Type what you have

Ingredients

• ✓ active dry yeast
• water
• cooking spray
• egg
• all-purpose flour

Instructions

1. 1 Mix water and yeast together in a large bowl. Let sit for 5 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Spray a cookie sheet with cooking spray.
3. 3 Stir in egg. Add flour slowly until a dough forms. Roll dough onto a floured surface and knead until round and elastic. Cut dough into 12 pieces and place on the prepared cookie sheet. Cover with aluminum foil and let rest for 10 minutes.
4. 4 Bake in the preheated oven until golden brown, 8 to 12 minutes.

By ShadowBolt

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast and sugar in warm water that's 110 degrees F (44 degrees C) in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 to 8 minutes.
3. 3 Combine 1 3/4 cups flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
4. 4 Transfer dough to a floured surface and knead until smooth, about 2 minutes. Add remaining 1/4 cup flour if dough is too sticky.
5. 5 Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
6. 6 Add your favorite toppings, and bake. Enjoy!

By Lynda Q

Ingredients

• ✓ active dry yeast
• water
• salt
• all-purpose flour
• cornmeal

Instructions

1. 1 Combine water, yeast, and salt in a large bowl; set aside until mixture becomes foamy, about 10 minutes.
2. 2 Stir flour into yeast mixture until well combined. Dough will be shaggy and look wet. Loosely cover the bowl with a damp towel; set aside in a warm place, about 5 hours.
3. 3 Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface; score tops a few times with a sharp knife. Transfer loaves to a baking sheet; set aside until loaves double in volume, 30 to 60 minutes.
4. 4 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven, spraying surface of dough occasionally with water, until golden brown, about 20 minutes.

By amyw

Ingredients

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

Instructions

1. 1 In a large bowl, stir yeast into 1 cup warm water to dissolve. Stir in 1/4 cup sugar. In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar. After yeast foams, stir salt mixture into yeast mixture.
2. 2 Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
3. 3 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.
4. 4 Form the dough into approximately 30 to 40 rounds. Place on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake rolls in preheated oven 15 to 20 minutes, or until brown. Serve warm.

By Tammy M Curry

Ingredients

• ✓ active dry yeast
• water
• sugar
• bread flour
• olive oil
• salt

Instructions

1. 1 Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan.
2. 2 Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.
3. 3 Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier.
4. 4 Let rest for 5 minutes.
5. 5 Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle.
6. 6 Transfer to the prepared pizza pan.
7. 7 Spread crust with sauce and toppings of your choice.
8. 8 Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

By CHEF RIDER

Ingredients

• ✓ active dry yeast
• sugar
• water
• whole wheat flour
• olive oil
• salt
• bread flour

Instructions

1. 1 Dissolve yeast and sugar in warm water in a large bowl. Let sit until creamy, about 10 minutes.
2. 2 Stir whole wheat flour, oil, and salt into yeast mixture, then stir in 4 cups bread flour. Add remaining 1 1/2 cups bread flour, 1/2 cup at a time, stirring well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large mixing bowl. Place dough into the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Punch down dough and turn it out onto a lightly floured surface. Divide into thirds and form each piece into a round. Cover and let rest for 10 minutes.

By Stephen Carroll

Ingredients

• ✓ active dry yeast
• bread flour
• canola oil
• white sugar
• salt
• water

Instructions

1. 1 Place flour, oil, yeast, sugar, salt, and warm water into a bread machine in the order listed, or follow the order recommended by your manufacturer if different.
2. 2 Select White Bread cycle.
3. 3 When dough has gone through one rise cycle and the second kneading cycle is beginning, turn the machine off. Select White Bread Cycle again, this time letting it go through the full cycle.
4. 4 Remove loaf from the machine after the cycle is done.

By SHOOSEYQ

Ingredients

• ✓ active dry yeast
• water
• white sugar
• bread flour
• vegetable oil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Stir together warm water, sugar, and yeast in a large bowl. Let stand until creamy, about 10 minutes.
3. 3 Add 2 cups flour, oil, and salt to the yeast mixture. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
4. 4 Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
5. 5 Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls.
7. 7 Lightly grease 2 baking sheets; place rolls on prepared sheets at least 2 inches apart and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown, about 18 to 20 minutes.

