Heavenly Molasses Oatmeal Rolls
MAKES 12 ROLLS
This is one of the most beloved recipes on our site, and for good reason. These rolls are supple and rich, with just a hint of sweetness. If you’re a novice bread baker, don’t worry: the dough is a cinch to handle (only minimal kneading), and the first rise can be done in the refrigerator, even overnight. Don’t skip buttering the rolls when they come out of the oven: there’s no smell more heavenly than freshly baked rolls slathered in butter.
¼ cup (60ml) lukewarm water
2 teaspoons active dry yeast
Pinch of granulated sugar
½ cup (110g) cold unsalted butter, cut into small pieces
¾ cup (175ml) milk
1 tablespoon dark brown sugar
¾ cup (70g) rolled oats, plus more for sprinkling
2 tablespoons molasses
2 teaspoons salt
1 egg, lightly beaten
2½ to 3 cups (315 to 375g) all-purpose flour or bread flour
2 to 3 tablespoons melted butter, for brushing the tops of the rolls
1. Combine the water, yeast, and granulated sugar in a small bowl and stir until the yeast is dissolved. Let stand for a few minutes, until bubbly. (If it doesn’t get bubbly, throw it out and get some new yeast.)
2. Put the butter in a large bowl. Heat the milk in a small saucepan, stirring frequently, until steamy and bubbling but not boiling. Add it to the butter and stir until the butter is melted. Add the brown sugar, rolled oats, molasses, and salt and stir until combined. Let cool until lukewarm.
3. Add the egg to the butter mixture and stir well. Stir in the yeast mixture, then stir in 2½ cups (315g) of the flour. Stir in the remaining flour as needed, a tablespoon or two at a time, until the dough loses its sheen. Let the dough rest for 10 minutes.
4. Scrape the dough into an oiled bowl and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to 12 hours.
5. Generously butter a 9-inch (23cm) round baking pan. Turn the dough out onto a floured work surface and knead lightly. Cut the dough into 12 pieces. Press each ball into a flat rectangle with your fingers, then roll it up in a small ball and tuck the ends under. Place the rolls seam side down in the prepared pan. Brush with half of the melted butter, then sprinkle with rolled oats, pressing the oats down gently just so that they stick into the dough. Let rise in a warm place for about 2 hours, until doubled in size.
6. Preheat the oven to 350°F (175°C). Bake for 35 to 40 minutes, until the rolls are nicely browned and sound hollow when tapped. The internal temperature should be 190°F (90°C).
7. Transfer the pan to a wire rack and brush generously with the remaining melted butter. Let cool for 5 to 10 minutes before serving.
Black Pepper Popovers with Chives and Parmesan
MAKES 12 POPOVERS
Popovers—those little hot air balloons of chewy, airy dough—are so whimsical that you can’t not love them. Mix some basic ingredients (milk, eggs, butter, flour, and salt) in a bowl, spoon the batter into a muffin tin, and watch your soon-to-be pastries puff in the oven. These popovers rise above and beyond the plain variety because they’re flecked with flavor from black pepper, Parmesan cheese, chives, and lemon zest. If you do want a simpler popover, leave those ingredients out. Or, for a sweet version, substitute sugar and spices for the savory ingredients and dust the popovers with confectioners’ sugar when they emerge from the oven.
2 cups (475ml) milk
4 eggs
¼ cup (60g) unsalted butter, melted
2¼ cups (285g) all-purpose flour
¼ cup (25g) shredded Parmesan cheese
2 tablespoons chopped fresh chives
1 teaspoon finely grated lemon zest
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1. Preheat the oven to 450°F (230°C). Lightly coat a 12-cup popover pan or muffin tin with melted butter or oil. Put the pan in the oven to heat for 7 minutes.
2. In a large bowl, whisk together the milk, eggs, and butter until well blended. Add the flour, Parmesan, chives, lemon zest, salt, and pepper and mix well. Transfer the batter to a 4-cup (1L) liquid measuring cup. Pour it into the popover pan, dividing it evenly among the cups.
