Fluffy Make-Ahead Dinner Rolls

Makes 15 large rolls

Don't get the milk mixture too hot or the dough won't rise.

Ingredients

• 3 tablespoons unsalted butter, plus 2 tablespoons for bowl and baking dish
• 1 1/2 cups whole milk
• 1/3 cup honey
• 4 tablespoons vegetable shortening
• 5-5 1/2 cups all-purpose flour
• 1 tablespoon yeast (rapid rise or instant)
• 2 teaspoons salt
• 1 large egg, plus1 large egg beaten with 1 tablespoon water

Instructions

• 1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking dish with foil, leaving overhang on all sides. Grease foil with 1 tablespoon butter.
• 2. Place milk, honey, shortening, and remaining 3 tablespoons butter in large measuring cup. Microwave on high power until milk is warm (110 degrees) and butter and shortening begin to melt, 1 to 2 minutes. Stir well.
• 3. Mix 4 1/2 cups flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup more flour if dough is too sticky). Turn dough onto unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned-off oven until dough has doubled in size, 50 to 60 minutes.
• 4. Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. Working one piece at a time (keep remaining pieces covered with plastic wrap) and following photos, form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, 50 to 60 minutes.
• 5. Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from oven and cool on wire rack for 5 minutes. Using handles of foil sling, remove rolls from baking dish and cool on wire rack for 1 hour. Remove foil from rolls, return to rack, and cool completely, about 2 hours longer. Keeping rolls together, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.
• 6. To serve: Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.
• Rolls without a Mixer
  In step 3, mix 4 1/2 cups flour, yeast, and salt in large bowl. Make well in flour, then add milk mixture and egg to well. Stir with wooden spoon until dough becomes shaggy and difficult to stir. Turn dough out onto floured work surface and knead, adding remaining 1/2 cup flour (or more as needed), until dough forms smooth, cohesive ball, about 10 minutes. Proceed as directed.

Ultimate Cinnamon Buns

Makes 8 Buns

In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Ingredients Dough

• 3/4 cup whole milk, heated to 110 degrees
• 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
• 3 large eggs, room temperature
• 4 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup granulated sugar
• 1 1/2 teaspoons salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

Filling

• 1 1/2 cups packed light brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, softened

Glaze

• 4 ounces cream cheese, softened
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners' sugar

Instructions

• 1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
• 2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
• 3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
• 4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
• Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Monkey Bread

Serves 6 to 8

The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. Make sure to use light brown sugar in the sugar mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don't let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey Bread is at its best when served warm.

Ingredients For the Dough

• 2 tablespoons unsalted butter, softened, plus 2 tablespoons melted
• 1 cup warm milk (about 110 degrees)
• 1/3 cup warm water (about 110 degrees)
• 1/4 cup granulated sugar
• 1 package rapid-rise yeast or instant yeast
• 3 1/4 cups all-purpose flour, plus extra for work surface
• 2 teaspoons table salt

For the Brown Sugar Coating

• 1 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 8 tablespoons unsalted butter (1 stick), melted

For the Glaze

• 1 cup confectioners' sugar
• 2 tablespoons milk

Instructions

• For the Dough:
• 1. Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
• 2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for making Monkey Bread without a mixer). Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
• For the Sugar Coating:
• 3. While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.
• To Form the Bread:
• 4. Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. (See photos 1 and 2 on page 9.)
• 5. Following photo 3 on page 9, roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then, following photo 4 on page 9, layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
• 6. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
• 7. Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
• For the glaze:
• 8. While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.
• Monkey Bread Without a Mixer:
  In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.

Cat Head Biscuits

Serves 6

If you don't have buttermilk on hand, make clabbered milk by whisking 1 tablespoon lemon juice into 1 1/4 cups milk and letting it stand until slightly thickened, about 10 minutes. The recipe will also work with 3 cups White Lily flour in place of both the all-purpose and cake flours.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
• 4 tablespoons vegetable shortening, cut into 1/2-inch pieces
• 1 1/4 cups buttermilk (see note)

Instructions

• 1. MIX DOUGH Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined.
• 2. PORTION BISCUITS Following the instructions at left, use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.
• 3. BAKE BISCUITS Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.)

Three Meat Calzone

Three-Meat Calzone

Serves 4

Serve this overstuffed calzone with your favorite tomato sauce if desired.

