Place 1 teaspoon butter in each cup of a 12-cup muffin tin and put in oven to heat, 15 minutes.
Meanwhile, in a bowl, add eggs, flour, milk, salt, and pepper, then whisk to combine. Carefully remove muffin tin from oven. Carefully pour 4 teaspoons batter into each cup. Return muffin tin to oven to cook, turning pan after 10 minutes, until puffy and golden, 12-15 minutes.
In a bowl, combine water, yeast, and 1 teaspoon sugar. Let sit for 5 minutes.
In a stand mixer with the paddle attachment, add butter and 1/2 cup sugar, and cream on medium speed until light and fluffy. Add eggs and egg yolks, one at a time, until fully incorporated. With speed on low, add milk and mix to combine. Add 3 cups flour and salt and mix until combined and dough begins to come together. Add 1 cup flour and yeast mixture and mix until combined. Change attachment to a dough hook.
Add another 1 cup flour and continue mixing and adding flour, 1/2 cup at a time, until dough forms. It should be slightly sticky and pull away from bowl when mixing. Mix for 4 more minutes on medium speed.
Cover bowl and allow to rise for 45 minutes. Punch down to release gases and divide dough in fourths. Roll each fourth into a large circle and cut like a pie to create 6 equal pieces. Brush pieces lightly with butter. Roll dough triangles into a crescent shape, starting from wide end. Place rolls on baking sheets lined with parchment paper or silicone mats with small spaces in between.
Brush rolls with butter and let rise another 30-40 minutes, or until doubled in size.
Preheat oven to 375°.
Bake rolls until golden brown, 10-12 minutes. Remove rolls from oven, brush again with melted butter, and sprinkle with parmesan.
In a bowl, dissolve sugar and yeast in water. Stir in flour. Let sit until raised and bubbly, about 20 minutes.
In a saucepan over medium-high heat, add milk and scald until wisps of steam appear. Remove from heat. Add butter, sugar, salt, and lemon zest. Set aside and let butter melt and let mixture come to room temperature.
Whisk eggs until beaten and frothy. Add eggs and milk-butter mixture to yeast mixture. Slowly stir in flour and mix with a wooden spoon until dough stops sticking to side of bowl.
Turn out dough onto floured surface and knead until smooth. Place into an oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled in size, about 2 hours.
Preheat oven to 375°.
Shape into round loaves and place in a greased cake pan. Place a whole egg in dough middle, if desired. Brush bread with egg wash.
Bake until bread is deep golden, about 30 minutes.
In the bowl of a stand mixer, fitted with the paddle attachment, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn mixer on low speed.
Once flour starts to incorporate, increase speed to medium. Add more flour, as necessary, so dough pulls away from sides of bowl. Dough should be tacky and soft. Add more or less flour until the dough reaches the desired consistency.
Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
Lightly grease a baking sheet. Punch down dough and roll into a 12″x18″ rectangle.
Brush dough with ½ cup butter. Sprinkle brown sugar on top of melted butter, then sprinkle on cinnamon. Roll up tightly lengthwise into long roll. Use plain dental floss or a sharp knife to cut dough into 12 (1″) slices.
Place slices onto a lightly 9″x13″ pan, spread out and not touching. Cover and let rise again 30-45 minutes.
Preheat oven to 350°.
Bake rolls, turning pan halfway through, until tops are dark gold and cooked through, about 40 minutes. If browning too fast, cover with foil.
Meanwhile, make the glaze. Using a hand mixer, in a bowl, whip cream cheese and butter until light and fluffy and no more lumps remain. Whip in powdered sugar, vanilla extract and maple syrup. Add enough milk to achieve a drizzle-like consistency.
Frost rolls while still warm. Serve immediately or cool and store covered.
Overnight instructions: After rolling and cutting cinnamon rolls and placing into greased baking pan, cover with plastic wrap and refrigerate. The next day, remove from fridge and allow rolls to come to room temperature, 45 minutes-1 hour before baking.
Freezer instructions: Roll and cut cinnamon rolls and place several inches apart on a baking sheet to freeze. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.
Recipe by Heather Burnham
Preheat oven to 350 degrees. Coat a 9″x5″ loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat parchment paper with nonstick cooking spray; set aside.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add wet ingredients all at once to dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add melted chocolate and cocoa powder to half of batter; stir to combine.
Add two batters to loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through batter. Bake for 55-65 minutes until a toothpick inserted near center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
In a small bowl stir together powdered sugar and milk. Spoon over cooled loaf.
In a small bowl, add yeast and warm water and stir to combine. Set aside.
In the bowl of a stand mixer fitted with the hook attachment, combine eggs, ½ cup butter, sugar, bloomed yeast, warm water, salt, and 2 1/2 cups flour. Beat until smooth. Add remaining 2 cups flour to make a soft dough and stir to combine. Place in a well-oiled bowl, cover and allow to rise until double in size.
