Red Star Yeast Bake A Smile Ebook

B a k e U p a
SMILE
3 0 FA M I LY- FAVO R I T E Y E A S T R E C I P E S
R E D S TA R Y E A S T. C O M 1
C O N T E N TS
12............ French Toast Bagels
14............ Nutella Babka
Bake Up a Smile: 30 Family Favorite Recipes 18............ Butter Crust Potato Bread
presented by Red Star Yeast
20............ Cherry Cheesecake Monkey Bread
Publication Date 26............ No Knead Honey Oat Rolls
November 2016
28............ Pesto Parmesan Stuffed Soft Pretzels
Published by 30............ White Chocolate Lemon Brioche Twistss
Red Star Yeast
32............ Whole Wheat Cinnamon Raspberry English Muffins
Design & Layout 36............ Whole Milk Bread
Heidi Larsen, foodiecrush.com
38............ 30 Minute Dinner Rolls
Version 1.0 ©Copyright 2016 by Red Star Yeast. All rights reserved. 40............ Pumpkin Cinnamon Rolls with Caramel Icing
No part of this publication may be reproduced, stored or transmitted in any form 42............ Nutty Honey Rolls
or by any means, electronic, mechanical or otherwise, without prior written con- 46............ Pumpkin Sticky Buns
sent from the publisher except for the inclusion of brief quotations in review, or as
an affiliate sale. 50............ Chocolate Caramel Pecan Turtle Doughnuts
54............ Cinnamon Roll Liege Waffles
You may store this publication on your computer and backups.
You may print one copy of this book for your personal use. 56............ Lemon Artichoke Pesto Chicken Flatbread
60............ Slow Cooker Dinner Rolls
62............ Multigrain Garlic Knots
64............ Roasted Tomato Focaccia
66............ Whole Wheat Brioche Burger Buns
70............ Caraway Rye Bread Rolls
72............ Homemade Garlic Naan
74............ Rosemary and Sea Salt Focaccia
76............ Sausage and Egg Breakfast Pizza
80............ White Cheddar & Herb Mini Loaves
82............ Buttermilk Ricotta Skillet Rolls
84............ Cream Cheese Filled Brioche Sweet Rolls
86............ Peanut Butter Sweet Rolls with Chocolate Drizzle
90............ Rosemary Cardamom Twisters
92............ Smokehouse Cranberry Cheese Bread
2 R E D S TA R Y E A S T. C O M R E D S TA R Y E A S T. C O M 3
GREETINGS!
Here at Red Star Yeast, we believe that “treating yourself to homemade” is

all about creating memories with your family as you bake – and eat. We’ve
teamed up with some of our favorite food bloggers to bring you deliciously
irresistible recipes. Whether you are new to baking with yeast or a seasoned
pro, these recipes are sure to Bake up a Smile!
Inside you’ll also find information about our partnership with Stop Hunger
Now and our Baking the World a Better Place campaign. Bake and share a
treat with a neighbor or family in need. And if you want to take your bread
baking to the next level, read up on the National Festival of Breads and
consider entering the competition. Together we can bake the world better!
Happy baking!
Your friends at Red Star Yeast
For more information about our products, recipes, expert baking tips and
more, visit redstaryeast.com.
4 R E D S TA R Y E A S T. C O M
B A K I N G T H E WO R L D A B E T T E R P LAC E a volunteer-based activity that co-
ordinates the streamlined packag-
Now has sent meals and other do-
nated life-saving aid, such as cloth-
ing of highly nutritious dehydrated ing, medical supplies, solar lights
A Red Star® Yeast and Stop Hunger Now® partnership meals comprised of rice, soy, veg- and water filters, to the world’s
etables and 23 essential vitamins most vulnerable populations across
and minerals. 74 countries. In order to impart a
In the fall of 2014, Red Star Yeast his lifetime. In 1998, he founded lasting impact on the recipients,
began a partnership with Stop Stop Hunger Now to educate, “Engaging volunteers in the meal the meals are often distributed
Hunger Now, a world hunger relief engage and mobilize communi- packaging process is an introduc- through programs that affect
organization, to focus on rais- ties around the world to help him tion to how easy it is to end hun- sustainable development such as
ing awareness of chronic global achieve that mission. “I can’t think ger,” said Buchanan. “When people schools, orphanages, health clinics,
hunger and inspiring people to of a better thing than a world package meals, they can see they vocational training programs and,
participate in the movement to where kids have to go to Wikipedia can make a difference.” increasingly, programs that focus
end it. Our Baking the World a to learn about hunger,” he says. on women’s health, women’s edu-
Better Place program provides “This is the first generation in the Initially developed to help provide cation and maternal & fetal health.
key opportunities for our custom- world that has everything it needs rapid relief for disasters, meal Meals served through school feed-
ers, home bakers, blogger brand to end hunger.” packaging now is part of a larger, ing programs increase enrollment,
ambassadors, and co-workers to proactive strategy to help boost particularly among girls, and help
join in working together to help Stop Hunger Now is an interna- education and sustainable devel- ensure that children live longer,
families in need in their commu- tional hunger relief organization opment in impoverished regions which reduces the nation’s birth
nity and around the world. Your that has enlisted thousands of vol- of the world. Buchanan says crisis rate and increases its economic
purchase of RED STAR Yeast will unteers who have packaged over situations account for only 5 per- output.
help us reach our annual goal of 275 million meals through their cent to 10 percent of world hunger.
providing 200,000 meals. meal packaging program across He wants to help the 792.5 million In order to further Buchanan’s vi-
20 US locations and 6 international members of the world population sion for a world free from hunger,
Rev. Ray Buchanan believes a locations in India, Italy, South Af- who go to bed hungry every night. Stop Hunger Now and Red Star
world without hunger is not only rica, Peru, Malaysia and the Philip- Yeast teamed up in 2014 to launch
possible -- but achievable within pines. Meal packaging events are Towards that end, Stop Hunger the “Baking the World a Better
Place” -- a cause marketing cam- “Thanks to the generosity of part-
paign aimed at raising awareness ners like Red Star Yeast, we have
of chronic hunger issues and pro- the ability to put more food into the
viding meals around the world. mouths of people suffering from
chronic hunger around the world,”
As part of the awareness-raising cam- states Rod Brooks, CEO of Stop
paign, Red Star set an annual goal of Hunger Now. “More importantly, by
providing 200,000 meals for Stop Hun- telling millions of customers about
ger Now based on retail purchases Stop Hunger Now through promo-
of Red Star Yeast products. Red Star tions such as the “Baking the World
Yeast also has featured Stop Hunger a Better Place” campaign and co-
Now on eight million yeast packets in branded product sales, Red Star
stores throughout the U.S., and has is helping to grow the movement.
hosted multiple meal packaging events That’s how we are going to end
for its employees across the United hunger.”
States.
“I love school because I can always rely on receiving

good food. I am able to make a future for myself and
O
U
&R
E D STAR Y
EA
S
my family. One day I want to become a doctor so I can
help my mother.” ~ J O N D I LY, A 7 T H G R A D E M E A L R E C I P I E N T I N
Y
T H E WO R L D
Click here to learn more
A BETTER
PLAC E
Click here to learn more about

S TO P H U N G E R N OW
PA R T N E R B LO G G E R
ST E P H A N I E
of
GIRL VERSUS DOUGH
Stephanie is the blogger behind Girl Versus Dough, where she shares unique and
tasty bread, dessert and everyday dinner recipes. In a friendly, down-to-earth manner,
Stephanie aims to make daunting recipes accessible and possible in anyone’s kitchen.
12
French Toast Bagels
14
Nutella Babka
18
Butter Crust Potato Bread
20
Cherry Cheesecake Monkey Bread
Y IELD R E C I P E C R E AT E D B Y G I R L V E R S U S D O U G H
8 B AGELS
F R E N C H TOAST B AG E LS
These fluffy, soft bagels taste just like classic
French toast with maple, cinnamon, brown sugar and vanilla flavors.
INGREDIENTS
4 Tbsp light brown sugar, divided ¼ cup maple syrup

2¼ t sp (one package) RED STAR® 1 tsp pure vanilla extract
Active Dry Yeast 1 egg
1 cup warm water (110-115°F, divided) 2 Tbsp granulated sugar mixed with
3½cups bread flour 1½ tsp cinnamon, for topping
1½ tsp salt Egg wash (1 beaten egg + 1 tsp water)
¾ tsp cinnamon
DIRECTIONS
In a small bowl, add 2 Tbsp brown sugar with Divide dough into 8 equal pieces. Shape each
yeast. Add ½ cup water; stir until yeast dis- piece into a smooth ball. Poke a hole in center
solves. Let mixture stand 10 minutes until of each ball, stretching each hole until it is as
foamy. big as half the diameter of entire bagel (it might
look too big at first, but it will shrink when you
In a bowl of a stand mixer fitted with dough boil/bake it). Place bagels on prepared baking
hook attachment, mix flour, salt, cinnamon and sheet. Cover with lightly greased plastic wrap
remaining 2 Tbsp brown sugar until combined. and let rest 10 minutes.
Add yeast mixture along with ¼ cup warm
water, maple syrup, vanilla and 1 egg. Mix until Once bagels have rested, use a slotted spoon to
a dough forms. lower a few bagels at a time into simmering wa-
ter. Allow bagels to float to top. Leave bagels in
Knead dough in stand mixer on medium speed water 1 - 2 minutes, flip over and leave in water
5 minutes, adding just enough of remaining ¼ another 1- 2 minutes (the longer they stay in
cup warm water until dough is smooth, elastic the water, the chewier they become). Remove
and only slightly sticky. Shape dough into a ball bagels with slotted spoon and return to pre-
and place in a large bowl. Cover with plastic pared baking sheet. Repeat with remaining
wrap and let rise in a warm place 1 to 1½ hours bagels.
until doubled.
Brush egg wash over tops of bagels. Sprinkle
Punch down risen dough; let rest 10 minutes. generously with cinnamon sugar. Bake 20 to
Fill a large, wide pot two-thirds full with water. 25 minutes until bagels are golden brown and
Heat water to just below a simmer. Heat oven to baked through. Remove from oven and let cool
425°F, and line a baking sheet with parchment completely on a cooling rack before slicing.
paper or a silicone mat.
Click here for more bagel recipes

