Traditional recipes

How to Make Yeast Breads

How to Make Yeast Breads

Yeast breads have a reputation for being complicated, but really, anyone can make them once they've learned the basics.

How to Make Yeast Bread

Yeast is a living organism that produces carbon dioxide bubbles, which cause bread to rise. It's available in several forms, but for our recipes we've used active dry yeast. Always remember to check the expiration date on the package of yeast to make sure it's fresh. Learn the strategies you need right here to make the perfect batch of yeast bread.

Step One: Preparing the Yeast in a Glass Bowl

Dissolve dry yeast in water warmed to 100° to 110°–this step is also called proofing. It's always a good idea to use a thermometer to measure the temperature of the water until you feel comfortable recognizing the target temperature. You can also test the warmth of the liquid on your wrist–it should feel no warmer than a hot shower. About 5 minutes after mixing the yeast with the warm water, the mixture will start to bubble. If it doesn't bubble, the water was either too hot, which killed the yeast, or too cold, which inhibited its growth.

Note: Glass bowls and wooden spoons are preferable to metal ones, which can react with the dough and affect the bread's flavor.

Step Two: Begin to Knead the Dough

The remaining ingredients are added to the yeast mixture to create a dough. Turn the dough out onto a smooth, lightly floured surface, and lightly flour your hands. Using the heels of your hands, push the dough away from you.

Step Three: Finish Kneading the Dough

Lift the edge farthest away from you, and fold it toward you. Give the dough a quarter turn. Repeat steps 2 and 3 until the dough feels smooth and elastic; this usually takes about 8 minutes. Using a timer is a good way to ensure proper kneading.

Step Four: Cover and Store

After kneading the dough, place it in a bowl coated with cooking spray; turn the dough so all the sides are coated. Cover the bowl with plastic wrap or a clean towel, and place it in a warm place (85°), free from drafts. You can create this environment by placing dough in a cool closed oven above a pan of boiling water.

Step Five: Let the Dough Rise

The dough needs to rise until it's doubled in size, which can take anywhere from 30 minutes to 2 hours. To check the dough, gently press 2 fingers about an inch into the dough. If the dough springs back immediately, it hasn't risen enough. If the indentation remains, the dough is ready.

Step Six: Punch and Shape Dough

Punch the dough down by pressing into the center with a closed fist. Let the dough rest for 5 minutes (this rest period makes the dough easier to handle), and then shape it into the desired form (rolls, loaves, etc.) for the final rise. Place the shaped dough on a baking sheet or in a pan. Coat the dough lightly with cooking spray, and cover it (just as you did for the first rise). The rising procedure and checking for doneness are the same as for the first rise. Then bake the bread according to the recipe's directions.

How to Make Yeast Bread for That Bakery-Fresh Taste at Home

Learning how to make homemade bread is much more doable than you think! With just a few simple tips, it's easy to make all your favorite yeast bread recipes. These step-by-step instructions will help you get it right every time.

Trust us: Homemade bread is SO much better than store-bought𠅊nd yeast breads are super simple to make, too! Follow our guide to learn how to make yeast bread in all its different forms. We&aposve got easy yeast bread recipes for beginners such as no-knead bread and white bread. You can also learn how to make your own whole wheat bread or our Test Kitchen&aposs famous cinnamon rolls. We&aposll also share some secrets about the different kinds of yeast so you can choose the best one for your baking. Making homemade bread has never been simpler. Be prepared, that freshly-baked bread smell is going to have everyone flocking to the kitchen for a taste.

What You’ll Need To Make Crusty Artisan Bread

This recipe has just four ingredients: all-purpose flour, instant yeast, kosher salt, and water. (The cornmeal is for dusting the pan.) As you can see, I use instant (or rapid-rise) yeast. Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and salt and let it sit until frothy, about 10 minutes. After that, add it to the flour and proceed with the recipe.

