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Breads, Rolls & Muffins

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Andrew Zimmern serves kulcha, a lesser-known North Indian flatbread, with everything you can think of: as a flatbrea...

These fluffy, buttery rolls have a homey quality. “They are deep Americana,” says chef Alex Guarnaschelli. This recip...

“We had Sister Schubert’s orange rolls on the breakfast table every weekend and I never got tired of them,” recalls F...

Michelle Gayer tops her sensational focaccia with sweet, tender strips of roasted butternut squash scattered with thy...

These moist, fluffy, fragrant rolls are supereasy to make and very pretty, thanks to the rosemary sprig that garnishe...

“Scallions are so great with eggs,” says Will Gilson. He adds them to the biscuits, which he fills with ham, cheddar ...

For brunch chef Adam Schop sprinkles shredded coconut onto his pancake batter; when the pancakes cook on the griddle,...

Chef Lincoln Carson likes to bake a nugget of pimento cheese. The version here mixes the pimento cheese into the batt...

A trio of fragrant spices—cumin, oregano, allspice—transform ground beef and pita in this recipe from chef Ana Sortun...

Master baker Lionel Vatinet makes this dense, super-flavorful bread with locally milled rye flour. Slideshow: How to...

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