1 LOAF
N U T E L LA B A B KA
Swirl upon swirl of chocolate hazelnut spread
and a buttery, nutty streusel topping make this babka
one decadent and delicious bread.
INGREDIENTS
For the bread:

¾ cup warm milk (110-115°F) For the filling:
2¼ t sp (one package) RED STAR® 1 (13 oz) jar Nutella, or your favorite
Active Dry Yeast chocolate hazelnut spread
6 Tbsp unsalted butter, softened
6 Tbsp, plus 1 tsp granulated sugar For the streusel topping:
1 tsp vanilla ½ cup all-purpose flour
4 egg yolks ½ cup packed light brown sugar
3¼ c ups all-purpose flour ¼ cup chopped hazelnuts
½ tsp salt ¼ cup ( ½ stick) cold unsalted butter, cut
Eggwash (1 egg beaten with 1 Tbsp into ¼-inch cubes
water)
DI
DIRECTIONS
In a small bowl, combine warm milk and yeast lightly oiled bowl; turn to coat. Cover with plas-
and 1 teaspoon sugar; stir to dissolve yeast. Let tic wrap and let rise in a warm place 1 hour to
sit 10 minutes until yeast is foamy. 1½ hours until doubled.
In a bowl of a stand mixer fitted with a paddle Punch down risen dough. On a lightly floured
attachment, beat butter and sugar on medium surface, use a rolling pin to roll dough into
speed 1 to 2 minutes until light and fluffy. Beat roughly an 18-by-18-inch square. Use a spatula
in vanilla and egg yolks, one at a time, beat- to spread Nutella evenly on top of dough.
ing well and scraping down sides of bowl after Roll up dough tightly like a jelly roll. Use palms
each addition. to gently roll into a 24-inch long log. Twist log
into a figure 8, then twist into a figure 8 one
Add flour, salt and yeast mixture to bowl; mix more time, pinching seams to seal. Place
just until a dough forms. Switch to the dough dough in a well-greased 9-by-5-inch loaf pan.
hook attachment and knead dough on medium Cover with plastic wrap and let rise in a warm
speed 4 to 5 minutes, adding a few more table- place 40 to 45 minutes until the loaf just begins
spoons of flour if needed until a smooth, soft, to peek over the top of the pan and is nearly
elastic and only slightly sticky dough forms. doubled.
Shape dough into a ball and place in a large, continued on next page
Click here for more babka recipes

N U T E L LA B A B KA continued
Heat oven to 350°F. In a medium bowl, com- pan on a baking sheet (to catch any streusel
bine all ingredients for the streusel except the drips), then place baking sheet on center
butter. Using a pastry cutter or your fingers, rack of oven. Bake 50 minutes to 1 hour until
cut in the butter until mixture resembles golden brown and a toothpick inserted in the
coarse crumbs. Place bowl in refrigerator center comes out clean.
until loaf is ready to bake.
Remove loaf from pan; transfer to a cooling
Brush the top of the loaf lightly with egg rack to cool completely before slicing.
wash. Sprinkle and gently pat as much
streusel as you can on top of loaf. Place loaf
Click here to watch our How-to Videos
Click here to download the coupon
2 LOAVES
B U T T E R C R U ST P OTATO B R E A D
This bread is extra tender and soft on the inside
with a delightful butter-brushed crust
that bakes to a beautiful golden brown.
Use it for sandwiches, toast or to dip into your favorite soup!
INGREDIENTS
4 ½tsp (two packages) RED STAR® 4 Tbsp unsalted butter, softened, divided
Active Dry Yeast 2 Tbsp, plus 1 tsp granulated sugar
½ cup warm water (110-115°F) 2 tsp salt
1 ½ cups warm milk (110-115°F) 6 to 7 cups all-purpose flour, divided
1 cup peeled, cooked and mashed Russet
potato (about 1 small potato)
DIRECTIONS
In large bowl, dissolve yeast and 1 teaspoon Punch down dough. On lightly floured surface,
sugar in warm water. Let sit 10 minutes until divide dough in half. Shape each piece into
yeast is foamy. sandwich loaf. Place loaves in two greased
9-by-5-inch loaf pans. Cover pans with towel or
Add warm milk, mashed potato, 2 tablespoons lightly greased plastic wrap. Let dough rise 30
butter, sugar, salt and 5 cups flour. Stir until minutes until nearly doubled.
dough forms.
Heat oven to 375°F. Melt remaining 2 table-
On lightly floured surface, knead dough by spoons butter. When dough is fully risen, lightly
hand 10 to 15 minutes, adding enough of brush tops of loaves with melted butter. Use
remaining flour until smooth, soft and elastic sharp knife to cut 1/4-inch deep slit lengthwise
dough forms. Shape dough into ball. Place ball down center of each loaf.
in large, greased bowl, turning once to coat.
Cover bowl with plastic wrap. Let dough rise in Bake 35 to 40 minutes until crust is golden
warm place 1 hour until doubled. brown.
Click here for more recipes using potatoes

Y IELD
8 -1 0 R E C I P E C R E AT E D B Y G I R L V E R S U S D O U G H
SER VINGS
C H E R RY C H E E S E CA K E M O N K E Y B R E A D
Have dessert for breakfast with this decadently
delicious sweet bread, filled with layers of cherry pie filling,
graham cracker crumbs,
soft pull-apart dough and a cream cheese icing.
INGREDIENTS
For the dough:

1 Tbsp plus ½ cup granulated sugar For the filling/coating:
2 ¼ tsp (one package) RED STAR® ¼ cup graham cracker crumbs
Active Dry Yeast ¼ cup granulated sugar
2/ cup warm water (110-115°F) ¼ cup (½ stick) unsalted butter, melted
3
4¼ cups all-purpose flour, divided
2 Tbsp dry milk powder For the cream cheese icing:
1 tsp salt 1 cup powdered sugar
2/ cup milk 4 ounces cream cheese, room tempera-
3
2 Tbsp unsalted butter, melted and ture
slightly cooled 2 Tbsp milk
1 egg, beaten ½ tsp lemon juice
1 can (21 oz) cherry pie filling
DIRECTIONS
In a small bowl, dissolve 1 Tbsp sugar and yeast In a medium bowl, combine graham cracker
in warm water. Let sit 5 to 10 minutes until crumbs and sugar for filling/coating. Melt butter
foamy. and place in a small bowl. Grease bottom and
sides of a large Bundt pan with baking spray or
In a bowl of a stand mixer fitted with a dough softened butter.
hook, combine 3 cups flour, dry milk powder
and salt. Add milk, melted butter, egg and Punch down dough. (*see note p.22) Divide
yeast mixture; mix until a dough forms. Knead dough into 1-inch pieces; roll each piece into
dough 5 minutes on medium speed, adding just a ball. Dip each dough ball into melted but-
enough of remaining 1¼ cups flour until dough ter, then roll in graham cracker-sugar mixture.
is smooth, elastic and slightly sticky. Place in prepared pan. Once bottom of pan is
covered with dough balls, spoon half of cherry
Shape dough into a ball and place in a large, pie filling over top. Top with another layer
lightly greased bowl; turn to coat. Cover bowl of dipped and coated dough balls. Top with
with plastic wrap and let dough rise in a warm remaining cherry pie filling. Top with remaining
place 1 to 1½ hours until doubled. dough balls. Cover pan with plastic wrap; let
continued on next page
Click here for more recipes using cherries

C H E R RY C H E E S E CA K E M O N K E Y B R E A D continued
rise 45 minutes until nearly doubled. *NOTE: At this point, dough can be refriger-
ated overnight for use the next morning. Just
Heat oven to 350°F. Unwrap pan and bake 40 punch dough down, shape into a ball, and
to 45 minutes until bread is a very deep golden return to greased bowl. Cover with plastic
brown on top and filling is bubbling. Cool in wrap and place in fridge. The next morning, let
pan 10 minutes, then carefully invert bread dough sit in bowl at room temperature 45 min-
onto a serving plate. utes to 1 hour before proceeding with recipe
as directed.
Beat icing ingredients with an electric hand
mixer or in a stand mixer until smooth (add
more powdered sugar or milk as needed to
achieve desired consistency). Spoon and
spread icing over top of bread. Serve warm or
at room temperature.
“Participating in meal-packaging events is

absolutely one of the most rewarding things I get to
do with my co-workers. Not only are we helping those
less fortunate than us, but we get to come together as
a company to do AND have fun while doing something
for a wonderful cause.”
~ B R I T TA N Y, A L E SA F F R E Y E AST C O R P O RAT I O N E M P LOY E E
E D STAR Y
&R EA
U S
O
T
T H E WO R L D
A BETTER
PLAC E
Click here for more recipes using cherries

J E S S I CA T U T T L E
of
A KITCHEN ADDICTION
Jessica blogs at A Kitchen Addiction and focuses on healthy living through creating
healthy recipes and giving old favorites a nutritious makeover. Of course, you will also
find the occasional indulgent recipe to satisfy even the strongest sweet tooth!
26
No Knead Honey Oat Rolls
28
Pesto Parmesan Stuffed Soft Pretzels
30
White Chocolate Lemon Brioche Twists
32
Whole Wheat Cinnamon Raspberry English Muffins
Y IELD R E C I P E C R E AT E D B Y A K I T C H E N A D D I C T I O N
1 6 ROLLS
N O K N E A D H O N E Y OAT R O L LS
Easy, hearty dinner rolls with a hint of nutty flavor.
INGREDIENTS
2 ½ cups bread flour 1 ¼ cups milk, warmed to 120-130°F

1 cup whole wheat flour 5 Tbsp honey
½ cup quick oats 4 Tbsp butter, melted
1 ¼ tsp salt 1 egg
2¼ tsp (one package) RED STAR® 1 Tbsp water
Platinum Superior Baking Yeast® Additional oats, for garnish
DIRECTIONS
In the bowl of a stand mixer, combine 2 cups into 16 equal pieces and gently shape each
bread flour, quick oats, salt, and yeast. piece into a ball. Place balls of dough into two 8
or 9 inch round baking dishes.
In a small bowl, whisk together warmed
milk, honey, and butter. With the mixer on low, Cover with a clean towel and allow to rise in a
alternate adding milk mixture and the warm spot for 45 minutes, or until doubled in
remaining ½ cup bread flour and whole wheat size.
flour. Beat until flour is well incorporated.
Preheat oven to 375°F. In a small bowl, whisk
Shape dough into a ball and place in a greased together egg and water. Gently brush the tops
bowl. Roll dough in bowl to coat. Cover with a of the risen rolls with egg wash. Sprinkle with
clean towel and allow to rise in a warm spot for oats. Bake rolls for 20-22 minutes, or until
1 hour, or until doubled in size. golden.
Turn dough out onto a clean surface. Divide Allow to cool for 10 minutes before serving.
Click here for more recipes using oatmeal

