Type what you have

Ingredients

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

Instructions

1. 1 Combine 1 ½ cups flour and yeast in a large bowl. Mix water, 3 tablespoons sugar, and salt together; add to dry ingredients. Beat with a mixer for half a minute at low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then mix in enough flour by hand to make a moderately stiff dough.
2. 2 Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover and let rest for 15 minutes.
3. 3 Cut into 12 portions and shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover and let rise for 20 minutes.
4. 4 Meanwhile, start a gallon of water boiling. Add in remaining 1 tablespoon sugar and mix it around a bit. Reduce to simmering.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 When bagels have risen, put 4 or 5 bagels into the water and cook for 7 minutes, turning once. Drain.
7. 7 Place drained bagels on a greased baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from the oven and eat hot or cold.

By Jandl

Ingredients

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

Instructions

1. 1 Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
2. 2 Fill a pot with hot (not boiling) water.
3. 3 Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
4. 4 Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
5. 5 Heavily grease two 9x13-inch glass pans with shortening.
6. 6 Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

By Asgard Ranch

Ingredients

• ✓ active dry yeast
• all-purpose flour
• water
• egg white
• vegetable oil
• salt
• cornmeal
• clarified butter

Instructions

1. 1 Whisk ¼ cup flour, ½ cup water, and yeast together in a large bowl until foamy, about 10 minutes. Mix in remaining 1 ¾ cups flour, remaining ¼ cup water, egg white, oil, and salt until well combined; dough will be very wet and sticky. Cover the bowl with plastic wrap or a clean kitchen towel, place in a warm spot, and set aside to rise until doubled in volume, about 2 hours.
2. 2 Line a baking sheet with a silicone baking mat or parchment paper; generously sprinkle with cornmeal. Set aside.
3. 3 Turn out dough onto a well-floured surface; work in just enough flour until dough is easy to work with, about 1 minute. Cut dough into 6 equal portions; form each into a seamless dough ball, adding a pinch of flour to keep from sticking to the work surface. Flatten dough balls into thick disks; transfer to the prepared baking sheet. Set aside to rise until doubled in volume, 1 to 1 ½ hours.
4. 4 Heat about 2 tablespoons clarified butter in a large cast-iron skillet over medium heat. Carefully transfer muffin disks to the skillet, in batches to avoid overcrowding; brown on both sides, 10 to 12 minutes, flipping halfway through cooking time. Continue flipping until muffins evenly browned and cooked through, 7 to 8 minutes more per side. Transfer muffins to a wire rack to cool completely (this is key as you can't split muffins unless they're cool). Repeat with remaining clarified butter and muffin disks.
5. 5 Split cooled muffins with a fork, inserting tines all around the edges so both sides can be pulled apart. Toast and serve with jam.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• water
• honey
• milk
• olive oil
• gluten-free flour
• egg
• salt

Instructions

1. 1 Approximately 9 hours or the night before making waffles, stir together warm water, honey, and yeast in a small bowl until well combined. Let sit until bubbly, 5 to 10 minutes.
2. 2 Combine milk and olive oil in a large bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time.
3. 3 Stir yeast mixture into batter until just combined. Cover the bowl with a lid or plastic wrap and leave on the kitchen counter for 8 hours to overnight; batter will double or even triple in volume, so be sure the bowl is large enough.
4. 4 When you are ready to make waffles, mix beaten egg and salt into batter in the bowl until incorporated.
5. 5 Preheat a waffle iron according to manufacturer's instructions.
6. 6 Cook about 1/4 cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

By Buckwheat Queen

Ingredients

• ✓ active dry yeast
• raspberry yogurt
• vanilla extract
• canola oil
• bread flour
• salt
• white sugar
• water

Instructions

1. 1 Place yogurt, vanilla, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order listed, or in the order recommended by the manufacturer if different.
2. 2 Run Basic cyle for a 2-pound loaf; add water in 1 teaspoon increments if dough is too dry after first kneading.
3. 3 Cool loaf on a wire rack before slicing, about 20 minutes.

By COYOOOOOTE

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.
3. 3 Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.
4. 4 Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can.
6. 6 Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.
7. 7 Heat a greased griddle over medium heat.
8. 8 Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired. Enjoy!

