Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We wanted to make the process foolproof.
Cream butter and sugar for a tender, delicate crumb; use butter and plain yogurt for flavor and texture; and make enough batter to fill up the cups for big, shapely muffins.
Yeasted cinnamon buns take hours to make, and store-bought are dreadful. Could we transform a recipe for baking-powder biscuits into quick, high-rise breakfast buns?
Are flaky, buttery croissants too complicated and time-consuming to make at home?
The dry fat-free triangles passed off as scones at coffeehouses would make better paperweights. Is it possible to bake a rich, toasty oatmeal scone at home?
What does it take to make coffeecake in miniature?
For the best texture and to avoid air pockets, be frugal with the flour, use a light hand when rolling, and keep a close eye on the proofing time.
A rich cream cheese filling adds a twist to ordinary coffee cake—unless it breaks away and sinks to the bottom of the pan.
Why bother making dinner rolls unless they are really rich, really soft, and really good?
Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf--and we didn't want to spend all day making it.