3. Bake for 18 to 20 minutes, then turn the oven down to 350°F (175°C). Bake for 12 to 18 minutes longer, until the popovers are deep golden brown.
4. Let cool briefly in the pan before removing and serving. To reheat cooled popovers, put them in a 350°F (175°C) oven for about 5 minutes.
Fifteen-Minute Olive Oil and Sesame Seed Crackers
MAKES 20 FIST-SIZE CRACKERS (OR BREAK THEM INTO WHATEVER SIZE YOU’D LIKE)
Yes, those fancy artisan crackers on grocery store shelves are delicious, but what the packaging doesn’t tell you is that they’re just as easy to make at home as they are to buy. In the time it would take you to go to the store and pick up a package, you can have wholesome, nutty crackers fresh from the oven. You—or a strong friend—will need to exert some arm power to roll the dough until it’s super thin (cracker-thin, you might say), but the results are worth it: crispy crackers to top with dips and cheeses at your next dinner party—or to eat as a snack to get you through the afternoon.
3½ cups (440g) all-purpose flour
1½ teaspoons salt
1 teaspoon baking powder
1 cup (240ml) water
⅔ cup (160ml) olive oil
Toppings: salt, sesame seeds, herbs, or a combination
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, stir together the flour, salt, and baking powder. Add the water and olive oil and stir until the dough comes together.
3. Transfer to a 14 by 17-inch (35 by 43cm) rimless baking sheet and knead a few times, then roll out the dough until it is very thin, aiming for ¼ inch (6mm) or thinner. Sprinkle evenly with the toppings of your choice, then gently roll with the rolling pin to press the toppings into the dough.
4. Bake for 6 to 8 minutes, depending on thickness, until the edges begin to turn brown. The crackers will crisp as they cool, so keep a close eye on them and take them out just as they begin to brown.
5. Let cool completely before breaking into pieces. If the cooled crackers aren’t as crisp as you’d like them, return them to a warm oven for a few minutes to crisp up.
MAKES ABOUT 70
This recipe harks back to the 1960s, when Barbara Reiss (known on Food52 as drbabs) watched her mother make them with margarine and Rice Krispies. In the new millennium, they’re made with butter and crispy panko breadcrumbs but deliver similar results: cheesy, flaky, and slightly spicy appetizers that your guests will fill up on before dinner is served. You can make the dough the morning or afternoon of a party, then bake the crispettes as guests start to arrive to entice them with the smell of baking cheese. If you want to make the crispettes gluten-free, Barbara recommends replacing the all-purpose flour with chickpea flour and the panko crumbs with the ever-reliable Rice Krispies.
1 cup (125g) all-purpose flour, sifted
½ cup (110g) unsalted butter, at room temperature
1 cup (115g) grated sharp Cheddar cheese
¼ teaspoon kosher salt, plus more for sprinkling
½ teaspoon smoked paprika, plus more for sprinkling
¼ to ½ teaspoon cayenne pepper
1 cup (about 80g) panko breadcrumbs
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Put the flour, butter, cheese, salt, paprika, and cayenne in a food processor and pulse until the ingredients are completely blended and come together to form a ball. Taste and adjust the seasonings as desired.
3. Add the panko and pulse as few times as possible to incorporate them into the dough.
4. Scoop out small amounts of dough, about ½ teaspoon per crispette, and roll them into balls. Place them on the lined baking sheets, spacing them about 2 inches (5cm) apart, then flatten with a fork or spatula. Alternatively, roll the dough out to a thickness of about ½ inch (1.3cm) and use small cookie cutters. Sprinkle the tops with smoked paprika and salt if desired.
5. Bake for about 15 minutes, until lightly browned on the bottom and cooked through. The crispettes are more flavorful on the well-done side, so you may want to bake them a little longer; just watch carefully so they don’t burn.
