This Old-Fashioned Donuts recipe is tender in the middle with the perfect crisp on the outside. It has a yummy glaze and is made without any special equipment. Want more yummy desserts? Try Dulce de Leche Cake, Biscoff Cookies, Sticky Toffee Pudding, No-Bake Cheesecake, or Bananas Foster. How to make Sour Cream Donuts: Make Dough:…
This Old-Fashioned Donuts recipe is tender in the middle with the perfect crisp on the outside. It has a yummy glaze and is made without any special equipment.
I’m a big sucker for an old-fashioned cake donut and these are really fun to make from scratch. You don’t need a special donut pan, or any weird ingredients, and they come together pretty quick.
There’s something about the crisp edges, and soft, cake-like inside that’s so delicious. What’s your favorite donut?
How to make Sour Cream Donuts:
Make Dough: Sift cake flour, baking powder, salt, and nutmeg in a small bowl. In a large bowl, beat butter and sugar, then add egg yolks, mixing well. Starting and ending with the dry ingredients, alternate adding dry mixture, and sour cream, a little at a time to the dough. Wrap dough in plastic wrap and chill in refrigerator for 1 hour.
Cut Out Donuts: Roll out donut dough to about ½ inch thickness on a floured surface. Use a donut cutter or two round biscuit cutters to cut as many donuts out as possible, you should get about 12.
Fry Donuts: Heat 2 inches of canola oil to 325°F in a heavy bottomed pot. Fry two donuts at a time, making sure to not overcrowd. Cook on each side for about 2 minutes, watching carefully so they don’t burn. Remove from oil and place on a paper towel lined plate.
Glaze: Whisk all glaze ingredients together in a shallow bowl. Dip each cake donut in the glaze, covering on each side then place on a wire rack above a baking sheet. Let donuts sit for 15-20 minutes until glaze is set. Old fashioned donuts are best enjoyed fresh, but if you have leftovers you can keep them in an airtight container at room temperature for a few days.
You can make delicious Old-Fashioned Donuts from home, without any special equipment. They're easy and fun to make and will be the highlight of your next party.
Dry Ingredients: In a small bowl sift together the cake flour, baking powder, salt, and nutmeg.
Wet Ingredients: In a large mixing bowl, beat the butter and sugar together until well combined (the texture will be sandy). Add the egg yolks and mix well.
Combine in batches: Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour.
Chill: Wrap the dough in plastic wrap then chill for 1 hour.
Form Donuts: Remove the dough from the fridge and roll it out on a floured surface to about ½ inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
Fry: Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry 2-3 donuts at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, then remove to a paper towel-lined plate.
Glaze: Whisk together glaze ingredients in a shallow bowl, until smooth. Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.
Notes
Storing Instructions: Donuts are best enjoyed immediately, but may be stored in an airtight container at room temperature for a few days.
The best Homemade Dinner Rolls are soft, fluffy, and absolutely irresistible. They’re surprisingly easy to make, using basic pantry ingredients. If you love bread and roll recipes, try Garlic Knots, Cinnamon Rolls, Homemade Breadsticks, or Buttermilk Biscuits! How to make Homemade Rolls: Dough: Proof yeast by mixing warm water, yeast, and a pinch of sugar…
The best Homemade Dinner Rolls are soft, fluffy, and absolutely irresistible. They’re surprisingly easy to make, using basic pantry ingredients.
Loud shrieks are guaranteed to fill our house every time my kids see me making homemade dinner rolls. They give that cozy, home-y vibe that nothing else can match. And, why bother with mediocre store-bought rolls when these are so easy to make? They freeze great for future meals, or “roll sandwiches, which happen to be everyone’s favorite school lunch. Do yourself a favor and make a double batch!
How to make Homemade Rolls:
Dough: Proof yeast by mixing warm water, yeast, and a pinch of sugar and rest for 5-10 minutes, until it’s foamy on top. Add remaining sugar, warm milk, butter, egg, and salt and mix to combine. Slowly add flour while it mixes on low speed. Knead in mixer for about 5-6 minutes, until smooth and elastic. Be careful to not add too much flour. The sides of the dough will start pulling away. It will be soft and slightly sticky when touched with a clean finger.
First Rise: Spray a large bowl with cooking spray then place dough in the bowl, turning over once to coat the dough. Cover with a clean kitchen towel allow to rise for 1 to 1.5 hours in a warm place.
Roll and shape: Divide the dough in half and roll each dough ball into a rectangle about 1/4″ thick. Cut the dough lengthwise into two pieces with a pizza cutter or sharp knife. Slice the dough again into six strips across to equal 12 rectangles. Roll each small rectangle up and place seam-side down on a lined baking sheet.
Second Rise: Cover rolls with a thin kitchen towel and rise again for 1 to 1.5 hours, until doubled.
Bake: uncover and bake 375°F for 12-14 minutes, until golden brown. Remove from oven and brush the tops with butter.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the dough and place in an air-tight container in the fridge for up to 1 day, before rolling out and shaping.
To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven of microwave.
To Freeze Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you’re ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.