6	ounces  thinly sliced salami
2	ounces  pepperoni , thinly sliced
1	cup  ricotta cheese
1/2	cup  grated Parmesan cheese
1/2	cup  chopped fresh basil
2	tablespoons  extra-virgin olive oil
	Flour for dusting work surface
1	(1-pound) ball ready-made pizza dough
4	ounces  capicola , thinly sliced
8	ounces  mozzarella cheese , thinly sliced

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.

Tick Tock Orange Sticky Rolls

Tick Tock Orange Sticky Rolls

Serves 8

Don't let the buns sit in the pan for more than 5 minutes after baking. The glaze will begin to harden and the buns will stick.

Orange Glaze
1/2	cup  frozen orange juice concentrate , thawed
1/4	cup  packed light brown sugar
1/4	cup  granulated sugar
3	tablespoons  unsalted butter
Orange-Cinnamon Filling
1/2	cup  packed light brown sugar
1/4	cup  granulated sugar
2	teaspoons  ground cinnamon
1	teaspoon  grated orange zest
1/8	teaspoon  ground cloves
1/8	teaspoon  salt
1	tablespoon  unsalted butter , melted
Biscuit Dough
2 3/4	cups  all-purpose flour , plus extra for work surface
2	tablespoons  granulated sugar
2	teaspoons  baking powder
1/2	teaspoon  baking soda
1/2	teaspoon  salt
6	tablespoons  unsalted butter , melted
1 1/4	cups  buttermilk

1. For the glaze: Grease 9-inch cake pan with cooking spray. Bring all ingredients to simmer in small saucepan over medium heat. Cook until mixture thickens and clings to back of spoon, about 5 minutes. Pour mixture into prepared pan. Cool until glaze hardens, at least 20 minutes.
2. For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine all ingredients except butter in bowl. Using fork, stir in butter until mixture resembles wet sand.
3. For the dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and butter in small bowl. Stir buttermilk mixture into flour mixture until combined. Knead dough on lightly floured work surface until smooth, about 5 minutes.
4. Roll dough into 12 by 9-inch rectangle. Pat filling into dough, leaving 1/2-inch border around edges. Starting at one long end, roll dough into tight cylinder and pinch seam together. Cut log into 8 pieces and arrange cut side down on cooled glaze, placing 1 roll in center and remaining rolls around edge of pan.
5. Bake until rolls are golden and glaze is darkened and bubbling, 20 to 25 minutes. Cool in pan 5 minutes, then turn out onto platter. Let rolls sit 10 minutes before serving.

Ultimate Cinnamon Buns

Ultimate Cinnamon Buns

Makes 8 Buns

In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Dough
3/4	cup  whole milk , heated to 110 degrees
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
3	large  eggs , room temperature
4 1/4	cups  all-purpose flour
1/2	cup  cornstarch
1/2	cup  granulated sugar
1 1/2	teaspoons  salt
12	tablespoons (1 1/2 sticks)  unsalted butter , cut into 12 pieces and softened
Filling
1 1/2	cups  packed light brown sugar
1 1/2	tablespoons  ground cinnamon
1/4	teaspoon  salt
4	tablespoons  unsalted butter , softened
Glaze
4	ounces  cream cheese , softened
1	tablespoon  whole milk
1	teaspoon  vanilla extract
1 1/2	cups  confectioners' sugar

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Scoop and Bake Dinner Rolls

Scoop-and-Bake Dinner Rolls

Makes 12

In step 3, use an ice cream scoop to transfer the sticky batter to the muffin tin.

2 1/4	cups  all-purpose flour
1/4	cup  sugar
1	teaspoon  salt
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
1	cup  water , heated to 110 degrees
6	tablespoons  unsalted butter , softened
1	large egg

1. Adjust oven rack to middle position and heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off oven. Grease muffin tin.
2. Whisk 1 1/4 cups flour, sugar, salt, and yeast in large bowl. Whisk in water, butter, and egg until very smooth, about 2 minutes. Add remaining flour and mix with rubber spatula until just combined. Cover bowl with greased plastic wrap and place in warm oven until batter has doubled in size, about 30 minutes.
3. Remove batter from oven and heat oven to 375 degrees. Punch dough down. Scoop batter evenly into muffin tin. Cover with greased plastic wrap and let rise at room temperature until batter nearly reaches rims of muffin cups, about 15 minutes. Remove plastic and bake until rolls are golden, 14 to 18 minutes. Serve. (Rolls can be stored in an airtight container at room temperature for 3 days.)
Make Ahead: After being covered with greased plastic wrap in step 3, the batter can be refrigerated in the muffin tin for up to 24 hours. When ready to bake, let the batter sit at room temperature for 30 minutes before proceeding with the recipe.

