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Breads, Rolls & Muffins

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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...

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

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

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

The older generation of Hungarian women hand-pull a flaky dough for strudel. For a super-easy version, Sarah Copeland...

In the US, Nikita Khrushchev is best known for his shoe-banging at the United Nations. In Russia, the eccentric premi...

Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. T...

Authentic Russian blini are the diameter of a plate and yeasty, with lots of tiny air bubbles from fermentation. Anya...

Chef Lance Gummere makes these incredible biscuits with just a little bit of cheddar cheese to give them a savory fla...

These simple vegan muffins are moist, with irresistibly crispy edges. Slideshow: More Breakfast Muffin Recipes

These super-tender, buttery biscuits are barely sweet, so they go equally well with the sweet and savory dishes of th...

Curtis Stone makes a fragrant garlic-rosemary oil, which he brushes onto the dough before baking and serves as a dip ...

When farmers' markets are in full swing, cookbook author and hunter Georgia Pellegrini loves making these jumbo sugar...

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