Proof Yeast: Combine warm water, yeast, and ¼ tsp sugar. Allow to rest for 5-10 minutes until foamy. (If it doesn't get foamy, you need newer yeast).
Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or a large mixing bowl if kneading by hand). Add remaining warm milk, ⅓ cup sugar, butter, egg, salt and one cup of flour and mix until combined.
Knead: While mixing on low speed, slowly add additional flour, mixing until the dough begins to pull away from the sides of the bowl. Mix or knead by hand until dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for. The dough should pulll away from the sides and bottom of the bowl, be soft, and just slightly sticky when touched with a clean finger.
First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it once to coat all sides. Cover bowl with a dry kitchen towel and allow to rise in a warm place until double in size, about 1 to 1 ½ hours.
Roll Out: Divide dough into two equal portion and roll each dough ball out on a lightly floured surface into a large rectangle, about 1/4’’ thick.
Shape Rolls: Use a pizza cutter or knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 equal-sized rectangles. Roll each small rectangle up and place, seam-side down, on a lightly greased or lined baking sheet.
Second Rise: Cover rolls with a dry kitchen towel and allow to rise again until double in size, about 1 to 1 ½ hours.
Bake: Preheat oven to 375 degrees F. Uncover rolls and bake for 12 – 15 minutes, until cooked and very lightly golden brown. Remove from oven and brush tops with butter.
Store leftover dinner rolls in an airtight container or bag at room temperature for about 1-2 days, or I recommend freezing them, for best quality (see notes).
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Notes
Make Ahead Instructions: Make the dough and place in an air-tight container in the fridge for up to 1 day, before rolling out and shaping.To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven of microwave.To Freeze Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you’re ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.
This cheddar Jalapeño Cornbread recipe is moist and packed full of flavor! It only takes 15 minutes to prep and everyone will think you got it from a restaurant. Want more bread recipes? Try Garlic Knots, Cheesy Breadsticks, Easy Homemade Breadsticks, or the Best Homemade Rolls! How to make Jalapeño Cornbread: Make Batter: Combine flour,…
This cheddar Jalapeño Cornbread recipe is moist and packed full of flavor! It only takes 15 minutes to prep and everyone will think you got it from a restaurant.
The balance of light sweetness and tiny hint of spice in cornbread is such a winning combination. Our recipe uses buttermilk for a moist and tender crumb, and speckles of cheddar cheese throughout. I’m telling you, it’s restaurant worthy! My favorite part is how versatile it is; Serve with your favorite soup, chili, BBQ Ribs, or BBQ chicken, or a million other things.
Make Batter: Combine flour, cornmeal, baking soda, baking powder, brown sugar, and salt. In a separate bowl, mix together melted butter, honey, and buttermilk. Stir in eggs then pour wet ingredients into dry ingredients. Mix until combined then fold in jalapeño peppers and shredded cheese. Don’t over mix, a few lumps are fine.
Bake: Grease an 8″ pan then pour in the cornbread batter and bake at 350°F for 25-30 minutes, or until a toothpick only comes out with a few moist crumbs when inserted.
Storing and Freezing Instructions:
To Store: Cover and store at room temperature for 1-2 days or in the fridge for up to a week.
To Freeze: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw completely in the refrigerator overnight, then rewarm in the microwave for a few seconds or with foil on top in the oven on low heat.
Recipe Variations:
CornbreadMuffins: Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.
Skillet Cornbread: Pour batter into a greased 9 or 10 inch oven safe skillet. Bake at the same time and same duration as the recipe states.
Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
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Notes
Storage Instructions: Cover and store at room temperature for 1-2 days or in the fridge for up to a week.Freezing Instructions: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw completely in the refrigerator overnight, then rewarm in the microwave for a few seconds or with foil on top in the oven on low heat.To make Muffins: Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.Skillet Jalapeño Cornbread: Pour batter into a greased 9 or 10 inch oven safe skillet. Bake at the same time and same duration as the recipe states.Buttermilk Cornbread has a more sweet, cake like texture.
This homemade Pumpkin Cinnamon Rolls recipe is soft, fluffy, and tastes like fall! The cinnamon sugar filling has hints of ginger, nutmeg, and cloves, and a luscious cinnamon cream cheese frosting on top. Fall is for pumpkin recipes, like my favorite Pumpkin Cheesecake, Pumpkin Cupcakes, Pumpkin Chocolate Chip Bread, or Pumpkin French Toast! How to…
This homemade Pumpkin Cinnamon Rolls recipe is soft, fluffy, and tastes like fall! The cinnamon sugar filling has hints of ginger, nutmeg, and cloves, and a luscious cinnamon cream cheese frosting on top.
They bring the smell and taste of Fall into our home every year. My favorite part is the cinnamon roll filling with fall spices like ginger, nutmeg, and cloves. But the cream cheese frosting truly puts these pumpkin cinnamon rolls over the top! There are so many ways to make them ahead of time or freeze them so they’re ready for any occasion.
How to make Pumpkin Cinnamon Rolls:
Make Dough: Proof yeast with warm milk and a pinch of sugar and set aside until foamy. Add remaining sugar, melted butter, pumpkin, and egg and mix until combined. Add 2 cups of flour, baking powder, baking soda, salt and mix well.
