yeast bread

This shareable loaf is made with plush challah bread and filled with lightly sugared apples, then finished in a shiny honey glaze. 

Apple Honey Challah Pull-Apart Bread

eggs,

water

Cooking spray butter

all-purpose flour

bread flour

(1/4-ounce) packet instant yeast (2 1/4 teaspoons)

salt

honey

vegetable oil

apples

unsalted butter

sugar

ground cinnamon, plus more as needed

Make the dough: Let 2 large eggs and 1/2 cup water sit out to come to room temperature. Coat a 9x5-inch loaf pan with cooking spray or softened butter. (If you would like a loaf that dramatically climbs out of the pan, use an 8 1/2 x 4 1/2-inch loaf pan instead.) Line the pan with a parchment paper sling, making sure it hangs over the 2 long sides. 

Place 1 1/2 cups all-purpose flour, 1 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Turn the mixer to medium-low speed and add the eggs, water, 3 tablespoons honey, and 3 tablespoons vegetable oil. Continue to beat until a shaggy dough forms.

Remove the paddle and scrape off any dough back into the bowl. Attach the dough hook and mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only a bit to the bottom, 5 to 7 minutes.

Coat a medium bowl with butter or cooking spray. Place the dough in the bowl and turn it to coat. Cover the bowl with plastic wrap and set aside to rise in a warm place until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, prepare the honey glaze and apple filling.

For the glaze: Heat 8 tablespoons unsalted butter, 1/2 cup honey, and 1 1/2 teaspoons kosher salt in a small saucepan over medium heat and stir until melted, combined, and smooth. Remove from the heat, cover, and set aside.

For the filling: About 30 minutes before the dough is ready, peel, core, and dice until you have 3 cups apples and place in a medium bowl. Melt 3 tablespoons unsalted butter and add to the bowl. Add 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon, and toss with your hands to combine. Taste and add more cinnamon if desired.

Assemble the challah: Turn the dough out onto a clean, unfloured work surface. Roll the dough into a rough 20x15-inch rectangle with a long side closer to you. Transfer the apple mixture and any accumulated juices onto the dough and spread it into an even layer. Lightly press the apples into the dough with your fingers.

Cut the rectangle into 36 pieces: cut the dough lengthwise into 6 strips, then cut each strip crosswise into 6 pieces. Stack 6 pieces together, then repeat to form 6 stacks total. Transfer the stacks to the prepared pan, lining them up like dominos. You will have to squeeze them in tightly and the apples may fall off as you do so, but don’t worry. Just pick up any fallen apples and tuck them between the pieces of dough in the pan.

Loosely cover the pan with plastic wrap and let the dough rise in a warm place until about 1 1/2 times its original size, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment paper.

Place the pan on the baking sheet. Uncover the challah and brush with warm glaze (rewarm it first if needed). Bake 20 minutes. Rotate the loaf and bake until golden brown, with an internal temperature of about 200°F, 10 to 20 minutes more. If the ends of the loaf start to brown too quickly after the first 20 minutes, cover them loosely with aluminum foil.

Place the loaf on a wire rack and let cool 10 to 15 minutes. Run a paring knife around the edges to loosen the loaf, then remove the bread from the pan. Brush the top and sides with more warm glaze. Serve warm or at room temperature, with softened salted butter and/or more glaze if desired.

This rustic multigrain bread filled with good stuff like whole wheat and rye flours, flax seeds, oats, and bulgur wheat is both hearty and delicious!

Multigrain Bread

bulgar wheat ((30 grams))

water (, divided)

honey ((43 grams))

unsalted butter ((28 grams))

active-dry yeast ((1 envelope, 7 grams))

whole wheat flour ((170 grams))

rye flour ((50 grams))

rolled oats ((25 grams))

flaxseed ((35 grams))

raw sunflower seeds

all-purpose flour ((120-170 grams))

rolled oats (, for sprinkling (optional))

Soak the bulgur wheat in ¼ cup warm water for 30 minutes, or until all water is absorbed.

In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130°F).

Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, whole wheat flour, rye flour, and salt. Pour in the warm water mixture and mix until combined. Add the rolled oats, flaxseed, sunflower seeds and soaked bulger wheat and mix until combined.

Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all 1 ½ cups of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 3-4 minutes. This dough is heavier than many bread dough, but you should be able to pull it a bit without it immediately breaking.

Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and place in a warm place. Let rise until doubled and it doesn’t bounce back when pressed, about 1 hour. Punch down dough and knead a few times until smooth. Let rest for about 5 minutes.

Place dough in a dutch oven or large pot lined with parchment paper. Brush with egg wash and sprinkle with rolled oats. Use a sharp knife to slice 3 cuts into the top of the bread. Cover with plastic wrap and let rise for an additional 30-45 minutes.

Meanwhile, preheat oven to 425°F and place oven rack in the center of the oven (or lower if necessary to fit the pot). When ready to bake, cover the dutch oven with a lid and place in the oven. Turn the oven temp down to 400°F and bake for about 45 minutes, until the top of the bread is golden brown.

Let bread cool before slicing. It is best enjoyed the day it is baked, but will keep in an airtight container at room temperature for several days.

This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.

Homemade Ciabatta Bread

(553 grams) bread flour, measured correctly & divided

(480 grams) water, divided

instant yeast,

olive oil

In a medium-sized bowl combine 1 and 1/2 cups...

In a medium-sized bowl combine 1 and 1/2 cups (200g) of the flour, 1 cup (240g) of the water, and yeast. Stir with a wooden spoon until the mixture is well mixed and free of lumps.

Cover the bowl will plastic wrap and refrigerate...

Cover the bowl will plastic wrap and refrigerate overnight, at least 12 hours but up to 24 hours. This will add a lot of structure and flavor to the finished bread.

Remove the sponge from the refrigerator and add...

Remove the sponge from the refrigerator and add the remaining 1 cup (240g) water. Gently run a rubber spatula around the outer edge to release the sponge from the bowl. The water you just added will make this easier.

Transfer the sponge mixture to the bowl of...

Transfer the sponge mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the remaining 2 and 3/4 cups (353g) flour and the salt.

Beat on low speed for 1 minute. Turn...

Beat on low speed for 1 minute. Turn the speed up one notch and beat for another minute. Then turn the speed up one more notch and beat until the dough starts to release from the sides of the bowl, about 4 minutes. You may need to scrape down the sides of the bowl in order to get the dough to mix together properly.

Drizzle the olive oil in a large bowl...

Drizzle the olive oil in a large bowl and rub it around to evenly coat the inside of the bowl. With wet hands, transfer the dough to the bowl. Cover with plastic wrap and let rise for 45 minutes. 

Using a well-greased scraper, gently fold the dough...

Using a well-greased scraper, gently fold the dough over onto itself. Cover with plastic wrap and let rise for another 45 minutes. Repeat this step once more and let the dough rise for a final 45 minutes. (The dough isn't going to rise much during this stage. Don'tpanic, this is normal for this recipe.)

Liberally flour your work surface with flour and...

Liberally flour your work surface with flour and let the dough slide out of the bowl onto the counter. Be very gently here so you don't knock all the air out of the dough and try to handle the dough as little as possible.

Liberally dust the top of the dough with...

Liberally dust the top of the dough with flour. Using 2 well-floured bench scrapers, carefully manipulate the dough from the sides to form a square. Take care not to put pressure on top of the dough. 

Cut the dough in half, down the middle...

Cut the dough in half, down the middle of the square. Gently shape each half into 2 loaves by using the bench scrapers to manipulate the sides.

Lay a lint-free baking towel over a large...

Lay a lint-free baking towel over a large baking sheet and liberally dust it with flour. Using both bench scrapers, slide them under both ends of the dough and transfer the dough to the prepared cloth. Fold the cloth up in the middle to separate and support the loaf. Repeat with the remaining loaf.

Cover the dough with another lint-free cloth and...

Cover the dough with another lint-free cloth and let it rest for 20 minutes. (The dough will rise slightly and should resemble a puffy marshmallow. It will be loose and full of gas. Once you place the dough into the hot oven, it will quickly puff up.)

Meanwhile, adjust the oven rack to the lowest...