Quaker Bonnet Biscuits

Quaker Bonnet Biscuits

Makes 18

To make these biscuits without a food processor, freeze the sticks of butter until hard and then grate them into the dry ingredients using the large holes of a box grater. Toss gently with your hands to evenly distribute the butter, and proceed with the recipe.

1	cup  whole milk
1	large egg
1	package   rapid-rise yeast or instant yeast
4	cups  all-purpose flour , plus extra for work surface
2	tablespoons  sugar
1 1/2	teaspoons  table salt
8	tablespoons  unsalted butter (1-stick), cut into 1/2-inch pieces and chilled, plus 1 additional tablespoon, melted (for assembling biscuits)

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain temperature for 10 minutes, then turn off oven.
2. Stir milk, egg, and yeast together in large measuring cup until combined.
3. Process flour, sugar, and salt in food processor until combined. Add chilled butter and pulse until mixture looks like coarse cornmeal, about fifteen 1-second pulses. Transfer to large bowl.
4. Stir in milk mixture until dough comes together. Turn dough out onto lightly floured work surface. Briefly knead to bring dough together, about 1 minute, adding more flour if necessary. Following steps 1 through 4 in the photos, roll, cut, and assemble biscuits on parchment-lined baking sheets. Cover with kitchen towels and place in warm oven. Let rise until doubled in size, 25 to 35 minutes.
5. Remove baking sheets with biscuits from oven and heat oven to 375 degrees; return baking sheets to oven once it is fully preheated. Bake biscuits until golden brown, about 15 minutes, rotating and switching baking sheets halfway through baking time. Serve hot or warm.

Parmesan-Garlic Biscuits

Parmesan-Garlic Biscuits

Makes 8 biscuits

Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.

2	cups  all-purpose flour
2	teaspoons  sugar
2	teaspoons  baking powder
1/2	teaspoon  table salt
1/2	teaspoon  ground black pepper
1	cup  grated Parmesan cheese
2	cloves  garlic , minced
1 1/2	cups  heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 3/4 cup cheese, garlic, and pepper. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.

Crispy Garlic Bread

Crispy Garlic Bread

Makes 12 slices

For the smoothest texture, grate the garlic cloves on a rasp-style grater.

12	tablespoons  (1 1/2 sticks) unsalted butter , softened
4	cloves  garlic , grated (see note) or minced
1/4	teaspoon  sugar
1/4	teaspoon  salt
1/4	teaspoon  pepper
12	(1-inch) slices  Italian bread

1. MAKE PASTE Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Using fork, beat butter, garlic, sugar, salt, and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.
2. TOAST BREAD Arrange buttered bread on heated baking sheet and bake until golden brown on first side, 8 to 10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Serve.
Freezer-Ready Garlic Bread After spreading the bread with the butter mixture in step 1, freeze the slices on a large plate until firm, about 15 minutes. Transfer bread to zipper-lock freezer bag and freeze for up to 1 month. To serve, bake as directed, adding 2 to 5 minutes to cooking time.

Orange Drop Doughnuts

Orange Drop Doughnuts

Makes 24 to 30

You'll need 3 oranges for the zest and juice.

Orange-Sugar Coating
1/2	cup  sugar
1	teaspoon  grated orange zest
Doughnuts
2	quarts  vegetable oil (more or less as needed)
2	cups  all-purpose flour
2	teaspoons  baking powder
1/4	teaspoon  table salt
2	large eggs
1/2	cup  sugar
1	tablespoon  grated orange zest
1/2	cup  orange juice
2	tablespoons  unsalted butter , melted

1. For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended.)
2. For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.
3. Using two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.

Fluffy Make-Ahead Dinner Rolls

Fluffy Make-Ahead Dinner Rolls

Makes 15 large rolls

Don't get the milk mixture too hot, or the dough won't rise.