Knead and Rise: Add ½ cup of flour at a time mixing until the dough starts to pull away from the sides of the bowl. Knead until the dough is smooth and elastic. Place in a greased bowl, cover and rise until doubled, about 1 ½ hours.
Fill and slice: In a small bowl, combine brown sugar, cinnamon, nutmeg, ginger, and cloves. Punch down dough then roll out into an 18×20 inch rectangle. Spread soft butter all over dough then roll up into a log, starting on the shorter side. Pinch the ends to seal then roll them underneath. Slice into 12 pieces (about 1 ½ inches wide) and place in a greased 9×13 baking dish.
2nd Rise: Cover the cinnamon rolls with a cloth and allow to rise for an hour.
Bake: Bake at 375°F for 17-25 minutes, until the centers are no longer doughy. Spread cinnamon cream cheese frosting over warm homemade pumpkin cinnamon rolls.
Make Ahead and Freezing Instructions:
To Make Ahead: Make and shape the cinnamon rolls, but for the second rise, cover the pan tightly and refrigerate overnight. Remove from the fridge and allow to rise and come to room temperature before baking.
To Store: Store in an airtight container in the fridge for up to 3 days. Rewarm in the microwave individually for about 15 seconds, or until soft and warm.
To Freeze: Freeze baked pumpkin cinnamon rolls in a freezer-safe container for up to 3 months. To freeze unbaked pumpkin cinnamon rolls, assemble them as instructed and bake for 10 minutes at 375°F. Cool completely then cover pan well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator then return to the oven for 10-15 minutes more until cooked through.
Proof yeast: In a large bowl or stand mixer add warmed milk, yeast, and a pinch of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast has proofed and is foamy.
Make dough: Add the remaining sugar, melted butter, pumpkin and egg then mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.
Knead: Add additional flour, ½ cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky, but not stick to a clean finger. Add more flour if needed.
First Rise: Place dough in a well greased bowl, cover with a towel and allow to rise for 1 to 1 ½ hours, or until doubled in size.
Make the filling: Mix brown sugar, cinnamon, ginger, nutmeg and cloves.
Roll Out: Punch dough down, place on a lightly floured counter and roll into a 18×20 inch rectangle. Spread softened butter all over the dough, leaving 1'' border, and sprinkle sugar mixture evenly on top. Starting on the shorter (18'' side) roll up into a log. Pinch the ends to seal them and tuck them under the roll.
Cut the dough into 12 slices (about 1 ½ inches wide) and place the cut rolls in a greased 9x13inch baking dish, or on a jelly-roll pan.
2nd Rise: Cover with a cloth and allow to rise for 1 hour.
Bake: Preheat oven to 375 degrees. Bake for 17-25 minutes, until centers are no longer soft/doughy.
Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add vanilla, powdered sugar and cinnamon and whip for a few more minutes. Smooth forsting over warm cinnamon rolls.
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Notes
Storing Instructions: Store in an airtight container in the fridge for up to 3 days. Rewarm in the microwave individually for about 15 seconds, or until soft and warm.Make Ahead Instructions: Make and shape the cinnamon rolls, but for the second rise, cover the pan tightly and refrigerate overnight. Remove from the fridge and allow to rise and come to room temperature before baking.Freezing Instructions: Freeze baked pumpkin cinnamon rolls in a freezer-safe container for up to 3 months. To freeze unbaked pumpkin cinnamon rolls, assemble them as instructed and bake for 10 minutes at 375°F. Cool completely then cover pan well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator then return to the oven for 10-15 minutes more until cooked through.
This cast iron Skillet Cornbread recipe has buttermilk, cornmeal, and real corn. We love this Southern method that makes a crispier, rich and flavorful crust. Cornbread is my weakness! Make sure to try my Jalapeño Cornbread, Buttermilk Cornbread, and my Cornbread Dressing. How to make Skillet Cornbread: Batter: Preheat cast-iron skillet in the oven at…
This cast iron Skillet Cornbread recipe has buttermilk, cornmeal, and real corn. We love this Southern method that makes a crispier, rich and flavorful crust.
There’s a reason I constantly crave this Southern Skillet Cornbread.
It’s because of the magic that happens when you melt butter in hot cast-iron skillet, and pour cornbread batter on top, that creates the greatest texture and flavor. It’s savory, buttery, and has delicious corn pieces throughout. It’s FANTASTIC and very easy to make.
Batter: Preheat cast-iron skillet in the oven at 375°F. Mix cornmeal, baking powder, flour, and salt together. In a liquid measuring cup, stir together baking soda and buttermilk. In a large mixing bowl, combine oil and sugar then mix in eggs. Pour in buttermilk mixture and creamed corn then stir.
Combine: Pour dry ingredients over wet ingredients and stir just until combined (don’t over-mix, it’s okay if it’s lumpy). Fold in the corn.
