Type what you have

Ingredients

• ✓ butter
• whole milk
• active dry yeast
• sugar
• all-purpose flour
• olive oil
• egg
• sea salt
• cooking spray
• za'atar
• olive oil

Instructions

1. 1 Combine warm milk, yeast, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand until mixture is foamy, 5 to 10 minutes.
2. 2 Beat milk mixture on low speed. Add 1 cup flour, beating just until combined. Add melted butter, 2 tablespoons olive oil, and 1/2 cup flour; beat until combined. Beat in eggs. Add remaining 1 3/4 cups flour and salt. Beat until a soft, sticky dough forms.
3. 3 Spray a large bowl with cooking spray; add dough. Cover loosely and let rise until doubled in size, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
5. 5 Punch dough down gently. Pinch off 36 small pieces of dough and roll into balls.
6. 6 Whisk 6 tablespoons za'atar and 1/3 cup olive oil together in a bowl. Immerse dough balls in oil mixture to coat all sides. Arrange 3 dough balls in each muffin cup. Sprinkle remaining 2 tablespoons za'atar over dough.
7. 7 Cover muffin tin loosely with greased plastic wrap. Let rise until dough balls puff up over the rim of the tin, about 25 minutes.
8. 8 Bake in the preheated oven until puffed up and golden, about 25 minutes. Cool for 5 minutes in the pan. Lift out of the pan and cool briefly on a wire rack, about 5 minutes more.

By LauraF

Ingredients

• ✓ butter
• milk
• margarine
• sugar
• water
• sugar
• active dry yeast
• egg
• all-purpose flour
• baking powder
• mahleb
• salt
• egg
• sesame seed

Instructions

1. 1 Combine milk, butter, and margarine in a saucepan over medium heat. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
2. 2 Meanwhile, dissolve 2 teaspoons of sugar in warm water in a small bowl. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
3. 3 Crack eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add yeast mixture, and stir just until blended.
4. 4 Combine flour, baking powder, mahleb, and salt in a large bowl; make a well in the center, and pour in egg mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
5. 5 When dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
6. 6 Separate dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with beaten egg, and sprinkle with sesame seeds.
8. 8 Bake in the preheated oven until nicely golden brown all over, about 25 minutes.

By Ani

Ingredients

• ✓ butter
• garlic
• parmesan cheese
• black pepper
• baguette
• parsley

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ butter
• russet potato
• heavy cream
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
2. 2 Poke potato skin all over with a knife; place in the prepared skillet.
3. 3 Cook in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Set aside until cool enough to handle but still very warm.
4. 4 Scoop potato flesh into a bowl; mash with the back of a spatula until smooth and no lumps remain. (You can also use a potato ricer.) Add butter; stir until melted and combined. Stir in cream, salt, and sugar until smooth. Cover bowl; refrigerate until chilled, about 2 hours.
5. 5 Stir in flour, in several additions, until dough can be kneaded by hand, adding enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
6. 6 Wrap dough with plastic wrap; refrigerate until chilled, about 1 hour.
7. 7 Divide dough into 8 portions. Dust each portion with flour and roll out on a well-floured kitchen towel to 1/8-inch thick, or thinner.
8. 8 Heat a very lightly buttered nonstick skillet over medium-high heat. Add 1 lefse; cook, poking surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Transfer to a plate; keep covered with a towel. Repeat with remaining lefse; stack onto plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ butter
• all-purpose flour
• salt
• egg
• milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Mix flour and salt in a large bowl; make a well in the center.
3. 3 Beat eggs and melted butter together; pour into the well in flour mixture and mix with a fork until crumbly. Slowly add milk to flour mixture, using hands to mix dough into a ball.
4. 4 Roll dough into a flat loaf and place on the prepared baking sheet.
5. 5 Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.