Meanwhile, adjust the oven rack to the lowest position. Place a large inverted baking sheet on the rack and preheat the oven to 450F. 

Cut 2 pieces of parchment paper to about...

Cut 2 pieces of parchment paper to about 12x6-inches. Place the parchment paper on a pizza peel or inverted rimmed baking sheet. 

Using the cloth, gently roll the first dough...

Using the cloth, gently roll the first dough loaf over to loosen it. Carefully slide your fingers under each end of the dough and transfer it to the prepared parchment paper. Repeat with the second loaf. 

Dust off any excess flour and spray the...

Dust off any excess flour and spray the loaves lightly with water

Carefully slide the parchment with loaves on the...

Carefully slide the parchment with loaves on the heated baking sheet in the oven using a jerking motion.

Bake, spraying the loaves with water twice more...

Bake, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is a deep golden brown, about 22-27 minutes. The internal temperature of the bread should be 205-210°F.

Transfer to an oven rack to cool completely...

Transfer to an oven rack to cool completely before slicing and serving.

https://mediavine-res.cloudinary.com/video/upload/pieazjkjlnknkl53tldx.mp4

This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.

Ciabatta Bread

Follow these in-depth instructions for super soft and flavorful homemade garlic knots. Review video tutorial above and recipe notes below before beginning.

Homemade Garlic Knots

(320 milliliters) warm water (between 100-110°F, 38-43°C)

Tablespoon (13 grams) granulated sugar

Tablespoons (30 milliliters) olive oil

teaspoon salt

Tablespoons (70 grams) unsalted butter, melted

garlic cloves, garlic powder

Italian Seasoning*

Parmesan cheese

after baking: 2 Tablespoons chopped fresh parsley

Prepare the dough

 Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

Add the olive oil, salt, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)

Shape the dough

Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16&#215;5 inch log. (5 inch width really isn&#8217;t as important as the 16 inch length here, not need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that&#8217;s up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)

Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.

Towards the end of the rise time, preheat oven to 400°F (204°).

Topping

 Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.

Bake for about 18-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.

Serve plain or with marinara sauce for dipping.

Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)

Super awesome recipe for garlic knots. Soft chewy n yummy. Feeling satisfied

Followed directions closely. At 18 minutes the knots didn’t look at all ready. At 23 they were better looking but still not anything like the photos. They were kinda crunchy, tasted good, but we’re quite far from being fluffy and looking like the photo. How might I get them to turn out better?

Very soft and delicious ! I made with half whole wheat and half all purpose white flour and it came out lovely .

Hi Sally, This looks great. But before I try I need a tip from you. If I want to try half quantity of these, then how much of yeast  should I 7u8use?

I always wonder when anything online gets all 5-star ratings, but I made these today and they were perfect, more like 10 stars on a 5 scale.  The only change I made was half butter and half olive oil for the topping (trying to reduce saturated fat), which worked well.  The garlic knots look just like your photos and were warm and almost flaky inside and just the right crispness on the outside.  Totally delicious - thank you!

I only rate if I follow a recipe verbatim. These garlic knots are perfection!

Just made these for family with garlic braised short ribs. They were perfect. I made them with raw pizza dough that I bought from the bakery at my local grocery store. Let it rise, punched it down, made a log...seriously it was that easy and everyone raved and went for more of the juice so they could dip the knots. Crunchy on the bottom and top and oh so tender inside. Make these. Seriously. Oh and when tying the knots....the dough is super forgiving and easy to tie.

We love these garlic knots! Thanks for sharing! My hubby wants cheesy garlic knots. Can shredded cheese be added to this recipe or should I try your cheese bread and add garlic to that recipe? It's all so yummy!

Made this and my family loved it. &lt;3 I followed the instructions carefully and the results are great! Crispy on the outside but supersoft on the inside. It really looked liked the same on the picturesss above. I don&#039;t have platinum yeast so I used eagle instant dry yeast.

I&#039;m just wondering if I can put some cheese inside the dough during shaping?

Made these today with butternut squash soup and they were the perfect accompaniment! To be honest, I ate 5 of them, so it's a good thing you recommended freezing half the knots. My stomach thanks you!

