Bread Recipes

Whole Wheat Honey Rolls

2 packages (1/4 ounce each) active dry yeast
2 cups warm buttermilk (110° to 115°)*
1/2 cup butter, melted
1/3 cup honey
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 to 2-1/2 cups all-purpose flour
Additional melted butter

Honey Butter:
1 cup butter, softened
1/2 cup honey

In a large mixing bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

Brush with melted butter. Bake at 400° for 12-16 minutes or until golden brown. Remove to wire racks to cool. In a small mixing bowl, beat butter and honey until smooth; serve with rolls. Makes 3-1/2 dozen.

Walnut Orange Coffee Cake

1 cup quick-cooking oats
1-1/2 cups orange juice
1/2 cup butter
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 tablespoon grated orange peel

Topping:
1-1/2 cups packed brown sugar
3/4 cup butter, cubed
3 tablespoons grated orange peel
3 tablespoons orange juice
3 cups flaked coconut
1-1/2 cups chopped walnuts

In a small bowl, stir oats and orange juice until softened; set aside. In a mixing bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture.

Stir in walnuts and orange peel. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

In a small saucepan, combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly. Makes 12-15 servings.

Vanilla Cinnamon Rolls

2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup plus 2 tablespoons butter, melted, divided
2 eggs
2 tablespoons sugar
1 teaspoon salt
6 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Frosting:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 cup butter, cubed
2 cups confectioners' sugar

In a bowl, whisk milk and pudding mix for 2 minutes; set aside. In a large mixing bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18-in. x 11-in. rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13-in. x 9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown.

Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost rolls. Serve warm. Makes 32 rolls.

Sweet Potato Bread

3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups mashed sweet potatoes
3 eggs
1 cup vegetable oil
3 cups sugar
1 cup chopped walnuts
1 cup raisins

Glaze:
1-1/2 cups confectioners' sugar
4 to 5 teaspoons orange juice
1 teaspoon grated orange peel
1/3 cup chopped walnuts

In a large bowl, combine the first seven ingredients. Whisk together the sweet potatoes, eggs and oil. Add sugar; whisk until smooth. Stir into dry ingredients just until combined. Fold in walnuts and raisins (batter will be thick). Transfer to two greased 9-in. x 5-in. loaf pans.

Bake at 350 ° for 65-70 minutes or until a wooden skewer inserted near the bottom comes out clean. Cool in pans for 10 minutes before removing to wire racks.

Meanwhile, for glaze, combine confectioners' sugar, orange juice and peel until blended. Spread over loaves; sprinkle with walnuts. Makes 2 loaves.

Sunflower Wheat Bread

1 cup warm milk (70° to 80°)
3/4 cup water
2 tablespoons salted sunflower kernels
2 tablespoons honey
1 tablespoon orange juice
4-1/2 teaspoons butter, softened
1 teaspoon salt
1/2 teaspoon grated orange peel
3 cups bread flour
1/2 cup whole wheat flour
1/3 cup old-fashioned oats
2 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Makes 1 loaf (8 slices).

Spiced Raisin Bread

1 cup plus 2 tablespoons water(70° to 80°)
3/4 cup raisins
2 tablespoons butter, softened
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon grated orange peel
3 cups bread flour
2-1/4 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Makes 1 loaf.

Almond Peach Muffins

1-1/2 cups all-purpose flour
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1-1/4 cups chopped peeled fresh peaches
1/2 cup chopped almonds

In a large bowl, combine four, sugar, salt and baking soda. In another bowl, beat eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Makes 12 muffins.

Chocolate Chip Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chips

Topping:
1/4 cup semisweet chocolate chips
2 tablespoons brown sugar
2 tablespoons chopped walnuts, optional
1 teaspoon ground cinnamon

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add yogurt and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill paper-lined muffin cups two-thirds full.

Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes 1 dozen.

