Instructions:

1. Mix two cups of yeast and flour in a bowl and reserve.
2. Heat up a saucepan and then pour in 1 cup of milk, ¾ cup butter, salt, and granulated sugar. Stir and wait until the temperature is about 120-130 degree F and the butter has melted.
3. In a large bowl, combine the flour and milk mixture then add egg yolks. Use electric mixer to beat the mixture for 30 seconds at moderate speed. After that time, whip again for another 3 minutes but on high speed. Add the lemon peel and the remainder of the flour and then mix using wooden spoon.
4. Get the dough and knead on a floured surface. Work on the dough until it turned soft, smooth, and supple (approximately 3 to 5 minutes). Sparingly grease a bowl and place the dough, turning it just the once to oil the surface. Cover, set in a temperate place and let rise until its size has doubled (around 1 to 1 ½ hours).
5. Prepare the filling that you would want to put in the dough and set aside.
6. Split the dough into two equal parts. Cover and leave for 10 minutes while you grease the baking sheets.
7. Mold the dough into 12 balls and do the same to the other half. Put the balls on the baking sheet and flatten them all (about 2 ½” in diameter). Cover and let rise.
8. Notch the middle of the balls and put roughly two teaspoons of the prepared filling. Brush the sides of the dough with either milk or melted butter.
9. Bake in the oven at 375 degree F until it turned golden (12 to 15 minutes).

Let it cool. Sprinkle powdered sugar on the top. Makes 24 rolls.

Instructions:

1. Using a small mixing bowl, dissolve the yeast in the milk. Add in butter, egg, sugar, and salt. Combine ¾ cup of flour, raisins, currants, cinnamon and allspice.
2. Add this to the yeast mixture and beat well. Stir in the rest of the flour or just enough to form a soft dough.
3. Turn the dough on to a floured surface. Knead the dough until it becomes elastic and smooth. Do this for about 4 to 6 minutes. Place the dough in a greased bowl, turn it once to grease all over. Cover the dough and allow it to rise in a warm place until it doubles. This should take about an hour.
4. Punch the dough down and shape into six pieces of 2 inch balls. Place 2 inches apart from each other on a baking sheet that is coated with nonstick cooking spray.
5. Cut a cross on top of each bun using a sharp knife. Cover again and allow the dough to rise until it doubles. This will take about 30 minutes.
6. Beat the egg yolk and water. Then brush it over the buns. Bake the buns at 375 degrees F for 13-15 minutes or until it is golden brown.
7. Let cool on wire racks. Combine the icing ingredients and then piper over the buns.

Instructions:

1. Prepare the oven you will use for baking. Pre-heat the oven to 350F (175C). Grease a 9×5 inch loaf pan lightly. Using a small bowl, mix in 1/3 cup sugar and 2 teaspoons cinnamon; you will use this mixture later.
2. Using a large bowl for mixing, add in flour, baking powder, salt, and 1 cup sugar.
   On a separate bowl, combine eggs, oil, and milk. Combine the milk mixture and the flour mixture and mix them well until the batter becomes smooth and moist.
3. Add in half of the batter into the greased loaf pan. Sprinkle in half of the cinnamon mixture made earlier then add in the remaining batter before topping it off with the remaining cinnamon mixture. Using a knife, make a cut through the batter in a swirling motion to create swirls with the color of the cinnamon mixture.
4. Bake the batter for 40 to 50 minutes or until the batter turns golden brown. Let it cool in the pan for ten minutes before transferring it to a wire rack.