I just made these last night and they were amazing! It was pretty easy and the dough was so soft. If anyone is debating making these just go for it. I have some tips for anyone wanting to make these:
-I would recommend checking them in the oven around 14-15 minutes if you don't want them crispy. I took them out at that time and they were perfect and still had that wonderful golden brown color. After the 15 minute mark just keep an eye on them to make sure they don't get too dark
- I just used regular instant yeast (Fleischmann's) and it worked fine
- If you want CHEESE STUFFED garlic knots~ what I did is after cutting the dough into strips, I just flattened each strip to make it wider and then sprinkled shredded mozzarella. Then I folded the strip and made sure to pinch the seams closed, before proceeding to make the knot. This way you have a cheese-stuffed strip of dough before shaping. Alternatively you could take cubes of mozzarella and tie the knot around it for a punch of cheese in the middle rather than little bits throughout the garlic knot
- If you want more garlic flavor consider adding some to the dough, and don't be shy with the melted butter topping :)

These were just delicious and fun to make!!  I have extra wheat flour I haven't used and did the same as one other commenter and split the flour to half wheat.

Love these garlic knots! Super easy and super delicious!! I was wondering if there way a way to freeze them before baking?

https://www.youtube.com/watch?v=zOZXMH6CztQ

Follow these in-depth instructions for super soft and flavorful homemade garlic knots. Review video tutorial above and recipe notes below before beginning.

Ingredients

Homemade Dough
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
3/4 teaspoon salt
3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and work surface

Topping
5 Tablespoons (70g)  unsalted butter, melted
3 garlic cloves, minced or 1/2 teaspoon garlic powder
1 teaspoon Italian Seasoning*
1/4 teaspoon salt
optional after baking: 1/4 cup canned or freshly grated Parmesan cheese
optional after baking: 2 Tablespoons chopped fresh parsley

Get the full recipe: https://sallysbakingaddiction.com/garlic-knots-recipe/

• Subscribe and turn on notifications to never miss a new video: https://www.youtube.com/channel/UCXSCbnLpg23d7WU5bIOAsBg?sub_confirmation=1

#baking #recipes #garlicknots

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Homemade Garlic Knots | Sally's Baking Addiction

Soft and pillowly with a shatteringly crisp crust, Dutch Crunch bread is the sandwich bread you&#x27;ll want all summer long 

How To Make Dutch Crunch Bread

milk

active dry yeast

Cooking spray

flour

Warm and cool the milk and water. Place the milk and water in a small microwave-safe bowl or measuring cup and heat in the microwave on high for 1 minute. Set aside to cool slightly, until between 100 and 105°F. 

Proof the yeast. Place the warmed milk and water mixture in the bowl of a stand mixer fitted with the dough hook. Add the sugar and yeast and set aside until the yeast is bubbly, about 5 minutes. 

Make the bread dough. Add the flour, vegetable oil, and salt. Mix on low speed until a shaggy dough forms. Increase the speed to medium-high and continue mixing until a smooth, elastic dough ball comes together, about 8 minutes. 

Knead and shape the bread dough. Remove the dough from the bowl and gently knead it a few times by folding the dough over on itself and then punching it down. Shape the dough into a tight ball. 

Let the dough rise 1 to 1 1/2 hours. Lightly coat the stand mixer bowl with cooking spray or oil. Return the dough to the bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place until the dough is doubled in size and gently rises back when poked, 1 to 1 1/2 hours. 

Prepare the baking sheets. Line 2 baking sheets with parchment paper. 

Shape the rolls. Turn the risen dough out onto a clean work surface. Use a sharp knife to cut the dough into 6 (about 5-ounce) equal pieces. Working with one piece of dough at a time, shape the dough into tight rounds. Place the shaped roll on a baking sheet. Repeat shaping the rolls and space them evenly apart on the baking sheets, 3 rolls per sheet.

Let the rolls rise. Cover the rolls loosely with plastic wrap and let rise for 30 minutes more. Meanwhile, heat the oven and make the topping mixture. 

Heat the oven to 425°F. Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Make the Dutch crunch topping.

