Dinner Rolls

Try fresh herbs, poppyseeds, or black pepper and Cheddar to give these easy dinner rolls a flavor twist.

• 16-1/2 oz. (3-2/3 cups) all-purpose flour
• 1/4-oz. package rapid-rise yeast
• 1/3 cup granulated sugar
• 1 tsp. table salt
• 1 cup half-and-half
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces; more for the pan
• 3 large egg yolks
• 1 oz. (2 Tbs.) unsalted butter, melted

Mix the dough:

In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt.

Poppyseed variation: If making this variation, add 1 Tbs. poppyseeds to the flour mixture now.

Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 oz. of butter, stirring constantly, until the butter melts and the liquid registers about 120°F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 min.

Cheddar & Black Pepper variation: If making this variation, add 5 oz. (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 tsp. coarsely ground black pepper now.

Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes.

Herb variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 tsp. thyme) now.

If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it.

No mixer? It's easy by hand: In a large bowl, whisk the flour, yeast, sugar, and salt. In a small saucepan, heat the half-and-half and the 3 oz. of butter, stirring constantly, until the butter melts and the liquid registers about 120°F on an instant-read thermometer. Make a well in the dry ingredients and pour the warm milk mixture into it. Beat the egg yolks just to combine; add them to the bowl. Mix with a wooden spoon until the flour is completely incorporated. When the dough becomes difficult to stir with a spoon, use one hand to anchor the bowl and knead with the other by pushing the dough with the heel of your hand, lifting it up, and folding it over. Knead in the bowl until the dough is no longer sticky and then turn it onto the countertop. (There’s no need to flour the counter unless you’re making the herb variation.) Continue kneading until the dough is smooth, supple, and elastic, 8 to 10 min. (Add the variation ingredients at the intervals indicated above.)

Let the dough rise:

Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 min.

Portion the dough:

Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 oz. each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter.

Shape the rolls:

Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375°F.

The shaped rolls have a tight skin on the top and a neat seam on the bottom.

Poppyseed variation: If making this variation, sprinkle on 1 tsp. poppyseeds now.

Bake the rolls:

Remove the plastic wrap and bake the rolls until they're puffed and well browned, 20 to 25 min. Remove from the oven and brush the tops with the melted butter, if you like. Serve warm.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 1/4 cup sour cream
• 2 large eggs, lightly beaten
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Buttermilk Cornbread for Stuffing

• 4-3/4 oz. (1 cup) fine to medium cornmeal
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 1 Tbs. baking powder
• 1/4 tsp. salt
• 1 large egg, lightly beaten
• 1/3 cup (5-1/2 Tbs.) unsalted butter, melted
• 1 cup buttermilk

Lightly grease an 8- or 9-inch square pan. Heat the oven to 350°F. Sift the dry ingredients into a medium bowl. Add the remaining ingredients and stir to just moisten the dry ingredients; don’t overmix. Pour the batter into the pan. Bake until the edges are light brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Let cool for at least 5 minutes before crumbling.

Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.

• 1-lb. loaf sourdough or peasant-style bread
• 2 cups raw wild rice
• 2 tsp. plus 1 Tbs. salt
• 3 Tbs. olive oil
• 2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
• 4 large ribs celery, cut into small dice (1-1/2 cups)
• 2 small cloves garlic, minced
• 1-1/2 Tbs. chopped fresh sage
• 1-1/2 Tbs. chopped fresh thyme
• 1-1/2 tsp. white pepper
• 3 Granny Smith apples
• 2 Tbs. butter
• 1 Tbs. sugar
• 1-2/3 cups apple cider
• 4 large eggs
• 3/4 cup homemade or low-salt canned chicken broth
• 1/2 recipe Spiced Pecans, coarsely chopped
• (see Spiced Pecans)

Two days ahead:

Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight.

One day ahead:

In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet.

In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish.

Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely.

In a large bowl, combine the rice, bread, and apple mixture. Refrigerate.

On the day of serving:

Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

Buttermilk Cornbread

Store-bought bread is fine for making most kinds of bread stuffing, but for cornbread stuffing, I think it’s best to make your own. This cornbread, adapted from a recipe by Fine Cooking contributing editor Pam Anderson, is noteworthy because it doesn’t call for any wheat flour, so it’s bursting with corn flavor. Use it to make cornbread stuffing or serve it warm, slathered with butter and honey or maple syrup.