Instructions:

1. Mix yeast, warm water, 4 cups of flour, and dry cake mix. Stir until smooth.
2. To make soft dough, gradually put in the leftover flour while stirring continually.
3. When done, sprinkle flour on a wooden or flat surface and knead the dough for about 5 minutes.
4. Transfer the dough to a greased bowl and cover to let it expand to twice its size. This will be for 45 minutes.
5. Punch the dough once. Lay in a floured surface one more time and cut into two.
6. Shape each half of the dough into a 14-in. x 10-in. rectangle.
7. Brush the top with melted butter and then scatter the cinnamon and sugar evenly on top.
8. Roll the rectangular dough like a jelly-roll. Slice the roll into 12 pieces and place each piece in a greased baking pan.
9. Cover and leave for 20 minutes to let it rise.
10. Place in a 400 degrees F preheated oven and bake for 10-15 minutes. Set aside to cool.
11. For the frosting, combine vanilla, confectioner’s sugar, and cream butter. To achieve the right consistency, add enough milk. Frost the mixture on top of the warm rolls.

Instructions:

1. Pour lukewarm water in a mixing bowl and add yeast, salt, and sugar and salt.
2. Whisk lightly to fully dissolve the ingredients. Add soft butter, 3 cups of flour, and egg. Whisk with a wooden spoon to blend or use an electric mixer to beat the mixture until smooth.
3. Gradually put in 1 cup of flour, with every addition, beat it hard to mix well. Use the remaining flour in kneading the dough until it’s elastic.
4. Place the dough in a container and then brush the top with the melted butter.
5. Cover with damp cloth and put inside the refrigerator for 2 hours. Let the dough rise to a size twice bigger when you first set it in the ref.
6. Take it out, punch the dough, and put it back in the fridge. Refrigerate from 1 to 3 days and then get some portion of the dough.
7. On a floured flat surface, roll out the dough into 3/8 inch thick. Slice it into equal portions using a biscuit cutter. With the blunt side of the knife, make a crease in the middle of the roll and then apply melted butter with a brush.
8. Grease a cookie sheet and place each roll side by side with a space of 1 inch. Cover again and let rise until it expand.
9. Apply melted butter and the bake in a preheated oven at 400 degree F for 15 minutes.

Serve hot.

Instructions:

1. In a large mixing bowl, soften the yeast by adding warm water. Set aside for 5 minutes.
2. Process the cottage cheese in a food processor for 20 seconds or until soft. Gradually add eggs, butter, and brown sugar. Mix until well blended.
3. Blend the yeast mixture, whole wheat flour, and cottage cheese mixture. Add salt. And fold in the right amount of all-purpose flour to make a dough.
4. Knead the dough on a flat, well-floured surface. Continue to knead for 10 minutes until smooth. To avoid the dough from sticking to hands, add the remaining flour, one teaspoon at a time.
5. Use a cooking spray to coat the dough. Cover and set in a dry place to allow time for it to rise. Maximum time is around 45 minutes.
6. Punch the dough, cover again and leave for another 5 minutes.
7. Divide the dough into two and shape one part into 12 equal sized balls. Do the same to the other half.
8. Grease the baking cups using a cooking spray and place the dough. Once finished cover and wait for 30 minutes until it doubled in bulk.
9. Bake for 12 minutes at 375°.F preheated oven. Remove from pans.

Serve hot or mildly cold.

Instructions:

1. In a mixing bowl, mix together yeast, 1 ½ cups of flour, sugar, salt, rosemary, and onions, to make a dough.
2. In a saucepan, heat water, milk, oil, and potato flakes until extremely warm but not boiling.
3. Let it cool for a minute and then pour gradually over the dry mixture. Add the rest of the flour to make spongy dough.
4. Knead the dough on a floured flat area until smooth, about 4 to 6 minutes.
5. Put a cloth over it and let it rise. The waiting time is around 10 minutes.
6. Slice the dough to make 12 small rolls.
7. On a greased baking sheet, positioned the rolls with spaces of 2 inches.
8. Cover with cloth again and leave for 20 to 40 minutes to rise.
9. Beat one egg and then brush it lightly on top of the rolls. Add sesame seeds, rosemary, or poppy seeds on top, if desired.
10. Bake for about 15 to 20 minutes at 375º F.