By JOCATLIN

Ingredients

• ✓ active dry yeast
• water
• bread flour
• white sugar
• bread flour
• olive oil
• salt

Instructions

1. 1 Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
2. 2 Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
3. 3 Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
4. 4 Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
5. 5 Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
6. 6 Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

By Amanda-Rae

Ingredients

• ✓ active dry yeast
• water
• water
• olive oil
• honey
• salt
• all-purpose flour

Instructions

1. 1 Mix together 1/2 cup lukewarm water and yeast in a small bowl. Let stand until foamy, about 5 minutes.
2. 2 Combine 1/2 cup water, olive oil, honey, and salt in a large mixing bowl. Add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
3. 3 Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes or 1 large pizza.

By Angela

Ingredients

• ✓ active dry yeast
• milk
• white sugar
• honey
• bread flour
• salt
• butter

Instructions

1. 1 Place milk in a microwave-safe bowl. Microwave on low until gently warmed to about 100 degrees F (38 degrees C), about 15 seconds. Stir in sugar and honey until dissolved. Stir in yeast; let stand until yeast softens and begins to form a creamy foam, about 15 minutes.
2. 2 Combine 4 cups bread flour and salt in the bowl of a stand mixer fitted with the paddle attachment; pour in yeast mixture. Mix on slow speed until thoroughly combined, about 1 minute; dough will be very wet. Add butter; mix in remaining 2 cups bread flour, or as needed, until dough begins to form a ball. Change to dough hook; knead dough until smooth and springy, about 4 minutes.
3. 3 Transfer dough to a well-floured surface; knead until surface of dough begins to break during folding and kneading. Roll dough into a ball; place into a large lightly floured bowl. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Coat two 9x5-inch loaf pans with cooking spray.
5. 5 Punch down dough; transfer to a floured surface. Knead for 2 minutes; cut dough in half with a sharp knife. Form dough into logs, adding more flour if necessary, and place into the prepared pans. Cover loaves with a towel and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Place loaves in the preheated oven; reduce the oven temperature to 350 degrees F (175 degrees C). Bake until tops are golden brown and loaves make a hollow sound when thumped, about 25 minutes. Cool bread in pans on wire racks for about 5 minutes before turning out to finish cooling on wire racks, about 40 minutes more. Cover loaves with a towel as they cool.

By Dano_77

Ingredients

• ✓ active dry yeast
• wheat germ
• sugar
• salt
• bread flour
• sourdough starter
• margarine
• milk
• cornmeal

Instructions

1. 1 Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
2. 2 Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

By Warren Wickland

Ingredients

• ✓ active dry yeast
• water
• bread flour
• butter
• milk powder
• molasses
• salt

Instructions

1. 1 Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
2. 2 If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
3. 3 To bake conventionally, grease a 9x5-inch loaf pan. Remove dough from the bread machine pan after the Dough cycle has been completed. Shape into a loaf, and place in the prepared pan. Let rise until doubled.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven until top is golden brown, about 40 minutes. Carefully tip loaf out of pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

By Julie

Ingredients

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

Instructions

1. 1 Mix together flour, sugar, salt, and instant yeast in a bowl. Add shortening and mix well. Mix in water.
2. 2 Turn dough out onto a lightly floured surface. Knead by hand for 20 minutes, or by machine for 12 to 14 minutes. Toss dough with vegetable oil in a bowl; cover the bowl and let proof for 1 hour.
3. 3 Form dough into 24 rounds, and place on a greased baking tray. Cover and let proof for 45 minutes more.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven until golden, 12 to 14 minutes.

By Maria Magee

Ingredients

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

Instructions

1. 1 Combine 1 1/4 cups sifted flour, warm water, shortening, sugar, salt, and yeast in a large bowl; beat by hand for 300 strokes or with an electric mixer for 3 minutes. Mix in remaining 1 3/4 cups sifted flour, scraping the bowl often, until dough is smooth. Cover with a clean cloth and let rise until doubled in volume, about 1 hour.
2. 2 Lightly grease a 9x5-inch loaf pan. Punch dough down gently; it will be sticky. Spoon into the prepared loaf pan, patting it down and shaping it with floured hands. Cover and let rise for 30 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Uncover dough and bake in the preheated oven until golden brown, about 45 minutes.
5. 5 Remove from the oven and place on a cooling rack. Brush melted butter over top and let cool.

