1,416 broad recipes

Yeast rolls from Minnie and Aunt Pete's, soft and tender homemade dinner rolls baked in muffin tins. A heirloom Southern recipe with egg whites for an extra-fluffy crumb.

Cloverleaf refrigerator rolls: soft, tender potato yeast rolls shaped three balls to a muffin cup so they pull apart into clover-leaf petals. The make-ahead dough chills overnight for fresh-baked rolls on demand.

Montessori muffins made with whole wheat flour, molasses, and chopped prunes. No refined sugar, just earthy sweetness from molasses and fruit. A wholesome, kid-friendly muffin with real ingredients.

Russian torte: a yeast-leavened pastry layered with cinnamon-walnut filling and apricot preserves, then crowned with meringue and sugared nuts. The Old World dessert that disappears at every gathering.

Pineapple lemon upside-down muffins with crushed pineapple, maraschino cherries, brown sugar, and lemon zest baked in whole wheat. Flip them out for a caramelized top.

Sourdough bread machine recipe makes a tangy yeast-free loaf with active sourdough starter, flour, water, and salt. Hands-off ABM sourdough for daily slicing.

Double chocolate muffins with cocoa-rich batter studded with white chocolate chunks inside and on top. Tender, bakery-style, and easy to make from scratch.

An authentic german dish, 'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.

Chocolate chunky muffins loaded with rolled oats, bran flakes, chocolate chunks, and chopped nuts. A hearty, fiber-rich muffin with deep brown sugar flavor and chewy texture. Built from pantry staples with powdered buttermilk for tender crumb.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Ginger cheese muffins with molasses and grated cheese folded into a spiced batter for a savory-sweet quick bread that bakes in just 15 minutes.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

No-egg bran muffins with cornmeal, molasses, and raisins baked low and slow for a dense, fiber-packed crumb. Just mix and bake, no creaming or beating needed.

Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.

Traditional Welsh honeycake with a spiced, honey-rich crumb topped with glossy meringue. Teisen Mel is a heritage British bake with warm cinnamon, a honey glaze, and a cloud of toasted meringue on top.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.