8 PR ET ZEL S
P E STO PA R M E SA N
ST U F F E D S O F T P R E T Z E LS
Chewy soft pretzels stuffed with a creamy pesto Parmesan filling!
INGREDIENTS
For the filling:
For the pretzels: 8 oz cream cheese, softened
4½ – 5 cups bread flour ½ cup prepared basil pesto
2¼tsp (one package) RED STAR® ¼ cup grated Parmesan cheese
Platinum Superior Baking Yeast®
1½ Tbsp sugar For the water bath and topping:
2 tsp salt 10 cups water
1½ cups water, warmed to 120-130°F 2/ cup baking soda
3
6 Tbsp unsalted butter, melted and 1 egg
cooled Coarse sea salt
Grated Parmesan cheese
DIRECTIONS
In the bowl of a stand mixer, combine 3 cups flour, Bring water and baking soda to a boil over me-
yeast, sugar, and salt. Add water and butter. With dium heat. Beat egg in a small bowl.
mixer on low, add additional 1½ cups of flour. If
mixture is still too wet, add up to an additional Turn dough out onto a lightly floured surface. Di-
½ cup flour. Beat with paddle attachment until vide into 8 equal pieces. Roll each piece of dough
dough starts to form. Switch out paddle attach- into an approximate 20 x 3-inch rectangle. Spread
ment for dough hook and knead dough on medi- about 2 tablespoons of filling along the bottom of
um speed for 5-7 minutes or until dough is smooth rectangle. Gently roll dough up lengthwise into a
and pulls away from edges of bowl. rope, pinching ends tightly to prevent filling from
spilling out. Gently roll out 1-2 more inches. Shape
Shape dough into a ball and place in a large bowl into a pretzel and press ends down.
that has been sprayed with olive oil or non-stick
cooking spray. Roll dough in the bottom to coat all Gently place pretzels one by one into boiling
sides. Cover and let dough rise in a warm, draft- water. Allow to boil 50 seconds, flipping them
free spot for an hour or until doubled in size. halfway through boiling time. Place on pre-
pared baking sheet. Brush beaten egg over
While dough is rising, prepare filling. Stir the top of each pretzel. Sprinkle with salt and
together cream cheese, pesto, and Parmesan Parmesan cheese. Bake for 12-15 minutes or
cheese until well combined. until pretzels are golden brown.
Preheat oven to 425°F. Line a baking sheet with Allow pretzels to cool for at least 5 minutes
parchment paper or a silicone baking mat. before eating.
Click here for more pretzel recipes

1 0 T W ISTS
W H I T E C H O C O LAT E
L E M O N B R I O C H E T W I STS
Sweet, buttery brioche twists studded with white chocolate and
topped with a lemony glaze!
INGREDIENTS
2 eggs, room temperature
For the dough: ½ cup unsalted butter, room temperature
3 cups all-purpose flour and cut into pieces
2¼ t sp (one package) RED STAR® 1 cup white chocolate chips
Platinum Superior Baking Yeast®
3 Tbsp sugar For the glaze:
¾ tsp salt 1 cup confectioner’s sugar
2½ Tbsp fresh lemon zest 1 Tbsp fresh lemon juice
½ cup milk, warmed to 120-130°F fresh lemon zest, optional
1 Tbsp fresh lemon juice
DIRECTIONS
In the bowl of a stand mixer fitted with a paddle each piece out into an 8-inch long rope. Twist
attachment, combine flour, yeast, sugar, salt, two pieces together and pinch the ends togeth-
and lemon zest. Add in milk, lemon juice, and er. Repeat with remaining dough.
eggs. On low, beat until dough starts to form,
about 5 minutes. Add in butter pieces a few at Place twists onto prepared baking sheet. Allow
a time, beating well after each addition. Switch dough to rest for 15 minutes.
out your paddle attachment for a dough hook.
Knead dough until smooth, about 6-7 minutes. Bake for 15 minutes or until twists start to turn
Add in white chocolate chips and knead until light golden brown. Remove to a wire rack to cool.
chips are distributed throughout.
While twists are cooling, prepare glaze. Stir
Transfer dough to a large bowl that is greased together confectioners’ sugar and lemon juice
or sprayed with non-stick cooking spray. Cover until smooth. Add more confectioners’ sugar or
with a clean towel and allow to rise in a warm lemon juice to reach desired consistency. (As
place until dough is doubled in size. written, the glaze will be thin and a bit runny.
However, glaze will harden as it cools.)
Preheat oven to 350°F. Line baking sheets with
parchment paper or a baking mat. Brush or spoon the glaze over the top of the
twists. Sprinkle with lemon zest. Allow glaze
Turn dough out onto a lightly floured surface to harden before serving. Store leftovers in an
and gently punch down. Divide dough into 10 airtight container.
equal pieces. Divide each piece in half. Roll
Click here for more recipes using lemon

Y IELD
8 EN GLISH R E C I P E C R E AT E D B Y A K I T C H E N A D D I C T I O N
M U FF IN S
W H O L E W H E AT C I N N A M O N RAS P B E R RY
ENGLISH MUFFINS
Soft and chewy and filled with sweet, fresh raspberries!
INGREDIENTS
1½ tsp baking powder
2 cups whole wheat flour 1½ tsp salt
1 cup bread flour 1 cup milk, warmed to 120-130°F
2¼tsp (one package) RED STAR® 3 Tbsp honey
Platinum Superior Baking Yeast® ½ cup fresh raspberries
2½ tsp cinnamon Cornmeal for dusting
DIRECTIONS
In the bowl of a stand mixer fitted with a paddle Place balls of dough onto a cookie sheet that
attachment, mix together flours, yeast, cinnamon, has been sprinkled with cornmeal. Gently
baking powder, and salt. press dough down until 1-inch thick and about
3-inches in diameter. Lightly mist tops with olive
In a small bowl, whisk together milk and honey. oil or non-stick cooking spray. Cover loosely
With a mixer on low, slowly add wet ingredi- with plastic wrap and allow dough to rise until
ents to dry ingredients. Beat until mixture just doubled in size, about 40 minutes.
starts to come together but not all of the flour
is worked in. Add raspberries. Beat until flour is Heat griddle or large skillet to medium heat.
completely mixed in, scraping down the sides of Brush butter over hot griddle.
the bowl as necessary.
Gently place dough, cornmeal side down, onto
Switch out paddle attachment for dough hook. griddle. Place dough about 2 inches apart.
Turn mixer on medium and knead until dough is Reduce heat to medium-low and cook until bot-
smooth and starts to pull away from the edge toms are golden brown, about 8 minutes. Turn
of the bowl. This will take anywhere from 5-10 muffins over, reduce to low, and cook for 8-10
minutes depending on mixer. Dough will be minutes or until muffins sound hollow when
somewhat sticky. tapped.
Place dough in well-greased bowl. Cover with Remove from griddle and allow to cool slightly
plastic wrap and allow to rise in a warm spot before serving warm. (For the best nooks and
until doubled in size, about an hour. crannies, use a fork to separate the muffins.)
Turn dough out onto a lightly floured surface. Once cooled, these muffins are best served
Gently deflate. Divide into 8 equal pieces. toasted. Store leftovers in an airtight container.
Shape dough into balls. Dough will be sticky
but try to use as little flour as possible.
Click here for more English muffin recipes

R OX A N A YAWG E L
of
A T R E AT S A F FA I R
Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a
serious case of the wanderlust. On A Treats Affair, she shares quick, no-fuss and
crazy-delicious recipes, with the goal of bringing sweetness to her readers’ lives.
36
Whole Milk Bread
38
30 Minute Dinner Rolls
40
Pumpkin Cinnamon Rolls with Caramel Icing
42
Nutty Honey Rolls
Y IELD R E C I P E C R E AT E D B Y A T R E AT S A F FA I R
2 LOAVES
WHOLE MILK BREAD

With a creamy-colored, tender crumb and its golden crust,
this whole milk bread is one of my favorite.
So easy to make, you’ll bake it time after time!
INGREDIENTS
For the dough: 2 tsp salt

8 cups bread flour 1 cup whole milk
4 ½tsp (two packages) RED STAR®
Active Dry Yeast For the topping (optional):
1 cup whole milk (110-115°F) 1 egg yolk
1 Tbsp sugar 1 Tbsp whole milk
3 eggs Poppy seeds
¼ cup melted butter
DIRECTIONS
In the mixing bowl of a stand mixer, sift the Once risen, divide the dough in two and shape
flour. Make a well in the middle of the flour. each piece into a log. Place them into buttered/
In a measuring cup add the milk, sugar and oiled loaf pans. Cover again and let rest for
yeast. Give it a stir and pour the mixture into another 45 minutes or until the dough slightly
the flour well. Leave it for about 5 minutes until increases in volume. (It will rise a lot more in
the yeast is foamy. the oven.)
Fit your stand mixer with the dough hook. Start Preheat the oven to 375°F.
mixing the dough on low speed, slowly adding
in the eggs, melted butter, salt and enough milk In a small bowl beat the egg yolk with one
to form a soft, elastic dough. It can be just 1 tablespoon of milk. Brush the loaves with the
cup of milk, but not more than 1 ¼ cups milk. egg wash and sprinkle poppy seeds on top
(optional).
Remove the dough from the mixing bowl and
place it into a buttered/oiled bowl. Cover with Bake the loaves for 30 to 35 minutes. Remove
a clean tea towel and let it rest for about 1 hour from the oven, let cool for 10 minutes in the
until doubled in size. pans before taking the loaves out to cool com-
pletely on a wire rack.
Click here for more bread recipes

1 2 ROLLS
3 0 M I N U T E D I N N E R R O L LS
Soft and fluffy homemade rolls in less than 30 minutes!
These foolproof dinner rolls are so easy
to make you’ll never go store-bought again!
INGREDIENTS
4 cups bread flour 1 tsp salt