Bake: Melt butter in the cast iron skillet in the oven. Swirl butter in the skillet to coat the bottom then immediately pour batter into the pan, smoothing into an even layer. Bake for 27-35 minutes, or until a toothpick inserted in the center comes out with few moist crumbs. Slice cast iron skillet cornbread into wedges and enjoy with butter and honey, or serve with Jambalaya or Fried Chicken.
Freezing Instructions:
To Freeze: Allow skillet cornbread to cool completely then remove from skillet. Wrap in plastic wrap then store in a freezer safe container or bag and freeze for 2-3 months. Thaw completely at room temperature.
Recipe Variations:
Gluten-Free: Use gluten-free flour instead of all purpose.
No Buttermilk: Make my recipe for a buttermilk substitute using milk and lemon juice or vinegar.
No Cast Iron Skillet: Bake in a 8-inch square pan or make my classic cornbread recipe.
Sugar: Sometimes I use half granulated sugar and half brown sugar to deepen the dark molasses flavor.
This cast iron Skillet Cornbread recipe a crispy, buttery crust, with moist cornbread center and real corn kernels. It's a Southern classic and pairs well with any meal.
Preheat cast-iron skillet inside an oven preheating to 375 degrees F.
Dry Ingredients: In small bowl, stir together cornmeal, flour, baking powder and salt.
Wet Ingredients: Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside. In a large mixing bowl, mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.
Combine: Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn't need to be completely smooth). Fold in thawed corn kernels.
Bake: Add butter to hot cast iron skillet inside oven and allow to melt. Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan. Pour the batter immediately into the pan, smoothing into an even layer. Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs. Remember it will continue to cook as it cools in the hot cast iron pan, so don't overcook it.
Slice cornbread into wedges and serve.
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Notes
Buttermilk: If you don’t have buttermilk on hand, mix 1 Tablespoon lemon juice or vinegar with 1 scant cup of milk. Allow to rest for 5 minutes before using.Sugar: Traditional southern cornbread doesn’t have very much, if any, sugar and although this recipe isn’t very sweet at all, you could reduce the sugar if desired.Freezing Instructions: Allow cornbread to cool completely and remove from cast iron skillet. Wrap tightly in plastic wrap and freeze in a freezer safe container for 2-3 months. Thaw at room temperature.
Our Cinnamon Rolls recipe yields the best, soft and fluffy, cinnamon rolls that melt in your mouth. Top they with traditional or cream cheese glaze. Make sure to check out all of my brunch favorites including Japanese Soufflé Pancakes, Snickerdoodle Muffins, Homemade Scones, or Crab Cake Benedict! How to make Cinnamon Rolls: Proof Yeast: If…
Our Cinnamon Rolls recipe yields the best, soft and fluffy, cinnamon rolls that melt in your mouth. Top they with traditional or cream cheese glaze.
I’m telling you now, anyone can make incredible, homemade cinnamon rolls! They’re not difficult at all, if you can follow simple instructions, and the result is bakery quality magic. There’s nothing quite as heavenly and I’ve included prep ahead and freezing instructions so you can make them in no time.
How to make Cinnamon Rolls:
Proof Yeast: If you’re using active dry yeast, proof the yeast by stiring it with water and a pinch of sugar. Let it sit for 5 minutes until it’s foamy on top. If this doesn’t happen, the yeast is bad or your water was too hot. If you have instant yeast, skip this and add the water, yeast, and sugar with the rest of the dough ingredients.
Make Dough: Add the yeast mixture, warm milk, sugar, melted butter, salt and egg to a large bowl or stand mixer. Add 2 cups of flour and mix until smooth. Add an additional cup of flour and knead until combined. Slowly add more flour as needed, until the dough begins to pull away from the sides and bottom of the bowl. Knead it for about 5 minutes. The dough should be very soft and not overly sticky.
First Rise: Spray a bowl with cooking spray and place the dough ball inside. Cover with a dry kitchen towel and allow to rise until the dough has doubled in size, about 1 ½ hours. Butter a rimmed half sheet pan or 9×13″ pan and set aside. Quick Rise Trick: For the first rise, place dough in a well-greased bowl, turning it once to coat the dough. Preheat oven to 180°F then turn oven off. Cover bowl with plastic wrap and place in warm oven, leaving the door slightly cracked open, until dough has doubled in size, about 30 minutes.
Roll Out: Lightly dust a work surface with flour or spray with cooking spray. Punch down the dough then roll into a rectangle about 20×18″. Spread 6 tablespoons softened butter over the top and sprinkle with the cinnamon sugar, leaving ½ inch border. (Optional, sprinkle with walnuts, pecans, or raisins). Starting on the short, 18-inch side, roll the dough into a tight log. Pinch the ends to seal them together. Cut into 12 equal portions, each about 1 ½ inches wide. (We suggest a sharp serrated knife or wrap a piece of dental floss around the log and pull tightly, for a smooth cut without flattening the roll).
Second Rise: Place rolls on buttered baking sheet and cover with a dry kitchen towel. Allow to rise until doubled again, about one hour.