Make the Dutch crunch topping while the oven is heating. Place the rice flour, sugar, oil, yeast, and 1/2 cup of the water in a small bowl and whisk until smooth. The mixture should be thick, but drippy — about the consistency of glue. Whisk in more water 1 tablespoon at a time if the mixture is too thick. Cover and set in a warm place to rise until the rolls are risen. 

Smother the rolls with a thick layer of the Dutch crunch topping. Spoon 1 tablespoon of the Dutch crunch topping over each roll, and then use a brush or the back of the spoon to spread the topping into a thick, even layer across the tops and slightly over the sides. You won&#x27;t use all of the rice topping — a thin, even layer is better for cracking than a thick one. If any topping drips down the sides and pools around the bottom of the rolls, use a paper towel to wipe the excess away. 

Bake for 22 to 25 minutes. Bake for 12 minutes. Rotate the baking sheets from front to back and between racks. Bake until the tops of the rolls are cracked and golden-brown, 10 to 13 minutes more.

Cool the bread before slicing, topping, and serving. Transfer the rolls to a wire rack and cool completely. Slice and fill with your favorite sandwich ingredients. 

 If you have time, make a slow-rise dough. If you don&#x27;t have time, don&#x27;t forgo bread — try no-time bread.

How To Make No-Time Bread

(1/4-ounce) packets active dry yeast (4 1/2 teaspoons)

balsamic vinegar

Proof the yeast. Place the yeast, sugar, and water in the bowl of a heavy-duty stand mixer and stir to combine.

Preheat the oven and the Dutch oven. Arrange a rack in the middle of the oven, remove any racks above it, and heat to 450°F. Place a Dutch oven (or one of these alternatives) in the oven as it heats.

Add most of the flour, salt, and vinegar to the yeast and knead for 5 to 7 minutes. Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour, the salt, and the vinegar. Beat on low speed for several minutes with the paddle attachment. Add the last 1/2 cup of flour and switch to the dough hook. Beat for 7 minutes. Alternately, knead vigorously for 5 minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.

Shape the dough into a ball and rise in the microwave for 25 seconds. Lightly grease a large microwave-safe bowl with vegetable oil. Transfer the bread dough into the bowl and turn it to coat in the oil. Cover the bowl with a very wet kitchen towel. Cover the whole thing with a dry kitchen towel and put in the microwave. Microwave on HIGH for 25 seconds.

Let the dough rest in the microwave, then microwave again. Let the dough rest in the microwave for 5 minutes. Microwave on HIGH for 25 seconds more. Remove from the microwave and let rest and rise for 15 minutes more.

Shape the dough and transfer to the preheated pan. Shape the dough into a ball and plop it into the preheated Dutch oven. Quickly slash the top with a knife. Cover and bake for 30 minutes. Uncover and bake until the crust is golden brown and the internal temperature hits 210°F, about 10 minutes more. Let cool at least 30 minutes before slicing and serving.

Just seven ingredients, and no yeast or rise time, means that these gooey, fragrant cinnamon rolls are truly the easiest, fastest of all time! 

How To Make the Easiest Cinnamon Rolls

granulated sugar, divided

cinnamon

self-rising flour,

unsalted butter, melted, divided

whole milk or 2%, plus more as needed

Heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter; set aside. Make and fill the rolls while the oven is heating.

Mix the filling. Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.

Make the dough. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tablespoons of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.

Knead the dough. Transfer the dough onto a generously floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth, sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.

Roll the dough out. Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.

Fill the dough. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.

Roll the dough up. Starting at the long end closest to you, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Cut the dough. Position the log seam-side down. Cut the dough crosswise into 15 pieces.

Fill the baking dish. Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.

Butter the rolls. Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter.

Bake the rolls. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 minutes. Meanwhile, make the glaze.

Make the glaze. Place the powdered sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.

Glaze the rolls. When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 minutes before serving.

Overnight Yeasted Waffles

active-dry yeast

butter

sugar (optional)

baking soda

Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat or in the microwave. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to luke warm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.

Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.

The next morning, beat the eggs together and add them to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.

Make the waffles according to your waffle maker&#x27;s instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes.

Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.

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