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Breads, Rolls & Muffins

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As this loaf bakes in the oven, the texture of chewy dried strawberries softens slightly. Buy your dried strawberries...

Almond brioche (brioche filled with almond paste) is a Parisian breakfast staple. In her adaptation, Grace Parisi soa...

The soft and sticky dough for these baking powder–boosted sweet buns—made without butter or oil—gets its richness fro...

Many stuffed French toast recipes call for cutting a pocket into each slice of bread. This one, however, simplifies t...

For Urbino's signature dish, chef and co-owner Nate Appleman chose piadina, the excellent flatbread sandwiches that h...

Cooks are discovering that agave nectar, Indian jaggery and other natural sweeteners have nuanced flavors that white ...

Gerald Hirigoyen's airy beignets (doughnuts) can be deep-fried a few hours in advance and recrisped in the oven just ...

At her L.A. restaurant Pizzeria Mozza, Nancy Silverton and chef Joe Marcos send out antipasti with superthick slices ...

Chef Way Ana Sortun sprinkles house-made flatbreads with za'atar, the Middle Eastern blend of sesame seeds, herbs...

Grace Parisi has two shortcuts for these incredible faux sticky buns: using a biscuit dough instead of a yeast dough ...

This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pull...

Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproo...

These little patties are moist and dense, almost like a griddle scone. Grace Parisi cooks them on a griddle, just lik...

This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-he...

The secret to Hot Bread Kitchen's richly flavorful tortillas is the masa made from freshly ground blue or white corn....

Jessamyn Waldman makes her excellent focaccia rolls from a dough she learned while baking at New York City's Restaura...

The key to making these biscuits light and flaky is working the dough as little as possible. Shawn McClain adds Parmi...

Hot Bread Kitchen’s first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico Ci...

Shawn McClain serves some form of these savory cream puffs with drinks at both of his Chicago restaurants. He pokes a...

Jessamyn Waldman, founder of Hot Bread Kitchen, grew up in Canada eating challah, the Jewish Sabbath bread. Unlike th...

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