• 1-1/2 cups yellow cornmeal, preferably stone-ground
• 1 Tbs. granulated sugar
• 1-1/2 tsp. baking powder
• 3/4 tsp. table salt
• 1/4 tsp. baking soda
• 1-1/4 cups buttermilk
• 1 large egg
• 1 large egg yolk
• 2 Tbs. unsalted butter or rendered bacon fat, cut into two pieces

Position a rack in the center of the oven and place a 10- to 11-inch cast-iron skillet or a 9-inch-square metal baking pan on the rack. Heat the oven to 450ºF.

Bring a small kettle of water to a boil. While the water comes to a boil, put 1/2 cup of the cornmeal in a medium mixing bowl. In a small bowl, combine the remaining 1 cup cornmeal with the sugar, baking powder, salt, and baking soda.

Pour 1/2 cup of the boiling water into the 1/2 cup of cornmeal and stir until the cornmeal becomes a thick mush. Whisk the buttermilk into the mush until smooth, then whisk in the egg and egg yolk.

When the oven and pan are fully heated, stir the dry ingredients into the buttermilk mixture. Remove the hot pan from the oven and add the butter or bacon fat, carefully swirling it around the pan until it’s melted and has coated the pan—it’s fine if the butter browns. Immediately pour the excess butter or fat into the batter, stir to combine, then scrape the batter into the skillet or pan.

Bake until the cornbread has pulled away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the cornbread out onto a cooling rack. Cool for 5 to 10 minutes before serving, or cool completely if using for stuffing.

Challah

If you like, sprinkle poppy or sesame seeds onto the braid after brushing it with egg wash; both are traditional. To easily measure the honey, first measure the oil in a 1-cup measure. The oil will coat the cup and will let the honey just slip right out.Video:Watch Maggie Glezer braid a loaf of challah step-by-step.

• 2 tsp. instant yeast (Red Star Quick Rise, SAF Perfect Rise, Fleischmann’s Rapid Rise or Fleischmann’s Bread Machine Yeast)
• 16-3/4 oz. (3-1/2 cups) unbleached all-purpose flour (Hecker’s, Gold Medal, or Pillsbury); more as needed
• 1/4 cup warm water
• 3 large eggs
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1-1/2 tsp. table salt

For the glaze:

• 1 egg, lightly beaten
• Sesame or poppy seeds for sprinkling (optional)

In a large bowl, mix the yeast with 1/2 cup of the flour. Add the warm water, stir, and let this mixture, called a sponge, sit until it starts to puff up, 15-to 20-minutes. Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining flour and mix the dough in the bowl until all the ingredients are combined. Turn the dough out onto a work surface and knead until fairly smooth, about 2 minutes. The dough should feel very firm and will be hard to knead. If it’s soft and sticky, add more flour until it’s very firm. Transfer the dough to a large, clean container and cover it well. Let it rise until doubled in bulk and very soft to the touch, about 2 hours, depending on the room temperature. Line an insulated baking sheet with parchment or oiled foil. If you don’t have an insulated sheet, stack two sheets together (this keeps the bottom of the bread from overbrowning during baking).

To shape the dough:

Turn the dough out onto a lightly floured work surface and sprinkle a little more flour over it. Spread and flatten the dough a bit, but don’t worry about punching it down. Cut it into six equal pieces. Set aside the dough pieces, cover them lightly with plastic, and brush all the flour off the work surface. Have a small bowl of water handy. Using no flour, roll a piece of dough with a rolling pin into a very thin sheet, between 1/8 and 1/4 inch thick (don’t worry about making a rectangle; an amoeba-type shape is fine). The dough may stick to the work surface; this is all right—just nudge it gently with a dough scraper. Tightly roll up the sheet like a carpet to form a strand. Roll the strand back and forth between your hands until it’s thin, very even, and 12 to 15 inches long. At the ends of the strand, angle the outer edge of your hands into the work surface as you’re rolling to make the ends pointy and the strand thicker in the middle (This will help you get a football-shaped loaf). The strand needs to grip the work surface slightly during this rolling; the “grab” will help as you roll. If the strand is too slick, very lightly dampen it with water to help it grip the work surface better. Repeat the rolling out, rolling up, and elongating steps with the remaining five pieces of dough, rolling them out to the same length. Lightly sprinkle all the strands with flour to prevent them from sticking to one another during proofing. Arrange the strands parallel to one another. At one end, gather and pinch the strands very tightly together. Weight the end with a heavy canister to keep the braid from moving and to leave your hands free, and braid closely, following the illustrations below. Lightly tap each end of the loaf with your palms to tuck it under the loaf.