20 Bakery-Worthy Bread Recipes You Can Make at Home

Don't be intimidated by the idea of baking bread from scratch! With our foolproof recipes (and yes, a little patience with the yeast), you'll get the hang of it in no time. Plus, once you taste a fresh loaf of delicious homemade bread, like the Pressure-Caramelized Oat Bread pictured here, you'll never look back. This is a weekend project that you'll want to repeat again and again.

If you want to start with basic sandwich bread, make our Classic White Bread&mdashit's perfect for everything from morning toast to your mid-day PB&J or BLT. It only requires six basic ingredients and a few simple steps, so it's a great starter recipe for anyone who's never made their own bread before. Another easy recipe with an absolutely delicious result is our Pull-Apart Garlic Bread. Start by making regular bread dough, roll it out thin, spread on homemade garlic butter, cut into squares, fold, place in a loaf pan, and bake until golden. It's the perfect accompaniment to an Italian supper or roast chicken.

For something sweeter, make our babka-inspired Chocolate Cinnamon-Swirl Bread. The combination of cocoa powder and chopped chocolate&mdashas well as a tablespoon of cinnamon&mdashadd so much flavor to the filling. If the braiding looks intimidating, follow our step-by-step guide to master each and every twist.

Another recipe that's sure to start your morning off on a sweet note is our Japanese Milk Bread. It begins with a starter made from all-purpose flour and whole milk, which is then incorporated into a mixture of dry ingredients (bread flour, nonfat milk powder, sugar, yeast, and salt), along with more whole milk and melted butter to create the dough. The result is a super soft, fluffy loaf that's unlike any bread you've tasted before.

From French baguettes to Irish soda bread, choose your favorite recipe then start mastering the art of bread making at home.

How To Make Your Own Yeast For Baking Bread

Maybe you were an avid baker before the novel coronavirus outbreak, or perhaps the current social distancing and stay home restrictions have inspired you to take up the hobby for the very first time.

Whatever the reason, we fully support the latest trend of baking your own bread at home. And, since stores everywhere are reportedly running out of yeast, we're here to help.

One of Rach's culinary staff members, Janette Zepeda, is sharing how to make your own yeast at home using a surprising ingredient: raisins!

While Janette says that there are several ways to make your own starter for baking bread, this is the way she was taught in culinary school.

"My husband and I both lived in the Bay Area for about five years, and raisin starter was a big trend," she says.

It's an eight-day process, but it can actually be quite exciting, Janette assures us. (It's the little things! ?) And, of course, you end up with a satisfying (edible!) payout at the end. Plus, the whole point is that we all have newfound free time, so you might as well use it to learn a useful new skill, right?

How To Make Starter

Day 1

To begin, here's what you will need:

  • 1 ¼ cups spring water or filtered water ("Not tap water, because the chlorine will kill the living bacteria you need to make the starter," Janette says.)
  • 1 tablespoon sugar
  • 100 grams (a little over ½ a cup) chopped or whole raisins
  • One quart-sized glass jar
  • Plastic wrap, to cover

Add the water, sugar and raisins to the jar. Cover the jar with plastic wrap, or use a rubber band to keep a coffee filter in place, and leave out at room temperature. Then, you just wait seven days. Trust the process &mdash you don't need to mix, Janette continues.

On day seven, you should see small bubbles and smell a fruity, alcoholic aroma.

On day eight, you'll see larger bubbles and the smell will be stronger. Once this happens, strain the raisin water, discarding the raisins.

Day 8

Here's what you will need:

To your raisin water, add the flour and sugar. Keep in a warm place until it rises &mdash it should double in size &mdash then place in the refrigerator.

"Now, here is the exciting part!" Janette says. You have to keep a starter going &mdash also known as feeding the starter &mdash by following the directions below.

Keep in mind that while you can feed your starter every day, if you are more of a casual baker, once a week is your best bet, according to Janette.

Every time you feed your starter, you want to take it out of the fridge until it's at room temperature. You should also always feed it equal parts flour and water.