By Linda Letellier

Ingredients

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

Instructions

1. 1 Combine milk and sugar in a small saucepan over medium heat. Heat until slightly warm to the touch then remove from heat and stir in yeast. Let stand until foamy, about 10 minutes.
2. 2 Stir together flour and salt in the bowl of a stand mixer fitted with the dough hook. Add softened butter, eggs, and the yeast mixture and mix until dough pulls away from the sides of the bowl.
3. 3 Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes.
4. 4 Grease a large bowl with 1 tablespoon oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until doubled in size, about 1 hour.
5. 5 Grease a cookie sheet or 9x13-inch pan with remaining oil.
6. 6 For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side.
7. 7 Cover and let dough rise again until almost doubled in size, 20 to 25 minutes.
8. 8 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
9. 9 Bake in the preheated oven until rolls are golden brown, 20 to 25 minutes.

By IROCKET

Ingredients

• ✓ active dry yeast
• water
• evaporated milk
• white sugar
• egg
• salt
• all-purpose flour
• shortening
• vegetable oil
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
3. 3 Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
4. 4 Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares.
5. 5 Heat oil in a deep pot to 360 degrees F (180 degrees C). Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
6. 6 Shake confectioners' sugar over hot beignets. Serve immediately. Enjoy!

By ginampls

Ingredients

• ✓ active dry yeast
• frosted wheat cereal
• brown sugar
• shortening
• salt
• water
• water
• bread flour
• egg

Instructions

1. 1 Combine cereal, brown sugar, shortening, and salt in a large bowl; pour 1 cup boiling water over mixture. Cool to room temperature.
2. 2 Dissolve yeast in 1 cup warm water in a small bowl. Let stand until creamy, about 10 minutes.
3. 3 Stir yeast mixture into cereal mixture. Add 2 cups flour and eggs; mix well. Stir in remaining 4 cups flour, 1/2 cup at a time, beating well after each addition. When dough pulls together, turn out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.
4. 4 Place dough in a large, lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Lightly grease two 9x5-inch loaf pans; set aside.
6. 6 Punch down dough and turn out onto a lightly floured surface. Divide dough into half; form into loaves. Place loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until brown, about 30 minutes. Remove from pans; cool on a wire rack.

By kimmah

Ingredients

• ✓ active dry yeast
• water
• white cake mix
• all-purpose flour
• butter
• brown sugar
• cinnamon
• butter
• white sugar
• pecan

Instructions

1. 1 Pour warm water into a bowl; add yeast and let stand until creamy, about 10 minutes.
2. 2 Combine yeast mixture, cake mix, and 3 cups of flour in a large bowl; stir well. Add remaining flour, 1/2 cup at a time, stirring well after each addition until dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl; place 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 30 minutes.
4. 4 Deflate dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16-inch rectangle. Spread softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
6. 6 Pour melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in melted butter, then in sugar and pecan mixture, then arrange rolls snugly in the prepared pan. Cover rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. 7 Bake in the preheated oven until golden brown, about 20 minutes.

By Arvilla

Ingredients

• ✓ active dry yeast
• sugar
• water
• rice flour
• sorghum flour
• potato starch
• cornstarch
• vegetable oil
• egg
• xanthan gum
• salt

Instructions

1. 1 Grease a 9x5-inch loaf pan.
2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
3. 3 Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until incorporated, about 2 minutes. Transfer dough to the prepared loaf pan; smooth top of dough with the back of a wet spoon.
4. 4 Place dough in a warm place until it rises just over the top of the pan, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until medium golden brown, about 25 minutes.

By Christy E

Ingredients

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

Instructions

1. 1 Dissolve ½ teaspoon sugar and yeast in warm water in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
2. 2 Beat 2 eggs in a large bowl. Put egg yolks in a measuring cup; add enough milk to equal ⅓ cup (including yolks). Add yolk mixture to beaten eggs; stir in yeast mixture, butter, salt and remaining 2 tablespoons plus 2 ½ teaspoons sugar. Gradually mix in flour until dough is firm enough to handle.
3. 3 Turn dough out onto a floured surface; knead until it does not stick to your hands. You will probably use more flour while kneading. Place dough in a large lightly-oiled bowl and turn to coat. Cover and let rise until doubled in volume, about 1 hour.
4. 4 Cut dough into 3 or 4 even portions; roll into long ropes. Braid ropes and tuck ends under. Place loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough when pressed.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Whisk remaining 1 egg in a cup with a fork; brush onto loaf. This will give the bread a lovely golden color and delicious crust.
7. 7 Bake in the preheated oven until golden and loaf sounds hollow when tapped on the bottom, about 35 minutes. Transfer to a wire rack to cool.