11/3 cups (whole) milk 4½ t sp (two packages) RED STAR®
¼ cup butter Platinum Superior Baking Yeast®
1 Tbsp sugar 2 Tbsp melted butter, for brushing
(optional)
DIRECTIONS
In a mixing bowl add the flour and make a well divide it into 12 pieces (approximately 73 grams
in the middle. each). Shape each piece into a ball. Place all
the rolls into a greased 11-inch round baking
In a measuring cup, add the milk, butter, sugar pan or 13X9-inch baking pan. Cover the rolls
and salt. Microwave in 15 seconds increments with a clean tea towel and let rest for about 10
until the butter is melted and the mixture is minutes.
temperature is between 110 – 115°F. Pour half
of the milk mixture into the flour well. Scatter Preheat oven to 400°F. Bake the rolls for 17-19
the yeast over it. Gently stir and let sit for a few minutes or until golden brown. As soon as you
minutes. remove the rolls from the oven, brush them with
melted butter.
Fit the mixer with the dough hook attachment.
Start mixing on low speed, slowly pouring the *Note: You can substitute RED STAR®
remaining milk mixture until the dough comes Quick∙Rise™ or RED STAR® Active Dry Yeast.
together. The dough should be soft and elastic Increase rise time (after shaping rolls) to 30
and cleans itself from the sides of the bowl. minutes.
Remove the dough from the mixing bowl and
Click here for more dinner roll recipes

1 6 ROLLS
P U M P K I N C I N N A M O N R O L LS
W I T H CA R A M E L I C I N G
Ribbons of cinnamon, lots of pumpkin flavor and a sticky
caramel icing make these rolls totally irresistible!
INGREDIENTS
For the pumpkin rolls: ¼ to ½ cup bread flour

4 cups bread flour
¾ cup lukewarm milk (110-115°F) For the cinnamon filling:
2¼tsp (one package) RED STAR® ½ cup white granulated sugar
Active Dry Yeast 1 to 2 Tbsp ground cinnamon
1 Tbsp white granulated sugar 2 to 3 Tbsp soft butter
6 Tbsp butter, melted and cooled
1 cup (8 oz) pumpkin puree For the caramel icing:
¼ cup white granulated sugar 10 oz caramels
1 tsp pumpkin pie spices ¼ cup heavy cream
½ tsp salt
DIRECTIONS
In a mixing bowl add 4 cups of flour and make a Once the dough is risen, place it in a floured work-
well in the middle. Pour the milk in and sprinkle ing area and roll it out into a 12X25-inch rectangle.
the yeast and 1 tablespoon of sugar on top of the Spread the soft butter all over the dough. Sprinkle
milk. Gently stir, and leave for a few minutes until the sugar and cinnamon over the buttered dough
the yeast has dissolved and starts to foam. and roll it starting from the longer side. Pinch the
ends together to seal. Cut into 16 rolls.
With the dough hook attachment on, start
mixing on low speed, adding in the melted but- Arrange the pumpkin rolls into a 13X9-inch baking
ter, pumpkin puree, ¼ cup sugar, pumpkin pie pan lined with parchment paper. Cover the rolls
spices and salt. with plastic wrap and let rise for 20 more minutes.
Gently, fold in enough flour (¼ cup to ½ cup) Preheat the oven to 375°F. Bake the pump-
until the dough forms an elastic ball and cleans kin rolls for 40 to 45 minutes or until nicely
itself from the sides of the bowl. On low speed, browned. Remove from the oven and let cool
knead the dough for an additional 3 minutes. completely on a wire rack.
Remove the dough from the mixing bowl and In a small saucepan, combine the caramel and
place it in a greased bowl. Cover with plas- heavy cream and cook over low heat until the
tic wrap and leave at room temperature until caramel are melted and the mixture is smooth.
doubled in volume. Pour over the pumpkin rolls.
Click here for more cinnamon roll recipes

1 0 ROLLS
N U T TY H O N E Y R O L LS
Flavored with vanilla and cinnamon, these honey rolls
will be a new favorite treat.
Brush them with honey and sprinkle chopped nuts on top.
INGREDIENTS
1 cup all-purpose flour 1 egg

½ cup milk 2 tsp vanilla extract
1 tsp sugar 1 tsp cinnamon (optional)
2¼ t sp (one package) RED STAR® 1½ tsp salt
Active Dry Yeast 1/ cup lukewarm milk
3
3 cups all-purpose flour 1 egg, lightly beaten, to brush the rolls
½ cup butter, melted Honey and chopped nuts to sprinkle over
¼ cup honey the rolls
DIRECTIONS
In a small bowl add 1 cup of flour. Make a well honey, will take a little longer to double in size
in the middle and pour in the warm milk (110- (about 2 hours).
115°F). Sprinkle yeast and 1 teaspoon of sugar
over the milk. Give the yeast a gentle stir and Once doubled in volume, turn dough out from
leave it for 5-10 minutes until yeast is foamy. the bowl onto a lightly floured surface and di-
vide it into 10 pieces. Roll each piece into a rope
Meanwhile, add the remaining flour, melted and shape it into an 8 or an infinite sign. You
butter, honey, egg, salt, vanilla extract and cin- can also braid it or shape it into a coil.
namon to a mixing bowl. Pour the proofed yeast Place the shaped rolls onto two baking sheets
with the 1 cup of flour in with the mixing bowl lined with parchment paper or silicone mat.
ingredients. Cover with a tea towel again and let rest for
another hour.
Fit your mixer with the dough hook. Start knead-
ing the dough, slowly adding the remaining Preheat oven to 350°F. Just before baking,
1/ cup milk until you have a soft, elastic dough
3 brush the rolls with the beaten egg. Bake the
that cleans itself from the sides of the bowl. If rolls, one sheet at a time for 16-18 minutes until
needed, add more milk. golden brown. Remove from the oven and let
slightly cool. While still warm, brush the rolls
Remove the dough from the mixing bowl and with honey and sprinkle chopped nuts over
place it in an oiled bowl. Cover with a clean tea them.
towel and let it rest until doubled in volume.
The dough, being enriched with butter, egg and
Click here for more sweet bread recipes

B A R B A RA S C H I E V I N G
of
BARBARA BAKES
Barbara has been an avid baker for over 35 years. She especially loves to bake breads,
cookies, cakes, and pies. On her blog, Barbara Bakes, she shares her adventures in the
kitchen, her favorite new recipes, as well as her family’s favorites.
46
Pumpkin Sticky Buns
50
Chocolate Caramel Pecan Turtle Doughnuts
54
Cinnamon Roll Liege Waffles
56
Lemon Artichoke Pesto Chicken Flatbread
Y IELD R E C I P E C R E AT E D B Y BA R BA R A BA K E S
XXX
P U M P K I N ST I C KY B U N S
These sweet rolls are a pretty orange color rolled up with
warm fall spices and tart dried cranberries, then served
flipped over so they’re dripping with a sticky pecan topping.
INGREDIENTS
For the dough: For the sticky pecan topping:

4 cups bread flour ¾ cup unsalted butter
2 ¼tsp (one package) RED STAR® 1 ½ cups packed brown sugar
Platinum Superior Baking Yeast® ¼ cup corn syrup
2 tsp salt 1/ cup heavy cream
3
½ cup water ¼ tsp salt
4 Tbsp unsalted butter 1 cup pecans, coarsely chopped
1c up unsweetened canned pumpkin
puree For the filling:
¼ cup sugar 1 cup packed brown sugar
1 large egg 2 tsp cinnamon
1 tsp pumpkin pie spice
¼ cup butter, melted
½ cup dried cranberries
DIRECTIONS
large bowl with nonstick cooking spray. Place

In the bowl of a stand mixer, using the paddle at-
tachment, combine 1 cup flour, yeast, and salt.dough in bowl and coat surface of dough with
cooking spray. Cover bowl with plastic wrap
In saucepan or microwave safe dish, heat water and allow to rise in a warm, draft free place
and butter until warm (120° - 130°F). until dough doubles in size, 60 to 90 minutes.
Add liquids to flour mixture. Blend at low speed Spray two 9-inch cake pans with non-stick
until moistened. Add pumpkin, sugar, and egg cooking spray. Set aside.
and beat three minutes at medium speed.
Sticky Pecan Topping: In small saucepan,
Switch to the dough hook and mix in the melt the butter over medium heat. Whisk in the
remaining flour a little at a time, to make a brown sugar, corn syrup, heavy cream, and salt.
soft dough. Add more or less flour as needed. Bring to a boil and simmer, stirring frequently,
Knead the dough for 5 minutes until smooth until slightly thickened, about 5 minutes. Divide
and elastic. the topping evenly between the two prepared
cake pans; sprinkle with pecans. Set aside.
Turn dough onto lightly floured counter and
knead briefly to form smooth, round ball. Coat continued on next page
Click here for more recipes using pumpkin

P U M P K I N ST I C KY B U N S continued
Filling: In a small mixing bowl, mix together and let rise until nearly doubled, about 30
brown sugar, cinnamon, and pumpkin pie minutes.
spice; set aside.
Preheat oven to 350°F. Bake for 30 minutes or
On floured surface, roll out dough to 12x20- until golden brown. Let cool in pan on rack
inch rectangle. Brush the dough with melted for 5 minutes. Invert onto platter; scrape any
butter. Sprinkle the filling over the dough, remaining topping in dish over hot buns. Serve
spreading it with your hands until it is an even warm.
coating all over the dough. Sprinkle cranber-
ries on top. Note: Substitute ½ teaspoon ground cinna-
mon plus ¼ teaspoon ground ginger, ¼ tea-
Starting with the long end, roll the dough into spoon ground nutmeg and 1/8 teaspoon ground
a log, and use a serrated knife or unflavored cloves for 1 teaspoon pumpkin pie spice.
dental floss, to cut it into 12 slices. Place six
pieces, cut edges up, in each cake pan. Cover
Thanks to our partner bloggers for helping us bake the world a better place.
“As a parent, Stop Hunger Now is very important to me.

