Type what you have

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
• 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
• ✓ 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
• 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
• ✓ 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
• 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
• 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
• ✓ butter
• milk
• egg
• bread flour
• white sugar
• yeast
• salt
• vegetable oil
• brown sugar
• cinnamon

Instructions

1. 1 Heat milk and 1/3 cup butter in a microwave-safe container in the microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
2. 2 Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
3. 3 Mix together 3 cups flour, sugar, yeast, and salt in a large bowl until well combined. Add to milk mixture and beat on low speed using the dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
4. 4 Add remaining 1 cup flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
5. 5 Pour oil over dough and turn to coat. Cover and let rest at room temperature for 10 minutes.
6. 6 Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a 1/4-inch-thick rectangle.
7. 7 Mix together brown sugar and cinnamon in a small bowl until well combined. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
8. 8 Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, 30 to 40 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

By Juanwi

Ingredients

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

Instructions

1. 1 Combine warm milk, warm water, and dry yeast in the mixing bowl of a stand mixer . Let sit for 10 minutes. Add eggs, sugar, salt, and 1/2 cup melted butter. Whisk all wet ingredients together. Add all purpose flour and knead with the dough hook (or manually) until dough comes together as a ball, 5 to 6 minutes.
2. 2 Place dough into a lightly buttered bowl, cover, and let sit until the dough is doubled in size, about 2 hours.
3. 3 Press the dough until it is flat, and divide into 24 equal portions. Form each portion into a smooth ball.
4. 4 Line a baking sheet with a Silpat mat or parchment paper.
5. 5 Take each ball of dough and roll out on a lightly floured surface into an oval, 4 to 5 inches long. Brush the top with some of the remaining butter and fold in half.
6. 6 Transfer the rolls to the prepared baking sheet, arranging in 6 rows of 4 rolls. Cover with a clean kitchen towel and let the rolls rise in a warm spot until almost doubled in size, about 1 hour.
7. 7 Preheat the oven to 350 degrees C (175 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown on top, about 25 minutes.
9. 9 While rolls are still warm, brush the tops of the rolls with melted butter.

By John Mitzewich

Ingredients

• ✓ butter
• apricot
• all-purpose flour
• white sugar
• baking soda
• salt
• vegetable oil
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners. Place apricots into a small bowl and pour 1 cup boiling water over top. Let stand for 5 minutes.
2. 2 In a medium bowl, stir together flour, sugar, baking soda, and salt. In a separate bowl, whisk together melted butter, oil, buttermilk, and egg. Pour wet ingredients into dry ingredients and stir until just blended; it's okay for the batter to have some lumps. Drain and discard water from apricots. Mix apricots into batter, then spoon into the prepared muffin cups.
3. 3 Bake in the preheated oven until the top springs back when lightly pressed, about 15 minutes. Cool in the pan over a wire rack.

By Aunt Mamie

Ingredients

• ✓ butter
• all-purpose flour
• baking soda
• salt
• sugar
• egg
• vanilla extract
• banana
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.
2. 2 Mix flour, baking soda, and salt together in a medium bowl.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.
4. 4 Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas.
5. 5 Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed.
6. 6 Pour batter into the prepared loaf pans.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.

By STILLSWEET43

Ingredients

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

Instructions

1. 1 Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add milk, sugar, 2 tablespoons melted butter, egg, salt, vanilla extract, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
2. 2 Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
3. 3 Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
4. 4 Remove dough from the refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4-inch thick. Evenly spread 1/2 of the softened butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining butter on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
5. 5 Return dough to floured work surface and pat very gently into an 8x14-inch rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again, keeping the edges as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
6. 6 Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
7. 7 Use a sharp 3-inch round cutter to cut 8 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
8. 8 Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto the prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.

