Type what you have

Ingredients

• ✓ white sugar
• all-purpose flour
• baking powder
• salt
• butter
• 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

• ✓ white sugar
• self-rising flour
• butter
• 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

• ✓ white sugar
• all-purpose flour
• cream of tartar
• baking soda
• salt
• margarine
• milk
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Sift flour, cream of tartar, baking soda, and salt into a large bowl.
3. 3 Rub in butter until the mixture resembles fine breadcrumbs. Stir in sugar and enough milk to mix to a soft dough.
4. 4 Turn dough onto a floured surface, fold over 2 or 3 times, then roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet; brush tops with milk to glaze.
5. 5 Bake in the preheated oven until scones are risen and golden on top, about 10 minutes. Cool scones on a wire rack.

By Angela Martini

Ingredients

• ✓ white sugar
• all-purpose flour
• baking powder
• salt
• baking soda
• egg
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, baking powder, sugar, salt, and baking soda in a large bowl. Blend egg and buttermilk together; add all at once to the flour mixture and mix just until moistened. Stir in butter. Pour into prepared pan.
3. 3 Bake in the preheated oven until the top is golden brown, about 65 to 70 minutes. A toothpick inserted into the bread should come out clean. Cool on a wire rack.

By Karin Christian

Ingredients

• ✓ white sugar
• ✓ white sugar
• all-purpose flour
• raisin
• caraway seed
• baking powder
• salt
• baking soda
• buttermilk
• egg
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
2. 2 Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.
3. 3 Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
4. 4 Spoon batter into the prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

By joaniecny

Ingredients

• ✓ white sugar
• all-purpose flour
• salt
• baking powder
• baking soda
• butter
• raisin
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
2. 2 Stir flour, sugar, salt, baking powder, and baking soda together in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined; stir in raisins. Whisk buttermilk and eggs together in a separate bowl; lightly beat egg mixture into flour mixture. Place dough into the prepared pan.
3. 3 Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

By Tricia

Ingredients

• ✓ white sugar
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• whole wheat flour
• oatmeal
• plain yogurt
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Mix all-purpose flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knives until mixture forms fine crumbs. Stir in whole wheat flour and quick-cooking oatmeal until combined.
3. 3 Gently stir in yogurt. If mixture is too dry to hold together, add milk, a little at a time, until dough holds together; it should not be too sticky.
4. 4 Turn dough out onto a lightly floured work surface; knead gently about 5 times to form a ball. Place dough in the center of the prepared baking sheet; cut a large 'X' in the top of loaf.
5. 5 Bake in the preheated oven until well browned, about 40 minutes; transfer to a wire rack to cool. Bread can be served warm or cold.

By Julie Taylor

Ingredients

• ✓ white sugar
• cooking spray
• all-purpose flour
• baking powder
• salt
• butter
• vanilla yogurt
• egg
• vanilla extract
• milk
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Mix flour, 1/4 cup sugar, baking powder, and salt in a bowl. Add butter and mix with fingers until coarse crumbs form. Gently mix yogurt, egg, and vanilla extract into flour mixture until dough is just combined.
3. 3 Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1-inch thick round. Cut into 8 wedges and place onto the prepared baking sheet. Brush each wedge with milk and sprinkle with remaining 1 tablespoon sugar.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Serve warm or cool completely and store in an airtight container.

By Paula Mahon

Ingredients

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

Instructions

1. 1 Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
2. 2 Stir milk mixture into yeast mixture. Add 2 eggs and 2 ½ cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
3. 3 Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
4. 4 Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
5. 5 Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
6. 6 Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
7. 7 With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
8. 8 Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
9. 9 Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
10. 10 Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
11. 11 Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

By Nicholio

Ingredients

• ✓ white sugar
• milk
• active dry yeast
• bread flour
• butter
• egg
• salt
• candied citron
• currant
• raisin
• red candied cherry
• marzipan
• confectioners' sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
3. 3 Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition.
4. 4 When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.
5. 5 Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough.
7. 7 Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet.
8. 8 Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped.
10. 10 Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

By Lee Smith

Ingredients

• ✓ white sugar
• cooking spray
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• buttermilk
• egg
• irish cream liqueur
• raisin
• butter
• buttermilk
• irish cream liqueur

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl; add softened butter and mix until evenly moistened.
3. 3 Make a well in the center of the flour mixture. Pour 1 cup buttermilk, egg, and 1/4 cup Irish cream liqueur into the well; add raisins to the buttermilk mixture. Knead mixture until raisins are spread throughout the dough. Form dough into a disk and cut an 'X' into the top of the dough; place onto prepared baking sheet and set aside.
4. 4 Melt butter in a small saucepan over medium-low heat. Stir 1/4 cup buttermilk and 1/4 cup Irish cream liqueur into the melted butter until smooth; remove from heat and generously brush liquid over the dough.
5. 5 Bake in preheated oven, brushing liquid onto loaf every 15 minutes, until no longer doughy in the center, about 45 minutes. Let bread cool on pan for 10 minutes before moving to a cooking rack to cool completely.

