Type what you have

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
• heavy cream
• butter
• egg
• salt
• all-purpose flour
• egg
• water

Instructions

1. 1 Pour yeast into 1 cup water and set aside.
2. 2 Heat heavy cream in a saucepan over medium heat until scalding, 3 to 4 minutes. Remove from heat. Stir in butter to melt; add remaining 2 cups warm water. Add eggs and salt; mix until all butter is melted. Pour in yeast mixture and stir.
3. 3 Beat 4 cups flour into the cream mixture with an electric mixer until well combined, adding more flour as needed to make a very stiff dough.
4. 4 Turn dough out onto a heavily floured surface. Knead in about 4 more cups of flour until it is smooth, elastic, and no longer sticks. Turn into a large greased bowl and let rise until doubled in size, about 2 hours.
5. 5 Knead down and let rise again, about 30 minutes.
6. 6 Divide dough into 6 long strands. Overlap 2 strands at a time into an upside-down "U" and braid. Place onto an ungreased baking sheet. Combine beaten egg and 1 tablespoon water in a small bowl; brush loaf with wash. Let rise for about 20 minutes more.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until golden, 30 to 40 minutes. Let cool slightly before eating.

By djrtowle

Ingredients

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

Instructions

1. 1 In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
2. 2 Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
3. 3 Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Bake for 15-20 minutes until browned and puffed. Split open and serve warm.

By Linda Jackman

Ingredients

• ✓ active dry yeast
• milk
• egg yolk
• butter
• bread flour
• egg white
• water

Instructions

1. 1 Dissolve yeast in warm milk in a large bowl. Let stand until creamy, about 10 minutes. Add egg yolk, butter, then 2 cups bread flour; stir well to combine. Stir in 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 elastic, about 8 minutes.
2. 2 Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
4. 4 Beat together egg white and water in a small bowl. Brush risen loaf with egg wash and bake in preheated oven until golden, 20 to 25.

By Victoria Marler

Ingredients

• ✓ active dry yeast
• milk
• butter
• sugar
• cornmeal
• white sugar
• water
• all-purpose flour
• salt
• olive oil

Instructions

1. 1 Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature.
2. 2 In the meantime, sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball.
4. 4 Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
5. 5 Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.
6. 6 Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups water and place on the bottom rack of the preheating oven.
7. 7 Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.
8. 8 Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until crusts are a deep brown, about 20 minutes. Remove breads from the pan and let cool for 20 minutes.

By Brian Genest

Ingredients

• ✓ active dry yeast
• milk
• sugar
• salt
• egg
• flour

Instructions

1. 1 Gather all ingredients.
2. 2 Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
3. 3 Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
4. 4 Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
5. 5 Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
6. 6 Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
7. 7 Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide. Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
8. 8 Meanwhile, bring a large pot of salted water to a steady simmer.
9. 9 Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
10. 10 Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
11. 11 Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate. Repeat Steps 9 to 11 to cook remaining dough.
12. 12 Serve and enjoy.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Sprinkle yeast over 1/4 cup of warm milk in a small bowl. Stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar; stir to dissolve. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl. Pour in the yeast mixture and mix well to form a sticky dough. Cover the bowl with plastic wrap, and cover the plastic-wrapped bowl with a clean kitchen towel. Let the dough rise in a warm place for until doubled, 2 hours or more.
3. 3 Beat butter, egg yolk, and 2 tablespoons caster sugar with an electric mixer until creamy, about 3 minutes. Add the butter mixture to the dough; pour in 1 cup flour and 1/2 teaspoon salt.
4. 4 Transfer the dough to a floured surface and knead until the dough is no longer sticky and feels smooth and elastic, about 10 minutes. Place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and top it with the towel. Let the dough rise again for 1 hour.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
6. 6 Return the dough to a floured work surface. Press down lightly with your hands to deflate it, and use a knife to cut the dough into 8 pieces.
7. 7 Shape each piece into a ball and arrange them on the prepared baking sheet. Place two glasses on the baking sheet to hold up the towel, and arrange the towel over the rolls to prevent them from drying out. Let rise for 30 minutes.
8. 8 Remove the towel and glasses. Dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow. Fill the buns with the raspberries. Brush the beaten egg white on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar.
9. 9 Bake in the preheated oven until the buns are golden brown, about 25 minutes.

