4,915 rising recipes

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Traditional challah bread with saffron, white raisins, and poppy seeds. A slow two-day cold rise develops deep flavor in these golden braided loaves.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

Greek feta bread with crumbled feta and whole eggs sealed inside a honey-sweetened yeast dough, topped with poppy seeds and baked golden. A savory stuffed loaf worth the rise time.

Cinnamon pecan bread machine loaf with brown sugar, butter, and chopped pecans. A warmly spiced breakfast bread with regular and large loaf sizes included.

Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.

Homemade yeast cinnamon rolls rolled with brown sugar, cinnamon, raisins, and nuts, then topped with creamy evaporated-milk vanilla icing. A from-scratch, double-rise dough that bakes up soft and pillowy.

Cold chocolate souffle with semi-sweet chocolate chips, sweet red wine, whipped cream, and meringue set with gelatin. A dramatic chilled dessert that rises above the dish.

Hearty sourdough bread packed with oats, whole wheat, wheat germ, and bran. An overnight starter method with an optional hop tea twist for faster rising and complex flavor.

Mom's homemade bread rolls with a soft, pillowy crumb from a simple milk and shortening dough. Three rises build deep flavor and airy texture in these old-fashioned dinner rolls.

Soft homemade dinner rolls: pillowy yeast rolls made the old-fashioned way with milk, water, and active dry yeast. Pull-apart soft, golden-topped, and worth every minute of the rise.

Easy homemade pizza dough with a slow overnight rise for deep flavor and a chewy, crisp crust. A high-hydration bread-flour dough you proof cold, then stretch by hand into pizzeria-style rounds.

Whole wheat flowerpot bread with oatmeal and molasses, baked in clay pots for a rustic round loaf. A fun yeast bread that rises right in the pot for a charming presentation.

Quick oat cracker bread with rolled oats, sugar, egg, and milk. A simple baking-powder-leavened flatbread that skips yeast and rises in the oven.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.