1. Move the second-to-the-right strand to the far-left position.

2. Move the far-right strand left over two strands, to the center position (spread the strands apart to make room).

3. Move the new second-to-the-left strand over to the far right position.

4. Move the far-left strand (the same strand you moved in step 1) over two strands to the center position. Now repeat the steps.

Transfer the braid to the lined baking sheet and cover it loosely but thoroughly with plastic wrap. Let proof until doubled in bulk and the loaf remains indented when lightly pressed, about 2 hours, depending on room temperature. (If in doubt, let the dough proof more rather than less.)

To bake:

Position an oven rack in the lower third of the oven and heat the oven to 325°F. Just before baking, brush the dough with the beaten egg. Sprinkle with sesame seeds or poppy seeds, if using. With a thin wooden skewer, poke the bread deeply all over (the holes will prevent air pockets and help the bread keep its shape during baking). Bake for 20 minutes. Rotate the challah 180 degrees and bake until the bread is a dark, burnished brown, about another 15 minutes. (If the challah is browning too rapidly cover it loosely with foil and let it finish baking. Don’t remove the loaf too soon, as you’ll risk underbaking.) Let cool thoroughly on a rack.

Butterflake Rolls

A super buttery dough gives these rolls wonderful flavor, but what makes them irresisitible is the way they separate into fluffy layers as they bake. A must-have for Thanksgiving or Christmas Dinner.

For the dough

• 1-1/2 cups whole milk; more as needed
• 1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast
• 1/4 cup vegetable oil; more as needed
• 1 oz. (2 Tbs.) unsalted butter
• 1/4 cup granulated sugar
• 1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed
• 1-1/4 tsp. table salt or 2 tsp. kosher salt
• 1 large egg

For shaping and baking

• Vegetable oil spray
• 2 oz. (4 Tbs.) unsalted butter, melted

Make the dough

In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the rolls

Mist two 12-cup muffin tins with vegetable oil spray.

With a bench knife, divide the dough into 24 pieces, about 2 oz. each. Wipe the work surface with a damp towel or mist lightly with vegetable oil spray (don’t use flour). Form your hand into a cup by curling your fingers slightly, with your thumb snug against your index finger. Use this cupped hand to press and rotate a piece of dough as if you were trying to screw it through the dampened work surface. It should form a smooth round ball within 5 seconds and pop up into your cupped hand.

Using kitchen shears, cut through the top center of the roll, almost all the way through, leaving about 1/4-inch of dough at the bottom to hold the two halves together. Cut one of the halves twice more at 1/2-inch intervals parallel to the first cut. Repeat these cuts on the other half for a total of six sections, each about 1/2-inch wide. Place the dough, cut side up, into the prepared muffin pan. Brush the melted butter over the top and down into the cuts. Repeat with the remaining dough, placing 12 rolls into each muffin pan.

Mist the top of the rolls with vegetable oil spray and cover the pans loosely with plastic wrap. Allow the rolls to proof at room temperature until they nearly double in size, 60 to 90 minutes. The time vary depending on the temperature of the room and the dough; if you made the dough ahead and refrigerated it, the cold dough will take longer to proof. 

Position the oven racks in the upper and lower thirds of the oven. If using a convection oven, heat the oven to 350°F; if using a conventional oven, heat the oven to 375°F. Bake the rolls for 7 minutes. Rotate the tins 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top, 7 to 9 minutes more. Let the rolls cool for 5 minutes before removing them from the tin.

Homemade Tortilla Chips

Nothing beats warm, salty, homemade tortilla chips when you're serving guacamole or other dips, and they couldn't be easier to make. In fact, they're so good, you might want to make a double batch while the oil is hot.

• 2 to 3 quarts peanut or canola oil
• One 10-pack 6-inch corn tortillas
• Kosher salt

Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over medium-high heat. While the oil heats, stack the tortillas and, cutting through the entire stack, cut the tortillas into six wedges each. When the oil is shimmering hot but not smoking, drop in a piece of tortilla. If the oil is hot enough, the tortilla will float to the surface and brown in about 1 minute. If it’s not hot enough, it will sink.