6. Transfer to a wire rack and let cool completely before serving.
MAKES ONE 8-INCH (20CM) SQUARE CORNBREAD; SERVES 6 TO 8
This cornbread breaks from tradition by incorporating Greek yogurt, sautéed onions, and fresh basil. And now that we’ve made it with these updates, we’re not sure we’re going back. It deserves a place alongside any stew or chili, and it’s also wonderful by itself, warm from the oven, with a thick blanket of butter.
1 teaspoon vegetable oil
1 small sweet onion, finely chopped
1 teaspoon kosher salt, plus a pinch
¼ cup (60g) unsalted butter
1 cup (125g) all-purpose flour
1 cup (160g) cornmeal
1 tablespoon packed light brown sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 cup (240ml) plain Greek yogurt
1 egg
½ cup (120ml) whole milk
About ¾ cup (40g) fresh, raw corn kernels (from 1 to 2 ears of corn)
1 tablespoon finely chopped fresh basil
1. Preheat the oven to 400°F (200°C). Butter an 8-inch (20cm) square baking pan.
2. Heat the oil in a small skillet over medium heat. Add the onion and a pinch of salt and sauté until the onion is soft and deep golden brown. Let cool slightly.
3. Melt the butter and let it cool slightly.
4. In a medium bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
5. In a small bowl, whisk together the yogurt, egg, milk, onion, and melted butter. Gently stir into the flour mixture just until combined; don’t overmix. Stir in the corn and basil. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let cool before slicing and serving.
Savory Galette with Greens and Gruyère
MAKES ONE 10-INCH (25CM) GALETTE; SERVES 6 TO 8, FEWER IF SERVING AS A MAIN
We have already extolled the value of the Summer Fruit Galette over a traditional pie, so it shouldn’t take much more persuading to convince you to make a savory galette, either: they are pies you eat for dinner. They are also one of the most reliable vegetarian entrées you can pull from your repertoire any time a grain salad feels a little too virtuous or pasta a little unimaginative.
If you’re keeping pie dough in your freezer (conveniently, it’s the same kind you’d use to make a fruit galette), you’re halfway there. And once you have a handle on how to make pie crust, you can make a savory galette with whatever vegetables call out to you at the market and whatever kind of cheese is lingering in your refrigerator. Swaddle them in crust and bake until you have something deep golden brown and bubbling and ready to steal whatever show you have planned.
Crust
½ cup (110g) salted butter
½ cup (60g) whole wheat flour
¾ cup (95g) all-purpose flour
½ teaspoon salt
2 to 3 tablespoons ice water
1 tablespoon apple cider vinegar
Filling
2 tablespoons olive oil
2 large or 3 medium shallots, halved and thinly sliced
3 cloves garlic, minced
Salt
1 bunch lacinato (or other) kale, deveined and torn into bite-size pieces
1 large bunch mustard greens, deveined and torn into bite-size pieces
Black pepper
1 heaping cup (115g) shredded Gruyère cheese
1 heaping tablespoon Dijon mustard
1 tablespoon heavy cream
Shredded Parmesan cheese, for sprinkling
Black pepper
1. To make the crust, cut the butter into ½-inch (1.3cm) pieces, put it on a plate, and freeze for 5 to 10 minutes, until firm but not overly hard.
2. In a medium bowl, stir together the flours and salt with a fork or whisk. Add half of the butter to the flour mixture and toss to coat; ideally, you want a flour barrier between your hands and the butter at all times. Cut in the butter with a pastry cutter or by hand, using a snapping motion with your fingers, until the mixture is crumbly. Add the remaining butter, toss to coat, and cut in again, this time pressing the butter into flat sheets, which will make the crust flakier. Stop when all of the butter is either in small pieces the size of peas or lima beans or in small, flat sheets.
3. Combine 2 tablespoons of the ice water with the vinegar, then sprinkle over the flour mixture a tablespoonful at a time, tossing lightly to distribute the liquid evenly through the flour. Stop when the ingredients just come together and a bit of dough holds together when you squeeze it. If it’s crumbly, add a bit more water, just a few drops at a time, until the dough holds together when squeezed.