By greeny4444

Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Stir 1 cup flour, sugar, salt, and yeast together in a bowl until well combined.
3. 3 Heat milk and 2 tablespoons butter in a small saucepan over medium-low heat until milk is warm and butter is softened but not melted, 2 to 3 minutes.
4. 4 Gradually add milk mixture to flour mixture, stirring constantly. Add ½ cup flour and two eggs; mix until well combined. Add remaining 1 ½ cups flour in three batches, stirring well after each addition, until dough pulls together. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
5. 5 Place dough into a lightly oiled bowl; turn to coat all sides. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Punch down dough, then turn out onto a lightly floured surface. Divide in half and gently form into rounds; cover and let rest for 10 minutes. Meanwhile, butter a baking sheet.
7. 7 Roll each dough round into a 36-inch-long roll about 1 ½ inches thick. Twist dough loosely and form into a ring on the prepared baking sheet, leaving five spaces for eggs.
8. 8 Seal the ends of the ring together, and set whole eggs into the spaces in the dough. Cover loosely with a damp towel and let rise in a warm place until doubled in volume, about 45 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Brush risen loaf with melted butter. Bake in the preheated oven until golden brown, about 30 minutes.
10. 10 Enjoy!

By MARBALET

Ingredients

• ✓ active dry yeast
• whole wheat flour
• wheat bran
• salt
• apple pie spice
• water
• honey
• apple
• applesauce
• skim milk
• egg white

Instructions

1. 1 In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.
2. 2 When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.
3. 3 Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.

By DOE2

Ingredients

• ✓ active dry yeast
• water
• milk
• white sugar
• salt
• egg
• shortening
• all-purpose flour
• vegetable oil
• butter
• confectioners' sugar
• vanilla

Instructions

1. 1 Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. 2 Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour together in a large bowl for a few minutes with an electric mixer at low speed, or stir with a wooden spoon. Beat in remaining flour, ½ cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. 3 Turn the dough out onto a floured surface, and gently roll out to ½-inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. 4 Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. 5 Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
6. 6 Enjoy!

By Kelly

Ingredients

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

Instructions

1. 1 Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
2. 2 In small bowl, beat eggs until thick.
3. 3 Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
4. 4 Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

By IDAJ

Ingredients

• ✓ active dry yeast
• milk
• all-purpose flour
• egg
• white sugar
• salt
• butter
• butter
• dark chocolate
• egg
• sea salt
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine warm milk and dry active yeast in the bowl of your stand mixer; let stand for 10 minutes. Add flour, eggs, sugar, and salt. Use the dough hook to knead the mixture until the flour almost disappears, about 1 minute. Add the soft room temperature butter, and continue kneading the dough until a very smooth ball of dough forms, 4 to 5 minutes.
3. 3 Set dough into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, 2 to 3 hours.
4. 4 Punch down the dough and divide in 2 pieces. Form each half into a smooth ball and transfer each one into a plastic bag. Refrigerate bags overnight for best results or the dough can be used immediately. Each half of the dough will make 4 brioche.
5. 5 When ready to make, roll and stretch dough into a 14 x 10 inch rectangle. Spread 4 tablespoons of soft room temperature butter over two thirds of the dough, stopping 1/2 inch from the edge.
6. 6 Fold unbuttered third up over the top, and then the opposite end to complete the trifold. Gently press and seal the edges together. Fold in thirds again to form a square. Wrap and place in the freezer until cold and slightly firm, about 15 minutes.
7. 7 Roll the dough out into a rectangle about 1/4 inch thick, or thin enough to fold, and repeat the two folding in thirds step. Wrap and place in the freezer again until cold and slightly firm, 15 more minutes. A little bit of water can be used to help the dough stick if needed.
8. 8 Roll dough out into a rectangle again, just like in the previous step. Fold into thirds, but keep as a rectangle (do not make the second fold). Wrap and place in the freezer until cold and slightly firm, about 15 minutes.
9. 9 Roll dough into a 12 x 6 inch rectangle and place in the freezer until cold and slightly firm, about 15 minutes.
10. 10 Trim off about 1/8 inch of dough from the sides and cut into 4 rectangles that are about 6 x 3 inches.
11. 11 Start with 1 piece (keeping the others in the fridge so they stay cool) and make two cuts starting 1/2 inch from top, all the way to the bottom to create 3 strips of dough. Braid together, and seal at bottom. Flip over and add about 1 tablespoon of dark chocolate chunks along the center of the braided dough, or more to taste. Roll up from the smaller end to create a knot. Place seam side down in buttered muffin tin.
12. 12 After all braids are done, cover, and let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 400 degrees F (200 degrees C).
13. 13 Brush brioche with egg wash, and sprinkle very lightly with some coarse salt. Then sprinkle very generously with the granulated sugar.
14. 14 Bake on the center rack of the preheated oven until nicely browned, 20 to 25 minutes. If brioches are getting too dark, tent with aluminum foil after 15 minutes.
15. 15 Let cool in the pan for about 5 minutes and then transfer onto a rack to cool completely before serving.
16. 16 Serve and enjoy!