By Ed us

Ingredients

• ✓ active dry yeast
• all-purpose flour
• salt
• water
• olive oil
• honey
• pizza sauce
• pizza topping

Instructions

1. 1 Place flour in a mixing bowl with dry yeast and salt. Add warm water, olive oil, and honey. Whisk together for about 5 minutes. This will be a very thin batter-like dough. Cover and let rise, 1 1/2 hours. Dough should be bubbly. Stir with a ladle to eliminate bubbles.
2. 2 Generously oil a cast-iron skillet with olive oil off heat. Pour batter in a squeeze bottle or zip-top bag with a bottom corner snipped. Slowly pour the batter into the skillet starting from the center of the pan and working in circles toward the edge. Try to avoid mixing batter with the oil. If small bubbles of oil appear on the surface, use the tip of a paring knife to gently stir them into the dough.
3. 3 Place pan over medium-high heat. Wait for the dough to form bubbles over the entire top surface and the crust starts to dry out a bit. Flip over and continue cooking one side and the next. The bubbly side should be dry and achieve a golden brown color; the bottom should be well browned, about 4 to 5 minutes total per side. Doneness times will depend on how thickly the batter was poured. Remove from heat.
4. 4 Spread with pizza sauce and top with your favorite pizza toppings. Try to avoid topping too heavily.
5. 5 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Place pizza under the broiler until toppings are cooked, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• milk
• honey
• butter
• salt
• all-purpose flour
• roll
• vegetable oil

Instructions

1. 1 Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.
2. 2 Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.
3. 3 Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.
4. 4 Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
5. 5 Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.
7. 7 Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.
8. 8 Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.
9. 9 Let rolls rise for about 30 minutes.
10. 10 Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.
11. 11 Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.
12. 12 Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.
3. 3 Place dough in a container and cover with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.
4. 4 Line a baking sheet with parchment paper.
5. 5 Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough.
7. 7 Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using remaining 2 tablespoons melted butter; top with garlic salt.

By luckoftheIrish

Ingredients

• ✓ active dry yeast
• sourdough starter
• water
• butter
• sugar
• bread flour
• salt
• cornmeal

Instructions

1. 1 Bring sourdough starter to room temperature.
2. 2 Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
3. 3 Stir melted butter and sugar together in a bowl; add to yeast mixture. Stir in starter.
4. 4 Combine 3 cups flour and salt in a large bowl. Slowly add starter mixture; mix well. Stir in 2 cups more flour; turn dough out onto a lightly floured surface. Knead in as much remaining 1 cup flour as possible to create a stiff, smooth dough ball, at least 10 minutes.
5. 5 Place dough ball in a lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled in volume, 45 minutes to 2 hours.
6. 6 Punch down dough and turn out onto a floured surface. Divide and shape into 14 balls; cover and let rise for 30 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
8. 8 Place baking sheet in the preheated oven; spray oven walls with water one time to create steam. Bake until tops of rolls are golden, 20 to 25 minutes. Cool on a wire rack.

By e_prusia

Ingredients

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

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. 4 Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. 5 Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

By Susan Harshbarger

Ingredients

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

Instructions

1. 1 Add milk to a large bowl; sprinkle yeast over surface. Allow to rest for 5 minutes. Beat in sugar, ½ cup softened butter, eggs, and salt; blend thoroughly. Gradually stir in flour until a soft dough forms. Cover bowl; set in a warm place until doubled in volume, about 1 hour.
2. 2 Punch down dough, cover the bowl, allow to rise again. Repeat this step two more times.
3. 3 Lightly grease a 9x13-inch baking dish. Break off 2- to 3-inch-sized dough pieces, lightly roll into a round shape; place in the prepared baking dish with edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in volume.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven until tops turn golden brown, 10 to 15 minutes. Drizzle ½ cup melted butter over tops; serve warm.

By Cristy H

Ingredients

• ✓ active dry yeast
• bread flour
• salt
• sugar
• water
• parchment paper
• cooking spray
• olive oil

Instructions

1. 1 Whisk flour and salt together in a large bowl; set aside.
2. 2 Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
3. 3 Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
4. 4 Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
5. 5 Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
6. 6 While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
7. 7 Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.

