Breads, Rolls & Muffins

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries. They’re terrific sprea...

Seasoned with black pepper and a sprinkling of Maldon sea salt, the warm biscuits are delicious sandwiching a fried e...

Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste ...

The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made wit...

Baker Peter Endriss makes his rye with a wild yeast starter that gives the bread a wonderfully tangy and complex flav...

“My great-grandmother made the best Parker House rolls,” says Michael White. Her secret ingredient: instant potato fl...

Aimee Olexy’s lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.Slideshow: Te...

These sheets of pastry are made with maple syrup and sprinkled with maple sugar, then broken into shards. Slideshow...

These warm cheddar-studded breakfast muffins are only slightly sweet, since they’re meant to be spread with a sweet-s...

“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “b...

Ethiopians eat with their hands and use this tangy, spongy, crêpe-like flatbread like silverware. It's made from...

A cast-iron skillet produces a crispy brown crust on this corn bread, though cake pans will work, too. This quick bre...

This is a dead-simple biscuit mix is super-convenient at home or on camping trips. Try using it to make a Smoked Sal...

Chef Way Megan Garrelts needs at least two days to make the rolls. She heats and serves them in mini cast-iron skille...

Chef Way At Bluestem, Megan Garrelts stuffs her French toast with more than 10 ingredients. Easy Way The home versio...