4. Form the dough into a ball, then pat it into a fat disk. Wrap tightly in plastic wrap and refrigerate for 3 to 12 hours (or freeze for up to 3 weeks and thaw it overnight in the refrigerator before rolling out).
5. To prepare the filling, shortly before you plan to bake the galette, heat the olive oil in a large skillet over medium heat. Add the shallots and sauté until they soften and begin to turn translucent, 5 to 7 minutes. Add the garlic and a generous pinch of salt and sauté until the garlic is fragrant but hasn’t begun to brown, 1 to 2 minutes. Add the greens, then toss and stir until the shallots are evenly distributed. Cook, stirring occasionally, until the greens are tender, about 10 minutes. Stir in another pinch of salt and pepper to taste, bearing in mind that the cheese will add a bit of saltiness too. Let cool for about 10 minutes.
6. Transfer the contents of the skillet to a sieve and press to expel as much liquid as you can. Transfer to a bowl or back into the skillet and stir in the Gruyère. Preheat the oven to 400°F (205°F).
7. To assemble and bake the galette, put the dough on a floured work surface and flour the top of the dough and a rolling pin. Roll out the dough to form a rough circle approximately 10 inches (25cm) in diameter and between ¼ (6mm) and ⅛ inch (3mm) thick. Keep rotating the dough as you roll it out so it doesn’t stick to the work surface, and sprinkle the dough or work surface with flour as needed to prevent sticking.
8. Line a baking sheet with parchment paper, then transfer the dough to the lined baking sheet by curling it over the rolling pin and then unfurling it. If it’s soft, pop it in the fridge for a few minutes to firm up.
9. Spread the mustard evenly over the dough, leaving a 2- to 3-inch (5 to 7.5cm) border. Spoon the greens evenly over the mustard, then fold the dough over the filling. How much of the dough you fold over the filling, making the galette as open or closed as you’d like, is up to you.
10. Brush the cream over the crust, then sprinkle Parmesan cheese evenly over the crust and filling. Top with a few grindings of black pepper.
11. Bake for 35 to 40 minutes, rotating the pan halfway through, until the crust is deep golden brown. Because the filling doesn’t need to set, you can slice and serve the galette as soon as it emerges from the oven.
MAKES 3 GOOD-SIZE INDIVIDUAL PIZZAS
To knead or not to knead? To us, that isn’t even a question. When we don’t need to knead, we just don’t do it. We’re not going to pretend that it’s easier to make this pizza dough than to order pizza for delivery, but this no-knead crust recipe is fairly simple. Once you’ve experienced the thrill of making your own pizza, you’ll probably want to perfect your practice. Heck, you might even decide to invest in a pizza stone. And for the rare occasions when you’re not in the mood for pizza, this basic recipe will still come in handy because you can also use it to make great bread sticks.
If you want to save some of your pizza dough for later, wrap it in plastic wrap after its 8-hour rise and keep it refrigerated for up to two days. Or store it in the freezer and defrost it overnight in the refrigerator. Proceed with the recipe, placing it on the counter 40 minutes before you’re ready to bake (step 4).
2½ cups (315g) all-purpose flour
⅓ cup (50g) semolina flour, plus more for rolling
2 tablespoons whole wheat flour
2 tablespoons rye flour
1 ½ teaspoons sea salt
1 teaspoon instant yeast
1 cup plus 3 tablespoons (280g) filtered water
Olive oil, for stretching and proofing
Toppings, such as sun-dried tomatoes, roasted garlic, and mozzarella cheese
1. In a large bowl, stir together the flours and salt. Add the yeast and water and stir until thoroughly combined. Cover with a clean kitchen towel and let rest for 20 to 30 minutes.
2. Drizzle a teaspoon or so of olive oil around the edges of the dough. Using a large spatula or your hand, lift up half of the dough from the bottom and fold it over the top, making sure the oil lightly coats the surface of the dough. Give the bowl a quarter turn and repeat, then do that six or seven more times.