Nobody should have to go without basic meals every day, especially children
who need nutrition and fuel for their growing bodies.”
~ G E R RY S P I E R S
“Growing up in a poor communist country, my parents hardly ever had

enough food to feed us. There were countless times we went to bed hungry
not knowing where our next meal would come from. It wasn’t easy, but it
shaped me into the person I’m today. Now, that I have the means
to help others, I try to donate food and goods almost every week.”
~ R OX A N A YAWG E L
“Participating in the Stop Hunger Now campaign is a way to extend

my love of sharing food with others beyond my own table.
I know my contribution may be small, but it is a part of something much
greater that truly can change the world, one bread recipe at a time.”
~ ST E P H A N I E W I S E
Click here for more recipes using pumpkin
Y IELD
12 R E C I P E C R E AT E D B Y BA R BA R A BA K E S
DOUGHNUTS
C H O C O LAT E CA RA M E L
P E CA N T U RT L E D O U G H N U TS
The flavors of a turtle chocolate candy
in an irresistible doughnut.
INGREDIENTS
For the dough: For the chocolate glaze:

3½ cups all-purpose flour 8 ounces milk chocolate finely chopped
2¼tsp (one package) RED STAR® ¼ cup heavy cream
Active Dry Yeast 2 Tbsp butter
½ cup milk 2 Tbsp corn syrup
6 Tbsp unsalted butter 1/ cup chopped pecans, toasted
3
¼ cup sugar
1 tsp salt For the caramel drizzle:
3 eggs, room temperature 10 caramel
2 Tbsp heavy cream
DIRECTIONS
Mix 2½ cups flour and yeast in mixing bowl, form the dough into a ball. Place dough into a
using the paddle attachment, on low for about greased bowl. Turn once so greased surface
30 seconds. is on top. Cover bowl with plastic wrap and let
rise until double, about 2 hours. Refrigerate
Heat milk, butter, sugar, and salt in a small dough for at least one hour or overnight. (If you
saucepan over medium heat until butter is refrigerate your dough overnight, allow your
melted, sugar is dissolved and milk is between dough to warm up to almost room temperature
120° to 130°F. before rolling out.)
With mixer on low, pour in liquids and mix until On a well-floured surface, roll out dough to
incorporated. Add eggs; beat 3 minutes at ½-inch thick. Cut out dough using a 2½-inch
medium speed. donut cutter or pastry ring and using a ⅞-inch
ring for the center whole. Set on floured baking
Switch to the dough hook and mix in the re- sheet. Cover with plastic wrap and let rise until
maining flour a little at a time, to make a soft, double, about 30 minutes.
slightly sticky dough, add more or less flour as
needed. Knead the dough for 5 minutes. While the doughnuts are rising, make chocolate
glaze. In a glass bowl, microwave heavy cream,
Turn the dough out onto a lightly floured butter, and corn syrup just until it starts to boil,
surface and knead a few times by hand and continued on next page
Click here for more doughnut recipes

C H O C O LAT E CA RA M E L P E CA N T U RT L E D O U G H N U TS continued
about 45 seconds. If necessary, stir until the Dip the doughnuts in the glaze and put them
butter is completely melted. Add chopped back on the cooling rack glazed side up.
chocolate and whisk until chocolate is melted Sprinkle with chopped pecans. Allow glaze to
and smooth. If necessary, microwave an ad- set for 30 minutes.
ditional 15 seconds at 50% power. Set aside to
thicken. Caramel Drizzle: Heat caramels and heavy
cream in a microwave safe bowl on 50% power,
Preheat the oil in a deep fryer or Dutch oven to stirring every 30 seconds, until melted and
375°F. Carefully place the doughnuts into the smooth.
oil, 3 or 4 at a time. Cook for 1 minute per side
until golden brown. Transfer to a cooling rack Drizzle caramel over the chocolate glazed
topped with paper towels. Allow to cool for 15 doughnuts.
to 20 minutes before glazing.
Click here for more doughnut recipes

Y IELD R E C I P E C R E AT E D B Y B A R B A R A B A K E S
8 W AFF LES
C I N N A M O N R O L L L I E G E WA F F L E S
A rich, buttery waffle with a sweet, crisp caramelized
exterior served cinnamon roll style with a sweet
cinnamon butter and a pretty icing drizzle.
INGREDIENTS
For the waffles: For the cinnamon butter:

4 cups bread flour ½ cup butter
2¼tsp (one package) RED STAR® ½ cup powdered sugar
Active Dry Yeast ½ cup corn syrup
1½ tsp salt 2 tsp cinnamon
¾ cup whole milk, warmed to 120°-130°F
1 cup unsalted butter, melted For the icing:
¼ cup honey 1 cup confectioners’ sugar
2 large eggs, room temperature 1 or 2 Tbsp milk
1 Tbsp vanilla
8 oz package Belgian Pearl Sugar
DIRECTIONS
Make cinnamon butter and icing and set aside. with plastic wrap and let pieces rest for 15
minutes.
In the bowl of a stand mixer, combine 2 cups
flour, yeast, and salt. Add milk, butter, and Preheat a Belgian waffle iron on medium heat
honey to flour mixture. Beat 1 minute at me- (about 3.5). Brush waffle iron with melted but-
dium speed. Mix the eggs in one at a time until ter and cook one waffle at a time until golden
well blended. Mix in vanilla. brown, about 4 minutes.
Switch to the dough hook and gradually mix in Cinnamon Butter: In a large mixing bowl,
remaining flour to make a soft, slightly sticky combine butter, powdered sugar, corn syrup,
dough, add more or less flour as necessary. and cinnamon. Beat until light and fluffy.
Cover bowl with plastic wrap and let rest on the Icing: In a mixing bowl, beat powdered sugar
counter overnight. and milk until smooth.
The next morning, punch down the dough and Spread each waffle when it’s hot with Cinna-
knead in the pearl sugar. Divide dough into 8 mon Honey Butter and a drizzle of icing.
pieces and shape each piece in to a ball. Cover
Click here for more waffle recipes

Y IELD
2 R E C I P E C R E AT E D B Y BA R BA R A BA K E S
FLATBREADS
L E M O N A RT I C H O K E P E STO C H I C K E N
F LAT B R E A D
An easy-to-make flatbread topped with a flavorful lemon
artichoke pesto, diced grilled chicken and smoky Gouda
cheese then baked until it’s golden brown and delicious.
INGREDIENTS
2½ - 3 cups bread flour For the pesto:

2¼ t sp (1 package) RED STAR® 6.5-ounce jar marinated artichoke
Platinum Superior Baking Yeast® hearts, drained
1 tsp salt 1/ cup Parmesan cheese
3
1 cup water, warmed to 120° to 130°F 1/ cup olive oil
3
2 Tbsp olive oil 1 Tbsp lemon juice
1 cup cooked chicken, diced 4 cloves garlic, minced
2 cups shredded smoked Gouda cheese pinch of salt and pepper
1 cup freshly grated Parmesan cheese
2 Tbsp fresh parsley, chopped
DIRECTIONS
In a large mixing bowl, combine 1½ cups flour, rest five minutes covered. Use your hands to
yeast, and salt. Add warm water and oil to flour flatten each piece of dough into a large oval
mixture. Blend at low speed until moistened; shape about ¼ inch thick on a piece of parch-
beat 1 minute at medium speed. Switch to the ment paper.
dough hook and gradually mix in remaining
flour to make a smooth dough, add more or less Spread 3 tablespoons pesto on each oval. Top
flour as necessary. Knead for 5 minutes. with chicken, Gouda and Parmesan cheeses.
Place dough in lightly oiled bowl and turn to Bake each flatbread on the pizza stone until
grease top. Cover; let rise until dough doubles, the bottom is golden brown and the cheese is
about 45 minutes. melted and starting to brown about 10 minutes.
Garnish with fresh parsley when you remove
While dough is rising, preheat oven to 450°F the flatbread from the oven.
with a pizza stone on the center rack.
Artichoke Lemon Pesto: Pulse all ingre-
Punch the dough down, and divide dough in to 2 dients in a small food processor until well
pieces. Shape each piece into a ball. Let dough blended.
Click here for more flatbread recipes

A N N A L I S E SA N D B E R G
of
C O M P L E T E LY D E L I C I O U S
Annalise is the self-taught baker-turned-blogger behind Completely Delicious.
On her blog you’ll find accessible, tried-and-true recipes for all levels of baking as
well as tips and tricks to help you have the most success in the kitchen.
60
Slow Cooker Dinner Rolls
62
Multigrain Garlic Knots
64
Roasted Tomato Focaccia
66
Whole Wheat Brioche Burger Buns
Y IELD R E C I P E C R E AT E D B Y C O M P L E T E LY D E L I C I O U S
1 5 ROLLS
S LOW C O O K E R D I N N E R R O L LS
Freeze what’s left, then deliver them alongside some soup or
a casserole to friends, family, or someone in need.
INGREDIENTS
¾ cup whole milk 2 ¼tsp (one package) RED STAR®

¼ cup unsalted butter Active Dry Yeast
¼ cup honey 1 tsp coarse salt
3 - 3 ½ cups all-purpose flour 2 large eggs
DIRECTIONS
In a small saucepan over medium heat, heat on its size. Freeze the remaining rolls for an-
the milk, butter and honey just until the butter other use or share with someone in need.
is melted. Remove from heat and let sit for 5
minutes (temperature should be 120-130°F). Place a clean towel on top of slow cooker to
catch condensation and then cover with lid.
Meanwhile, in a stand mixer fitted with a Turn slow cooker on “high” setting. Let rolls
dough hook, combine 1 ½ cups of the flour, cook until the edges just begin to turn brown,
salt and yeast. Add the milk mixture and mix about 1 ½ - 2 hours. The tops of the rolls will not
until incorporated. Add the eggs and mix on be browned.
medium speed until smooth, about 3 minutes.
Add the remaining flour ¼ cup at a time until To brown the rolls, remove them from the slow
dough clears the bowl but is still slightly sticky cooker and place on a sheet pan. Broil in the
to the touch. You may not need all 3 ½ cups of oven 1-2 minutes. Watch carefully so they do
flour. Knead with dough hook until smooth and not burn. Remove rolls from the oven and im-
elastic, about 5-7 minutes. mediately brush with butter.
Shape dough into a ball and place in a greased Note: All slow cooker brands are different and
bowl. Cover with plastic wrap and place in a cooking times will vary. Begin to check at 1 ½
warm place to rise until doubled in size, about hours. The best way to check for doneness is
one hour. Alternately, you can let rise in a well- with an instant read thermometer. Rolls are
greased slow cooker on “warm” setting. fully baked when they have an internal temper-
ature of 190-200°F.
Punch down the dough and divide into small
pieces that when shaped are about 2 inches
in diameter. Place in a slow cooker lined with
parchment paper about 1 inch apart. How many
rolls you can fit in the slow cooker will depend