By Petrovna

Ingredients

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

Instructions

1. 1 Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until yeast is frothy, about 10 minutes.
2. 2 Whisk egg in a small bowl. Place 1 tablespoon in a separate bowl; reserve for glazing.
3. 3 Sift flour into a large bowl; mix in salt. Add yeast mixture, beaten egg, 2 tablespoons ginger syrup, and 1 1/2 tablespoon melted butter. Knead until a smooth dough forms.
4. 4 Grease a large bowl with 1 teaspoon oil. Place dough in the greased bowl. Cover with a clean dish towel and let rise in a warm place until doubled, about 1 hour.
5. 5 Grease a 2-pound disposable loaf pan with remaining 1 teaspoon oil. Sprinkle remaining 1 tablespoon sugar and ginger syrup over the bottom and sides of the pan.
6. 6 Mix pearl sugar, 1 tablespoon melted butter, and cinnamon together in a bowl.
7. 7 Roll dough into a rectangle on a lightly floured work surface. Sprinkle 1/2 of the pearl sugar mixture on top; knead until evenly incorporated. Roll out again and add remaining pearl sugar mixture; knead until evenly incorporated.
8. 8 Shape dough into a loaf; place seam-side down in the prepared pan. Cover with a damp cloth and let rise until puffy, about 30 minutes.
9. 9 Preheat oven to 375 degrees F (190 degrees C). Brush top of loaf with reserved beaten egg.
10. 10 Bake in the preheated oven until top is golden brown, about 30 minutes. Cool slightly in the pan before slicing, about 10 minutes.

By Jet

Ingredients

• ✓ active dry yeast
• white sugar
• milk
• all-purpose flour
• butter
• salt
• vanilla extract
• egg
• white sugar
• vegetable oil
• farmer's cheese
• egg
• white sugar
• sour cream
• vanilla extract
• egg yolk

Instructions

1. 1 Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
2. 2 Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms.
3. 3 Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour.
4. 4 Grease a baking sheet with oil.
5. 5 Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes.
6. 6 Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling.
7. 7 Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes.
8. 8 Preheat oven to 400 degrees F (200 degrees C).
9. 9 Bake in the preheated oven until golden, 15 to 20 minutes.

By Smorodina

Ingredients

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

Instructions

1. 1 Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
2. 2 Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
3. 3 Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
4. 4 Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
6. 6 Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
7. 7 Combine egg yolk and water in a bowl with a whisk. Brush over buns.
8. 8 Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
9. 9 Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.

By katrinkajo

Ingredients

• ✓ active dry yeast
• walnut
• butter
• white sugar
• maple flavoring
• all-purpose flour
• sugar
• salt
• sour cream
• butter
• water
• egg

Instructions

1. 1 Place walnuts in a food processor. Process until roughly ground.
2. 2 Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
3. 3 Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
4. 4 Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
5. 5 Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
6. 6 Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
7. 7 Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

By Brigid Hegarty

Ingredients

• ✓ active dry yeast
• milk
• vegetable oil
• egg
• white sugar
• salt
• all-purpose flour
• ground beef
• onion
• cabbage
• american cheese
• egg
• sesame seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 To Make Dough: In a large bowl, mix together milk and oil. Stir in eggs, yeast, sugar, salt and 5 cups of flour. Mix well adding remaining cup of flour as necessary to form kneadable dough. Knead for a few minutes, then cover bowl and let dough rise one hour in a warm place.
3. 3 To Make Filling: Brown beef in a large saucepan; do not drain juices. Add onion and cabbage to skillet and continue cooking until onion is soft; add salt and pepper to taste. Let cool.
4. 4 After dough has risen, roll out hunks of dough (about the size of tennis balls) as thin as possible. Place 1/2 slice of cheese on dough, top with filling, then place other 1/2 of cheese on top of filling. Fold over and seal like a turnover (moistening edges with water may help seal them). Place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.
5. 5 Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until golden brown. Serve immediately or cool and freeze for later. To reheat frozen bierrocks simply bake until hot.

By ANDIBECKMAN

Ingredients

• ✓ active dry yeast
• water
• milk
• sugar
• oat flour
• whole wheat flour
• salt

Instructions

1. 1 Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
2. 2 Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

By Patty Pelfrey

Ingredients

• ✓ active dry yeast
• caraway seed
• fennel seed
• anise seed
• milk
• butter
• molasses
• all-purpose flour
• rye flour
• salt
• orange zest

Instructions

1. 1 Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
2. 2 Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
3. 3 Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.
4. 4 Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
5. 5 Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
6. 6 Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
7. 7 Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

By Allrecipes Member

Ingredients

• ✓ active dry yeast
• currant
• raisin
• candied peel
• bread flour
• cinnamon
• sugar
• water
• milk
• egg
• salt
• butter

Instructions

1. 1 Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
2. 2 Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
3. 3 Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
4. 4 Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
5. 5 Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

By Dien

Ingredients

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

Instructions

1. 1 Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
2. 2 Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
3. 3 Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
4. 4 Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten balls out into thick rectangles. Place rectangles of dough onto a greased baking sheet. Brush tops with a thin coat of olive oil. Let rest for 20 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C) while dough rests.
6. 6 Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the tops of rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.