Punch down and place in refrigerator overnight, covered. Three hours before baking, roll out as desired. For dinner rolls: Divide dough in half. Roll each half on a lightly floured surface into a rectangle 1/2″ thick. Spread with ½ cup softened butter. Roll up jelly-roll style and cut into 1″ slices. Place in greased muffin tins, cut-side down. Cover and allow to double in size before baking in a 400-degree oven until golden brown, 12-15 minutes. Using a pastry brush, brush remaining 2 tablespoons butter on rolls.
Orange rolls: Combine 1/3 cup melted butter with 1/2 cup sugar and grated rind of 1 orange. Spread on dough instead of butter, rolling as desired. Bake as above. Frost while rolls are still hot.
Adapted from Donna Lou Morgan, The Salt Lake Tribune
In the bowl of a stand mixer, add water, yeast, sugar, and 1 tablespoon oil and, using a whisk, mix until dissolved. Add flour and salt, using paddle attachment, mix on low to form dough, about 30 seconds.
Using a dough scraper, remove dough from paddle. Sprinkle flour over and in bowl around dough. Change attachment to a hook, and on low speed, knead dough for 7 minutes, occasionally sprinkling flour into bowl while kneading if dough looks sticky. Using floured fingers, grab a small piece of dough and stretch it, spreading it out to check on elasticity of dough.
Remove dough from hook and transfer dough to a floured work surface and knead a few times, forming a smooth ball. Place dough in a large oiled bowl, seam side down, making sure to grease top of dough. Loosely cover bowl with plastic wrap and place in a warm space or proofing oven until doubled in size and bouncy when lightly touched, about 1 hour.
Carefully turn dough out on counter, seam side up and flatten into a circle, about 12” in diameter. Add a small handful of onion to dough center. Beginning at 12 o’clock, fold a piece of dough up and over center of dough, covering onions with dough. Repeat with dough at 3 o’clock, 6 o’clock, and 9 o’clock. Flatten dough slightly again into a circle. Repeat by adding more onion, and folding dough over onion. Collect dough and return to greased bowl, seam side down, cover with plastic, and proof for 30 minutes.
Lightly oil a rimmed baking sheet. Transfer dough, keeping top of dough up, onto prepared sheet. Flatten and stretch dough to fill pan, cover loosely with plastic wrap, and let rest until dough looks puffy, about 15 minutes.
Preheat oven to 400°-450°.
Softly press fingertips into dough, making indentations. Drizzle 1 tablespoon oil over dough, brush lightly with a pastry brush, and sprinkle with herbs. Bake for 20 minutes, rotating pan after 10 minutes. During the last 5 minutes of baking, add sun-dried tomatoes and cheese, if using.
Remove bread from oven, loosen from pan, and onto a cooling rack immediately. Brush with more oil and sprinkle with salt.
In a large bowl, combine tomatoes, garlic, basil, olive oil, and parmesan and mix until combined. Season with salt and pepper. Set aside for 10 minutes.
Slice sourdough bread into 1/2″ thick slices. Brush a thin layer of olive oil on one side of the sliced bread and place on a sheet pan oil side up. Broil in oven until brown, about 2-5 minutes.
Remove sheet pan from oven and transfer bread slices to plate. Top each slice with the bruschetta mixture and finish with a drizzle of balsamic glaze.
In a small bowl, add water and sprinkle yeast over water. Let sit, stirring occasionally, until foamy, about 5 minutes.
In a stand mixer, fitted with a dough hook, combine flour and salt and mix to combine. Add water, 3 tablespoons oil, and yeast mixture and knead dough until smooth and elastic, about 5 minutes.
Turn out dough onto a lightly floured surface, knead a few times and place in a well-oiled bowl. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
About 30 minutes before baking the pizza, place a pizza stone on lowest rack in oven, and preheat oven to 500°.
When dough is ready, use a large knife or a bench scraper to divide it into 4 equal pieces. With lightly floured hands, press out any bubbles that might have formed in dough, and form each piece into a small smooth ball. Place about 4″ apart on a lightly floured surface.
Let rest for 15-20 minutes.
Using a rolling pin or your fingertips, shape the dough into a disc. Or throw the dough into the air in circular movements. Place onto a floured pizza peel or parchment paper.
Ladle on your favorite pizza sauce, leaving a few inches at the border to form the crust. Add cheese and toppings as desired. Carefully transfer onto pizza stone (or place parchment directly on stone, if using) and bake until crust is golden brown and cheese is melted, about 8-10 minutes. Serve immediately.
Preheat oven to 350°. Lightly spray a baking sheet with cooking oil.
In a large bowl, whisk flour, salt and baking soda. With fingertips or pastry blender, cut in butter until pea-sized crumbs form. Stir in cheese. Make a well in center of flour mixture. Pour buttermilk into well. With wooden handle, combine just until there is no more flour.
Drop dough by 1/4 cup, 2” apart, onto prepared baking sheet. Bake until golden brown, 22-24 minutes. Serve warm.
eShop