By John Mitzewich

Ingredients

• ✓ butter
• ✓ butter
• milk
• egg
• bread flour
• white sugar
• salt
• yeast
• walnut
• brown sugar
• cinnamon
• confectioners' sugar

Instructions

1. 1 Place milk, eggs, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.
2. 2 Transfer dough to a floured work surface. Punch dough to deflate and let rest for 10 minutes.
3. 3 Meanwhile, make the filling: Mix walnuts, brown sugar, and cinnamon together in a bowl.
4. 4 Divide dough in half; roll each half into a 9x14-inch rectangle. Spread each rectangle with 1 tablespoon butter and sprinkle with 1/2 of the walnut mixture. Starting at the shorter end, roll each rectangle over filling and pinch seams to close.
5. 5 Grease two 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with the seams facing down. Cover and let rise until nearly doubled in volume, about 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until tops are golden brown and loaves sound hollow when tapped, about 30 minutes, covering with foil the last 10 minutes if they brown too quickly.
8. 8 Remove from the oven and let cool in the pans for 10 minutes before removing to a wire rack to finish cooling. Dust loaves with confectioners' sugar.

By MN Nice

Ingredients

• ✓ butter
• sugar
• water
• active dry yeast
• rosemary
• salt
• italian seasoning
• bread flour
• olive oil
• egg

Instructions

1. 1 Dissolve sugar in warm water in a medium bowl; stir in yeast until bubbly. Stir in butter, 1 tablespoon rosemary, salt, and Italian seasoning. Stir in 2 cups flour; gradually add remaining 1 cup flour to form a workable dough.
2. 2 Transfer dough to a lightly floured surface; knead 10 to 12 minutes.
3. 3 Coat the inside of a large bowl with olive oil. Place dough in the bowl and turn to coat. Cover bowl; let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Punch down dough; divide in half. Line a baking sheet with parchment paper; lightly grease parchment paper. Shape dough into 2 round loaves; place on the prepared baking sheet. Sprinkle with remaining 1 tablespoon rosemary. Cover loaves; let rise until doubled in volume, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Brush loaves with beaten egg. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By GOVEGGIE

Ingredients

• ✓ butter
• almond
• sugar
• milk yogurt
• egg
• all-purpose flour
• baking soda
• nutmeg
• salt
• date

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.
2. 2 Spread almonds on a baking sheet.
3. 3 Toast almonds in the preheated oven until golden brown and fragrant, about 5 minutes.
4. 4 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs until well combined. Mix in flour, baking soda, nutmeg, and salt until incorporated. Fold in 1/2 cup toasted almonds and dates.
5. 5 Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By EasterBunny

Ingredients

• ✓ butter
• ✓ butter
• all-purpose flour
• baking powder
• sugar
• cream of tartar
• garlic powder
• salt
• cheddar cheese
• italian seasoning
• whole milk
• parsley flakes
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
3. 3 Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
4. 4 Bake in preheated oven until lightly browned, about 15 minutes.
5. 5 Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

By slyorkie

Ingredients

• ✓ butter
• cooking spray
• white sugar
• caramel instant pudding mix
• cinnamon
• biscuit dough
• bacon
• brown sugar
• maple syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan with cooking spray.
2. 2 Mix white sugar, pudding mix, and cinnamon together in a 1-gallon resealable plastic bag. Add the quartered biscuits and shake until well coated. Toss in the bacon and shake well to distribute. Transfer biscuits to the prepared tube pan. Save the sugar-cinnamon mixture left in the bottom of the bag.
3. 3 Melt butter in a small saucepan over medium heat. Stir in dark brown sugar, maple syrup, and salt. Bring mixture to a boil and carefully stir until it begins to foam, about 1 minute. Pour the saved sugar-cinnamon mixture into the saucepan and stir until dissolved, 2 to 3 minutes. Pour the melted sugar mixture over the biscuits in the tube pan.
4. 4 Bake in the preheated oven until the biscuits are puffed up and cooked through, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate.

By Culinary Envy

Ingredients

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

Instructions

1. 1 Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
2. 2 Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
4. 4 Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
5. 5 Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake in preheated oven until browned, about 15 minutes.

By Lela