By John Mitzewich

Ingredients

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

Instructions

1. 1 Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
2. 2 In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
3. 3 Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use.
4. 4 Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.
5. 5 With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.
6. 6 Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.

By Scotty

Ingredients

• ✓ active dry yeast
• water
• milk
• shortening
• salt
• bread flour
• sugar
• raisin
• butter
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Place warm water, milk, shortening, salt, flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Select cycle; press Start.
2. 2 If your machine has a Fruit setting, add raisins at the signal or about 5 minutes before the kneading cycle has finished.
3. 3 Remove dough from the machine after the first rising cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with 2 tablespoons softened butter, then sprinkle with brown sugar and cinnamon. Roll up dough tightly, then cut in half. Place loaves into 2 lightly greased 9x5-inch loaf pans. Cover with a dish towel and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Brush tops of risen loaves with 1 tablespoon melted butter.
6. 6 Bake in the preheated oven until crust is brown and loaves sound hollow when tapped, 30 to 40 minutes.

By Joey Byrtus

Ingredients

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

Instructions

1. 1 Warm 1 1/2 cups milk in a small saucepan over medium heat until bubbles appear, then remove from heat. Let cool until lukewarm.
2. 2 Stir together warm water and yeast in a large bowl; let sit until frothy, about 5 minutes. Mix in raisins, eggs, 1/2 cup sugar, margarine, and salt until combined. Stir in cooled milk. Add flour gradually to make a stiff dough.
3. 3 Remove dough to a lightly floured surface and knead for a few minutes. Transfer to a large, greased bowl and turn dough to grease the entire surface. Cover the bowl with a damp cloth and allow to rise until doubled, about 1 hour.
4. 4 Grease three 9x5-inch loaf pans; set aside.
5. 5 Punch down dough and transfer to a lightly floured surface. Roll dough into a large rectangle, about 1/2-inch thick. Moisten dough with 2 tablespoons milk. Mix together remaining 3/4 cup sugar and cinnamon in a small bowl; sprinkle over moistened dough. Roll up tightly into a log, about 3 inches in diameter.
6. 6 Cut log into thirds; tuck under ends to form loaves. Place into the prepared loaf pans and lightly grease the tops. Cover and let rise again, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until loaves are lightly browned and sound hollow when tapped, about 45 minutes. Remove loaves from the pans and brush with melted butter. Let cool on a wire rack before slicing.

By Faye Salisbury

Ingredients

• ✓ active dry yeast
• water
• white sugar
• bread flour
• whole wheat flour
• coconut oil
• salt
• chia seed
• wheat germ
• flax seed
• millet
• hemp seed
• sunflower seed
• oat

Instructions

1. 1 Mix together warm water and sugar in a small bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
2. 2 Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
3. 3 Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
4. 4 Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
5. 5 Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased loaf pan. Lightly press remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats onto the top of loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

By prathermom

Ingredients

• ✓ active dry yeast
• water
• white sugar
• shortening
• salt
• egg
• all-purpose flour
• butter
• brown sugar
• white sugar
• cinnamon
• clove
• cream cheese frosting