How To Feed Your Starter

  1. Take out and discard ¼ cup from your room temperature starter
  2. To the remaining starter, add ⅔ cup lukewarm water and ⅔ cup all-purpose flour
  3. Mix well
  4. Let sit at room temperature until the starter bubbles, then place back in the refrigerator for another week

How To Prep Your Starter For Baking Bread

When you're ready to bake, bring your starter out of the fridge, discard ¼ cup, add water and flour and mix. You'll want to do this every time before you bake, even if you've already fed your starter that week.

Leave it out for 8-12 hours at room temperature until it doubles in size.

"This is usually a good indication that your starter is ready and strong enough to make some delicious bread," Janette says.

Recipe Summary

  • 2 cups warm water (110 degrees F/45 degrees C)
  • ⅔ cup white sugar
  • 1 ½ tablespoons active dry yeast
  • 1 ½ teaspoons salt
  • ¼ cup vegetable oil
  • 6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Easy Yeast Breads Recipes

On this page are recipes I've gathered for making Easy Breads. I'm really not a fan of kneading, even though I will if I have to. So below is some basic bread making recipes, and recipes for rolls, but almost all of them have yeast in them.

How to get your kids to eat their bread crust.
This is a trick that comes from my mom. When your toddlers are eating everything but the crust, then this is what my mom did. She would take the long strips of crust, and holding it on the table, began to wrap it in a circle, until it looked just like a cinnamon roll. Then she added a dab of butter or jelly on it and handed it back to us to eat, which we did, every time.

The recipes below for making quick breads and rolls are probably my favorite for dinner, and even making breakfast biscuits, along with the page on Fried Doughs. Also see Easy Banana Bread and Bread in a Jar for gift giving

My Easy Yeast Bread

  • 4 1/2 to 5 cups white flour
  • 4 tsp yeast
  • 2 tsp sugar
  • 2 cups lukewarm water
  • 1 Tblsp oil
  • 2 tsp salt

Put 2 cups of flour in a bowl. Make a well in the middle. Put the yeast and the sugar in the well. Pour warm water over. Mix slightly. Cover with a cloth, and put in a warm place 15 minutes.

Add 2 more cups flour to the bowl, adding the salt and oil. Knead until it's a smooth elastic dough, adding more flour as necessary.

Put back in the bowl, cover with a cloth, and put in a warm place for 15 minutes.

Knead out large air bubbles, form into 3 loaves, and place on a lightly greased baking sheet. Score the top with a knife if desired.

Cover and put in a warm place for 15 min. Then beat an egg, and brush it on the top, and sprinkle some sesame seeds if desired.

Put loaves in a COLD oven on 375°. Bake 30 to 35 minutes until golden brown. Move to a wire rack to cool.

My Note: This recipe is a type of Greek Farmer's Bread. But something was lost in the translation, so the recipe above is what I figured out. I like it because it takes 2 hours to make from start to finish, and makes 3 loaves. My picture above is exactly how it turns out. I have not bought any white bread for a year now.
Update 9-24-15: I made this again yesterday, but as an experiment added a small egg. Doing that totally changed the texture of the bread to a sandwich bread. It is so awesome, but you have to wait till the next day to fully appreciate it.

Coolrise Bread

  • Dissolve 2 pkg. yeast in 1/2 cup warm water in a large bowl.
  • Add 1 3/4 cups warm milk
  • 2 Tblsp. sugar
  • 1 Tblsp salt, and 3 tbsp. oleo
  • Stir in 2 cups flour. Beat 1 minute.
  • Add 1 cup flour and beat vigorously 150 strokes.
  • Gradually stir in more flour, about 2 1/2 to 3 cups to make a soft dough.
  • Turn out on a floured board and knead until smooth and elastic.
  • Cover and let rest 20 minutes. Makes 2 loaves.
  • Place in loaf pans greased well. Cover lightly and place in refrigerator 2 to 4 hrs.

When ready to bake remove from refrigerator and leave set at room temperature for at least 10 minutes. Then bake at 400 for 30 to 40 minutes.

History: This is a recipe taken from a Fleischmann's package and my mother would make up these and roll them out and make cinnamon rolls out of this. We would have these hot for breakfast.