By Sara

Ingredients

• ✓ butter
• ✓ butter
• ✓ butter
• sweet potato
• salt
• brown sugar
• buttermilk
• self-rising flour
• pomegranate molasses
• pomegranate juice
• pomegranate seed

Instructions

1. 1 Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
2. 2 Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
3. 3 Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
4. 4 Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
5. 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
6. 6 Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
7. 7 Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
8. 8 Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

By John Mitzewich

Ingredients

• ✓ butter
• cassava flour
• kosher salt
• cayenne pepper
• cheddar cheese
• milk

Instructions

1. 1 Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a large bowl by rubbing the mixture between your fingertips until it resembles large, coarse crumbs. Drizzle in milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together; add more milk if needed.
2. 2 Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2 cup cassava mixture or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
3. 3 Cover and cook until the bottom is golden brown, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes. Turn over with a combination of tossing the pan up slightly while flipping with the spatula. You can also place a plate over the pan, then invert the flatbread and slide it back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat and let rest for 2 minutes before serving warm.

By John Mitzewich

Ingredients

• ✓ butter
• ✓ butter
• bread flour
• water
• white sugar
• egg
• active dry yeast
• salt

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle and press Start according to manufacturer's instructions. When cycle is complete, remove dough; press down to deflate.
3. 3 Divide dough into 15 equal pieces; form into rolls. Place rolls in the prepared baking dish; brush with 2 tablespoons melted butter. Cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

By beth

Ingredients

• ✓ butter
• all-purpose flour
• white sugar
• baking powder
• salt
• semisweet chocolate chip
• orange juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut in butter with a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form a dough.
3. 3 Turn out dough on a floured surface. Pat or roll into a 9-inch circle about 1/2 inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
4. 4 Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

By MARBALET

Ingredients

• ✓ butter
• corn bread mix
• milk
• sour cream
• egg
• honey
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
2. 2 Mix together cornbread mix, milk, sour cream, eggs, and honey in a large bowl until well combined yet slightly lumpy; allow batter to rest for 5 minutes. Fill the prepared muffin cups with batter, about 3/4 full. Lightly sprinkle each muffin with sugar.
3. 3 Bake in the preheated oven until golden brown, 18 to 20 minutes.
4. 4 Brush tops with melted butter 2 to 3 times. Serve warm or cool.

By mindyamac

Ingredients

• ✓ butter
• self-rising flour
• white sugar
• raisin
• egg
• milk
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.
2. 2 Mix self-rising flour, sugar, and butter in a large bowl with a pastry cutter until the mixture resembles coarse crumbs. Stir in raisins.
3. 3 Whisk egg with 1 cup of milk in a separate bowl. Lightly mix milk mixture into flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.
4. 4 Place bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.

By Katherine Fallon Tobiasen

Ingredients

• ✓ butter
• ✓ butter
• all-purpose flour
• water
• sourdough starter
• sugar
• salt
• oil
• egg

Instructions

1. 1 Combine 2 cups flour, water, sourdough starter, 3 tablespoons butter, sugar, and salt in a bowl; mix into a stiff dough. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky.
2. 2 Place dough in a large, oiled bowl and turn to coat all sides. Cover the bowl with a clean towel. Leave to ferment at room temperature 8 hours to overnight.
3. 3 Turn dough out onto a liberally floured surface; knead at least 10 minutes, adding remaining 1/2 cup flour or more as needed. The dough should be very smooth and elastic when done.
4. 4 Grease a loaf pan with 1 teaspoon butter. Shape dough into a loaf and place in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in volume, 4 to 12 hours depending on temperature.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Brush top of loaf with beaten egg. Cut a 1/4-inch slash, lengthwise, down center using a sharp knife.
7. 7 Bake in the preheated oven until an instant-read thermometer inserted into center reads at least 180 degrees F (82 degrees C), 25 to 30 minutes.
8. 8 Turn loaf out onto a wire rack; cool completely before slicing.

By Eric Carroll

Ingredients

• ✓ butter
• cooking spray
• white sugar
• cinnamon
• apple
• bread dough
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside.
3. 3 Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.
5. 5 Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.

By Jennifer Rowe

Ingredients

• ✓ butter
• ✓ butter
• water
• active dry yeast
• pumpkin
• egg
• brown sugar
• salt
• all-purpose flour

Instructions

1. 1 Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in pumpkin, melted butter, eggs, sugar, and salt. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet; cover with a damp cloth and let rise until doubled in volume.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake rolls in preheated oven until golden brown, about 15 to 20 minutes.