3. Drizzle another teaspoon or so of olive oil into the bottom of a container that’s at least twice the size of the dough and has a tight lid. Put the dough in the container, cover, and refrigerate for at least 8 hours. (If you don’t have a large enough container, use a bowl or a pot and cover it tightly with plastic wrap.)
4. Remove the dough from the refrigerator about 40 minutes before you plan to bake. At that time, prepare the oven. Place one shelf in the bottom third of the oven and, if baking more than one pizza at a time, place another shelf in the top third of the oven. If you have a baking stone, put it on the lower oven shelf. Preheat the oven to 450°F (230°C) and, if not using a pizza stone, line a baking sheet with parchment paper.
5. Right after you turn on the oven, generously sprinkle semolina flour on your work surface. Cut the dough into three pieces (or four for smaller pizzas). Sprinkle a bit of semolina flour on each and shape it into a ball. Cover with a clean kitchen towel and let rest for 10 to 15 minutes.
6. Sprinkle more semolina flour on the work surface and, keeping the other balls covered, press one ball down with the palm of your hand.
7. Sprinkle a bit more semolina flour on the dough, then use a rolling pin to roll it out evenly in all directions, flipping the dough over and sprinkling a bit more semolina flour on it and the counter as necessary to keep it from sticking; alternatively, stretch and press the dough into a circle or rectangle by hand. For a crisp crust, roll or stretch the dough as thinly as you can. If baking two pizzas at once, you’ll roll out another ball of dough and bake one in the top third of the oven and the other in the bottom third.
8. Transfer to the lined baking sheet or, if using a baking stone, transfer to a floured pizza peel or rimless baking sheet lined with parchment. Cover with whatever toppings you desire. Put the baking sheet on the lower oven shelf or, if using a baking stone, transfer the pizza and parchment paper by swiftly jerking the rimless baking sheet.
9. Bake for 6 minutes, then check the pizza and rotate if necessary. Cook for 2 to 6 minutes longer, until the crust is lightly browned all over.
10. Repeat the process for the remaining dough. It’s fine to roll out all of the balls before putting on the toppings, but you may find that the first balls will have risen a bit by the time you’ve shaped the last one. If this is the case, and if you prefer a thinner crust, stretch and press the dough out again before adding the toppings.
Kale and Ricotta Pizza Tear up 3 or 4 leaves of lacinato kale. Add a drizzle of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of kosher salt, and freshly cracked pepper to taste. Massage the kale until the leaves are dark and soft. Set aside for 20 minutes. When you’ve rolled the pizza dough and you’re ready to start topping, drop 1 cup (240ml) of ricotta cheese in small dollops over the dough. Sprinkle the kale over the top, then garnish with red pepper flakes, sea salt, and another drizzle of olive oil. Bake as instructed.
No-Knead Bread Sticks Prepare and refrigerate the dough as directed. After removing it from the refrigerator (step 4), prepare the oven: Place one shelf in the bottom third of the oven and another shelf in the top third of the oven. Preheat it to 450°F (230°C) and line two baking sheets with parchment paper. Cut the dough in half and shape each piece into a rectangle. Cover with a clean kitchen towel and let rest for at least 15 minutes.
Generously dust the work surface with semolina flour. Keeping one piece of dough covered, roll out the other piece into a rectangle measuring about 7 by 9 inches (18 by 23cm), flipping the dough once or twice and sprinkling with a bit more semolina flour to prevent sticking.
Using a pizza cutter or a metal dough scraper, cut the dough into lengthwise strips, about ¾ inch (2cm) wide. Transfer to one of the lined baking sheets, spacing the strips about 2 inches (5cm) apart; or for fancier bread sticks, twist them as follows: Taking one strip at a time, lift the end that’s closest to you and gently bring it together with the other end, gently folding the dough in half and keeping the strip on the work surface. Twist the folded strip while pulling lightly on each end, being careful not to stretch the middle, so that it folds and twists on itself like a simple tassel. Transfer to the lined baking sheet, stretching the bread stick very gently to lengthen it a bit if desired.