1 2 ROLLS
M U LT I G RA I N G A R L I C K N OTS
A double threat, these multi-grain knots covered in butter
and garlic are both scrumptious and hearty.
INGREDIENTS
For the knots: 2 tsp salt

1 cup water 1 large egg
1/ cup unsalted butter
3 1½ cups all-purpose flour
¼ cup honey 1 large egg plus 1 tsp water, for egg wash
1½ cups whole wheat flour
¼ cup rye flour For the garlic butter:
1/ cup old fashioned rolled oats 1/ cup unsalted butter
3 3
¼ cup flax seeds 4 cloves garlic, minced
2¼ t sp (1 package) RED STAR® 1 tsp salt
Active Dry Yeast ¼ cup parsley, chopped
DIRECTIONS
Warm the water, butter and honey in a small piece into a rope about 10 inches long. Use your
saucepan over medium low heat until butter is fingers to tie the dough into a knot. Place on a
melted. Stir until smooth. Remove from heat sheet pan lined with parchment paper. Cover
and let cool for 5 minutes, or until 120-130°F. with plastic wrap and let rise for 30-60 minutes,
or until doubled.
In the bowl of a stand mixer fitted with a dough
hook, combine the whole wheat flour, rye flour, Preheat oven to 375°F. Brush the knots with
oats, flax seeds, yeast and salt. Add the warm the egg wash and bake until golden, about 20
butter mixture and egg and mix until combined. minutes.
With the mixer on low speed, add the all-pur-
pose flour ¼ cup at a time until dough clears Garlic Butter: To make the garlic butter, melt
the bowl but is still slightly sticky to the touch the butter in a small saucepan over medium low
(you may not need all of the flour). heat. Add the garlic and let cook for 1-2 minutes
until fragrant. Add the salt and parsley. Brush
Knead the dough on medium speed until smooth butter over the warm rolls. Serve immediately.
and elastic, about 5-7 minutes. Place the dough
in a greased bowl, cover with plastic wrap and let Rolls are best the day they are made, but will
rise in a warm place until doubled, about 1 hour. keep in an airtight container at room tempera-
ture for 3 days.
Gently punch down the dough to release gases.
Knead a few times. Let rest for about 5 minutes.
Divide the dough into 12 equal pieces. Roll each

Y IELD
1 LAR GE R E C I P E C R E AT E D B Y C O M P L E T E LY D E L I C I O U S
LOAF
R OAST E D TO M ATO FO CAC C I A

A light and chewy loaf of focaccia bread topped with roasted
cherry tomatoes and fresh thyme.
INGREDIENTS
1 cup water 1 Tbsp fresh thyme, divided

1 Tbsp olive oil 1 cup cherry or grape tomatoes, halved
2 to 2½ cups bread flour Additional olive oil, for brushing
1 tsp coarse salt Coarse salt, for sprinkling
1 Tbsp granulated sugar
2¼tsp (one package) RED STAR®
Active Dry Yeast
DIRECTIONS
Heat the water and olive oil in a saucepan over grease top. Cover and let rise in a warm place
medium heat until it starts to steam. Remove until doubled, about 1 hour.
from heat and let cool for about 5 minutes, or
until temperature is 120-130°F. Punch down dough and knead a few times to
remove air bubbles. Shape dough into a rough
In the bowl of a stand mixer fitted with a dough 14-inch circle on a sheet pan, cover, and let rise
hook attachment, combine 1 cup of the bread for an additional 15 minutes. Use your fingers to
flour with the salt, sugar, yeast and half of the dimple the dough, pressing your fingers all the
fresh thyme. Add the water mixture and mix way down. Brush with olive oil and gently press
until it forms a wet dough, scraping down the the tomatoes into the top of the dough. Sprinkle
bowl as necessary. with remaining thyme and a heavy pinch of salt.
Add the remaining bread flour ¼ cup at a time Bake at 375°F until golden brown, about 20-25
while mixing until dough clears the bowl and minutes. Serve warm or at room temperature.
is tacky but doesn’t stick to your fingers when
touched. You may not need all 2½ cups flour. Focaccia is best consumed the day it is made,
Knead for 5-7 minutes until smooth and elas- but will keep well wrapped at room temperature
tic. Place bowl in a greased bowl and turn to for a few days.
Click here for more focaccia recipes

8 B U NS
W H O L E W H E AT B R I O C H E B U R G E R
Homemade hamburger buns made with
100% whole wheat flour.
INGREDIENTS
¼ cup whole milk 1½ tsp salt

1 cup water 2 large eggs, beaten
3 Tbsp unsalted butter 1 egg, beaten with 2 Tbsp water, for egg
3 Tbsp honey wash
3½cups whole wheat pastry flour (see Sesame seeds and poppy seeds, for
note below) sprinkling (optional)
2¼ t sp (one package) RED STAR®
Active Dry Yeast
DIRECTIONS
In a small saucepan, combine the milk, water, doubled, 1 to 2 hours.

butter and honey. Warm over medium heat until
butter is melted. Cool for about 5 minutes, or Punch down dough and let rest for a few min-
until temperature is 120-130°F. utes. Divide dough into eight equal pieces and
shape into balls. Place on a sheet pan lined
In the bowl of a stand mixer fitted with a dough with parchment paper. Spray some plastic wrap
hook (or in a large bowl if planning to mix by with non-stick cooking spray and place over
hand), combine 2½ cups of the whole wheat the shaped buns. Return to a warm place and
pastry flour, yeast and salt. Add the warm water continue to rise for an additional 30 minutes to
mixture, followed by the beaten eggs, mixing on 1 hour.
low speed until incorporated.
When ready to bake, preheat oven to 400°F.
Add the remaining flour ¼ cup at a time while Brush buns with egg wash and sprinkle with
mixing on medium low speed until dough sesame seeds and poppy seeds, if desired.
almost clears the bowl and is only a slightly Bake until golden brown, about 10 minutes.
sticky to the touch (It’s okay if some dough Cool completely on a wire rack.
sticks to your fingers). You may not need all of
the remaining flour, or you may need more than Buns are best used within 1-2 days. They also
is called for. freeze very well.
Knead until smooth and elastic, about 5-7 min- Notes: Look for whole wheat pastry flour in the
utes more. Gather dough into a ball and place baking aisle of a well-stocked grocery store. If
in a greased bowl. Cover with plastic wrap desired, you can substitute it with 2 cups whole
and put in a warm place and allow to rise until wheat flour plus 1½ cups bread flour.
Click here for more bun recipes

G E R RY S P E I R S
of
FOODNESS GRACIOUS
Gerry, a scratch baker and pastry chef turned stay-at-home dad, blogs at
Foodness Gracious, sharing a variety of simple and fresh tasting recipes.
Gerry advises his readers “just don’t sweat it in the kitchen—stay organized, grab
a good recipe and enjoy the smells and tastes of the food YOU prepare!”
70
Caraway Rye Bread Rolls
72
Homemade Garlic Naan
74
Rosemary and Sea Salt Focaccia
76
Sausage and Egg Breakfast Pizza
Y IELD R E C I P E C R E AT E D B Y F O O D N E S S G R AC I O U S
1 6 ROLLS
CA RAWAY RY E B R E A D R O L LS
A dense dark rye bread roll with crunchy caraway seeds
and molasses. Perfect for serving warm with butter
or making the ultimate pastrami sliders.
INGREDIENTS
4½ tsp (two packages) RED STAR® 4 Tbsp caraway seeds plus more for
Platinum Superior Baking Yeast® sprinkling on top of the rolls
2 cups water (110-115°F) 2 tsp salt
4 Tbsp molasses 1 Tbsp cornmeal
2 cups all-purpose flour 1 Tbsp milk
2 ½ cups dark rye flour, divided
DIRECTIONS
Mix the yeast with the water and molasses in a Dust a baking tray with the cornmeal. After the
bowl of a stand mixer and whisk to dissolve. Let dough has risen, punch out the air and divide
stand for 10 minutes. into 16 even pieces. Roll each piece of dough
into a ball.
In another bowl, combine the all-purpose flour,
2 cups of the rye flour, caraway seeds and salt Place on the baking tray close together and
and gradually add to the liquid mixture. Mix brush each one with milk. Sprinkle more cara-
on low speed until the dough starts to come way seeds on top and cover again with a towel
together. Add the remaining ½ cup of rye flour for at least 30-40 minutes.
and mix medium speed for about 5-7 minutes.
Preheat the oven to 350°F. Bake in the oven for
Take the dough from the mixing bowl and place 20-25 minutes until golden brown in color.
back in the bowl that the flour mixture was in. Serve warm with butter.
Cover with a towel and let rise until doubled in
size, about 1 hour.
Click here for more rye bread recipes

4 N AAN
HOMEMADE GARLIC NAAN

A chewy homemade naan bread covered in
fresh minced garlic and green onions. This is the
perfect accompaniment to any spicy meal.
INGREDIENTS
2½ cups water (110-115°F) 1 Tbsp Kosher salt

2¼ t sp (one package) RED STAR® 10 cloves garlic, minced
Active Dry Yeast ¾ cup green onion, sliced finely
5½ c ups all-purpose flour, plus more for Olive oil for brushing the dough
dusting your work surface ¼ cup cornmeal
DIRECTIONS
Add the water to a medium sized bowl and Turn dough out onto a floured surface. Cut into
sprinkle the yeast on top of it. Stir the yeast 4 pieces. Using your fingertips press each piece
until it’s dissolved. Add 3 cups of the flour to of dough into an oval shape about 8 inches long
the yeast mixture and stir with a heavy spatula, and 6 inches wide. Brush doughs with some
wooden spoon or dough whisk, until smooth. olive oil and rub some minced garlic over the
Add the salt and then the remaining flour. Stir surface. Sprinkle with the green onion and
again until well combined. carefully transfer to the pizza stone or baking
tray. Use a pizza peel or parchment paper to
Turn dough out onto a clean work surface dust- transfer dough to oven.
ed with some flour. Start to knead the dough,
dusting with more flour if things get sticky. Bake in the oven for about 8-10 minutes, longer
Once the dough is soft and elastic, about 5-7 if you like it crustier. Once the naan has fin-
minutes of kneading, place the dough back into ished baking, transfer it to plate and cover with
a bowl that is coated with a little olive oil. Turn a clean towel. Proceed the same way with the
dough to cover all sides with oil. Cover with other dough pieces until all of them have been
plastic wrap or towel and let rise in a warm baked.
place for 2-3 hours or until doubled in size.
Notes: The bread is best served warm and can
Once the dough is ready, preheat your oven be reheated covered with foil in a 350 °F oven.
to 550 °F or as hot as it can go if not that high.
Place a pizza stone or a large upturned, baking
tray, dusted with a little corn meal, on the top
shelf of the oven as it heats up.
Click here for more recipes using garlic