White Honey Bread

    Dissolve yeast:
  • in 1/4 cup warm water
  • 1/2 tsp honey
  • 2 tsp yeast
    Mix well:
  • 1 cup warm milk
  • 1 1/2 tbsp melted shortening
  • 1 1/2 tbsp honey
  • 1 1/2 tsp salt
  • 1 cup flour

Add yeast to milk mixture. Add enough flour (1 cup at a time) to make soft dough. Turn onto lightly floured surface and knead until smooth and elastic (about 10-12 minutes). Place in lightly greased cookie sheet and cover. Allow to double in size.

Punch down and knead five minutes. Shape into loaf. Cover and let rise until double. Bake for 30-35 minutes in a 350 degree oven.

Tip: You can use a proofing oven. Place a shallow pan with about 1/2 inch of water into the oven. Preheat to 200. Turn it off and put dough into the oven. Will double in about ten minutes.

Amish Bread

  • 3/4 c. sugar
  • 5 1/5 c. water
  • 3 T. Red Star yeast
  • 3/4 c. oil
  • 4 tsp. salt
  • Approx. 16 c. flour

Mix warm water, yeast and sugar, then let set until yeast is dissolved. Add salt and oil. Work in flour 2 cups at a time. Knead until it isn't sticky anymore. Cover, let rise 1/2 hour. Bake at 350 for 30 to 45 min.
Amish Recipe book

Here's a recipe for bread from 1964. It makes a lot, and rises twice.

This is the easiest rye bread recipe I have found, and I make it at least once a month. Sometimes I put that 3rd loaf in a loaf pan to make a square loaf. It's just too bad I can't fit all 3 of these round loaves in the oven at the same time. I'll try a French style loaf next time.

My Easy Rye Bread

  • 2 cups rye flour
  • 3/4 cup dark syrup (I used molasses)
  • 1/2 cup shortening
  • 2 tsp. salt
  • 2 cups boiling water
  • 1 pkg. yeast (or 2 1/2 tsp. yeast)
  • 1/4 cup warm water
  • 7 cups flour

Put rye flour, syrup, shortening, and salt in a large bowl and add the boiling water. Stir until smooth and let cool to lukewarm.

Dissolve yeast in the warm water and add to the cooled batter. Then stir in 3 cups of white flour.

Put 2 cups of white flour on a bread board, and pour the batter in the center. Mix until the dough doesn't stick to your hands. (Add a little more flour if nessary, but not too much. The more flour you add, the denser your loaves will be, and will take longer to rise.)

Form into a ball and put back into your bowl, and cover it, and put it in a warm place for 40 min.

After it has doubled in size, take dough out of the bowl and press the large bubbles out of it, and form 3 round loaves, and place on 2 cookie sheets. Let rise 1 hr.

Preheat your oven to 375 and bake 2 loaves for 35-40 min. Then put your 3rd loaf in to bake.
Recipe from an Armour SD church cookbook.

Tip: Do not try to add a lot of flour to get rid of the stickiness of the dough. It's impossible. That is the way rye bread dough is. You can't add enough flour to get rid of the stickiness. Just add enough so it's not sticking to your hands.

We like Rye Bread better than wheat bread. It's soft and fluffy and flavorful. I generally put 2 loaves in the freezer. It freezes well, and when I take it out, it tastes the same as the day I put it in. I also use this Rye Bread to make the Russian Kvas.

Potato Bread

  • 2 cups warm milk
  • 1 cup mashed potatoes
  • 1/2 cup sugar (or less)
  • 1/2 cup shortening
  • 2 eggs
  • Salt
  • 2 yeast cakes
  • 8 cups flour (approx)

Cream sugar and shortening together. Add well beaten eggs, milk, and mashed potatoes. Dissolve yeast in 1/2 cup warm water and add to sugar mixture. Add enough flour to form soft dough and mix well. Let rise overnight. (or make early in the morning and bake in the late afternoon or evening). Bake in moderate oven (375-400).

