Vermont Oatmeal Maple-Honey Bread

Vermont Oatmeal Maple-Honey Bread
adapted from The King Arthur Flour’s Baking Companion- The All-Purpose Baking Cookbook

2 1/2 cups boiling water
1 cup rolled oats
1/2 cup maple sugar or brown sugar
1 tbsp honey
4 tbsp (1/2 stick) unsalted butter
1 tbsp salt
1 tsp cinnamon (I omitted this as it was going to be a sandwich loaf)
1 tbsp instant yeast
1 1/2 cups white whole wheat flour
4 cups all-purpose flour

  • In a stand mixer bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
  • Add the flours and yeast, mixing slowly with dough hook. Knead about 7 minutes until the dough is smooth. Add flour as needed to form dough ball.
  • Divide dough into 2 balls, shape into logs, and add to 2 lightly greased 8 1/2 x 4 1/2 inch bread pans. Cover the pans with lightly greased plastic wrap and let rise in a warm place until the loaves have crowned about 1 inch over the rim of the pan, about 1 1/2 hour.
  • Preheat the oven to 350. Bake the loaves for 30-40 minutes, until golden brown. Let stand for 5 minutes in pan. Remove from pan and cool completely on wire rack.

Brioche | Yeast Bread

Poor Man’s Brioche
Adapted from The Bread Baker’s Apprentice
For the sponge
1/2 cup bread flour
1 tablespoon instant yeast
1/2 cup whole milk, lukewarm
For the dough
2 large eggs
3 1/2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup unsalted butter, room temperature
To make the sponge, in the stand mixer bowl, add the 1/2 cup flour, yeast, and lukewarm milk and stir with spoon until combined. Cover with plastic wrap and let it rise for about an hour until it looks frothy.
To make the dough, add the four eggs to the sponge and whisk until everything is combined. In a separate medium bowl, stir or whisk together the 3 1/4 cups of flour, sugar and salt. Mix to combine.  Let rest for 5 minutes.
Using the dough hook, add the butter two tablespoons at a time, wait until the butter is completely mixed in before you add the next two tablespoons. Increase the speed to medium low and knead the dough for about 6 to 8 minutes. Add a little more flour if the dough seems too sticky: It should easily clear the sides of the bowl in the mixer. The dough should be very smooth and warm, and light when it’s done.
Lightly oil a bowl, and transfer the dough to it. Cover with plastic wrap, and let it rise for about an hour and a half to two hours, or until it’s doubled in size.
When it’s ready, shape it into either small rolls or into a rectangle for a loaf. Let the dough rise again for another hour, or until it fills the pan.
Preheat the oven to 400F, and bake the bread for about 35 to 40 minutes.


Remove the bread from the mold or pan as soon as it comes out of the oven and let it cool on a rack.


Pumpkin-Cinnamon Streusel Buns

These cinnamon buns are surprisingly simple to prepare.  I like to double the filling and the glaze, but it’s still yummy as directed. 

Pumpkin-Cinnamon Streusel Buns
Adapted from The Best of Cooking Light


  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100° to 110°)
  • 2 3/4 cups all-purpose flour, divided
  • 1/2 cup Pumpkin Puree
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 tablespoon granulated sugar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground nutmeg
  • 1 tsp ground cinnamon
  • Cooking spray
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 tablespoons chilled butter, cut into small pieces


  • 3/4 cup sifted powdered sugar
  • 1 tablespoon hot water
  • 1/4 teaspoon vanilla extract

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place , free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Bake the rolls at in preheated oven at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

    Pretzel Rolls

    These rolls make great sandwich rolls, they just need a little less sugar.

