genuinely excellent breakfast bread.

Cheesy Herb Tekaka

Fold 1/2 cup of shredded sharp cheddar or gruyere and 1 tablespoon of dried herbs – thyme, rosemary, or a mixed Italian blend – into the dough during the final minute of kneading. The cheese distributes through the dough and melts during baking into pockets of rich, savory flavor throughout the crumb. Scatter additional shredded cheese over the top of the shaped dough before the second rise for a golden, slightly crispy cheese crust. This savory version is exceptional alongside soup, stew, or a simple salad for lunch.

Holiday Saffron Tekaka

Dissolve 1/2 gram of saffron threads in 2 tablespoons of warm water for 10 minutes before making the dough, then add the saffron water and threads to the warm milk before the yeast. Saffron gives the bread a beautiful golden-yellow color and a distinctive floral, slightly earthy fragrance that is deeply Scandinavian – saffron buns (lussekatter) are one of the most beloved Swedish holiday traditions. The saffron tekaka has that same festive quality in a much simpler format. Add 1/4 cup of raisins to the dough for the complete traditional Swedish saffron bread experience.

Cardamom Spiced Tekaka

Add 1 teaspoon of ground cardamom to the dry ingredients for a warmly spiced version that bridges the Finnish and Swedish baking traditions beautifully. Cardamom is used extensively in Scandinavian breads and pastries and the combination of buttery enriched dough and warm cardamom fragrance is one of the most distinctive and appealing smells in Nordic baking. Add 1/4 cup of pearl sugar scattered over the top of the shaped dough before the second rise for a sweet, crunchy topping that looks particularly beautiful when baked.

Whole Wheat Version

Replace up to one-third of the all-purpose flour with whole wheat flour – approximately 2 cups whole wheat to 4 cups all-purpose. More than one-third whole wheat begins to significantly affect the gluten development and the bread becomes noticeably denser. The partial whole wheat version adds a slightly nutty, more complex flavor and a more substantial texture while retaining the lightness that makes tekaka distinctive. Increase the milk by 2 tablespoons to compensate for the higher water absorption of whole wheat flour.

Vegan Version

Replace the whole milk with oat milk or full-fat soy milk in the same quantity – oat milk produces the closest result to dairy milk in terms of the richness it contributes to the dough. Replace the butter with the same quantity of a solid vegan butter such as Miyoko’s or Earth Balance sticks – solid vegan butter behaves much more like dairy butter in dough than oil does, producing a more similar crumb and flavor. The vegan version bakes and rises almost identically to the original and the finished bread is genuinely delicious rather than a compromise.

Mini Individual Tea Cakes

Divide the dough into 16 equal pieces after the first rise and roll each into a smooth ball. Place them in a greased 9×13 inch baking pan in four rows of four, touching each other. Let rise for 30 minutes and bake at the same temperatures for 18-20 minutes rather than 22. The individual rounds bake into pull-apart rolls with a beautiful soft side where they’ve touched during baking – the most tender, pillow-like part of any pull-apart bread. This format is particularly beautiful for a dinner table presentation.

Serving Suggestions

These Swedish tea cake squares are as versatile as any bread you’ll bake.

The Classic Scandinavian Approach

In Sweden, tekaka is most traditionally eaten fresh from the oven with salted butter and perhaps a thin layer of jam or honey. The contrast of the salty butter with the slightly sweet, enriched bread is complete and needs nothing more. Set out a board with the pan of bread (or pull the squares apart and pile them on a platter), a dish of good salted butter, and a jar of jam. Put on a pot of coffee. That’s a genuinely perfect morning or afternoon.

What To Serve Alongside

A pot of strong black coffee is the natural Scandinavian pairing and the traditional accompaniment at any fika. For an afternoon spread, these squares work beautifully as the bread component of a Nordic-inspired board with sliced cheese, cured meats, pickled vegetables, and a few boiled eggs. For dinner, pull-apart tekaka squares alongside a bowl of thick tomato soup or a creamy potato soup is an enormously satisfying meal that requires almost no additional effort beyond the bread baking.

Occasion Ideas

• Weekend family breakfasts where you want to put something genuinely homemade and impressive on the table
• Afternoon fika gatherings with coffee and good conversation
• Dinner party bread to accompany soups, stews, and salads
• Holiday breakfast on Christmas morning or Easter when warm homemade bread feels especially celebratory
• Meal prep baking on Sunday for weekday toast and sandwiches
• Teaching a child to bake bread – the forgiving technique and satisfying result make this an ideal first yeast bread project

Beverage Pairings

Strong black coffee is both traditional and genuinely ideal – the slight bitterness and robustness of a good cup of black coffee against the sweet, buttery bread is one of those natural pairings that works because it just does. For a family breakfast, a pitcher of fresh orange juice alongside warm buttered squares is a classic that doesn’t need explaining. Hot chocolate on a cold morning with a stack of cinnamon sugar tekaka squares is one of those combinations I’ve made more times than I can count and am never once tired of.

Swedish Tea Cakes FAQ

Recipes You May Like

If you loved making these Swedish pan-baked tea cakes, here are three more bakes from the same Nordic-inspired baking tradition and the same spirit of honest, satisfying homemade bread and cake.

Finnish Cardamom Tea Cake – The loaf cake version of Nordic baking warmth – fragrant with cardamom, moist from sour cream, and deeply satisfying in the way that the best Scandinavian baking always is. If the tekaka introduced you to the Nordic baking tradition and you want to explore it further, the cardamom tea cake is an essential next step. Both belong on the table together at a proper fika.

Traditional Irish Barmbrack Tea Cake – Another culturally specific loaf bread with a fascinating history and a deeply satisfying result. Where the tekaka is a buttery, enriched yeasted bread in the Swedish tradition, the barmbrack is a fruit-studded, tea-soaked loaf from the Irish tradition. Making both in the same season is a wonderful way to understand how different cultures use different methods to arrive at the same idea: good bread for tea time.

Old-Fashioned Southern Tea Cakes – American tea cake tradition in its most classic form – simple, buttery, vanilla-scented soft cookies that are eaten in quantity with coffee or tea and require almost no baking experience to make beautifully. A very different style from the Swedish tekaka but the same spirit of unpretentious, genuinely delicious homemade baking meant to be shared.

Conclusion

These Swedish pan-baked tea cakes changed my relationship with yeast baking, and I say that as someone who was genuinely intimidated by yeast baking for years. There’s something about the simplicity of the technique – a dough that’s genuinely forgiving, a shaping method that requires no skill, a bake that fills the kitchen with the most extraordinary fresh bread smell – that makes the whole thing feel approachable rather than daunting. I’ve made this recipe seven or eight times now and it goes smoothly every time.

Emily and I have developed a weekend routine where she takes over the kneading step while I make coffee. It takes about ten minutes, we talk while she works the dough, and by the time the first rise is done we’ve had a whole conversation and the kitchen already smells like something good is happening. That’s the kind of recipe I want to keep making for the rest of my baking life – one that produces something genuinely delicious and also gives you something else alongside it.

Try the cinnamon sugar version at least once. You’ll understand immediately why it’s Emily’s specific request. Come back and tell me in the comments whether the yeast cooperated, whether you made individual rolls or the full sheet pan version, and how many squares disappeared before you could put any away. Save this to Pinterest – this is exactly the recipe that turns an “I can’t bake bread” baker into an “I make bread on weekends now” baker.

Happy baking! – Callie

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