November 2008
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.
January 1997Cream 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.
May 2002
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?
December 2006
Are flaky, buttery croissants too complicated and time-consuming to make at home?
September 2003
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?
January 2007
What does it take to make coffeecake in miniature?
September 1998
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.
January 2010
A rich cream cheese filling adds a twist to ordinary coffee cake—unless it breaks away and sinks to the bottom of the pan.
September 2006
Why bother making dinner rolls unless they are really rich, really soft, and really good?
November 2006
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.