By Katy

Ingredients

• ✓ butter
• ✓ butter
• water
• milk
• egg
• all-purpose flour
• white sugar
• salt
• active dry yeast

Instructions

1. 1 Place water, milk, 1/3 cup butter, egg, flour, sugar, salt, and yeast into the pan of a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Select Dough/Knead and First Rise Cycle; press start.
2. 2 When the cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12-inch circle.
3. 3 Spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at the wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with a clean kitchen towel and put in a warm place to let rise for 1 hour.
4. 4 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
5. 5 Bake rolls in the preheated oven until golden, 10 to 15 minutes.

By Donna West

Ingredients

• ✓ butter
• butternut squash
• white sugar
• egg
• milk
• baking soda
• nutmeg
• self-rising flour

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
3. 3 Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, until mixture is foamy. Pour milk slowly into butter mixture while beating.
4. 4 Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash mixture, folding from the bottom of the bowl to the top. Pour batter into prepared muffin cups.
5. 5 Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

By Franfran

Ingredients

• ✓ butter
• active dry yeast
• white sugar
• water
• all-purpose flour
• corn oil
• salt

Instructions

1. 1 Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
2. 2 Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer fitted with the dough hook; knead until dough holds together but is still slightly sticky, about 2 minutes.
3. 3 Form dough into a ball and transfer to a buttered bowl. Turn to coat dough with butter, then cover the bowl with a towel and let rise in a warm place until doubled in volume, about 6 hours.
4. 4 Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep-dish pizza pan and follow your pizza recipe.

By owensjo

Ingredients

• ✓ butter
• cooking spray
• self-rising flour
• sugar
• rosemary
• beer
• apple
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
2. 2 Sift flour, sugar, and rosemary together into a large bowl. Stir in beer until combined. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Transfer batter to the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven; pour melted butter on top. Bake 3 to 5 minutes more.

By Tammy Lynn

Ingredients

• ✓ butter
• water
• egg
• all purpose wheat flour
• sugar
• salt
• active dry yeast
• cooking spray

Instructions

1. 1 Place water, butter, egg, 3 cups flour, sugar, salt, and yeast in a bread machine in order recommended by manufacturer; select Dough/Manual cycle. Open lid and scrape down sides of bread pan as necessary during initial mixing cycle. Add more flour as dough mixes just to create a soft dough. Transfer dough to a lightly floured surface when Dough/Manual cycle is complete.
2. 2 Coat a 9x13-inch baking pan with cooking spray. Pat dough into a rectangle; cut into 15 equal pieces with a pizza cutter or serrated knife. Shape each piece into a ball. Place, evenly spaced in the prepared pan. Cover the pan; let rise in a warm place until doubled in volume, 35 to 45 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Bake, uncovered, in the preheated oven until golden brown, about 15 minutes. Serve warm or cool completely on a wire rack.

By White Lily

Ingredients

• ✓ butter
• olive oil
• bread dough
• mozzarella cheese
• oregano
• garlic salt
• egg
• parmesan cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
3. 3 Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
4. 4 Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
5. 5 Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
6. 6 Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
7. 7 Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.

By FrackFamily5 CACT

Ingredients

• ✓ butter
• water
• honey
• bread flour
• whole wheat bread flour
• salt
• active dry yeast
• flax seed
• sunflower seed

Instructions

1. 1 Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.

By Erna Walmsley

Ingredients

• ✓ butter
• water
• water
• egg
• lemon extract
• bread flour
• white sugar
• active dry yeast

Instructions

1. 1 Grease three 8-inch round cake pans; set aside.
2. 2 Place ¾ cup plus 2 tablespoons warm water, butter, eggs, lemon extract, bread flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine when the cycle is done.
3. 3 Cut dough into 3 equal-sized pieces; roll each piece into a ball and place into a prepared cake pan. Cover dough balls; let rise at room temperature for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.