Fry as many chips as you can at a time without overcrowding the pot (it may be just a handful), turning halfway through, until they’re lightly colored, about 1 minute. With a slotted spoon, transfer the chips to a large paper-towel-lined plate. Repeat.


Put the warm chips in a clean paper bag, add 1/4 tsp. salt, close the bag, and gently shake to season them. Season with more salt to taste.

Flaky Cheese Biscuits

Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they're so good, it really doesn't matter how they look.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk
• 2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone

Mix and fold the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the cheese on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the cheese and repeat the tri-fold. Repeat this procedure one more time (three times in all), using the remaining cheese.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Flaky Buttermilk Biscuits

For a few delicious variations on this recipe, check out Cheese Biscuits, Fresh Herb Biscuits, and Caramelized Onion Biscuits.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle and repeat the tri-fold. Repeat this procedure one more time (three times in all).

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Cloverleaf Rolls

Buttery cloverleaf rolls look like their namesake. This classic shape usually has three "leaves" but these have four, which is lucky becuase they are so good. As fun to make as they are to eat, the rolls are always welcome at Sunday dinner and at the holiday table.

For the Dough

• 1-1/2 cups whole milk; more as needed
• 1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast
• 1/4 cup vegetable oil; more as needed
• 1 oz. (2 Tbs.) unsalted butter
• 1/4 cup granulated sugar
• 1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed
• 1-1/4 tsp. table salt or 2 tsp. kosher salt
• 1 large egg

For shaping and baking

• Vegetable oil spray
• 1/4 cup all-purpose flour

Make the dough

In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes, or refrigerate for 1 to 4 days so that it slowly rises to double its size.

Shape and bake the rolls

Mist two 12-cup standard muffin tins with vegetable oil spray.

Put about 1/4 cup of bread or all-purpose flour in a saucer or small cup or bowl.

With a bench knife, divide the dough into 18 pieces, about 2-1/4 oz. each. Wipe the work surface with a damp towel or mist lightly with vegetable oil spray (don’t use flour). Form your hand into a cup by curling your fingers slightly, with your thumb snug against your index finger. Use this cupped hand to press and rotate a piece of dough as if you were trying to screw it through the work surface. It should form a smooth round ball within 5 seconds and pop up into your cupped hand.

Using a bench knife or kitchen shears, cut one piece of dough into 4 small pieces. Roll each quarter in the flour to lightly coat it.

Place all four pieces in one of the muffin cups to form a square. Continue with the remaining dough.

Mist the top of the rolls with vegetable oil spray and cover the pans loosely with plastic wrap. Allow the rolls to proof at room temperature until they nearly double in size, 60 to 90 minutes. The time vary depending on the temperature of the room and the dough; if you made the dough ahead and refrigerated it, the cold dough will take longer to proof.

If using a convection oven, heat the oven to 350°F; if using a conventional oven, heat the oven to 375ºF.

Bake the rolls for 7 minutes. Rotate the tins 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top, 7 to 9 minutes more. Let the rolls cool for 5 minutes before removing them from the tin.

Fresh Herb Biscuits

Strong herbs like rosemary, oregano, sage, and thyme can easily overpower the biscuits; use these in moderation.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter 
• 3/4 cup very cold buttermilk
• 3/4 cup minced fresh tender herbs such as basil, parsley, dill, chervil, cilantro, or a combination

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the fresh herbs on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Aprinkle on another one-third of the herbs and repeat the tri-fold. Repeat this procedure one more time (three times in all), with the remaining fresh herbs.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).  

French Bread Rolls

Fresh from the oven, French bread rolls are light and airy on the inside, crisp and crackly on the outside. Though baking these is a bit of a project, it can be done in stages. Plus, the rolls freeze well and reheat beautifully.

• 6 cups unbleached all-purpose flour; more as-needed
• 2 Tbs. melted clarified butter, store-bought ghee, or light olive oil; more for greasing the rising bowl and plastic wrap
• 1 package (2-1/4 tsp.) active-dry yeast
• 2 tsp. sugar, plus a pinch for the yeast
• 2 cups lukewarm water (about 70ºF)
• 1-1/4 oz. (1/2 cup) dry nonfat milk
• Scant 1 Tbs. table salt
• A few grinds of black pepper (optional)
• About 1 cup medium rye flour (optional; use all-purpose flour as a substitute) for dusting
• Yellow cornmeal (preferably medium ground) for the baker’s peel or baking sheets
• Coarse salt for sprinkling

Make the dough:

Sift the flour into a medium bowl; set aside. Brush some melted clarified butter on the interior of a large (5-qt.) bowl and one side of a piece of plastic wrap large enough to cover the bowl; set aside.