Herb Brown Bread

2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 cup dried parsley flakes
1/4 to 1/2 teaspoon dried marjoram
1/4 to 1/2 teaspoon dried rosemary, crushed
1-1/2 cups water
3 tablespoons butter
1 egg white
1 tablespoon cold water

In a large bowl, combine the flours. Place 1-1/2 cups flour in a large mixing bowl; add yeast, sugar, salt and herbs. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour mixture to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Let rest for 15 minutes. Turn onto a lightly floured surface; divide in half. Shape into two loaves.

Place in two greased 9-in. x 5-in. loaf pans. With a sharp knife, make four to five diagonal slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour.

Beat egg white and cold water; brush over loaves. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Makes 2 loaves.

Bacon-Onion Crescent Buns

4-3/4 to 5-1/4 cups all-purpose flour
1/2 cup sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1 cup milk
1/2 cup butter, cubed
1/2 teaspoon caraway seeds
3 eggs
1 pound sliced bacon, diced
1 small onion, finely chopped
1/8 teaspoon white pepper
2 tablespoons water

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add caraway seeds and 2 eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onion in the drippings; remove onion with a slotted spoon and set aside. When cool, combine the bacon, onion and pepper; set aside.

Punch dough down. Turn onto a lightly floured surface; divided into four portions. Roll each into a 12-in. circle; cut into 12 wedges. Sprinkle a heaping teaspoonful of bacon mixture over each wedge. Roll up from the wide end. Place point end down 2 in. part on greased baking sheets. Cover and let rise, about 30 minutes.

In a small bowl, beat water and remaining egg; brush over rolls. Bake at 350° for 12-14 minutes or until golden brown. Refrigerate leftovers. Makes 4 servings.

Chili Corn Muffins

2-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
5 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon chili powder
2 eggs
1-1/2 cups milk
2/3 cup canola oil
1/2 cup finely chopped onion
1 can (4 ounces) chopped green chilies, drained

In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm. Makes about 1-1/2 dozen.

Prune Roll

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup shortening
3 tablespoons sugar
1 teaspoon salt
3 egg yolks
4 cups all-purpose flour

Filling:
2 cups pitted dried plums
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
1/4 cup butter
1/2 teaspoon ground cinnamon

Glaze:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons water

In a large mixing bowl, dissolve yeast in warm milk. Add the butter, shortening, sugar and salt; mix well. Add egg yolks and flour to form a soft dough. Cover and refrigerate overnight.

In a saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate.

Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each.

Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled.

Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves. Makes 2 loaves.

Garlic Parmesan Breadsticks

1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
2 tablespoons sugar
3/4 cup butter, melted, divided
1/2 teaspoon salt
4-1/2 cups all-purpose flour
Garlic salt
Grated Parmesan cheese
Marinara or spaghetti sauce, warmed, optional

In a mixing bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add 1/2 cup butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; roll into a 24-in. x 10-in. rectangle. Cut dough in half lengthwise, then into 5-in. x 1-in. strips. Twist each strip and place 2 in. apart on greased baking sheets.

Brush strips with remaining butter; sprinkle with garlic salt and Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 350° for 20 minutes or until golden brown. Remove from pans to wire racks. If desired, serve with marinara or spaghetti sauce for dipping. Makes 4 dozen.

Jalapeno Bread

2 loaves (1 pound each) frozen bread dough, thawed
1 can (8-3/4 ounces) whole kernel corn, drained
1 egg, beaten
1 can (3-1/2 ounces) whole jalapenos, chopped
2 tablespoons taco seasoning
1 jar (2 ounces) sliced pimientos, drained
1-1/2 teaspoons vinegar

Cut bread dough into 1-in. pieces. Place all ingredients in a large bowl and toss to mix well. Spoon into tow greased 8-in. x 4-in. loaf pans. Cover and let stand for 15 minutes. Bake at 350° for 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm if desired. Makes 2 loaves.

