There are so many parts of the Thanksgiving meal that you can make a case for or against every single one of them. The case against bread: There are already so many carbs on the table, and when you’re making a lot of other dishes, who wants to be fiddling with bread? The case for it: It’s bread. Who doesn’t love the smell and aroma of freshly baked bread? And on a holiday that is so wrapped up in hospitality, a loaf or tray of rolls can be the ultimate welcome. Plus, if your favorite use of leftovers is sandwiches, of course you need bread!

Thankfully, your path to bread nirvana is a choose-your-own adventure, whether you’re looking for no-knead, yeasted loaves, cornbread, biscuits or nostalgia-inducing rolls. You’ll find all that and more in these 10 recipes from our archives.

Fast Focaccia, above. The no-knead dough can hang out in the fridge for up to two weeks, so you’d be in great shape if you popped a batch in there now. You can even bake the loaves the day before Thanksgiving as long as you wrap them airtight. Feel free to briefly reheat in the oven before serving. Mix up the toppings as you see fit, although the rosemary called for is a very Thanksgiving-compatible flavor.

Pillowy Pull-Apart Dinner Rolls. Meet the recipe that sent the Voraciously team and readers like you into a swoon. These perfect puffs — achievable even for folks who have never baked bread — come together very quickly and only require a short rise on the counter. If you want to get a jump on the prep, freeze the shaped rolls on a jelly roll pan and then allow for time to defrost, rise and bake Thursday.

Buttermilk and Scallion Jiffy Cornbread. Need to start with a boxed mix? No shame in it. Honestly, 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.

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 new 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.

Sweet Potato Rolls. 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.

Challah for a Crowd. The appealing tenderness of challah, but baked up like Parker House rolls. Another benefit to these: If you have more leftovers than you care to turn into sandwiches, you can make French toast with them instead!

Honey Molasses Wheat BreadGood for a last-minute bread emergency — it mixes up fast in one bowl and uses baking powder and baking soda rather than yeast. It also stores well (for up to five days!) and makes excellent toast … which you could then pile high with leftovers.

Rosemary Biscuits. The herb complements the flavors on your holiday table. We know the headnote says they are best served the day they’re made, and that’s true unless you plan on cutting the biscuits in half, toasting them in a skillet with a little butter, and then turning them into mini sandwiches.

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