3	tablespoons  unsalted butter , plus 2 tablespoons for bowl and baking dish
1	tablespoon  yeast (rapid rise or instant)
1	large egg , plus1 large egg beaten with 1 tablespoon water
2	teaspoons  salt
1 1/2	cups  whole milk
1/3	cup  honey
4	tablespoons  vegetable shortening
5-5 1/2	cups  all-purpose flour

1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking dish with foil, leaving overhang on all sides. Grease foil with 1 tablespoon butter.
2. Place milk, honey, shortening, and remaining 3 tablespoons butter in large measuring cup. Microwave on high power until milk is warm (110 degrees) and butter and shortening begin to melt, 1 to 2 minutes. Stir well.
3. Mix 4 1/2 cups flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup more flour if dough is too sticky). Turn dough onto unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned-off oven until dough has doubled in size, 50 to 60 minutes.
4. Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. Working one piece at a time (keep remaining pieces covered with plastic wrap) and following photos, form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, 50 to 60 minutes.
5. Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from oven and cool on wire rack for 5 minutes. Using handles of foil sling, remove rolls from baking dish and cool on wire rack for 1 hour. Remove foil from rolls, return to rack, and cool completely, about 2 hours longer. Keeping rolls together, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.
6. To serve: Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.
Rolls without a Mixer
In step 3, mix 4 1/2 cups flour, yeast, and salt in large bowl. Make well in flour, then add milk mixture and egg to well. Stir with wooden spoon until dough becomes shaggy and difficult to stir. Turn dough out onto floured work surface and knead, adding remaining 1/2 cup flour (or more as needed), until dough forms smooth, cohesive ball, about 10 minutes. Proceed as directed.

Herbed Breadsticks

Herbed Breadsticks

Makes 12

Most frozen bread dough comes in packages of 3 loaves; our favorite brand is Rhodes. These breadsticks can be served with additional extra-virgin olive oil for dipping. In step 3, be careful to not cut all the way through the dough. See step by step.

1/4	cup  extra-virgin olive oil
	Flour for dusting work surface
1	(16-ounce) loaf  frozen bread dough , thawed
1/4	teaspoon  salt
1/4	teaspoon  pepper
1	teaspoon  minced fresh rosemary

1. Adjust oven rack to middle position and heat oven to 350 degrees. Brush rimmed baking sheet with 1 tablespoon oil.
2. On lightly floured surface, roll dough into 12 by 6-inch rectangle about 1/4 inch thick. Transfer dough to prepared baking sheet. Brush dough with remaining oil and sprinkle with salt, pepper, and rosemary.
3. With long side of dough facing you, use a bench scraper or sharp knife to cut halfway through dough at 1-inch intervals. Bake until golden brown, rotating pan halfway through baking, 20 to 25 minutes. Let cool 5 minutes. Pull apart and serve.

Herbed Croutons

Herbed Croutons

Makes 4 cups

Nearly any type of bread will make decent croutons. Be careful, however, when using distinctly flavored breads such as pumpernickel, rye, and sourdough--their strong tastes might not work well with some of the ingredients in the variations. Each of the following recipes makes enough for at least two 2- to 3-quart salads and any leftovers will keep in an airtight container or zipper-lock bag for about 1 week.

3	tablespoons  olive oil
2	cloves  garlic , minced
1/4	teaspoon  ground black pepper
2	teaspoons  minced fresh rosemary or 1/2 teaspoon dried
2	teaspoons  minced fresh thyme leaves  , sage, or dill or 1/2 teaspoon dried
1/4	teaspoon  table salt
4	cups  (1/2-inch) bread cubes

Adjust an oven rack to the center position and heat the oven to 350 degrees. Whisk the oil, garlic, pepper, rosemary, other herb of choice, and salt together in a large bowl. Add the bread cubes and toss until thoroughly coated. Spread the bread onto a baking sheet and bake until golden brown, 20 to 25 minutes. Allow the croutons to cool to room temperature before serving.

High-Rise Herb Biscuits

High-Rise Herb Biscuits

Makes 10 large biscuits

Use fresh, bright green dill for the best herb flavor.