By Nicole McLaughlin

Ingredients

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

Instructions

1. 1 Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
2. 2 While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
3. 3 Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
4. 4 Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
5. 5 Cover and let rise until almost doubled in size, about 1 hour.
6. 6 Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
7. 7 Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
8. 8 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
9. 9 Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
10. 10 Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
11. 11 Let rolls sit until they puff up a little, 15 to 20 minutes.
12. 12 Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
13. 13 Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• white sugar
• water
• all-purpose flour
• salt
• sourdough starter
• egg
• cooking spray

Instructions

1. 1 Mix 2 tablespoons sugar with warm water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
2. 2 Meanwhile, mix together remaining 1 tablespoon sugar, flour, and salt in a large bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly in a small bowl and reserve in the refrigerator.
3. 3 Pour yeast and sourdough mixtures over flour mixture. Mix with a wooden spoon until dough starts to form. Turn out onto a work surface and knead into a smooth ball.
4. 4 Spray the inside of the bowl with cooking spray. Return dough to the bowl and cover with a cloth. Let rise for 1 hour.
5. 5 Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide breadsticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with beaten egg white. Continue baking until medium brown, 5 to 10 minutes more.

By Devils Cook

Ingredients

• ✓ active dry yeast
• bread flour
• buttermilk
• brown sugar
• salt
• egg yolk
• canola oil
• butter

Instructions

1. 1 Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle.
2. 2 Grease muffin pans or a baking sheet, and set aside.
3. 3 Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes.
4. 4 While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.

By DwightNT

Ingredients

• ✓ active dry yeast
• pumpkin puree
• water
• water
• salt
• pumpkin pie spice
• all-purpose flour
• cornmeal

Instructions

1. 1 Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
2. 2 Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
3. 3 Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
4. 4 Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
5. 5 Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
6. 6 Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
7. 7 Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine 2 cups flour, sugar, butter pieces, eggs, and salt in a bowl; add yeast mixture and stir until well combined. Mix in remaining 2 cups flour until smooth. Scrape dough from the sides of the bowl and mix to incorporate. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
3. 3 Punch down dough, then divide in half. Roll each half into a 12-inch-wide circle. Spread 2 tablespoons softened butter over each circle, then cut each circle into 12 wedges.
4. 4 Starting at the wide end, roll one wedge toward the point to form a crescent. Place onto a greased baking sheet with the point facing down. Repeat to shape remaining rolls. Cover and let rise until doubled in volume, about 1 hour.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and brush tops with melted butter.

By Mike A

Ingredients

• ✓ active dry yeast
• water
• bread flour
• salt
• olive oil
• tomato
• pizza sauce
• mozzarella
• pecorino romano cheese

Instructions

1. 1 Make dough: Combine warm water and yeast in a small bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
2. 2 Grease a large bowl lightly with olive oil. Form dough into a tight ball and place in the prepared bowl, turning to coat. Cover the bowl loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
3. 3 Meanwhile, make sauce: Mix crushed tomatoes and pizza sauce together in a medium bowl until well combined.
4. 4 Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with some olive oil.
5. 5 Press dough into the prepared baking sheet. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza. Let rise in a warm area until puffy, about 1 hour.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Bake pizza on the center rack in the preheated oven until the edges are very dark brown, but the top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.

By CDM68

Ingredients

• ✓ active dry yeast
• water
• cornmeal
• butter
• molasses
• water
• all-purpose flour
• salt

Instructions

1. 1 Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
2. 2 In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3. 3 In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7. 7 Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

By Behr

Ingredients

• ✓ active dry yeast
• white sugar
• water
• milk
• vegetable oil
• salt
• all-purpose flour
• baking soda
• hot dog
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle the yeast and sugar over 2 cups of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 20 minutes until the yeast softens and begins to form a creamy foam.
3. 3 Combine the yeast mixture with the warm milk, oil, and salt in a large mixing bowl; stir well to combine. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, 1 cup at a time, mixing well after each addition. The dough should be moderately stiff and slightly sticky.
4. 4 When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
5. 5 Spray a large bowl with cooking spray, then place the dough in the bowl and turn to coat. Cover with plastic wrap or a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
6. 6 After the dough has risen, fill a large pot with about 8 cups water, 1 1/2 teaspoons salt, and the baking soda and bring to a rolling boil over high heat.
7. 7 While the water is coming to a boil cut the the dough into 20 pieces, about the size of a golf ball. Roll each piece into a 12 inch long rope about 1 1/2 inches thick.
8. 8 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
9. 9 Dip a strip of dough into the boiling water using a pair of tongs, count to 5, remove it from the water, and place it on a paper towel for a few seconds.
10. 10 Wrap the strip around a hot dog, place on a baking sheet, and sprinkle with coarse salt. Repeat with the remaining strips of dough and hot dogs.
11. 11 Bake in a preheated oven until they are golden brown, about 15 to 20 minutes.

By modifiedgirl