Focaccia (Italian Bread)

  • 1 c. water
  • 1/2 tsp salt
  • 1 tsp. olive oil
  • Garlic salt
  • 1/4 tsp. sugar
  • 2 tsp. yeast
  • 2 1/2 c. flour

Mix sugar, salt, yeast, and flour. Make well in bowl, drizzle in 1/2 cup water, drizzle in olive oil, and drizzle in rest of water or until dough forms a ball. Knead add flour or water to get the correct consistency. Let dough rise until doubled. Smash down to an approximate 12 inch round loaf on a lightly greased pizza pan brush top lightly with olive oil and sprinkle with garlic salt or other seasoning. Bake at 400 for 30 minutes.

Beer Bread

  • 3 cups self rising flour
  • 12 oz beer
  • 3 Tbsp. sugar (or 1 Tbsp. honey)
  • 2 Tbsp. butter, melted

Mix flour, sugar, and beer. Bake at 350 for 40 to 45 minutes. Immediately pour butter over top

Flour, self-rising - 1 cup = 1 cup minus 2 teaspoons flour plus 1-1/2 teaspoons baking powder and 1/2 teaspoon salt

My Note: The first time I made this, it seemed it didn't have enough salt in it. So the next time I made it, I added more salt. This bread is my "quickie" bread, which is what I make when I'm totally out of bread and desperate. A light beer seems to work better and it's not so yeasty tasting. But, nowadays, I don't have any beer in the house.

Batter Bread

  • 1 1/4 c. warm water
  • 1 pkg. yeast
  • 2 tsp. salt
  • 2 Tbsp. sugar
  • 3 c. flour

Dissolve yeast, then stir in all ingredients, except half of the flour beat 2 minutes. Then stir in rest of flour with a spoon. Let rise 30 minutes. Punch down and put in pans. Let rise and put in oven at 375 degrees for 40 to 50 minutes.

My Note: I made this a couple of times, and it turns out pretty good. The top of the bread does not turn out pretty though, because of it being a batter. Yes, I'd make it again, but I don't like the double rise, because my kitchen is generally cool during the winter.

Sourdough Bread Starter Recipe

Mix the yeast and 1/4 cup of the water. Add the rest of the water and flour, stirring with a fork just until blended. Cover the container loosely with a clean cloth, so that the mixture can interact with the yeast that floats in the air. Set the container in a warm spot (70 to 80 degrees) for 24 hours. The mixture will bubble and have a sour, yeasty smell to it. If it turns orange at any time, discard it.


  • 1 tbsp. dry yeast
  • 1 tsp salt
  • 1 tbsp. milk powder
  • 1 1/2 cups warm water
  • 1 tbsp. honey
  • 4 cups flour

In mixing bowl or Kitchen Aid mixer, dissolve yeast in warm water. Stir in milk powder, honey and salt. Add flour gradually, mixing until dough forms a ball. Should be soft dough. Don't add too much flour. With floured hands, divide dough into golf ball sized pieces and roll into 6 inch ropes. Spray Pam onto cookie sheet and brush ropes with melted butter. Sprinkle with canned Parmesan cheese and Salad Supreme. Allow to rise 15-30 minutes. Bake at 400 for 10-12 minutes.

Here's some recipes for Dinner Rolls and Buns.

- This recipe for Refrigerator Rolls stay in the refrigerator overnight.
- Quick Dinner Rolls recipe Roll out and cut into any shape.
- Also see Sweet Refrigerator Rolls and No Knead Ice Box Rolls
- This is a recipe for Overnight Buns. They want you to knead the dough 3 or 4 times a day?
- And here is a recipe for Refrigerator Buns from 1964. You store in the refrigerator until ready to use.
-Also try these So Good Buns. Recipe looks rather easy, and makes a lot.