Bake: Uncover rolls and bake at 375°F for 18-22 minutes, until the center is no longer doughy. Glaze: Make icing glaze while the cinnamon rolls bake. Combine butter and powdered sugar together until well combined. Add vanilla. Add just enough milk to reach a soft frosting consistency. (Find cream cheese icing in recipe card notes). Spread icing over warm cinnamon rolls.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the dough and before the first rise, place it in a large greased bowl with a tight lid and allow to rise overnight in the fridge. Allow dough to come to room temperature before rolling out and shaping.
To Freeze: Place baked cinnamon rolls in a freezer-safe container for up to 3 months. To freeze unbaked cinnamon rolls, assemble them as instructed and bake for 12 minutes at 375°F. Cool completely then cover pan well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator then return to the oven for 10-15 minutes more until cooked through.
Our easy and delicious Cinnamon Rolls recipe makes the BEST soft and fluffy cinnamon rolls, topped with either a traditional glaze or cream cheese frosting.
Proof Yeast: In a small bowl, stir together yeast, warm water and ½ teaspoon sugar. Set aside for 5 minutes to "proof". (If the mixture doesn't get foamy on top, either the yeast is bad or the water was too hot). For instant yeast, add yeast, water and sugar with everything in step 2.
Make Dough: Add the yeast mixture, warm milk, sugar, melted butter, salt and egg to a large bowl or stand mixer. Add 2 cups of flour and mix until smooth. Add an additional cup of flour and knead until combined. Slowly add more flour as needed, until the dough begins to pull away from the sides and bottom of the bowl. Knead it for about 5 minutes. The dough should be very soft and not overly sticky. Add more flour if needed.
First Rise: Place dough in a well-greased bowl, cover with a dry kitchen towel and let rise until doubled, about 1 ½ hours. Meanwhile, butter a rimmed bakers half sheet (18×13'') or a 9×13'' pan. Set aside.
Roll out and Fill: Dust a work surface lightly with flour, or spray with non-stick cooking spray. Punch down the risen dough and roll it out into about a 20''x18'' rectangle. Spread 6 tablespoons softened butter on top. Mix sugar and cinnamon together and sprinkle over buttered dough, leaving ½ inch border. Sprinkle with walnuts, pecans, or raisins if desired.
Cut: Beginning on the 18-inch side, roll up dough tightly into a log. Pinch the ends together to seal. Cut into 12 equal portioned pieces (about 1 ½ inches wide). A sharp serrated knife or a piece of floss work well to cut the dough.
Second Rice: Arrange rolls on prepared baking sheet and cover with a dry kitchen towel. Rise again for about an hour, until doubled in size. Preheat oven to 375 degrees F.
Bake: Uncover rolls and bake for 18-22 minutes or until no longer doughy in the center. While the cinnamon rolls bake, make the icing.
Glaze: Mix butter and powdered sugar together for several minutes. Mix in vanilla and enough milk to reach a soft frosting consistency. (See notes for cream cheese frosting option). Spread over warm baked cinnamon rolls.
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Notes
Yeast: to substitute Instant or rapid rise yeast skip the first step of proofing. Mix the yeast with 2 cups flour, sugar and salt before adding that to the stand mixer with warm water, milk, egg, and butter. Note that the rolls may rise faster when using instant yeast.Cream Cheese Glaze: Mix 4 ounces of softened cream cheese with 4 Tablespoons butter until smooth. Add vanilla and enough powdered sugar to reach a soft consistency, usually about 1 ½ cups to 2 cups.Storage Instructions: Store leftover cinnamon rolls in an airtight container for up to 2 days at room temperature or 1 week in the fridge. Rewarm individual cinnamon rolls for about 15 seconds in the microwave.Make Ahead Instructions: Make the dough and before the first rise, place it in a large greased bowl with a tight lid and allow to rise overnight in the fridge. Allow dough to come to room temperature before rolling out and shaping.Freezing Instructions: Freeze baked cinnamon rolls in a freezer-safe container for up to 3 months. To freeze unbaked cinnamon rolls, assemble them as instructed and bake for 12 minutes at 375°F. Cool completely then cover pan well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator then return to the oven for 10-15 minutes more until cooked through.
This easy Carrot Cake Loaf recipe combines simple pantry ingredients to make a delicious and moist carrot cake bread. Top it with cream cheese frosting, and enjoy all the incredible flavors without the hassle of making a cake. If you love quick bread recipes, try our Healthy Banana Bread, Lemon Poppy Seed Bread, Pumpkin Chocolate…
This easy Carrot Cake Loaf recipe combines simple pantry ingredients to make a delicious and moist carrot cake bread. Top it with cream cheese frosting, and enjoy all the incredible flavors without the hassle of making a cake.
While I love my gourmet layered Carrot Cake, and my Easy Single-layer Carrot Cake, this Carrot Cake Loaf is what I’ve been making the most. It just uses simple pantry ingredients to make a moist and incredible carrot cake bread, so I can easily satisfy my carrot cake craving.
How to make Carrot Cake Loaf:
Combine Wet Ingredients: Mix together sugars, eggs, applesauce, oil, and vanilla. Stir in shredded carrot.
Finish Batter: In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and allspice. Pour into wet mixture then stir to combine. Pour into prepared bread pan.