In a small bowl, stir the yeast and a pinch of sugar into 1/2 cup of the lukewarm water until dissolved. When the yeast is visibly active and bubbling, pour the remaining 1-1/2 cups lukewarm water into another large bowl. Add the 2 Tbs. clarified butter, the 2 tsp. sugar, the dry milk, salt, pepper (if using), and the dissolved yeast mixture. Add about 3 cups of the flour and stir with a wooden spoon until incorporated. Continue to add more flour (about 1/2 cup at a time) and stir until the dough comes together in a mass that leaves the sides of the bowl and is no longer easy to stir; you may not need all the flour.

With a sturdy rubber spatula, scrape the dough out onto a lightly floured work surface. Flour your hands and knead the dough until it’s perfectly smooth and elastic, 3 to 5 minutes. If the dough sticks, use your bench knife or bowl scraper to release it. Add only as much additional flour as necessary to keep the dough from sticking to your hands and the work surface.

Put the dough in the greased bowl and brush the top of the dough with melted clarified butter. Cover with the greased plastic wrap and then with a clean dishtowel. Let the dough rise in a warm, draft-free spot until doubled in volume, about 2 hours.

Uncover the bowl. Lightly flour the back of your hand and punch down the dough by giving it several swift swats. The dough will be quite sticky and spongy, so use your fingertips to help release it from the sides of the bowl, allowing it to deflate. At this point, you can either refrigerate the dough for later (see Make-Ahead Tips, below) or continue the rise. To continue the rise, turn the dough over in the bowl, cover as before, and let rise again until doubled in volume and light in texture, about 2 hours.

Shape the rolls:

Lay two clean, dry dishtowels over two baking sheets and dust them very heavily with a layer of the medium rye or all-purpose flour.

Deflate the dough by pulling it away from the sides of the bowl. Turn the dough out onto your floured work surface and gently knead the dough a few times to finish deflating. Using the blade of your bench knife or bowl scraper, cut the dough in half. Cut each half in-half again and then cut each piece into three equal pieces for a total of twelve. Cover the pieces with a clean dishtowel. Flour your hands and remove one piece of dough from under the towel, leaving the remaining pieces covered. Shape the rolls into either rounds or ovals. Cover the rolls with a clean dishtowel. Let the rolls rise, covered, until they look light and billowy, 45 minutes to 1 hour.

Set up your oven:

You want to bake your rolls as low in the oven as possible, with a metal baking pan of ice water beneath them. If you have an electric heating element on the oven floor, set an oven rack on the lowest position for the ice water pan, and position your baking stone or baking tiles on a second rack just above the pan. Otherwise, you can set your tiles or stone on the lowest oven rack and put the ice water pan directly on the floor of the oven. If you're using baking sheets instead of a stone or tiles, you may need two racks for the sheets; position them as low as possible.

Begin heating the oven to 450°F at least thirty minutes before baking. Your tiles or stone and the empty ice water pan should be in the oven as it heats; if you're baking the rolls on baking sheets, don't put them in the oven yet.

Bake the rolls:

If baking on tiles or stone, sprinkle your peel with cornmeal. Otherwise, line two large, shallow baking sheets with parchment and sprinkle them with cornmeal. Put 4 ice cubes in a 1-cup measuring cup and add enough cold water to reach the 1/4-cup mark. Set the cup next to the oven.

Gently lift the risen rolls and invert them (smooth side up) onto the prepared peel or baking sheets, but don’t remove any clinging flour from their surface. For oval rolls, use a sharp knife or a razor to make a slash from one end of the top to the other. For round rolls, use scissors to snip a crisscross in the top. Sprinkle the rolls with coarse salt.

If using tiles or a stone, lift the loaded peel by the handle and give it a little shake to make sure that the rolls aren’t sticking. Open the oven door and cover the window with a towel (to prevent contact with the ice water, which could break the window), put the peel all the way in the back of the oven over the tiles. With one swift jerk, remove the peel, leaving the rolls on the hot tiles. (It’s okay if the rolls touch when they land.) Immediately toss the ice water into the hot metal pan, remove the towel, and quickly shut the door.

