Type what you have

Ingredients

• ✓ active dry yeast
• water
• salt
• bread flour

Instructions

1. 1 Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
2. 2 Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
3. 3 Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
4. 4 Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
5. 5 Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
6. 6 Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
7. 7 With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
8. 8 Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan

Ingredients

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

Instructions

1. 1 Combine 2 cups bread flour, warm water, yeast, and salt in a bowl with an electric mixer fitted with the dough hook attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover the bowl with a towel and let rise in a warm place until dough is doubled in volume, about 20 minutes.
2. 2 Uncover the bowl and mix with the electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining 1 cup flour , a little at a time, until soft, sticky dough forms, 1 to 2 minutes.
3. 3 Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover the bowl with a towel and let rest, about 20 minutes.
4. 4 Meanwhile, rub olive oil evenly into a plastic container.
5. 5 Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into the prepared container. Refrigerate dough for at least 1 day and up to 7 days.

By Tammi

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes.
3. 3 Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 1/2 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
4. 4 Turn dough out onto a floured work surface and form into a ball.
5. 5 Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours.
6. 6 Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.
7. 7 Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
8. 8 Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
9. 9 Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
10. 10 Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown.
11. 11 Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Place water, sugar, oil, salt, bread flour, and yeast into the pan of the bread machine (or in the order recommended by your bread machine manufacturer).
3. 3 Bake on White Bread setting.
4. 4 Use oven mitts to carefully remove the bread pan from the machine.
5. 5 Remove bread from the pan and let cool completely on a wire rack before slicing.

By Diana Penning

Ingredients

• ✓ active dry yeast
• all-purpose flour
• white sugar
• salt
• milk
• water
• shortening
• egg
• ground beef
• onion
• butter
• cabbage
• salt
• black pepper

Instructions

1. 1 Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
2. 2 Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
3. 3 Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
4. 4 Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
5. 5 At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
7. 7 Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
8. 8 Bake in the preheated oven until dough is done and golden brown, about 20 minutes.

By Khadija Danielle Provencher

Ingredients

• ✓ active dry yeast
• water
• whole-wheat flour
• rye flour
• molasses
• cocoa powder
• vegetable oil
• instant coffee granules
• caraway seed
• salt
• all-purpose flour
• water

Instructions

1. 1 Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
2. 2 Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
3. 3 Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
5. 5 Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.
6. 6 Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

By sueb

Ingredients

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

Instructions

1. 1 Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
2. 2 Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
4. 4 Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
5. 5 Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

By Pam English

Ingredients

• ✓ active dry yeast
• all-purpose flour
• rye flour
• salt
• water
• brown sugar
• olive oil
• all-purpose flour

Instructions

1. 1 Combine 2 1/2 cups all-purpose flour, rye flour, and salt in a bowl.
2. 2 Pour 1/2 cup water into a microwave-safe bowl. Microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
3. 3 Add yeast mixture to flour mixture.
4. 4 Pour remaining 1 cup water into a microwave-safe bowl. Microwave for 30 seconds. Stir olive oil into warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
5. 5 Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in volume, about 1 hour.
6. 6 Punch down dough and transfer to a floured work surface. Roll or shape dough into desired shape.

By Doug

Ingredients

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

Instructions

1. 1 Stir together 1 cup warm water and 1/2 teaspoon sugar in a small bowl until sugar dissolves. Sprinkle yeast over water; let stand for 5 minutes.
2. 2 Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in yeast mixture, beaten eggs, and melted butter until dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Place dough into a greased bowl and turn to coat with oil. Cover with a light cloth; let rise in a warm place until doubled in volume, about 1 1/2 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
5. 5 Punch down dough; divide into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle, about 4 inches square.
6. 6 Place 3 overlapping slices of pepperoni down the center of each dough square. Place another row of 3 pepperoni slices next to the first. Roll dough around pepperoni, pinch the edges closed, and place rolls on the prepared cookie sheet.
7. 7 Bake rolls in the preheated oven until bottoms are lightly browned and tops are barely golden, 14 to 16 minutes.

By kaoscarson

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• olive oil
• kosher salt
• pineapple
• olive oil
• prosciutto
• tarragon
• black pepper
• sea salt

Instructions

1. 1 To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
2. 2 Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
3. 3 Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
4. 4 Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
5. 5 The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
6. 6 Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
7. 7 Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
8. 8 Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
9. 9 Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
10. 10 Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• oat flour
• potato starch
• cornstarch
• tapioca flour
• xanthan gum
• sugar
• salt
• milk
• egg
• olive oil
• apple cider vinegar

Instructions

1. 1 Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
2. 2 Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
3. 3 Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
5. 5 Spray pita breads with water and place them straight on the hot pizza stone.
6. 6 Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.