By Courtney Lynn Hernandez

Ingredients

• ✓ active dry yeast
• milk
• egg
• margarine
• white sugar
• salt
• bread flour

Instructions

1. 1 Add ingredients in order suggested by your manufacturer.
2. 2 Select "sweet bread" setting.

By Jennifer Houde

Ingredients

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

Instructions

1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
2. 2 Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
3. 3 Lightly oil a large mixing 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. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
5. 5 Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
6. 6 Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

By MARBALET

Ingredients

• ✓ active dry yeast
• water
• milk
• white sugar
• salt
• molasses
• butter
• rye flour
• bread flour

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
3. 3 Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
4. 4 Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
5. 5 Cover dough and let rise 1 to 1 1/2 hours or until double.
6. 6 Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
7. 7 Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

By MARBALET

Ingredients

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

Instructions

1. 1 In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
2. 2 Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
3. 3 Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
4. 4 Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

By John J Pacheco

Ingredients

• ✓ active dry yeast
• milk
• all-purpose flour
• egg yolk
• sugar
• butter
• kosher salt
• vanilla extract
• butter
• milk
• honey
• sugar
• water
• poppy seed
• powdered sugar
• milk

Instructions

1. 1 Combine warm milk, yeast, and 1/2 cup of flour for dough in the bowl of a stand mixer and whisk to combine. Let sit until a "sponge" forms, about 30 minutes.
2. 2 Add egg yolks, sugar, melted butter, salt, and vanilla extract to the "sponge" and whisk until combined. Add remaining 1 cup flour and mix using a dough hook attachment on low speed, scraping down the bowl occasionally with a spatula, until a soft, smooth, slightly elastic dough forms, about 5 minutes. Add more flour and continue to knead if the dough seems too wet and sticky.
3. 3 Remove dough from the bowl and knead by hand, checking consistency, about 1 minute, adding a little more flour if necessary.
4. 4 Transfer the dough to a lightly greased bowl. Toss to coat, cover, and let rise in a warm spot until doubled in size, about 2 hours.
5. 5 While the dough is rising, add butter, milk, honey, sugar, and water to a saucepan and place over medium-high heat; bring to a simmer. Add poppy seeds and cook, stirring, until the mixture thickens up to a spreadable texture, about 5 minutes. Turn off the heat and allow to cool to room temperature before using, 20 to 30 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
7. 7 Once the dough has risen, transfer to a lightly floured surface and use your hands to roll into a log shape, about 15 inches long. Switch to a rolling pin and roll the dough out into a 10x18-inch rectangle, about 1/8-inch thick.
8. 8 Spread cooled filling over top, leaving about 1 1/2 inches of dough exposed on the longer side that you'll be rolling towards. Brush the exposed edge of dough very lightly with water.
9. 9 Roll up the dough and filling toward the edge you just brushed, finishing with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If you have lots of excess dough on either end, it can be trimmed off.
10. 10 Cut the roll into 8 even pieces and lay flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as it's placed down. Let sit for 5 minutes.
11. 11 Bake in the center of the preheated oven until well-browned, 20 to 25 minutes. Transfer to a cooling rack and allow to cool to room temperature.
12. 12 While rolls are cooling, combine powdered sugar and milk in a bowl for glaze. Brush warm rolls with the glaze and serve.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• water
• sugar
• whole wheat flour
• rye flour
• salt
• bread flour
• butter

Instructions

1. 1 Stir together warm water and sugar in a large bowl. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.
2. 2 Stir in whole wheat flour, rye flour, and salt. Mix in bread flour, 1 cup at a time, until dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
3. 3 Punch down dough and divide into 4 or 5 portions. Form each portion into a ball; let rise again until doubled, about 20 minutes.
4. 4 Place each ball onto a baking sheet and flatten out into an oval, 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until browned on the top and bottom, about 20 minutes. Brush the tops with melted butter while still warm.