If using baking sheets, put the loaded baking sheets in the oven and toss the ice water into the pan as directed in the baking-tile instructions above. If you’re using two racks, switch the positions of the sheets after the first 12 minutes of baking.

Bake the rolls at 450°F until light golden brown, 20 to 25 minutes. Reduce the heat to 400°F and bake until deep golden brown, about 5 minutes. Turn the oven off an let the rolls remain in the oven with the door closed to finish crisping for another 5 minutes. Remove the rolls from the oven and let them cool on a wire rack for at least 20 minutes.

Garlic-Parmesan Bread

Perfect alongside pastas and soups, this easy garlic and cheese mixture adds the right amount of flavor to artisan breads.   

• 8 Tbs. (1/2 cup) salted butter, softened
• 1/4 cup lightly packed finely grated Parmigiano-Reggiano
• 1 Tbs. extra-virgin olive oil
• 2 large cloves garlic, very finely minced or grated on a rasp-style grater
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 1 medium loaf artisan-style bread with a tight crumb (I like wide bâtard shapes, not baguettes)

Heat the oven to 425°F.

In a food processor or a large bowl, combine the butter, Parmigiano, oil, garlic, lemon zest, 1/4 tsp. salt, and 1/8 tsp. pepper. Pulse a few times to blend but don’t overprocess or the butter might separate. If mixing by hand, mash together with a fork or a wooden spoon.

Slice the bread 1 inch thick, cutting almost but not all the way through the bottom crust, so it’s easy to pull apart. Spread a light, even coating of the butter mixture on both sides of each slice of bread. (You may not need all the butter; refrigerate any leftover for up to a week or freeze for up to three months.) Wrap the bread in foil and put the loaf on a baking sheet to catch any butter that runs out. Heat in the oven for about 15 minutes, then open the top of the foil to slightly crisp the top of the loaf, about 5 more minutes. Serve while hot.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1-1/2 tsp. ground allspice
• 3/4 tsp. freshly ground black pepper
• 2 Tbs. packed brown sugar
• 1 large egg
• 1 cup whole milk
• 2 Tbs. vegetable oil
• 4 medium ripe bananas, cut into 1/2-inch pieces
• 2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
• Maple syrup for serving

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 2-2/3 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. kosher salt
• 1 cup granulated sugar
• 3/4 cup plus 2 Tbs. vegetable oil, such as canola
• 1-1/3 cups plain soy milk
• 2 Tbs. distilled white or cider vinegar
• 1 Tbs. vanilla extract
• 1 cup fresh or frozen raspberries
• 1 cup fresh or frozen blueberries

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Handmade Corn Tortillas

There’s just no comparison between supple, aromatic, freshly made corn tortillas and store-bought ones. You can roll out tortillas by hand, but a tortilla press makes for faster, more consistent results. It’s an inexpensive tool (available online at Mexgrocer.com), and if you have one, it’s more likely that you’ll make fresh tortillas often.

• 2 cups masa harina; more as needed
• 1/4 tsp. table salt

In a medium bowl, combine the masa harina and salt with 1-1/4 cups warm water. Mix and knead with your hands until the dough is smooth and homogenous. It should be soft but not sticky, like soft Play-Doh; if necessary, adjust the texture with more water or masa harina. Cover with plastic and set aside at room temperature for at least 30 minutes and up to 2 hours.

Cut two squares or rounds of heavy plastic (from a ziptop bag or a plastic grocery bag) to fit the plates of a tortilla press. Set a large flat griddle on the stove, straddling two burners. Turn one burner on medium low and the other on medium high. (Use two skillets if you don't have a large griddle.)

Pinch off a golfball-size piece of dough and roll it into a ball. Cover the bottom plate of the press with a sheet of plastic and put the dough ball in the center. Cover with the other sheet of plastic and press with your palm to flatten slightly. Close the press and firmly push down on the handle. Rotate the tortilla one-half turn and press again. Repeat if necessary until the tortilla is an even 1/16 inch thick.

Peel off the top sheet of plastic, flip the tortilla over onto your hand, and carefully peel off the other plastic sheet. (If the tortilla breaks, the dough is too dry; if it sticks, the dough is too wet.)

Lay the tortilla on the cool side of the griddle by quickly flipping your hand over the griddle. Cook just until the tortilla loosens from the griddle, 15 to 20 seconds (if the tortilla bubbles, the heat is too high).