By Fioa

Ingredients

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

Instructions

1. 1 Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
2. 2 Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
3. 3 While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
4. 4 Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
6. 6 Bake for 20 minutes in the preheated oven, or until golden brown.

By Rex

Ingredients

• ✓ active dry yeast
• water
• water
• salt
• bread flour
• olive oil
• mozzarella cheese
• oregano
• black pepper
• tomato
• olive oil
• basil

Instructions

1. 1 Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated.
2. 2 Knead dough on a floured surface until smooth, about 10 minutes.
3. 3 Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise.
4. 4 Make the pizzas: Remove dough from the refrigerator one hour prior to using.
5. 5 Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour.
6. 6 Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel.
7. 7 Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top.
8. 8 With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone.
9. 9 Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes.
10. 10 Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve.
11. 11 Follow Steps 5 through 9 to make the second pizza.

By CDM68

Ingredients

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

Instructions

1. 1 Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing 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 15 minutes.
2. 2 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with 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 1 hour. Divide the dough into 6 equal pieces and form into rounds.
3. 3 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.

By Jean Miller

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• white sugar
• shortening
• vegetable oil
• water
• sesame oil
• vegetable oil
• green onion
• garlic
• pork
• soy sauce
• oyster sauce
• sugar
• cornstarch
• water

Instructions

1. 1 Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
2. 2 Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
3. 3 Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
4. 4 Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
5. 5 Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.

By Sneakyteaky

Ingredients

• ✓ active dry yeast
• white sugar
• water
• milk
• butter
• egg
• bread flour
• sugar
• butter
• egg yolk
• milk
• baking soda
• all-purpose flour
• baking powder
• red bean paste

Instructions

1. 1 Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place.
3. 3 Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more.
4. 4 While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour.
5. 5 Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet.
8. 8 Bake in the preheated oven until golden, 15 to 20 minutes.

By Helen

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar in a large bowl. Allow to sit for 30 minutes.
3. 3 Mix in remaining 1 ½ cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt. Knead until dough is smooth and elastic.
4. 4 Transfer to a greased bowl, roll to coat with oil, and let sit until tripled in size, 2 ½ to 3 hours.
5. 5 Punch down dough and spread out on a floured board. Sprinkle baking powder evenly on surface of dough; knead for 5 minutes.
6. 6 Divide dough in half; set aside one half in a covered bowl. Divide remaining half into 12 equal pieces.
7. 7 Shape each into a ball; transfer each ball to a small square of waxed paper with the smooth surface facing up. Repeat portioning and shaping with remaining dough half. Cover all 24 dough balls and let sit until doubled in size, about 30 minutes.
8. 8 Bring some water to a boil in a wok, then reduce heat to medium and keep water at a low boil. Place the steam plate on a small wire rack in the middle of the wok, leaving at least 2 inches of space between the plate and the wok. Working in batches, place buns on waxed paper squares onto the steam plate, leaving 1 to 2 inches between buns.
9. 9 Cover and steam buns for 15 minutes. Carefully remove the lid, so condensation doesn't drip onto buns. Continue steaming remaining buns until all are cooked.

By Carol Chung Chi Wa

Ingredients

• ✓ active dry yeast
• water
• milk
• butter
• sugar
• all-purpose flour
• ground pork
• garlic
• ginger paste
• salt
• black pepper

Instructions

1. 1 Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
2. 2 Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
5. 5 While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
6. 6 Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
7. 7 Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

By Sarabeth Emet

Ingredients

• ✓ active dry yeast
• white sugar
• milk
• bread flour
• egg
• vegetable oil
• salt
• water
• sesame seed

Instructions

1. 1 Whisk milk and sugar together in a large mixing bowl until sugar is dissolved. Stir in yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt; mix well until thoroughly combined.
2. 2 Turn dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.
3. 3 Line a baking sheet with parchment paper.
4. 4 Remove dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disk about 5 to 6 inches in diameter.
5. 5 Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of dough up over the filling. Pinch and twist the top together to seal in filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat reserved beaten egg with water until combined; brush the top of each bun with egg wash and sprinkle a few sesame seeds on top.
7. 7 Bake buns in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.