By 2CHAE

Ingredients

• ✓ active dry yeast
• white sugar
• milk
• egg
• butter
• vanilla extract
• flour
• salt
• pearl sugar

Instructions

1. 1 Sprinkle yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until yeast softens and begins to form a creamy foam.
2. 2 Whisk eggs, melted butter, and vanilla into the yeast mixture until evenly blended; set aside.
3. 3 Stir together flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. 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 30 minutes. Gently mix in the pearl sugar.
4. 4 Preheat a waffle iron according to manufacturer's instructions.
5. 5 Place a baseball-sized ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

By BRSMITH63

Ingredients

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

Instructions

1. 1 Dissolve yeast in 1 cup lukewarm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Set aside.
2. 2 Meanwhile, bring milk to a boil in a saucepan over medium-high heat. Remove from heat; add remaining 1 cup lukewarm water, butter, and 2 tablespoons plus 1 teaspoon salt; stir until butter melts. Stir in sugar until dissolved.
3. 3 Cool milk mixture until lukewarm, then stir in dissolved yeast mixture.
4. 4 Beat eggs in a separate bowl until combined; whisk in milk mixture, then gradually mix in flour.
5. 5 Transfer dough to a floured work surface; divide in half, using a serrated knife. Shape each half into a ball; place dough balls into 2 large greased bowls. Cover with greased plastic wrap; let rise in a warm place for about 1 ½ hours.
6. 6 Lightly grease 3 baking sheets or line with parchment paper. Turn dough balls out onto a well-floured surface. Divide each dough ball into 3 equal pieces (6 pieces total); form each piece into a ball. (Dough will be very sticky and soft at this point.) Keep covered with greased plastic wrap.
7. 7 Working with one ball at a time, divide 1 dough ball into 3 equal pieces. Form each piece into 3 ropes; braid together and place onto half of 1 prepared baking sheet. Repeat with remaining 5 dough balls. You should be able to fit 2 braided loaves per baking sheet. Cover loaves loosely with plastic wrap; let rise for about 1 hour.
8. 8 Preheat the oven to 325 degrees F (165 degrees C).
9. 9 Bake in the preheated oven until hollow-sounding when tapped on top of loaves, 35 to 40 minutes. Cool before slicing.

By BOBBIELLEN1

Ingredients

• ✓ active dry yeast
• whole milk
• sugar
• flour
• sunflower oil
• kosher salt
• mozzarella cheese
• ricotta cheese
• egg yolk
• butter

Instructions

1. 1 Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
2. 2 Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
3. 3 Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
4. 4 Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
5. 5 Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
6. 6 Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
9. 9 Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.

By Anna Voloshyna

Ingredients

• ✓ active dry yeast
• milk
• sugar
• buckwheat flour
• egg
• sour cream
• heavy cream
• salt
• all-purpose flour

Instructions

1. 1 Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
2. 2 Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
3. 3 Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.

By damasio

Ingredients

• ✓ active dry yeast
• milk
• water
• cornmeal
• bread flour
• sugar
• salt
• baking soda

Instructions

1. 1 Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
2. 2 In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. 3 Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

By WINTERBORN

Ingredients

• ✓ active dry yeast
• all-purpose flour
• sugar
• water
• butter
• salt
• baking soda
• butter
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup flour, yeast, and sugar together in a bowl. Stir in water and softened butter until well combined. Let stand until bubbles begin to form, about 15 minutes.
3. 3 Stir salt into yeast mixture, then gradually stir in 2 1/2 cups flour until dough can be picked up in a ball.
4. 4 Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
5. 5 Divide dough into 6 pieces and let rest for a few minutes.
6. 6 Roll one piece into a 15-inch rope, then loop and twist rope into a pretzel shape. Place onto a baking sheet and form remaining pretzels. Cover and let rise for 15 minutes.
7. 7 Preheat the oven to 450 degrees F (220 degrees C). Grease a baking sheet.
8. 8 Bring 3 cups water to a boil in a pot. Stir in baking soda and remove from the heat.
9. 9 Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through.
10. 10 Transfer soaked pretzels to the prepared baking sheet; brush with melted butter and sprinkle with salt.
11. 11 Bake in the preheated oven until golden brown, 8 to 10 minutes.

By Tim Drexler

Ingredients

• ✓ active dry yeast
• milk
• egg
• margarine
• white sugar
• salt
• bread flour
• lemon juice

Instructions

1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
2. 2 To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

By Sandy

Ingredients

• ✓ active dry yeast
• sugar
• water
• all-purpose flour
• milk powder
• salt
• water
• baking soda
• cooking spray
• crumpet ring

Instructions

1. 1 Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
2. 2 Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
3. 3 Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
4. 4 Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
5. 5 Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

By Tracy_V