    Bavarian Pretzel Rolls
    Adapted from


    • 1 1/3 cups warm water
    • 2 tbsp warm milk
    • 2 1/2 tsp active dry yeast
    • 1/3 cup light brown sugar
    • 2 tbsp butter, melted
    • 4 cups all-purpose flour
    • kosher salt for sprinkling
    • 1 quarts cold water
    • 1/2 cup baking soda
    1. In the bowl of a stand mixer fitted with the dough hook, mix 1/3 cup warm water with the yeast and let stand until foamy.
    2. Add remaining water, milk, sugar, and melted butter and mix to dissolve.
    3. Add 2 cups of flour and mix on medium low speed, adding remaining flour as needed.
    4. Turn dough onto floured surface and knead for 2 minutes.
    5. Roll into a 24 inch log and cut into 12 2 inch pieces.
    6. Cover and let sit for 10 minutes.
    7. Form into rolls and cover.  Let sit for 30 minutes.
    8. Preheat oven to 425.
    9. In a large stockpot, bring water to boil and add baking soda.
    10. Drop rolls, 2 at a time, into the boiling water and boil for 30 seconds, turning once.
    11. Arrange rolls on lined baking sheet.  Lightly sprinkle rolls with salt.
    12. Bake about 8 minutes, or until golden brown.
    13. Let cool on wire rack.

    Basic White Bread

    Basic White Bread
    Adapted from Better Homes and Gardens New Cook Book


    • 5 3/4 – 6 1/4 cups all-purpose flour
    • 1/4 ounce active dry yeast
    • 2 1/4 cups milk or buttermilk
    • 2 tablespoons sugar
    • 1 tablespoon butter
    • 1 1/2 teaspoons salt

    1.  In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
    2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
    3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
    4. Shape each portion of dough into a loaf by patting or rolling. To shape dough by patting, gently pat and pinch each portion into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each portion into a 12×8-inch rectangle. Starting from a short side, roll up into a spiral. Seal with fingertips as you roll.
    5. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
    6. Bake in a 375 degree F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).

    “Golden Corral” Dinner Rolls

    Everyone that I know loves Golden Corral’s dinner rolls.  This is the perfect replication!
    “Golden Corral” Dinner Rolls
    Adapted from CDKitchen


    • 2-1/4 tsp active dry yeast
    • 1/4 cup warm water
    • 2 tsp sugar
    • 1 cup milk, just to scalding hot (do not boil!)
    • 1/3 cup sugar
    • 1/4 cup butter
    • 1 tsp salt
    • 1 egg, lightly beaten
    • 4 ½ c bread flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)


    1. Dissolve yeast in warm water. Stir in sugar. Let sit for about 5 minutes until foamy.
    2. Heat milk in microwave or in small saucepan on stovetop.
    3. Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool until warm, but not hot.
    4. Pour milk mixture into bowl of stand mixer.  Add the yeast mixture & egg and mix together.
    5. Mix in all-purpose flour, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
    6. Place dough in oiled bowl, turning to coat with oil. Cover and let rise in warm, moist place  until doubled in bulk, about 60 minutes.
    7. Slightly punch down dough. Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13×9×2 baking pan.
    8. Cover loosely & let rise in a warm place until doubled in bulk, about 30–45 minutes.
    9. Bake at 375°F for 18–20 minutes or until tops are golden brown.
    10. Brush tops of rolls with butter and serve warm.

    Cinnamon Bread

    I had a wicked craving for cinnamon toast last week, so I decided to do one better and make Cinnamon Bread.  Fresh out of the oven, this may have been one of the best things I’ve ever made.

    Cinnamon Bread
    Adapted from The Pioneer Woman

    • 1 cup milk
    • 6 tbsp butter
    • 2-1/2 teaspoons active dry yeast
    • 2 eggs
    • 1/3 cup sugar
    • 3-1/2 cups all-purpose flour
    • 1 tsp salt
    • 1/3 cup sugar
    • 2 tbsp cinnamon


    1. In a saucepan, heat milk and butter until very warm, but do not boil. Allow to cool until still warm to the touch. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
    2. Combine flour and salt.
    3. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
    4. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
    5. Place dough a oiled bowl, cover, and set it in a warm, moist place for about 2 hours.
    6. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
    7. Smear loaf pan with butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
    8. Preheat oven to 350 degrees.
    9. Bake for 40 minutes on a middle/lower rack in the oven.
    10. Remove from the pan and allow bread to cool.