Instructions

1. 1 Prepare dough: Combine water and yeast; let sit for 5 minutes until yeast has dissolved.
2. 2 Mix sugar, shortening, salt, and yeast mixture together in a large bowl. Stir in egg. Mix in 1/2 of the flour, then remaining flour until a dough forms. Transfer dough to a well-greased bowl and cover. Place in the refrigerator to rise, 8 hours to overnight.
3. 3 Remove dough from the refrigerator. Roll out on a lightly floured board. Spread softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry.
4. 4 Mix brown sugar, white sugar, cinnamon, and cloves together in a bowl. Sprinkle all over the dough except the 1-inch border. Roll dough up toward the border, then cut into 1-inch thick rolls. Place in a greased pan and let rise in a warm place until doubled in size, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake rolls in the preheated oven until golden brown, about 20 minutes. Spread cream cheese frosting on top of hot rolls.

By Jeniflower

Ingredients

• ✓ active dry yeast
• water
• milk
• all-purpose flour
• sugar
• egg
• sugar
• margarine
• butter
• salt
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Combine warm water and yeast in a small bowl; let stand for about 10 minutes. Meanwhile, warm milk in a small saucepan until it bubbles; remove from the heat and let cool until lukewarm.
2. 2 Combine 3 cups of flour and 1 teaspoon of sugar in a large bowl; stir in lukewarm milk until smooth. Add yeast mixture and mix well; cover and let rise until doubled in size, about 1 hour.
3. 3 Stir in beaten eggs, 1 cup of sugar, melted butter, and salt; mix in enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled, about 1 hour.
4. 4 Punch down dough and divide into 2 equal portions. Roll out dough on a lightly floured surface to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size, about 1 hour.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Fry doughnuts in hot oil in batches until golden brown, about 3 to 4 minutes per side. Drain on paper towels or brown paper bags. Toss in confectioners sugar while still warm.

By Sandy

Ingredients

• ✓ active dry yeast
• water
• white sugar
• milk
• egg
• vegetable oil
• white sugar
• salt
• vanilla extract
• whole wheat flour
• vegetable oil
• white sugar
• cinnamon

Instructions

1. 1 Mix together warm water, yeast, and 1 pinch white sugar in a large bowl; let sit until creamy, about 5 minutes.
2. 2 Meanwhile, grease a separate large bowl and set it aside.
3. 3 Stir warm milk, eggs, 1/3 cup vegetable oil, 1/3 cup white sugar, salt, and vanilla into yeast mixture until sugar is dissolved. Stir in 2 1/2 cups flour until no dry spots remain. Turn dough out onto a floured surface and knead in remaining flour, 1/2 cup at a time, until dough is no longer sticky. Knead until smooth and elastic, about 10 minutes.
4. 4 Form dough into a ball and place it into the prepared bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Punch down dough and knead a few times to reshape it. Pinch off a piece of dough about the size of an egg, then roll into an oval shape, about 1/4-inch thick. Place on a dish towel, cover with another dish towel, and repeat with remaining dough.
6. 6 Heat 4 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Make cinnamon sugar: Combine white sugar and cinnamon in a shallow dish or pie plate; set aside.
8. 8 Lower dough carefully into hot oil in batches and fry until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate. Gently press fried dough into cinnamon sugar while still warm; shake off excess sugar.

By Thera Holmes

Ingredients

• ✓ active dry yeast
• milk
• granulated sugar
• salt
• water
• all-purpose flour
• nutmeg
• butter
• margarine
• egg
• oil
• confectioners' sugar
• milk

Instructions

1. 1 Stir together scalded milk, sugar, and salt in a large bowl; set aside to cool until tepid. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.
2. 2 Stir together flour and nutmeg in a bowl. Add 2 cups flour mixture to milk mixture; beat until well-blended.
3. 3 Stir yeast mixture into milk and flour mixture, then mix in butter and eggs. Mix in remaining flour mixture, 1/2 cup at a time. When dough is firm enough, turn it onto a floured surface and knead for 3 to 4 minutes. Place into an oiled bowl, cover, and allow dough to rise until doubled, 30 to 35 minutes.
4. 4 Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut into circles using a donut or round cutter. Set aside to rise until light, 30 to 40 minutes.
5. 5 Heat 1-inch-deep oil in a deep, heavy frying pan to 375 degrees F (190 degrees C).
6. 6 Fry donuts in hot oil a few at a time. Cook each side until golden brown, then remove to drain on paper towels. Glaze while warm, or sprinkle with sugar.
7. 7 Stir together confectioners' sugar and 6 tablespoons milk in a bowl until smooth. Dip warm donuts into glaze; set aside to cool.