By Leslie Ann Owen

Ingredients

• ✓ butter
• cooking spray
• egg
• olive oil
• almond flour
• baking powder
• xanthan gum
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a silicone loaf pan with cooking spray.
3. 3 Whisk eggs in a bowl until smooth and creamy, about 3 minutes. Add melted butter and olive oil; mix until well combined.
4. 4 Combine almond flour, baking powder, xanthan gum, and salt in a separate bowl; mix well. Add gradually to the egg mixture, mixing well until a thick batter is formed.
5. 5 Pour batter into the prepared pan and smooth the top with a spatula.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By Fioa

Ingredients

• ✓ butter
• ✓ butter
• all-purpose flour
• water
• water
• almond extract
• egg
• all-purpose flour
• confectioners' sugar
• almond extract
• milk
• candy sprinkle

Instructions

1. 1 Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
4. 4 Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
5. 5 To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

By WarringEagle

Ingredients

• ✓ butter
• water
• sugar
• active dry yeast
• whole wheat flour
• rye flour
• salt
• bread flour

Instructions

1. 1 Stir together warm water and sugar in a large bowl. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.
2. 2 Stir in whole wheat flour, rye flour, and salt. Mix in bread flour, 1 cup at a time, until dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
3. 3 Punch down dough and divide into 4 or 5 portions. Form each portion into a ball; let rise again until doubled, about 20 minutes.
4. 4 Place each ball onto a baking sheet and flatten out into an oval, 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until browned on the top and bottom, about 20 minutes. Brush the tops with melted butter while still warm.

By 2CHAE

Ingredients

• ✓ butter
• ✓ butter
• water
• sugar
• all-purpose flour
• water
• active dry yeast
• white sugar
• egg
• milk powder
• salt

Instructions

1. 1 Bring 1/2 cup water to a boil in a small saucepan. Add butter and 1 tablespoon sugar; stir until sugar is dissolved. Place 1 cup flour in a heatproof bowl. Pour boiling water mixture over flour and whisk until a smooth paste. Cover the bowl with plastic wrap and refrigerate water roux for 8 hours to overnight.
2. 2 The next day: Bring water roux to room temperature. Stir together 3/4 cup warm water and yeast in the bowl of an electric stand mixer; let stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add remaining 3 cups flour, 1/3 cup sugar, egg, dry milk powder, and salt. Scoop all of the water roux by spoonfuls into the bowl and let the machine knead dough on low speed until thoroughly combined, about 2 minutes. Increase the mixer speed to medium and knead until dough is soft and smooth, about 8 minutes.
3. 3 Turn dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Grease two 8x4-inch loaf pans.
5. 5 Punch down dough and transfer to a floured work surface. Cut dough in half and shape each piece into a loaf shape. Place into the prepared loaf pans, cover lightly with a cloth, and let loaves rise until doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove from the pans and brush loaves with 2 teaspoons melted butter while still warm.

By Jessica Choi

Ingredients

• ✓ butter
• milk
• cornmeal
• all-purpose flour
• baking powder
• kosher salt
• egg
• vegetable oil

Instructions

1. 1 Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
3. 3 Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
4. 4 Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

By mjgreenaway

Ingredients

• ✓ butter
• self-rising flour
• plain greek yogurt
• granulated garlic
• italian seasoning
• salt
• olive oil
• parsley
• garlic granule

Instructions

1. 1 Combine flour, yogurt, garlic granules, Italian seasoning, and salt in a bowl; mix to combine.
2. 2 Dust work surface with more flour. Transfer dough to work surface. Knead dough for 8 to 10 minutes with the palm of your hand. Add more flour (1 teaspoon at a time) as needed to keep dough from being too sticky.
3. 3 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat®).
4. 4 Shape dough into a rounded loaf. Using a bench scraper, cut off 8 wedges of dough. Roll each wedge of dough into a rope shape and tie into knots. Place knots onto the prepared baking sheet.
5. 5 Bake in the preheated oven until knots are lightly browned, 10 to 12 minutes.
6. 6 Meanwhile, combine melted butter, oil, garlic granules, and parsley for topping in a small glass bowl. Brush mixture over the warm knots.

By thedailygourmet

Ingredients

• ✓ butter
• water
• instant yeast
• white sugar
• all-purpose flour
• egg
• salt
• cooking spray

Instructions

1. 1 Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
2. 2 Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
3. 3 Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
4. 4 Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
5. 5 Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
8. 8 Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.

By Rebekah Rose Hills

Ingredients

• ✓ butter
• olive oil
• green onion
• garlic
• chickpea flour
• water
• salt
• black pepper
• nutmeg
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
2. 2 Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
3. 3 Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
4. 4 Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
5. 5 Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

By Fioa