Mist lightly with water, then sprinkle on toppings like flaky sea salt, freshly ground pepper, sesame seeds, lightly crushed fennel seeds, finely chopped fresh rosemary, or shredded Parmesan. Let rise for 10 to 15 minutes, preparing the remaining bread sticks in the same way in the meantime.
Bake in the top and bottom thirds of the oven for 6 minutes, then check and rotate if need be. Bake for 2 to 4 minutes longer, until lightly browned all over. Makes approximately 16 bread sticks.
MAKES 4 MEDIUM FLATBREADS
Our test kitchen manager Erin McDowell is a pie wizard and pastry whisperer who seems to churn out dozens of masterpieces in the blink of an eye. We thank her for this recipe for grilled flatbread, which makes it possible to make bread with so little fuss that we wonder why we’ve been afraid of the process for so long. This recipe will expand your grilling repertoire to include crusty, charred flatbreads that are the ideal canvas for flaky sea salt and fresh herbs. We also love them slathered with pesto and ricotta cheese and topped with fresh vegetables. Eat them as soon as they come off the grill, or use them over the next few days to make beautiful open-faced sandwiches. They make a great vessel for hummus or other dips and can also be packed up for a good picnic lunch. Try them with chicken salad or—our personal favorite—sprinkled with pistachio dukkah.
3 cups (375g) bread flour
1 teaspoon kosher salt
1 teaspoon instant yeast
1 ¼ cups (300ml) warm water
¼ cup (60ml) extra-virgin olive oil, plus more for brushing
Flaky sea salt, for sprinkling
Leaves from 1 or 2 sprigs rosemary, for sprinkling
1. In a large bowl, whisk together the flour and salt. Whisk in the yeast. Make a well in the center of the flour and pour in the water and olive oil. Stir with a wooden spoon until the dough comes together in a shaggy mass.
2. To knead by hand, turn the dough out onto a lightly floured work surface and knead until a smooth ball forms, 6 to 9 minutes. If you use a stand mixer fitted with the dough hook, mix for 3 to 4 minutes on medium speed.
3. Oil a medium bowl and transfer the dough to the bowl. Cover loosely and let rise for 30 to 60 minutes, until doubled in size.
4. Preheat a grill or grill pan until smoking hot. Clean and oil the grates of the grill.
5. Meanwhile, divide the dough into four pieces. It will be on the sticky side, so lightly oil your hands to make shaping the dough easier. Grasping the outside edges of a piece of dough, hold it vertically above the work surface and stretch it gently into an oblong, letting gravity do most of the work. Lightly oil both sides of the dough. (One easy way to do this is to put it on an oiled baking sheet. Then, just before placing it on the grill, flip it over to oil the other side.) Shape the remaining pieces the same way.
6. Grill until golden brown, 3 to 4 minutes per side. When the flatbreads are still hot from the grill, brush with more olive oil and sprinkle with flaky salt and rosemary leaves. Serve warm, or wrap the breads in aluminum foil or plastic wrap and store in the refrigerator for up to 4 days. Reheat gently in a warm oven before serving.
For Something Different
Pistachio Dukkah Toast 3 tablespoons of coriander seeds and 1 tablespoon of cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer them to a spice grinder, mortar and pestle, or mini food processor and allow to cool. Meanwhile, toast ½ cup (60g) shelled pistachios in a small skillet until golden, about 5 minutes. Transfer to a cutting board and finely chop. Set aside. Add ¼ cup (40g) sesame seeds to the skillet and toast until golden brown, about 2 minutes, and set aside. Toast 3 tablespoons dried, unsweetened shredded coconut in the skillet, stirring constantly until golden, about 2 minutes. Now grind the spices until you have a fine mixture and add them to a bowl with the coconut, sesame seeds, pistachios, 1 teaspoon of sea salt, and ½ teaspoon of ground pepper.