By GAUSSSHAWN

Ingredients

• ✓ active dry yeast
• water
• cake flour
• cornmeal
• sugar
• salt
• milk
• butter
• egg
• vanilla extract
• raisin

Instructions

1. 1 Pour warm water into a small bowl, then sprinkle yeast over the surface. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Sift cake flour, cornmeal, sugar, and salt together in a small bowl.
3. 3 Beat milk, melted butter, egg, and vanilla in a large bowl until smooth. Stir in flour mixture until just combined. Stir in yeast mixture until smooth. Cover with a light cloth and let rise in a warm place until doubled in volume, 1 to 2 hours.
4. 4 Line a 9-inch round pan with parchment paper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring to a boil over high heat.
5. 5 Pour risen batter into the prepared pan and sprinkle with raisins. Place the pan onto the steamer insert. Cover the pan and steam until a toothpick inserted into the center comes out clean, about 25 minutes.
6. 6 Transfer the pan to a wire rack to cool for 10 minutes, then remove cake and place directly onto the wire rack to cool completely.

By ILLUMINATIAN

Ingredients

• ✓ active dry yeast
• milk
• white sugar
• butter
• all-purpose flour
• egg
• white sugar
• coconut
• nonfat dry milk powder
• sesame seed

Instructions

1. 1 Place milk and ⅓ cup sugar in a small saucepan; stir until sugar is dissolved. Add ¼ cup butter; gently heat mixture until butter melts and mixture is warm but not hot — no more than 100 degrees F (40 degrees C).
2. 2 Whisk 2 ½ cups flour and yeast together until well combined; stir in milk mixture. Beat 1 egg in a small bowl; stir into flour mixture until forms a sticky, wet dough. Turn dough out onto a well-floured surface; knead for about 10 minutes, gradually kneading in 1 cup more flour, or as needed, to make a smooth, elastic dough.
3. 3 Form dough into a round ball, place into an oiled bowl and turn to coat. Cover bowl with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Beat ½ cup sugar and remaining ¼ cup butter in a bowl until light and fluffy; stir in coconut, milk powder, and remaining ½ cup flour until smooth and combined. Set filling aside. Line baking sheets with parchment paper.
5. 5 Punch down dough on a floured surface; cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong shape; flatten with a floured rolling pin. Spoon about 1 tablespoon filling in center of 1 flattened dough piece. Pull and pinch edges of dough together to enclose filling; place buns seam-side down onto a prepared baking sheet. Repeat with remaining filling and flattened dough pieces. Cover buns with a cloth; let rise in a warm place for 1 hour.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Beat remaining 1 egg in a bowl; brush on each bun for a glossy coating. Sprinkle each bun with sesame seeds.
8. 8 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool before serving.

By LIANG

Ingredients

• ✓ active dry yeast
• white pepper
• sesame oil
• shortening
• water
• cornstarch
• water
• oyster sauce
• soy sauce
• white sugar
• soy sauce
• hoisin sauce
• soy sauce
• pork
• shortening
• baking powder
• water
• white sugar
• all-purpose flour

Instructions

1. 1 Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
2. 2 Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
3. 3 Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
4. 4 Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
5. 5 Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
6. 6 Steam buns for 12 minutes. Serve.

By Michelle Chen

Ingredients

• ✓ active dry yeast
• water
• bread flour
• salt

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup 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 supple, about 10 minutes. 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 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
3. 3 Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

By CHRISW

Ingredients

• ✓ active dry yeast
• water
• bread flour
• water

Instructions

1. 1 Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
2. 2 Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
3. 3 Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

By THYCOOK

Ingredients

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

Instructions

1. 1 Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
2. 2 After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

By Glenda

Ingredients

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

Instructions

1. 1 Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
2. 2 Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
3. 3 Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
4. 4 Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
5. 5 Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
6. 6 Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.

By BigShotsMom

Ingredients

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

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets.
2. 2 In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup 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 supple, about 8 minutes.
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 Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
5. 5 Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.

By Sandy

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour into a large, non-metallic bowl. Sprinkle yeast over top, pour in warm water, and mix to combine.
3. 3 Place the bowl on a cookie sheet; cover loosely and set in a warm place to ferment for 4 to 8 days. Depending on temperature and humidity, times may vary. The starter is ready when bubbly and pleasantly sour smelling. If it's colored at all (pink, orange, etc.), throw it out and start over.
4. 4 Enjoy!

By Esther Nelson

Ingredients

• ✓ active dry yeast
• water
• bread flour
• salt
• za'atar
• olive oil

Instructions

1. 1 Dissolve yeast in warm water in a large bowl. Mix in 3 cups flour and salt. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
2. 2 Turn dough out onto a lightly floured work surface. Knead until smooth, about 10 minutes. Place dough in a greased bowl; turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
3. 3 Preheat the oven to 500 degrees F (260 degrees C).
4. 4 Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
5. 5 Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
6. 6 Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.

By Lady at the Stove