296 yeast dough recipes

Heart-shaped garlic bread rolls brushed with garlic oil and baked golden. A soft enriched yeast dough cut into fun shapes for Valentine's Day or romantic dinners.

Simple homemade pizza dough with just five ingredients: flour, yeast, olive oil, sugar, and salt. Knead by hand or food processor for chewy, bubbly crusts every time.

Homemade cheese and Dijon pretzels with cheddar baked into the dough and a mustard tang in every bite. Soft, golden yeast pretzels ready in about an hour.

Homemade monkey bread from scratch with buttery yeast dough balls coated in cinnamon-brown sugar and layered with nuts in a tube pan. Pull-apart and caramelized.

Khachapuri, a Georgian cheese bread stuffed with muenster, Swiss, and cheddar in a pleated yeast dough. Baked golden in a springform pan, sliced into warm, melty wedges.

Double dill bread with dill seed and fresh dill weed in a cottage cheese yeast dough baked in a casserole. A tender, herb-packed whole wheat loaf.

Smoked salmon pizza on homemade yeast dough with fresh tomato, garlic, dill, Asiago cheese, and capers. The salmon goes on in the last 3 minutes so it stays silky, not rubbery.

Fruit-filled yeast bread wrapped around a dense, spiced filling of dried pears, prunes, raisins and walnuts spiked with kirsch. The fruit is enclosed in a soft enriched dough and baked golden. A festive, slice-and-serve loaf.

Flaky yeast pastry twists filled with ground walnuts, coconut, and sugar. The dough chills overnight and bakes into buttery, golden spirals. Makes 60 bite-sized pieces for sharing.

Cinnamon swirl bread: a soft enriched yeast dough rolled around a buttery cinnamon-sugar filling, baked into tender loaves, then finished with a sweet vanilla glaze. Makes two loaves at once.

New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.

Garlic bubble loaf made from soft yeast dough balls dipped in garlic-paprika butter, layered in a loaf pan, and topped with sesame seeds. Pull-apart and golden.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Homemade English muffins griddle-cooked with cornmeal crust. A simple yeast dough rolled, cut into rounds, and browned slowly on a hot griddle for nooks-and-cranny texture.

Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.

Armenian lavosh flatbread with a simple yeast dough rolled thin, topped with sesame or poppy seeds, and baked crisp. Ancient cracker bread, perfect for cheese boards and dips.