Mashed Potato Rolls

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups warm milk (110° to 115°)
1/4 cup butter, softened
1/4 cup vegetable oil
6 tablespoons sugar
1 egg
1/2 cup warm mashed potatoes (prepared with milk and butter)
1-1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
6 cups all-purpose flour
Melted butter, optional

In a bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg and mashed potatoes; mix well. Stir in the salt, baking powder, baking soda and enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Cover one piece. Shape the other piece into 16 balls. Place 2 in. apart on greased baking sheets. Repeat with the remaining dough.

Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-18 minutes or until golden brown. Brush with butter if desired. Makes 32 rolls.

Apple Strudel

1 cup cold butter
2 cups all-purpose flour
1 cup (8 ounces) sour cream
1/4 teaspoon salt

Filling:
2 cups dry bread crumbs
1/4 cup butter, melted
4 medium baking apples, peeled and chopped
2 cups sugar
1 cup golden raisins
1/2 cup chopped pecans
2 teaspoons ground cinnamon
Confectioners' sugar, optional

In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Add the sour cream and salt; mix well. Shape the dough into a ball; cover and refrigerate overnight.

For filling, combine the bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; mix well and set aside. Divide dough into thirds; turn onto a floured surface. Roll each into a 15-in. x 12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from one long side; pinch seams and ends to seal.

Carefully place each loaf seam side down on an ungreased baking sheet. Bake at 350° for 55-60 minutes or until light brown. Cool completely on wire racks. Dust with confectioners' sugar if desired. Makes 3 loaves.

Cinnamon Raisin Bread

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup vegetable oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water

Glaze:
1/2 cup confectioners' sugar
1 tablespoon milk

In a bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over loaves. Makes 2 loaves.

Caraway Rye Bread

4 packages (1/4 ounce each) active dry yeast
4 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
6 tablespoons brown sugar
1/4 cup sugar
1/4 cup shortening
1/4 cup molasses
2 tablespoons salt
2 cups rye flour
10 to 11 cups all-purpose flour
1/4 cup caraway seeds

In a large bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth. Stir in caraway seeds and enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each loaf in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 4 loaves.

Cherry Almond Coffee Cake

1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110° to 115°)
1/4 cup warm water (110° to 115°)
3 to 4-1/2 cups all-purpose flour
2 eggs
1/4 cup butter, softened
3 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon grated lemon peel
1/2 teaspoon ground cardamom

Filling:
1/4 cup butter, softened
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries

Glaze:
2/3 cup confectioners' sugar
2 teaspoons lemon juice
1 teaspoon water

In a large mixing bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon peel, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel. Stir in almonds and cherries. Refrigerate. Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour.

Bake at 350° for 35-40 minutes or until browned. cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely. Makes 20 servings.

Cardamom Braid

1 cup warm milk (70° to 80°)
1/4 cup butter, softened
2 eggs, lightly beaten
3-3/4 cups bread flour
1/2 cup sugar
1 to 2 teaspoons ground cardamom
1/2 teaspoon salt
2-1/2 teaspoons active dry yeast

Topping:
1 egg
2 tablespoons water
2 teaspoons sugar
1/4 cup sliced almonds

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface; divide into thirds. Shape each into a 20-in. rope. Place ropes on a parchment-lined baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes.

In a small bowl, beat egg and water; brush over dough. Sprinkle with sugar and almonds. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Makes 1 loaf.

Cinnamon Knots

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour

Topping:
2 cups sugar
2 tablespoons ground cinnamon
3/4 cup butter, melted

In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar.

Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 12-14 minutes or until golden brown. Makes 3 dozen.

Spiced Squash Muffins

2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
3/4 cup mashed cooked butternut squash
3/4 cup light corn syrup
1/4 cup butter, melted
1/4 cup canola oil
1 teaspoon vanilla extract

Topping:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
4 teaspoons cold butter

In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.

Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 1 dozen.