Y IELD
2 6 -IN CH R E C I P E C R E AT E D B Y F O O D N E S S G R AC I O U S
LOAVES
R O S E M A RY A N D S E A SA LT FO CAC C I A
An easy focaccia bread flavored with fresh rosemary and
extra virgin olive oil. This focaccia is perfect served along with any
pasta dish or dipped in olive oil and balsamic vinegar.
INGREDIENTS
1 cup water (110-115°F) 2 Tbsp olive oil plus more for brushing
2¼tsp (one package) RED STAR® on top
Platinum Superior Baking Yeast® 1 tsp salt
2 cups wheat flour, divided ¼ cup chopped fresh rosemary, divided
1 cup all-purpose white flour Sea salt for garnishing
DIRECTIONS
In a bowl of a stand mixer fitted with a dough space. Cover with a towel and let rise for about
hook combine the water and yeast. Stir to dis- 30 minutes.
solve. Add 1 cup of the wheat flour and ½ cup
of the white flour. Mix on low speed for about Preheat the oven to 400°F while dough is rising.
2-3 minutes then cover with a towel and let Using a pastry brush, gently glaze each loaf
rise for 30 minutes. with olive oil and then sprinkle the remaining
rosemary over the top. Slice each loaf in a
Prepare two 6-inch skillets by rubbing gener- diagonal pattern with a sharp serrated knife
ously with olive oil. and sprinkle with some sea salt flakes.
Fold in the olive oil, salt and 2 Tbsp of the rose- Bake in the oven for about 25 minutes and the
mary to the dough. Add the remaining 1 cup of bread is golden brown. Once the bread comes
wheat dough and ¾ cup of the white flour. Mix out of the oven, brush with more olive oil and
on low speed for 3-4 minutes. Add more flour let cool.
if the dough is still very sticky but it should be
soft and not too stiff and wrapped around the
dough hook.
Dust your work surface with some flour and

turn the dough onto it. Gently knead the dough
into a ball shape and cut it in half. Knead each
piece of dough into a ball and place in the pre-
pared skillets and press down on them to fill the
Click here for more recipes using rosemary

1 P IZZA
SAU SAG E A N D E G G B R E A K FAST P I Z Z A

An easy and tasty spin on an original pizza.
Sausage, egg and melted cheese on top of the best pizza dough.
Make this for brunch or breakfast and add fresh cilantro.
INGREDIENTS
2¼tsp (one package) RED STAR® 1 Tbsp cornmeal

Active Dry Yeast 1½ cups sliced cooked breakfast sausage
¾ cup plus 2 Tbsp warm water (110-115°F) 1 cup grated Gruyere cheese
3c ups all-purpose flour, plus extra for ¾ cup grated Fontina cheese
dusting your work surface 2 large eggs
Pinch of salt Fresh cilantro
3 Tbsp olive oil, divided
DIRECTIONS
Mix the yeast with the water in the bowl of a Preheat your grill to its highest heat with the
stand mixer and let sit for 5 minutes. pizza stone. *see notes*
Add the flour and salt and mix with a dough Drizzle the remaining olive oil all over the pizza
hook attachment until all of the dough comes and scatter the sausage slices onto the pizza.
together in a ball. Continue to mix for about 5 Cover with the grated cheese and slide dough
minutes on low speed. onto your stone. Cook for about 4-5 minutes
until the cheese starts to melt and the edges
Wipe the inside of a bowl with 1 tablespoon of the dough start to puff up. Carefully crack
of olive oil. Take the dough and roughly form it two eggs on top of the pizza and close the grill.
into a ball placing it into the oiled bowl, turning Bake the pizza for another 4-5 minutes or until
it to coat all sides. Cover with a towel and let the cheese is bubbling and golden and the eggs
the dough rise for about 1 hour or until almost have firm whites and a soft yolk.
doubled in size.
Take the pizza from the grill stone and garnish
After the dough has risen, transfer it to a with some chopped cilantro. Slice into wedges
floured work surface and punch it down. Roll and serve immediately.
the dough into a circle or rectangle shape de-
pending on your baking stone or tray. Sprinkle Notes: If you don’t have a grill or a pizza baking
the cornmeal onto your pizza peel and transfer stone, you can use your oven and a regular bak-
the dough onto it. Cover the dough again and let ing tray. Make sure your oven is at the highest
rest for another 30 minutes. heat it can go to, usually around 500-550°F.
Click here for more pizza recipes

M I L I SA A R M ST R O N G
of
MISS IN THE KITCHEN
Milisa blogs at Miss in the Kitchen, where she shares quick and delicious
recipes perfect for busy families. She enjoys the good life
with her husband and three boys on their Oklahoma cattle ranch.
80
White Cheddar & Herb Mini Loaves
82
Buttermilk Ricotta Skillet Rolls
84
Cream Cheese Filled Brioche Sweet Rolls
86
Peanut Butter Sweet Rolls with Chocolate Drizzle
Y IELD
4 MIN I R E C I P E C R E AT E D B Y M I S S I N T H E K I T C H E N
LOAVES
W H I T E C H E D DA R & H E R B M I N I LOAV E S
Light and airy and packed with flavor, these breads are fantastic to
slice and serve with appetizers or alongside any meal.
This batch makes four mini loaves making them perfect for sharing!
INGREDIENTS
½ cup warm water (110-115°F) 1 tsp kosher salt

2 ¼tsp (one package) RED STAR® 1 tsp granulated garlic
Platinum Superior Baking Yeast® 1 tsp dried rosemary
1 Tbsp sugar ½ tsp dried dill
½ cup buttermilk, warmed to 75-80°F ½ tsp coarse ground pepper
1 large egg, beaten 1 heaping cup shredded white cheddar
1 Tbsp softened butter cheese
3 ½ cups all-purpose flour
DIRECTIONS
Add warm water, yeast and sugar into a large Place dough on floured surface or a greased
bowl and stir to combine. Set aside for 5 min- bowl. Set in a warm place and allow to rise one
utes or until yeast mixture is bubbly. Add but- hour or until dough has at least doubled in size.
termilk, egg and softened butter. Stir gently.
Punch dough down to remove air. Cut into 4
Add 1 cup of flour, salt, garlic, rosemary, dill equal pieces. Shape each piece into a loaf.
and pepper. Stir to combine. Add 1 cup of flour Place in 4 mini loaf pans that have been well
and shredded cheese, stirring to combine. Add greased. Cover and place in a warm place for
flour, ½ cup at a time until dough forms a ball. 30 minutes.
Place dough ball on a well-floured surface and Preheat oven to 375°F. Bake for 20-25 minutes
knead 3 to 5 minutes, adding additional flour as or until loaves are golden brown. Remove to
needed, until dough is soft and elastic. a wire rack to cool. Wrap in plastic wrap until
ready to serve.
Click here for more recipes using cheese

Y IELD R E C I P E C R E AT E D B Y M I S S I N T H E K I T C H E N
1 2 ROLLS
B U T T E R M I L K R I C OT TA S K I L L E T R O L LS
Soft and fluffy rolls with a slight tangy flavor.
Perfect for any family dinner!
INGREDIENTS
¼ cup butter 1 tsp salt

½ cup buttermilk 2¼tsp (one package) RED STAR®
½ cup ricotta cheese Platinum Superior Baking Yeast®
2 cups all-purpose flour 2 Tbsp melted butter, for brushing over
2 Tbsp sugar baked rolls
DIRECTIONS
Add butter and buttermilk in a microwave safe Punch down dough and roll out onto a lightly
bowl and microwave for 1 minute. Whisk in floured surface. Using a 2-inch biscuit cutter,
ricotta cheese. Continue to heat in microwave cut dough into rolls and place in a well-oiled
until mixture is 120-130°F. cast iron skillet. Cover and allow to rise about
30 minutes to 1 hour.
Add mixture to a stand mixer bowl. Add flour,
sugar, salt and yeast. Mix together with a Bake at 350°F for 23-25 minutes or until rolls are
paddle attachment on low until combined. Use browned.
dough hook to knead at medium speed about
2 minutes or until dough pulls away from the Brush with melted butter and serve immedi-
sides of the bowl and forms a ball. ately.
Place in a well-oiled bowl and cover with a

damp flour sack towel or plastic wrap. Set aside
in a warm place to rise until doubled, about an
hour.
Click here for more recipes using buttermilk

Y IELD
1 4 -1 6 R E C I P E C R E AT E D B Y M I S S I N T H E K I T C H E N
ROLLS
CREAM CHEESE FILLED

B R I O C H E SW E E T R O L LS
These rolls are pillowy soft and the cream cheese filling makes
them just the slightest bit decadent and the brown butter
and maple glaze just pushes them over the top to amazing!
INGREDIENTS
For the brioche rolls: For the filling:

