So much on the Thanksgiving table goes well with bread. Gravy? Of course. Turkey? You bet. Cranberry sauce? Naturally! Stuffing, mashed potatoes, roasted vegetables? Sure, I’ve been known to scoop anything up with a roll.

Whatever you’re serving and eating, you can probably find a bread that goes with it. And, really, you can’t beat the aroma of freshly baked bread, no matter the form. Rolls, biscuits, cornbread and thick slices of hearty loaves are all enticing options when piled into a basket and placed on the table. You’ll be happy to have them, too, when it comes time to for sandwiches made with leftovers.

In these 10 recipes from our archives, you can take your pick from a variety of no-knead, make-ahead and last-minute options that run the gamut from fluffy to flaky.

Pillowy Pull-Apart Dinner Rolls, above. This recipe has become an annual tradition for me and some of my colleagues. These perfect puffs — achievable even for folks who have never baked bread — come together very quickly and require only a short rise on the counter. If you want to get a jump on the prep, freeze the shaped rolls on a jellyroll pan and allow for time to defrost, rise and bake on Thursday. Another similar option: Pandesal, a slightly sweet Philippine specialty.


No-Knead Focaccia With Sausage, Apple and Shallots. Stuffing meets bread in this large-format bread that feeds a crowd and stars in the four-course menu I developed for our main Thanksgiving package. Even if you have a smaller group, you’ll be grateful for extras when you slice the focaccia in half horizontally for some outrageous leftovers sandwiches. Feel free to switch up the toppings as you see fit, or stick with the original Fast Focaccia this recipe is based on.


Honey Whole-Grain Mini Corn Muffins. Set a basket of these two-bite muffins on the table and watch them disappear in no time. If you don’t have whole-wheat pastry flour, a mix of all-purpose and regular whole-wheat flours works just fine.


Triple Garlic Bread. Sure, it’s a bit unorthodox, but it smells and looks amazing, and the powerful garlic presence can punch through some of the other richer or milder flavors. This is a great option for people who want an impressive bread without having to start from scratch.


Buttermilk and Scallion Jiffy Cornbread. Need to start with a boxed mix? No shame in it. We really loved what we got when we used Jiffy, but a few small tweaks elevated it to holiday-worthy bread. If you prefer a from-scratch cornbread, check out this recipe from Voraciously, too.


No-Knead Whole-Wheat Bread. Let the dough rest overnight and then for an hour or two in the morning on the counter. You don’t want to slice into this bread warm, so if you bake it in the early part of the day, you’ll still have your oven free for everything else. Overnight Dutch Oven Bread follows a similar strategy.


No-Knead Icebox Rolls. You’ll need to budget an overnight rest in the fridge and a few hours rising at room temperature, but there’s very little hands-on time for this recipe from Toni Tipton-Martin’s book, “Jubilee: Recipes from Two Centuries of African American Cooking.”


Flaky Butter Biscuits. These manage to be both tender and sturdy, so you can enjoy them with the main meal or use them to build a sandwich the next day. And they’re gorgeous, too. See also: Better Buttermilk Biscuits from Joy “The Baker” Wilson and our free Baking Basics newsletter.


Rosemary Biscuits. Rosemary is a classic Thanksgiving flavor that complements many of the other ingredients on the holiday table. They are best served the day they’re made, but loading them up with all sorts of leftovers for tasty mini-sandwiches is absolutely a pro move.


Sweet Potato Rolls. This classic recipe from James Beard creates soft, tender rolls with a golden hue that is perfect for the holiday. You can make them in a stand mixer, but the dough is very easy to knead by hand. For another lovely and tender crumb, try Grandma Webster’s Dinner Rolls.