Never Fail Rolls

  • 2 pkg dry yeast
  • 4 cups flour
  • 1/3 cup oil
  • 1 1/2 tsp salt
  • 1 1/2 cups very warm water
  • 1/4 cup sugar
  • 1 egg

Dissolve yeast in warm water and let stand for 10 minutes before stirring. Add 2 cups flour and other ingredients. With mixer blend at low speed, then beat 2 minutes. Beat in other 2 cups flour by hand. Cover and let rise until doubled (30 to 40) minutes). Stir down batter to deflate. Spoon into greased muffin tins and let rise again. Bake at 425 10 minutes or until done.
Recipe from a 1968 Cookbook

Quick Dinner Rolls

  • 1 pkg dry yeast
  • 1 c. warm water
  • 1/4 c. melted oleo
  • 1/4 c. sugar
  • 1 egg
  • 1 tsp salt
  • 2 1/2 tsp. baking powder
  • 3 1/2 c. flour

Make a stiff dough. Roll out and cut into any shape. Place on a well greased baking sheet. Let rise 1 hr. Bake at 375 degrees for 20 to 25 minutes.
Recipe from a 1968 church cookbook

Mayonnaise Rolls

Combine all ingredients, blending well. Drop by teaspoon onto lightly greased cookie sheet. Bake at 425 for 10 to 12 minutes. Makes 8 to 10 rolls.

HOBO Bread

  • 2 c. raisins
  • 2 c. boiling water
  • 4 tsp. soda
  • 1/2 c. salad oil
  • 1 1/2 c. sugar
  • pinch salt
  • 2 eggs
  • 4 c. flour
  • 1 c. black walnuts

Soak raisins in water and soda overnight. Mix all other ingredients the next day into it. Pour into a well greased 3 - 1lb coffee cans, dividing batter into equal parts. Bake at 350 for 1 hour
Recipe from 1968 church cookbook

My Note: I like Boston Brown Bread. The problem is I can't find one pound coffee cans anymore.

- Also see this Round Raisin Nut Bread, it bakes in cans too.
- Here's a simple easy recipe for Boston Brown Bread It says you can use three mini pans too.
- Here's another recipe for Boston Brown Bread.


  • 1 cup flour
  • 7/8 cup milk
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon melted butter

Mix salt and flour add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter beat two minutes, using egg-beater, then turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.
Recipe from a Fanny Farmer 1893 Cookbook

Graham Popovers

  • 2/3 cup wheat flour
  • 7/8 cup milk
  • 1/3 cup flour
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon melted butter

Mix salt and flour add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter beat two minutes, using egg-beater, then turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.
Recipe from a Fanny Farmer 1893 Cookbook

Blender Popovers

  • 1 cup milk
  • 3 eggs
  • 2 1/2 teaspoons butter
  • 1/2 teaspoon salt
  • 1 cup flour, sifted

Put all ingredients into blender. Cover. Press button 6 for 25 seconds. Stop motor to push down with a spatula if necessary. Pour into greased muffin pans. Bake in a preheated 400 oven for 40 minutes and another 5 minutes if needed. Serve hot.
Recipe from a 1970 Cookbook

Nigel Slater once said that he thought focaccia was the bread to attempt first, before any trad white loaf. “A batch rarely fails.” Now most recipes will ask for strong white bread flour and/or 00 flour (used for making pasta). But Marcella Hazan makes hers with plain flour, and she’s not someone to mess with. You’ll need a good amount of olive oil (River Cottage uses 150ml), some flaky salt and something like a baking stone – a heavy cookie sheet will do.

Bagels … surprisingly easy. Photograph: Malisa Nicolau/Alamy

Make-Ahead Soft Yeast Rolls

Every time a big holiday meal is about to roll around I have a struggle with the huge life decision of yeast rolls or biscuits? These are the big questions in life. How do we make these kinds of decisions?!

But I realized the other day that I had disproportionate number of biscuit recipes to roll recipes on the site. And since we are still in the middle of the working with yeast series, I thought this would be the perfect time to teach you how to make my favorite soft yeast rolls!

If you remember from the first recipe in the series, we made an easy rustic bread. This rustic bread was a lean bread, requiring only 4 ingredients and no fat. Lean breads are crusty and chewy.

Today we are going to make a rich bread. Rich breads include more liquid and fat, usually from eggs, butter, and/or oil. Rich breads are more tender, but this also means that the dough is a little trickier to handle.