By MattS

Ingredients

• ✓ white sugar
• ✓ white sugar
• egg white
• almond
• butter
• all-purpose flour
• vanilla extract
• orange
• orange liqueur
• egg yolk
• sugar
• cream cheese
• all-purpose flour
• salt
• egg yolk
• butter
• milk
• active dry yeast
• water

Instructions

1. 1 Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
3. 3 Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
4. 4 Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
5. 5 Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
6. 6 Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
7. 7 Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
8. 8 Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
9. 9 Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
10. 10 Preheat oven to 350 degrees F (175 degrees C).
11. 11 Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

By Ellen Bancroft Ziegler

Ingredients

• ✓ white sugar
• all-purpose flour
• water
• egg
• egg
• butter
• active dry yeast
• powdered milk
• salt
• currant
• cinnamon
• water
• confectioners sugar
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Put flour, warm water, white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.
3. 3 When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.
4. 4 Punch down dough on a floured surface, cover, and let rest for 10 minutes.
5. 5 Shape into 12 even-sized balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.
7. 7 To make the piping glaze: Mix confectioners' sugar, milk, and vanilla together until smooth. Spoon glaze into a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
8. 8 Serve and enjoy!

By LITSTER5

Ingredients

• ✓ white sugar
• all-purpose flour
• yeast
• milk
• milk
• butter
• butter
• sugar
• egg yolk
• salt
• almond
• raisin
• candied lemon peel
• candied orange peel
• butter
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
3. 3 Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
4. 4 Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Line a baking sheet with parchment paper.
6. 6 Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
7. 7 Preheat oven to 375 degrees F (190 degrees C).
8. 8 Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
9. 9 Serve and enjoy!

By Marianne

Ingredients

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

Instructions

1. 1 To make the dough: Warm milk and melt butter in a glass or ceramic bowl in the microwave for 30 seconds, or in a saucepan on the stovetop. Combine bread flour, all-purpose flour, yeast, and sugar. Add water, milk-butter mixture, egg, and salt to the dry ingredients and mix well.
2. 2 Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoons at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 ½ hours.
3. 3 Make chocolate filling and streusel while the dough is rising: Stir finely chopped chocolate, cinnamon, and sugar together in a bowl. Cut in chilled butter with a fork.
4. 4 To make the streusel: Combine confectioners' sugar and all-purpose flour; cut in chilled butter until the mixture resembles coarse crumbs.
5. 5 When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
6. 6 Roll out one portion of dough on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with 1/2 of the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet.
7. 7 Repeat with the second piece of dough.
8. 8 Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Combine egg and water in a small dish and whisk to combine. Brush babkas with egg wash; sprinkle streusel on top. Bake babkas in the preheated oven, rotating the baking sheets to promote even browning, until the bread is a deep golden brown, about 25 minutes.

By Lilia

Ingredients

• ✓ white sugar
• cinnamon
• biscuit dough
• brown sugar
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
2. 2 Mix white sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full.
3. 3 Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin.
4. 4 Bake in the preheated oven until dough is cooked through, about 20 minutes.

By Jennifer Lovato Barkdull

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water in a small bowl; let stand until foamy, about 10 minutes.
3. 3 Combine 1 cup flour and 1 cup sugar in a 2-quart container (glass, plastic, or ceramic); mix thoroughly. Stir in 1 cup milk and yeast mixture. Cover the container loosely and leave at room temperature until bubbly. This is day 1 of the 10-day process.
4. 4 Days 2 through 4: Stir starter with a spoon.
5. 5 Day 5: Stir in 1 cup flour, 1 cup sugar, and 1 cup milk.
6. 6 Days 6 through 9: Stir starter with a spoon.
7. 7 Day 10: Stir in remaining 1 cup flour, 1 cup sugar, and 1 cup milk. Remove 1 cup starter to make your first bread. Give 2 cups starter to friends (1 cup each) along with this recipe and your favorite Amish bread recipe. Store remaining 1 cup starter in a container in the refrigerator or begin the 10-day process over again (beginning with step 2).