With a spatula, flip the tortilla over onto the hot side and cook until the bottom is lightly browned in spots, about 20 seconds more.

Flip again so the first side is on the hot part of the griddle and cook until the tortilla puffs in spots and browns lightly on that side, about 20 seconds more (if it doesn’t puff, the griddle isn’t hot enough, the dough is too dry, or you cooked it too long on the cool side). Immediately wrap the tortilla in a clean, dry cloth.

Repeat pressing and cooking the remaining dough, stacking and wrapping the finished tortillas in the cloth. Once they're all cooked, let them rest in the cloth for 10 to 15 minutes before serving. During this time, they'll steam themselves, becoming soft and pliable. You can also wrap the cloth-wrapped stack in foil and keep warm in a 200°F oven for about an hour.

Carrot-Spice Bread

If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

For the bread

• 1 Tbs. unsalted butter, softened
• 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
• 3/4 cup granulated sugar
• 1 Tbs. baking powder
• 3/4 tsp. table salt
• 3/4 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/2 tsp. ground cardamom
• 3/4 cup dried currants
• 1/2 cup whole milk
• 2 large eggs, at room temperature
• 1-1/2 Tbs. fresh orange zest
• 1 tsp. pure vanilla extract
• 1-1/2 cups coarsely grated carrots, squeezed dry
• 4 oz. (1/2 cup) unsalted butter, melted and cooled

For the glaze

• 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
• 4 tsp. cream; more as needed

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.

In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Chicken Caesar Pizza

The pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and the Parmigiano-Reggiano melts into the chicken for a more intense Caesar experience, one that Brutus would never betray. You can use store-bought pizza dough or make your own.

• 1 large boneless, skinless chicken breast (about 12 oz.) or 1-1/2 cups shredded cooked chicken breast
• 3 Tbs. olive oil, divided
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 8-oz. ball prepared pizza dough, at room temperature
• 1/2 cup Roasted Garlic Paste
• 1-1/4 cups grated Fontina cheese
• 1 heart of romaine, cut crosswise into 1/2-inch-wide ribbons
• 2 Tbs. homemade or store-bought Caesar salad dressing  
• 2 Tbs. freshly grated Parmigiano-Reggiano cheese

If you’re not using leftover chicken, preheat the grill per the master instructions below.

Brush the chicken breast with 1 Tbs. of the oil and season with salt and pepper. Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes. Set aside and, when almost ready to use, cut into 14-inch-thick strips.

Roll out and shape the dough, then grill the first side of the crust per the master instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina.

Finish grilling the pizza per the master instructions below.

Just before the pizza is done, toss the romaine with the dressing and 1 Tbs. of the Parmigiano in a medium bowl. Remove the pizza from the grill and immediately top with dressed romaine. Sprinkle with the remaining 1 Tbs. Parmigiano and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Bollywood Chutney Chicken Pizza

Indian flavors and Bollywood movies are quickly gaining popularity in America—and for good reason. Both are richly layered, colorful, spicy, and slightly chaotic. Why not take a break from the ordinary by making this pizza and watching a Bollywood classic?

• 3/4 cup plain full-fat yogurt
• 1 teaspoon garam masala
• 1 teaspoon cracked coriander seeds
• 1 medium white onion, thinly sliced
• 2 tablespoons peeled and grated fresh ginger
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 teaspoons kosher salt
• 1 teaspoon turmeric
• 2 boneless, skinless chicken breast halves (1 pound total)
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 2 tablespoons olive oil
• 1 cup mango chutney (Major Grey’s)
• 1/2 cup grated smoked mozzarella cheese
• 1 ripe mango, peeled, pitted, and diced
• Leaves from 3 sprigs fresh mint
• 1/4 teaspoon red pepper flakes

In a large bowl, combine the yogurt, garam masala, coriander, half the onion, the ginger, garlic, lemon juice, salt, and turmeric. Add the chicken and stir to coat. Cover and refrigerate for 2 hours.

Thirty minutes before you want to make the pizza, preheat the grill per the master instructions below.

Remove the chicken from the marinade and place on the cooking grate directly over the heat. Grill until no pink remains in the middle, 5 to 8 minutes per side, depending on thickness. Reserve for topping and slice just before topping.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the chutney. Top with the chicken and the remaining onion. Sprinkle with the cheese and diced mango.

Finish grilling the pizza per the master instructions.

Remove from the grill and sprinkle with the mint and red pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.