Take out from the baking sheet and allow it to cool and serve.

Instructions:

1. Soften yeast in 2/3 cup lukewarm water. Leave for 10 minutes until creamy.
2. Mix ½ cup sugar, salt, and diced butter in a large mixing bowl, and then add hot milk. When the butter has melted, let stand until warm.
3. Add in eggs, flour, and yeast into the milk mixture and beat thoroughly to make a gluey dough.
4. Lightly grease a bowl, put in the dough and flip to coat with oil. When done, cover the bowl with slightly wet cloth. Place it inside the refrigerator and leave overnight to allow it to rise.
5. Take out the dough from the fridge, about 2 hours prior to baking.
6. Cut the dough into two. Knead each half on a floured surface and then spread over to form a ¼” thick rectangle.
7. Meanwhile, combine one cup sugar, orange rind, and softened butter in a bowl. Beat until well-mixed.
8. Spread the orange mixture over the top of the rectangular dough and then close it by rolling over the dough and sealing the edges.
9. Slice the long roll into small equal parts and place in greased baking cups. Let stand until it rise to twice its original size.

Preheat the oven at 400 degree F and bake for 10 to 15 minutes.

Instructions:

1. To make the starter, combine all the starter ingredients in a bowl. Cover the bowl and allow the mixture to rise over night.
2. Combine all the remaining ingredients with the pre-made starter.
3. Allow the dough to rise for 3 hours, punch it down and turn it over after one hour. Repeat after 2 hours.
4. Divide the dough into 12 pieces.
5. Shape the pieces into balls and make them firm by rolling them under your cupped fingers. Do this on an un-floured surface.
6. Put the rolls on parchment lined baking sheet. Cover the rolls and allow to rise for 1 ½ hours.
7. Refrigerate for several hours or overnight, if preferred.
8. Remove from the refrigerator then brush with ½ cup water mixed with 1 egg white.
9. Slash a ¼” cut across each top of the rolls.
10. Bake at 425 degrees for 20 to 25 minutes.
11. For extra crunchy rolls, let cool in turned off oven with the oven door left open.

Instructions:

1. Warm the milk in a saucepan until bubbles are formed, then remove from heat quickly. Let it cool until it becomes lukewarm. Using a small bowl, dissolve the yeast in warm water. Let it stand until it becomes creamy. This should take you about 10 minutes.
2. Using a large bowl, combine the yeast mixture and the milk, sugar, oil, baking powder, salt, egg, and 3 cups of flour. Beat the mixture until it is smooth. Mix in the remaining flour, putting in ½ cup at a time, beating well after each half cup. When you have pulled together the dough, turn it our on a lightly floured surface. Knead the dough until it is elastic and smooth. This should take you about 8 minutes.
3. Lightly oil a large bowl, put the dough in the bowl and turn to coat the top part with oil. Cover the bowl with a damp cloth and let the dough rise in a warm temperature until the volume doubles. This should take you about an hour.
4. Heat the brown sugar and ½ cup butter until it is melted. Remove from the heat. Stir in the corn syrup. Part the mixture between two 9×13 inch baking pans.
5. When the dough has risen, punch down and turn out on a lightly floured surface. Roll out the dough in a large rectangle and spread with butter. Dust with cinnamon and sugar. Starting with the long side, roll up the rectangle into a log, and then slice into 1-inch wide rolls. Put the rolls slightly apart in pans.
6. Wrap the pans with aluminum foil and refrigerate for at least 12 hours but not longer than 48.
7. Remove the rolls from the refrigerator and let it stand in a warm place until it doubles in size. This should take you about 30 minutes.
8. Preheat the oven to 350 degrees F.
9. Bake uncovered in the oven until golden brown or about 30 to 35 minutes.
10. Invert pan on heat-proof serving plate immediately. Wait for about 2 minutes before removing the pan so that the caramel drizzles over the rolls.