Bake: Place in oven at 350°F for 45-55 minutes, until a toothpick inserted in the center comes out clean. (If it’s getting too brown, tent a piece of foil on top until it’s done baking). Cool in pan for a few minutes before removing to a wire cooling rack to cool completely. Top with cream cheese frosting, if desired.
Storage and Freezing Instructions:
To Store: Store frosted carrot cake loaf in the fridge for 3-4 days. Without the cream cheese, it will keep at room temperature for 2-3 days.
To Freeze: Store frosted or unfrosted carrot cake bread in the freezer in an airtight container or freezer bag for up to 3 months. Thaw completely at room temperature before serving.
This easy Carrot Cake Loaf recipe combines simple pantry ingredients to make a delicious and moist carrot cake loaf. Top it with cream cheese frosting, and enjoy all the incredible flavors without the hassle of making a cake!
Preheat oven to 350 degrees F. Line the bottom of a 8×4" bread pan with a piece of parchment paper then spray lightly with cooking spray.
In a large mixing bowl, combine sugars, eggs, applesauce, oil, and vanilla, mixing well to combine. Stir in shredded carrot.
In a separate mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice. Add to wet mixture then stir to combine.
Bake at 350 degrees for 45-55 minutes, until a toothpick inserted in the center comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they're finished baking).
Cool in pan for a few minutes before removing to a wire cooling rack to cool completely.
Notes
Storage Instructions: Store frosted carrot cake loaf in the fridge for 3-4 days. Without the cream cheese, it will keep at room temperature for 2-3 days.Freezing Instructions: Store frosted or unfrosted carrot cake bread in the freezer in an airtight container or freezer bag for up to 3 months. Thaw completely at room temperature before serving.
Our light and fluffy Oatmeal Bread recipe is made with whole grain oats, honey, and a mix of whole wheat flour and all purpose flour, for the best soft, chewy, and delicious bread. I love adding oats to baked goods, like our Banana Oat Muffins, Applesauce Muffins, and Oatmeal Chocolate Chip Cookies. How to make…
Our light and fluffy Oatmeal Bread recipe is made with whole grain oats, honey, and a mix of whole wheat flour and all purpose flour, for the best soft, chewy, and delicious bread.
Nothing beats the texture oats add to baked goods, and this homemade honey oat bread is soft, chewy, and absolutely delicious. It’s full of whole grains, and you can make it your own by adding nuts or dried fruit.
It conveniently makes 2 loaves so you can enjoy one now and freeze the other for another day. Make it exception by slathering with homemade jam like Blackberry, Peach, Strawberry, Raspberry, or Chia Seed Jam.
How to make Oatmeal Bread:
Soak Oats: Place oats and butter in the bowl of a stand mixer or a large mixing bowl. Warm milk to a simmer then pour on top and give it a stir. Set aside for 1.5 hours, or until it cools to room temperature and oats are softened.
Make Dough: Combine warm water, instant yeast, honey, and salt in a bowl and stir well. Add the whole wheat flour and mix on medium low to combine. Gradually stir in all-purpose flour until the dough starts to pull away from the sides. You don’t want to add too much flour. The dough should still feel soft but not too sticky. Knead for a few minutes until smooth and elastic, scraping the bowl as needed.
Rise and Shape: Place bread dough in an oiled bowl and cover with a dry dish towel. Let rise about an hour, until doubled. Punch down dough then divide into two. Shape into loaves and place into loaf pans. Brush egg wash on top and add a small handful of dry oats on top. Cover and allow to rise again for 45 minutes to an hour, until risen above the loaf pan.
Bake: uncover and bake at 350 degrees F for 30-40 minutes until a thermometer registers 200°F, or until it produces a hollow sound when you lightly tap the top. Cool for a few minutes before inverting onto a wire rack to cool completely.
Variations:
Add Raisins: Add 1 cup after first rise, before shaping into loaves.
Add Nuts: Add 1 cup after first rise, before shaping into loaves.
Dried Fruit: Add 1 cup of desired fruit after first rise, before shaping into loaves; chopped dried apricots, cranberries, blueberries, or dates.
Bread Machine: I’d recommend cutting the recipe in half to just make one loaf, depending on your bread machine capacity.
Vegan/Dairy-free Oat Bread: Use dairy free butter and almond milk and omit the egg wash.
Active Dry Yeast: If your yeast is fresh it’s not necessary to proof the yeast for this recipe. Just substitute an equal amount then use it instead of instant yeast.
Make Ahead And Freezing Instructions:
To Make Ahead: After knead the dough (before the first rise) refrigerate dough in an airtight container for up to one day. Remove from fridge and allow to come to room temperature. Punch down dough and continue with recipe instructions.
To Freeze Bread Dough: Make the dough through shaping the dough into loaves. Add the dough to a freezer-safe or aluminum disposable bread pan. Cover tightly with two layers of non-stick aluminum foil and freeze for up to 3 months. Allow loaves to thaw completely, with a dry kitchen towel over them, and continue with the second rise, at room temperature (about 5 hours). Bake as instructed in recipe.