By sanah

Ingredients

• ✓ active dry yeast
• water
• white sugar
• white rice
• egg
• raisin
• salt
• vanilla extract
• cinnamon
• nutmeg
• all-purpose flour
• cashew
• oil
• confectioners' sugar

Instructions

1. 1 Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
2. 2 Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
3. 3 Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.

By Gabrielle in DC

Ingredients

• ✓ active dry yeast
• milk
• butter
• white sugar
• all-purpose flour
• salt
• egg
• brown sugar
• cinnamon
• raisin
• corn syrup
• vanilla extract
• confectioners' sugar
• half-and-half cream

Instructions

1. 1 Heat milk in a small saucepan over medium heat until bubbles form around the edge, but do not let it boil. Remove from heat. Add butter and stir until melted. Let cool until the mixture reaches 100 to 110 degrees F (38 to 43 degrees C)—warm to the touch but not hot.
2. 2 Pour cooled milk mixture into a large mixing bowl. Gently sprinkle yeast over warm milk and let stand until dissolved and foamy, about 5 minutes. Add sugar, 3 cups of flour, salt and eggs; stir well to combine. Gradually add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. 3 Lightly oil a large mixing bowl, place dough in 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.
4. 4 Deflate dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle raisins and chopped nuts over dough. Roll up dough into a log and seal the seam.
5. 5 Cut dough into 12 equal pieces; place the pieces in a greased 9x13-inch baking pan, or 12-inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. 6 The next morning, preheat oven to 375 degrees F (190 degrees C). Take rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. 7 Bake rolls in the preheated oven for 25 to 30 minutes or until golden. Meanwhile, combine corn syrup with vanilla in a small bowl. Whisk in powdered sugar and enough cream to make a thick glaze; set aside. Drizzle glaze over warm cinnamon rolls before serving warm. Enjoy!

By DENDES5238

Ingredients

• ✓ active dry yeast
• water
• buttermilk
• egg
• all-purpose flour
• margarine
• white sugar
• baking powder
• salt
• butter
• white sugar
• cinnamon
• pecan
• brown sugar
• butter

Instructions

1. 1 Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup sugar, baking powder, and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky). Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
2. 2 Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
3. 3 Coat two 9-inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake buns in the preheated oven for 30 minutes. Invert pans onto serving plates immediately.

By Stefanie Sellars

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• buttermilk
• egg
• white sugar
• butter
• baking powder
• salt
• butter
• cinnamon
• butter
• brown sugar
• pecan
• raisin

Instructions

1. 1 Dissolve yeast in warm water in a large bowl. Let stand until creamy, about 10 minutes.
2. 2 Add 2 ½ cups flour, buttermilk, eggs, 1/4 cup white sugar, 1/4 cup softened butter, baking powder, and salt to yeast mixture; stir until well combined. Stir in remaining 3 cups flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Divide dough in half, then roll each half into a 12x7-inch rectangle. Spread each rectangle with 1 tablespoon softened butter, then sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at a wide side; pinch seams to seal well. Cut each roll into 12 equal slices.
4. 4 Coat 2 (9-inch) round cake pans, each with 1/4 cup melted butter, 1/4 cup brown sugar, 1/2 of the pecans, and 1/2 of the raisins. Arrange 12 dough slices in each prepared pan, leaving a small space between slices. Cover and let rise until doubled, 30 to 60 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Invert the pans onto serving plates, lift up the pans to release sticky buns, and serve hot.

By MARBALET

Ingredients

• ✓ active dry yeast
• water
• buttermilk
• egg
• all-purpose flour
• margarine
• white sugar
• baking powder
• salt
• margarine
• white sugar
• cinnamon
• butter
• brown sugar
• raisin
• pecan

Instructions

1. 1 Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.
2. 2 Stir in remaining 3 cups flour. Dough should remain soft and slightly sticky. Knead for 5 minutes, or about 200 turns on a lightly floured board.
3. 3 Form dough into a round and place it in an oiled bowl. Cover it with a damp cloth and leave it in a warm place to rise until doubled.
4. 4 Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
5. 5 Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
6. 6 Bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes. Invert pans onto serving plate.

By Holly