By GINNY LEE

Ingredients

• ✓ white sugar
• water
• sourdough starter
• corn oil
• salt
• bread flour

Instructions

1. 1 Mix water, sourdough starter, oil, sugar, and salt together in a large bowl. Sift flour and add to the mixture. Grease or oil dough and place in an oiled bowl; cover and let rise overnight.
2. 2 The next day, grease two 8 x 4-inch loaf pans. Knead dough for 10 minutes; divide in half and place into prepared pans. Allow dough to double in size.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake loaves in the preheated oven until top is golden brown, about 40 to 45 minutes. Carefully tip loaves out of pan onto a work surface and gently tap the bottom of loaf. If it sounds hollow, bread is done.

By Becky Richardson

Ingredients

• ✓ white sugar
• cooking spray
• self-rising flour
• fruity beer
• strawberry
• basil
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Stir flour and white sugar together in a large mixing bowl. Pour in beer and stir. Add strawberries and basil and stir until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan. Sprinkle the top generously with coarse sugar.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By Tammy Lynn

Ingredients

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

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

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

• ✓ white sugar
• yeast
• water
• all-purpose flour
• salt
• olive oil
• egg

Instructions

1. 1 Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
2. 2 Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
3. 3 Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

By Ignazia Vella

Ingredients

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

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

• ✓ white sugar
• all-purpose flour
• yeast
• milk
• water
• vegetable oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir 2 cups flour and yeast together in a large bowl.
3. 3 Heat milk, water, oil, sugar, and salt together in a microwave-safe bowl in the microwave until lukewarm; add to flour mixture and beat until smooth, about 3 minutes.
4. 4 Mix in 2 cups remaining flour, then add up to 1 cup more flour as necessary to make a soft dough.
5. 5 Dust a flat surface with flour; turn dough out onto floured surface and let rest under a bowl for about 10 minutes. Meanwhile, lightly grease a baking sheet.
6. 6 Shape dough into 12 slightly flat balls and place on the prepared baking sheet to rise until doubled in size.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 12 to 15 minutes.

By Charlene Kaunert

Ingredients

• ✓ white sugar
• butternut squash
• butter
• 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

• ✓ white sugar
• water
• active dry yeast
• all-purpose flour
• fennel seed
• salt
• red pepper flake
• onion
• garlic

Instructions

1. 1 Combine water, yeast, and sugar in a measuring cup. Mix well. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Whisk flour, fennel seeds, salt, red pepper flakes, onion, and garlic together in a large bowl making sure any flour clumps are broken up. Slowly pour in yeast mixture; stir.
3. 3 Knead dough by hand until well combined and an even consistency is reached. Transfer dough to an oiled bowl, turn to coat. Cover bowl with plastic wrap; rest on the countertop, 10 to 14 hours.
4. 4 Turn dough out onto the counter; knead once more. Let rise, 30 to 60 minutes.
5. 5 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Sprinkle bottom of an oven-safe Dutch oven with flour, cover with the lid, place in the oven while preheating.
6. 6 Remove Dutch oven from oven. Carefully place dough in the pot; cover with the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove the lid; continue to bake until golden, about 30 minutes more. Transfer to a rack to cool.

By Marvelous Munch

Ingredients

• ✓ white sugar
• whole wheat bread
• pecorino romano cheese
• parsley
• oregano
• basil
• garlic powder
• onion powder
• thyme
• kosher salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
3. 3 Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
4. 4 Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

By BabyDragonfly

Ingredients

• ✓ white sugar
• yogurt
• active dry yeast
• water
• all-purpose flour
• olive oil
• salt
• water

Instructions

1. 1 Place yogurt in a microwave-safe bowl. Microwave (or heat on the stovetop) until lukewarm.
2. 2 Dissolve yeast in ½ cup warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt; beat until smooth. Stir in enough remaining 2 cups flour to make dough easy to handle.
3. 3 Turn dough out onto a lightly floured surface; knead until smooth. Place in a greased bowl; let rise until doubled in volume, about 1 hour.
4. 4 Shape dough into 8 loaves; lightly brush each loaf with cold water. Cut 3 diagonal slashes across loaf tops with a sharp knife. Let rise until doubled in volume, about 25 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
6. 6 Bake in the preheated oven until loaves sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

By supermk342

Ingredients

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

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

• ✓ white sugar
• water
• instant yeast
• all-purpose flour
• butter
• 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