To Freeze Baked Bread: Freeze baked bread in a freezer-safe resealable bag for up to 3 months.
Light and Fluffy Oatmeal Bread recipe made with rolled oats, honey, and a mix of whole wheat flour and all purpose flour for the best soft, chewy, and delicious bread everyone will love!
Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.
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Notes
*Nutritional information is for 1 slice of bread, when cutting one loaf in to 10 even slices.Active Dry Yeast: If your yeast is fresh it’s not necessary to proof the yeast for this recipe. Just substitute an equal amount then use it instead of instant yeast.Add Raisins: Add 1 cup after first rise, before shaping into loaves.Add Nuts: Add 1 cup after first rise, before shaping into loaves.Dried Fruit: Add 1 cup of desired fruit after first rise, before shaping into loaves; chopped dried apricots, cranberries, blueberries, or dates. Bread Machine: I’d recommend cutting the recipe in half to just make one loaf, depending on your bread machine capacity.Vegan/Dairy-free Oat Bread: Use dairy free butter and almond milk and omit the egg wash.To Make Ahead: After knead the dough (before the first rise) refrigerate dough in an airtight container for up to one day. Remove from fridge and allow to come to room temperature. Punch down dough and continue with recipe instructions.To Freeze Bread Dough: Make the dough through shaping the dough into loaves. Add the dough to a freezer-safe or aluminum disposable bread pan. Cover tightly with two layers of non-stick aluminum foil and freeze for up to 3 months. Allow loaves to thaw completely, with a dry kitchen towel over them, and continue with the second rise, at room temperature (about 5 hours). Bake as instructed in recipe.To Freeze Baked Bread: place cooled, baked bread in a freezer-safe resealable bag for up to 3 months.
This fluffy Buttermilk Pancakes recipe is easy, quick, and the taste is phenomenal! They are light and delicious, you’ll never use a mix again! If you love breakfast recipes as much as I do, try Quiche Lorraine, Chocolate Chip Muffins, Protein Waffles, or Brioche French Toast! How to make Buttermilk Pancakes: Make Batter: In a…
This fluffy Buttermilk Pancakes recipe is easy, quick, and the taste is phenomenal! They are light and delicious, you’ll never use a mix again!
Breakfast foods like our buttermilk pancakes are my favorite comfort food and it just makes sense to make them from scratch! Why buy a mediocre box pancake mix when you have the ingredients you need, and they’re fresher and taste so much better? Anyone can make these and they’re the best, light and fluffy Buttermilk Pancakes. (And if you don’t have buttermilk, you can make your own buttermilk substitute with milk and lemon juice or vinegar). We like to sprinkle blueberries or chocolate chips on each pancake before flipping them. I have this griddle and love how we can so many at once.
How to make Buttermilk Pancakes:
Make Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add eggs, melted butter, and buttermilk then gently mix just until the wet and dry ingredients are incorporated. Don’t over-mix the batter. Add a little milk at a time until it’s thick, but pourable.
Cook: Scoop batter with ¼ cup then pour on hot griddle or pan. Cook until bubbles appear on the surface, then flip once, and don’t pat them down. Serve with my favorite homemade syrup and fresh fruit.
Storage and Freezing Instructions:
Store leftover pancakes in the fridge for 2-3 days and reheat in the microwave or toaster oven for a few seconds.
To Freeze: Place cooled pancakes in a single layer on a baking tray then “flash freeze” for 30 minutes. Stack them in a freezer safe bag or container for up to 3 months. This way they won’t stick together.
My absolute favorite Buttermilk Pancakes recipe is easy and quick to make and the taste is phenomenal! They are light and delicious, you'll never use a pancake mix again.
Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
Cook: Use a ¼ cup measuring cup to scoop batter and pour on hot, greased griddle (top with chocolate chips or blueberries, if desired). Cook pancakes until bubbles appear on the surface, then flip once.
Store leftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.Freezing Instructions: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The “flash freeze” will help prevent them from sticking to each other.
Something about making Homemade Breadsticks is so rewarding, and they’re so simple, soft, and fluffy. We’ve got a variety of seasoning toppings you can use. If you love bread recipes, make sure to try the Best Homemade Rolls, Garlic Knots, Buttermilk Cornbread, Cinnamon Roll Biscuits. How to make Breadsticks: Make the Dough: Combine warm water,…
Something about making Homemade Breadsticks is so rewarding, and they’re so simple, soft, and fluffy. We’ve got a variety of seasoning toppings you can use.
Now, there’s just no reason to be intimidated by making any type of bread (if you have a good recipe) and our homemade breadsticks are no exception. I’m telling you, they’re EASY, plus they’re cost effective, have the perfect soft texture, and go with every dish! To make it really worth your time, make a big batch of these and freeze the shaped dough or baked breadsticks for another day.
How to make Breadsticks:
Make the Dough: Combine warm water, sugar, and yeast in the bowl of a stand mixer and stir. Let it rest for 5 minutes until it starts to foam on top. (If using Instant yeast, skip this step and add all of the ingredients to the bowl.)