The dough tends to be softer and stickier and this tends to pull people into adding more flour to the dough to make it easier to handle. Try to avoid this! You want a high fat to flour ratio to keep the bread tender and soft.

If you have a stand mixer, this dough can easily be mixed with the dough hook. But I actually prefer to knead bread dough by hand. It is therapeutic for me and I like to get a feel for the dough to know when it is ready.

It is up to you how you want to knead the bread, but really try to avoid adding more flour than necessary.

I made another video tutorial for you to show how to make the bread. I hope you guys are liking these! I think it really helps to see the process to understand that it really is pretty simple! But I’m going to walk you through the process below as well.

Step 1: Scald the milk. Heat your milk over medium-low heat until almost simmering. This process denatures the proteins in the milk which helps the bread rise. Remove the milk from the heat and let cool for about 5 minutes. You want it to be warm but not hot before adding your yeast.

Step 2: Proof the yeast. Add the active dry yeast to the warm milk and stir. Let this sit for a few minutes to allow the yeast to come out of its dormant state. You can tell it is activated when you see some foam and bubbles forming.

Step 3: Stir together all ingredients. While this recipe has a few more ingredients than an easy rustic bread, they are still pretty simple. Sugar, butter, flour, eggs, salt, and the yeast/milk mixture.

Step 4: Knead the dough. Kneading develops the glutens in the dough and also helps develop flavor. As I said before, you can either do this by hand or with a dough hook in a mixer. In the video above I show you the technique how to do this by hand.

Step 5: Let the dough rise. After the dough is kneaded, place it in an oiled bowl and let it ferment. This means that the yeast is feeding on the sugars and producing carbon dioxide. The point of letting the dough ferment is that it creates most of the flavor in the bread and also helps develop the gluten network.

In a warm place (about 80F) this takes about 1 hour. If your kitchen is very cold, this might take a little longer. I like to turn my oven on for about 2 minutes, turn the oven off, then put the bread in the oven to ferment. The warm oven makes this process work a little faster.

Step 6: Shape the dough. Cut the dough into 12 equal pieces and shape them into balls. 12 pieces makes pretty big puffy rolls, which are perfect for a hearty dinner. But you can also cut them into smaller pieces. To shape, pull down on the sides of the piece of dough and pinch underneath to seal the seams. Space the rolls out evenly in an oiled 9X13″ pan.

Step 7 (optional): Refrigerate. If you are prepping these rolls ahead, you can cover them tightly with plastic wrap and refrigerate them until you are ready to bake. For big meals, like Thanksgiving or Christmas, I definitely like to prep rolls ahead because I don’t want to be dealing with flour all over the counters while cooking other food.

BUT you don’t have to prep them ahead. If you aren’t prepping ahead, skip to step 8. If you do want to prep the dough ahead, you can refrigerate the shaped rolls for up to 18 hours.

Step 8: Proof the rolls. Cover the rolls with a clean towel and let them rise in a warm place until doubled in size. If you refrigerated them, they will likely already have started the proofing process slowly in the refrigerator. Let them sit out at room temperature for about 1 hour to finish proofing and to take the chill off. You want to yeast to be active when it goes into the oven.

Step 9: Brush with an egg wash. Whisk together an egg with 2 TBSP of water. Brush the mixture over the top of the rolls. This gives the rolls that beautiful golden color and shine.

Step 10: Bake. Bake the rolls at 375F for 14-16 minutes.

Step 11: Stuff your face! Seriously. Eat them while hot and eat a lot of them!

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We love donuts, and especially serving them up to family and friends on a weekend morning. We think you'll find.

Gluten-Free Lemon Poppy Seed Bread

After sharing the lemon cookie recipes this summer, we had requests for a lemon poppy seed bread. So here our version.

Gluten-Free Pear Pistachio Pancakes

We substituted pears for apples and added pistachios to our Apple Pancake and Muffin Mix for a great sweet and.

Gluten-Free Pear Pistachio Muffins

We substituted pears for apples and added pistachios to our Apple Pancake and Muffin Mix for a great sweet and.