Cinnabon

1 cup warm milk
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. Makes 12 servings

Sticky Buns with Toasted Almonds

Dough
1 cup whole milk
1 envelope active dry yeast
3 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
Finely grated zest of 1 orange
1 1/2 teaspoons salt
1 large egg yolk
2 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract

Topping and Filling
2 sticks (1/2 pound) unsalted butter
3/4 cup light brown sugar
1/2 cup pure maple syrup
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 tablespoons milk or cream
1/2 cup granulated sugar
1/2 cup natural almonds

Make the dough: In a small saucepan, heat 1/2 cup of the milk to 110°. In a bowl, mix the yeast with the warm milk; let stand for 5 minutes.

In the bowl of a standing electric mixer fitted with a dough hook, combine the 3 cups flour with the sugar, orange zest and salt. On low speed, mix in the yeast mixture, egg yolk, butter and vanilla. Add the remaining 1/2 cup of milk. Knead the dough at medium speed until it is smooth and silky, about 5 minutes. Cover and refrigerate for 1 hour.

Make the topping and filling: Lightly grease a 9-by-13-inch baking dish and line the bottom with parchment or wax paper. In a medium saucepan, combine the butter with the light brown sugar, maple syrup and 1/2 tablespoon of the cinnamon. Bring to a boil, stirring, until the butter is melted and the sugar is dissolved. Pour the syrup into the baking pan.

On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, with a long edge facing you. Lightly brush the egg wash over the dough. Combine the granulated sugar with the remaining 1 tablespoon cinnamon and sprinkle it heavily all over the dough, leaving a 1-inch border at the bottom. Starting at the top edge, roll up the dough jelly-roll style, and pinch the bottom edge to seal.

Cut the roll into 10 even slices and arrange the slices, cut side down, in the syrup. Cover the pan with plastic wrap and let rise in a warm, draft-free place until the dough has doubled in bulk and is soft to the touch, 1 to 2 hours. Preheat the oven to 350°. Put the almonds on a baking sheet and roast until fragrant and golden, 8 to 9 minutes. Let cool, then coarsely chop the nuts.

Bake the sticky buns for 40 minutes, or until the dough is a deep golden brown and the syrup is bubbling. Let cool slightly, then use tongs to transfer the sticky buns, 1 at a time, to a serving dish. Spoon any remaining syrup over the buns and sprinkle with the almonds. Serve warm. Makes 10 sticky buns.

Yeasty Rolls

3 cups flour
1 tsp. fine salt
1 cup whole milk
5 tbsp. unsalted butter, diced
4 tbsp. sugar
1 1/4-oz. package active dry yeast
2 eggs, beaten
2 tsp. extra-virgin olive oil

In the bowl of a standing mixer, sift flour and salt; set aside. In a 2-quart saucepan, heat milk to 180°. Add 4 tbsp. of the butter and 1 tbsp. of the sugar; stir. Let milk mixture cool to 115°. Stir in yeast and let sit until foamy, about 10 minutes.

Add remaining sugar; stir to dissolve. Add yeast mixture to flour mixture; stir to combine. Stir in eggs and knead with the mixer, using the dough hook, on medium speed until dough forms into a ball and pulls away from the sides of the bowl, 6–8 minutes.

Grease a large bowl with the oil; nestle dough inside. Cover bowl with a towel; let rise in a warm spot until dough has doubled in size, about 2 hours.

Grease a nonstick muffin pan with remaining butter. Divide dough into 12 equal-size pieces. On a cutting board, cup your hand over 1 dough piece; gently roll it against board to form a smooth ball.

Repeat with remaining pieces. Divide dough balls between muffin cups. Cover with a towel; let rise in a warm spot for 30 minutes. Uncover; let rise until 2" above the pan, about 1 1/2 hours more.

Heat oven to 400°. Bake the rolls until puffed and light brown, 8–10 minutes. Let cool slightly in the muffin pan before serving. Makes 12 rolls