Knead: Add in 1 ½ cups flour, oil, and salt and mix until combined, on medium speed. Add another 1 ½ cups flour or so, until the dough begins to pull away from the sides of the bowl but still slightly sticky when touched. Add additional flour if needed. Knead in stand mixer for several minutes, or until dough is smooth and elastic
Rise and Shape: Cover bowl tightly with a dish towel and allow dough to rise until doubled in size, about 1 ½ hours. Punch the dough down, then divide into 12 equal sections. Roll each dough ball into a 9 inch rope. Transfer to a greased cookie sheet, cover with a dish towel and rise again for 1 hour.
Bake at 425ºF for 10-12 minutes. Remove from oven, brush tops with butter, and place on wire cooling rack. Serve this soft breadsticks recipe with your favorite main dish or soup.
Storage and Freezing Instructions:
Store leftover breadsticks in an airtight container on the counter for a day or two, or freeze them.
To Freeze Breadstick Dough: Follow the instructions for the dough, allowing it to complete the first rise, then shape into breadsticks and place on a baking sheet. Spray a piece of plastic wrap with cooking spray then wrap it lightly over dough. Place pan in freezer and “flash freeze” for 1 hour. Transfer breadsticks to a freezer safe bag and freeze for up to 3 months. When ready to bake it, place frozen breadstick dough on a greased cookie sheet, cover with a dry towel and allow breadsticks rise for several hours, until room temperature and risen bigger.
To Freeze Baked Breadsticks: Allow breadsticks to cool completely then transfer to a freezer safe bag and freeze for 2 months.
Breadstick Flavors Variations:
Garlic Butter Topping (Olive Garden style): Mix together ½ teaspoon garlic powder and 4 Tablespoons salted butter and spread over warm breadsticks.
Cheesy Breadsticks: Form breadsticks on baking sheet, brush with melted butter and sprinkle ½ cup finely shredded cheese on top (we do ¼ cup parmesan and ¼ cup mozzarella). Cover, rise, and bake as directed.
Little Caesars Crazy Bread: Brush warm-from-the-oven breadsticks with garlic butter topping (above) and sprinkle with powdered parmesan cheese.
Cinnamon Sugar Breadsticks: Form breadsticks on baking sheet, brush with 2 Tablespoons melted butter and sprinkle with cinnamon sugar (¼ cup granulated sugar + 1 ½ tsp cinnamon). Cover, rise, and bake as directed.
Proof Yeast: Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn't, the yeast may not be fresh. (If using Instant Yeast, skip this step and add the yeast, water and sugar with the rest of the ingredients).
Add 1 ½ cups flour, salt and vegetable oil then mix on medium speed to combine.
Knead: Add another 1 ½ cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining ¼ cup of flour, only if needed. Knead mixture for 5-7 minutes.
First Rise: Transfer dough to a large, greased bowl and cover with a dish towel. Allow to rest and rise until double in size, about 1.5 hours.
Shape Breadsticks: Once risen, punch dough down and divide into 12 equal parts. Roll each piece of dough into a 9-inch rope and transfer to a greased cookie sheet.
Second Rise: Cover with a dish towel and rise again for 1 hour.
Bake breadsticks at 425 degrees F for 10-12 minutes. Remove from oven, brush tops with butter, and transfer to a wire cooling rack. Enjoy!
Store leftover breadsticks in an airtight container on the counter for a day or two, or freeze them.
Video
Notes
Breadsticks Flavor Variations:
Garlic Butter Topping (Olive Garden style): Mix together ½ teaspoon garlic powder and 4 Tablespoons salted butter and spread over warm breadsticks.
Cheesy Breadsticks: Form breadsticks on baking sheet, brush with melted butter and sprinkle ½ cup finely shredded cheese on top (we do ¼ cup parmesan and ¼ cup mozzarella). Cover, rise, and bake as directed.
Little Caesars Crazy Bread: Brush warm-from-the-oven breadsticks with garlic butter topping (above) and sprinkle with powdered parmesan cheese.
Cinnamon Sugar Breadsticks: Form breadsticks on baking sheet, brush with 2 Tablespoons melted butter and sprinkle with cinnamon sugar (¼ cup granulated sugar + 1 ½ tsp cinnamon). Cover, rise, and bake as directed.
To Freeze Breadstick Dough: Follow the instructions for the dough, allowing it to complete the first rise, then shape into breadsticks and place on a baking sheet. Spray a piece of plastic wrap with cooking spray then wrap it lightly over dough. Place pan in freezer and “flash freeze” for 1 hour. Transfer breadsticks to a freezer safe bag and freeze for up to 3 months. When ready to bake it, place frozen breadstick dough on a greased cookie sheet, cover with a dry towel and allow breadsticks rise for several hours, until room temperature and risen bigger.To Freeze Baked Breadsticks: Allow breadsticks to cool completely then transfer to a freezer safe bag and freeze for 2 months.Gluten-Free Breadsticks: The texture will be a little different, but you can substitute gluten free baking flour cup for cup.Vegan Breadsticks: These breadsticks are naturally vegan as long as you use vegan oil and vegan butter for topping.
Old Fashioned Donuts
