Breads

Breads

Brushed with butter and sprinkled with sea salt, this slightly sweet old-fashioned pull-apart bread resembles Parker House rolls in texture. They are festive on a holiday table but easy enough to make any night of the week. The pans filled with unbaked rolls can be stored overnight in the fridge, too.

American's Test Kitchen shared this recipe with us as part of their recent muffin tins equipment review.

Crostini are simply small slices of toasted or grilled bread, usually made with baguette or ciabatta, that make a perfect base for dips, spreads, cheeses, vegetables, or pâtés.

Pineapple Buns are a go-to pastry in Chinatown markets and restaurants throughout the U.S. Thanks to a sugary backed topping, they are both fluffy and crunchy. And there's no limit to the fillings - sweet or savory - that you can add to them.

Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We want to make the process foolproof.

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