1	teaspoon  baking soda
1	tablespoon  baking powder
1	tablespoon  chopped fresh dill leaves
1	tablespoon  sugar
2	cups  all-purpose flour
2	teaspoons  lemon juice
1/2	cup  whole milk
1/2	cup  grated Parmesan cheese
1/2	cup  shredded dill Havarti cheese
1/2	teaspoon  salt
6	tablespoons  unsalted butter , 3 tablespoons chilled and cut into 1/2 inch pieces, 3 tablespoons melted
1/8	teaspoon  cayenne pepper
3/4	cup  whole milk cottage cheese

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Pulse flour, sugar, baking powder, baking soda, salt, cayenne, chilled butter, Havarti, and Parmesan in food processor until mixture resembles wet sand, about ten 1-second pulses. Transfer to large bowl. Process cottage cheese, milk, dill, and lemon juice in food processor until smooth. Stir cottage cheese mixture into flour mixture until combined.
3. On lightly floured countertop, knead dough until smooth, 8 to 10 kneads. Pat dough into 7-inch circle about 1 inch thick. Using 2-inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet according to photos at right. Gather remaining dough and pat into 1-inch-thick circle and cut out remaining biscuits.
4. Bake until golden brown, 13 to 15 minutes. Remove from oven and brush tops with melted butter. Cool 5 minutes. Serve warm or hot. The biscuits will keep at room temperature for up to 1 day. (Reheat individual biscuits by microwaving them on highest power for 10 seconds.)

Old-Fashioned Corn Muffins

Old-Fashioned Corn Muffins

Makes 12 muffins

The test kitchen recommends Quaker’s finely ground yellow cornmeal. On day two, these muffins make delicious toast: Halve, butter, and brown—buttered side down—in a frying pan over medium heat. Lowfat is OK, but don’t use skim milk here.

1	cup  whole or low-fat milk , heated to 110 degrees
4	tablespoons  unsalted butter , melted and cooled slightly
1 1/2	teaspoons  instant or rapid-rise yeast
1	large egg
1 3/4	cups  all-purpose flour
1	cup  cornmeal (see note)
1/4	cup  packed light brown sugar
1	teaspoon  salt

1. WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease 12-cup muffin tin.
2. MIX BATTER Whisk milk, butter, and yeast in large liquid measuring cup until yeast dissolves, then whisk in egg. In bowl of stand mixer fitted with paddle attachment, mix ½ cup flour, cornmeal, brown sugar, and salt until combined. With mixer on low, add milk mixture in steady stream and mix until dough comes together, about 1 minute. Gradually add remaining flour until incorporated. Increase speed to medium-high and beat until batter is thick and elastic, about 3 minutes.
3. LET RISE Using greased ¼-cup measure, transfer batter to muffin cups. Cover loosely with greased plastic wrap and place in turned-off oven until batter reaches rims of muffin cups, about 1 hour.
4. BAKE MUFFINS Remove muffin tin from oven and heat oven to 375 degrees. Discard plastic and bake muffins until golden brown, 15 to 20 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve. (Muffins can be stored in airtight container at room temperature for 3 days.)
MAKE AHEAD: Filled muffin tin can be refrigerated, covered, for 24 hours. Let batter sit at room temperature for 1 hour before proceeding with step 4.

Basic Sweet Dough

Basic Sweet Dough

Makes enough dough to make 12 buns or rolls

For proper rising, the buttermilk should register about 110 degrees on an instant-read thermometer.

3/4	cup  buttermilk , warm
6	tablespoons  unsalted butter (3/4 stick), melted and cooled until warm
3	large eggs , lightly beaten
4 1/4	cups  all-purpose flour
1/4	cup  sugar
1	envelope  instant yeast or rapid-rise yeast (2 1/4 teaspoons)
1 1/4	teaspoons  table salt

1. Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, the sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.
2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
Food Processor Method
Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Pulse 4 cups of the flour, the sugar, yeast, and salt in a food processor (fitted with a dough blade if possible) to combine. With the processor running, pour the buttermilk mixture through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 5 minutes, adding the remaining 1/4 cup flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise as directed in step 3.
Hand-Mixing Method
Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. In a separate large bowl, whisk 4 cups of the flour, the sugar, yeast, and salt together. Pour the buttermilk mixture into the flour mixture. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, 10 to 15 minutes, adding the remaining 1/4 cup flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise as directed in step 3.

Corn Bread

Corn Bread

3/4 c corn meal
1/4 c. sugar or honey
3 t. baking powder
1-1/4 cups sifted flour
1/2 t. salt
1 beaten egg
1/4 c. melted fat (butter y'all)

Bake at 350 till golden brown.