1 cup warm water (110-115° F) 8 oz cream cheese, softened
2¼t sp (one package) RED STAR® 1 egg
Platinum Superior Baking Yeast® ½ cup sugar
1/ cup sugar
3 1 Tbsp all-purpose flour
¾ cup softened butter 1 tsp vanilla extract
5 eggs
6 cups of all-purpose flour For the maple brown butter:
1 tsp salt ¼ cup butter
2 Tbsp pure maple syrup
DIRECTIONS
Add warm water, yeast and sugar to the bowl of a angle. Spread half of filing onto each dough
stand mixer fitted with a paddle attachment and rectangle. Roll up from the long side and pinch
set aside for about 5 minutes or until yeast starts seam together. Cut into 1½-inch rolls and place
to bubble. Add ¾ cup softened butter and eggs into a greased pie plates or baking pans. Cover
and beat until combined. Add 1 cup of flour and and allow to rise 15 minutes.
mix until combined. Add salt and continue adding
flour until dough starts to pull away from sides Preheat oven to 375°F. Bake rolls for 20 to 25
of the bowl. Switch to dough hook attachment. minutes or until golden brown. Cover with
Knead for 5 to 7 minutes until dough is smooth. tented foil after 15 minutes to prevent over-
Place in oiled bowl, cover and set aside to rise for browning.
45 minutes to 1 hour, until doubled.
Prepare Maple Brown Butter: Add butter
Prep filling: add cream cheese, egg, sugar, to a small pan and place over medium heat,
flour and vanilla mixing bowl and mix until stirring occasionally until brown bits form. Add
smooth. maple syrup and brush over baked rolls.
Punch down dough and divide in half. Roll each Serve warm or at room temperature. Cover and
piece of dough into about an 8 x 11-inch rect- refrigerate leftovers.
Click here for more sweet bread & roll recipes

Y IELD
1 4 -1 6 R E C I P E C R E AT E D B Y M I S S I N T H E K I T C H E N
ROLLS
P E A N U T B U T T E R SW E E T R O L LS
W I T H C H O C O LAT E D R I Z Z L E
Indulge in these light and fluffy sweet rolls
with just a touch of peanut butter filling and
a delicious chocolate glaze.
INGREDIENTS
For the sweet rolls: For the filling:

1 cup warm milk (about 110-115°F) 4 oz cream cheese
¼ cup melted butter ½ cup crunchy peanut butter
1 egg 1/ cup powdered sugar
3
¼ cup sugar
2¼tsp (one package) RED STAR® For the chocolate glaze:
Quick∙Rise™ Yeast ½ cup cocoa powder
3-4 cups bread flour ½ cup powdered sugar
1 tsp salt 4 Tbsp milk
DIRECTIONS
Add milk, butter egg, sugar and yeast into a mix- long side, pinching the seam together. Cut into
ing bowl and whisk together to combine. Let set 12 slices with a sharp serrated knife. Place on a
5 minutes or until mixture starts to bubble. Add greased baking sheet about 2 inches apart. Cover
1 cup of flour and salt to the yeast mixture. Stir and let rise about 1 - 1½ hours.
together adding 1- 2 cups of additional flour until
dough comes together. Preheat oven to 350°F. Bake for 12-15 minutes or
until rolls are golden brown. Cover loosely with
Turn dough onto a floured surface and knead for 3 foil the last 5 minutes to prevent over-browning.
to 5 minutes, until dough is smooth and no longer
sticky. Add more flour as needed, until dough is Prepare glaze: Mix cocoa powder and powdered
soft and elastic. Cover and let rest 45 minutes to sugar together and whisking in milk, 1 tablespoon
1 hour. at a time until desired consistency. Drizzle over
baked rolls.
Prepare the filling: In a mixing bowl combine
peanut butter, cream cheese, butter and pow- Serve warm or at room temperature. Best if
dered sugar until smooth. enjoyed within 1 day of baking. Store leftovers,
covered in refrigerator.
Roll dough to about a 10x12- inch rectangle.
Spread filling evenly over dough. Roll up from the
Click here for more peanut butter recipes

The National Festival of Breads™, sponsored by Red Star Yeast,
King Arthur Flour and Kansas Wheat, is the nation’s only amateur bread baking contest. The competi-
tion seeks the best yeast bread recipes from home bakers throughout the United States. We’re excited
to include two of the 2015 winning recipes in this ebook!
The Festival emphasizes the role that bread plays in a healthy and active lifestyle. The kernel of wheat
is a storehouse of nutrients essential to the human diet, and a complex carbohydrate that provides a
source of time-released energy. In addition, bread provides dietary fiber, protein, fat, iron, zinc and B
vitamins in our diets. The B vitamin folic acid has been shown to prevent birth defects and may help
reduce the risk of heart disease, strokes, Alzheimer’s disease and some cancers. In addition to the
nutritional benefits, baking bread from scratch is an achievable and rewarding experience for the baker.
Amateur bakers can enter their original bread recipes at nationalfestivalofbreads.com. Full contest
rules will be available on the website as well. Judges will evaluate all entries and select eight adult
finalists, each of whom will receive airfare and accommodations to participate in the national competi-
tion in Manhattan, Kansas. In addition, each adult finalist will receive a $500 cash award, participate
in a wheat harvest tour to a working Kansas wheat farm, flour mill and research facility, and take part
in other activities. The finalists will prepare their submitted recipe at the National Festival of Breads in
Manhattan, Kansas. One Grand Prize Winner will be selected.
Click here to learn more
nationalfestivalofbreads.com
Y IELD R E C I P E C R E AT E D B Y A M I E M E I R S ,
2 4 ROLLS 2 0 1 5 NAT I O NA L F E S T I VA L O F B R E A D S F I NA L I S T
R O S E M A RY CA R DA M O M T W I ST E R S
“I’ve been working on these for the last couple of years. I think
the rosemary and cardamom flavors really work nicely together.”
INGREDIENTS
For the dough: ½ cup unsalted butter, softened

3 ½ cups King Arthur For the filling:
White Whole Wheat Flour 1 tsp finely chopped fresh rosemary
1 to 1 1/3 cups King Arthur (1 to 2 sprigs)
Unbleached All-Purpose Flour ½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar 2 tsp ground cardamom
½ tsp salt 1 cup confectioners’ sugar
2/ cup warm milk (110-115°F) ¼ cup firmly packed light brown sugar
3
2 ¼ tsp (one package) RED STAR®
Active Dry Yeast For the glaze:
1/ cup warm buttermilk (110-115°F) ½ cup water
3
3 large eggs ¼ cup granulated sugar
1 tsp vanilla extract
DIRECTIONS
Divide dough into two equal pieces. Roll out one
In the bowl of a stand mixer fitted with paddle, piece into a square, 14 x 14-inches. Spread half
combine white whole wheat flour, all-purpose of the filling completely over the dough then fold
flour, sugar, and salt. into thirds. Using a sharp knife, cut dough into
12 short strips. To shape, work with one piece at
In a medium bowl, combine warm milk and yeast. a time, keeping the rest covered. Gently stretch
Wait 5 to 10 minutes for mixture to foam (proof). each piece of dough while twisting each end 2 to
Add buttermilk, eggs, and vanilla; stir to combine. 3 times, then coil the strip together and tuck the
end underneath the coil. Place on parchment-
Pour yeast mixture into the flour mixture; mix 2 lined 18x13-inch baking sheets. Repeat with
minutes. Beat in the butter. Switch to dough hook, remaining dough and filling.
and if needed, gradually add enough of the re-
maining all-purpose flour to form a slightly sticky Cover rolls with plastic wrap, and let dough rise
dough. Knead 10 to 12 minutes. Place the dough until doubled, 30 to 40 minutes. Preheat oven to
in a greased bowl, cover, and let rise 1 ½ hours. 375°F. Bake 15 to 17 minutes, until golden brown.
While rolls are baking, combine the glaze ingredi-
Make the filling: Remove rosemary leaves from ents in a small saucepan, and cook over medium
the stems and chop leaves until very fine. Com- heat, 5 to 7 minutes or until mixture is slightly
bine the filling ingredients and set aside. thickened. Remove rolls from oven; immediately
Turn dough out onto a lightly floured surface. brush with glaze and cool on a rack.
Click here to see a step-by-step video tutorial of this recipe

Y IELD R E C I P E C R E AT E D B Y L I S A K E YS ,
2 4 ROLLS 2 0 1 5 NAT I O NA L F E S T I VA L O F B R E A D S W I N N E R
S M O K E H O U S E C RA N B E R RY
CHEESE BREAD
“My mother-in-law is from Quechee, Vermont. She always had
smoked cheeses from the local farmers and fresh maple syrup
tapped from trees in town. This bread honors all of her goodness.”
INGREDIENTS
4½tsp (two packages) RED STAR® 2 cups shredded smoked Gouda or

Quick∙Rise™ Yeast smoked Cheddar cheese
3 Tbsp warm water (110°-115°F) 1 tsp salt
2 Tbsp maple syrup ½ tsp ground black pepper
1c up unsalted butter, 4½to 5 cups King Arthur Unbleached
softened Bread Flour, divided
½ cup silken tofu 1 cup sweetened dried cranberries
4 large eggs
DIRECTIONS
In small bowl, whisk together yeast, water, and Deflate dough and divide in half. Shape into
maple syrup. Wait 5 to 10 minutes for mixture to 6-inch to 7-inch round loaves, and place into two
foam. buttered 9-inch round cake pans. Cover; let dough
rise until doubled, about 40 to 45 minutes. Near
In the bowl of a stand mixer fitted with paddle, the end of the rise, preheat oven to 400°F. Uncover
blend together butter and tofu until mixture is and with a sharp knife or lame, make a ¼-inch
light and fluffy, about 2 minutes. Scrape sides of deep “X” slash across the top of each loaf.
bowl as needed.
Bake 25 - 27 minutes until golden brown, tenting
Beat in eggs one at a time. Stir in cheese, salt, with aluminum foil to prevent excess browning.
pepper, yeast mixture, and 4 cups of flour; blend An instant-read thermometer inserted into the
well. Exchange paddle for dough hook. middle of the loaf should register about 200°F.
Remove from oven, and after a few minutes turn
Mix in cranberries and gradually add enough loaves out onto a rack to cool.
remaining flour until a soft dough forms. Knead
dough until smooth and elastic, about 8 minutes
on low to medium speed. Place dough in greased
bowl, cover, and let rise until doubled, about 1
hour.
Click here to see a step-by-step video tutorial for this recipe

B A K I N G N OT E S B A K I N G N OT E S
For more than a century, home bakers have trusted the high
quality and consistent performance of RED STAR® Yeast,
made by Lesaffre, the world leader in yeast technology. The
Red Star consumer line of products for home baking, includ-
ing RED STAR® Active Dry Yeast, Quick∙Rise™ Yeast, and our
newest product - Platinum Superior Baking Yeast®, is found in
supermarkets nationwide. Our goal is your baking success. For
more information about our products, recipes, expert baking
tips and more, visit redstaryeast.com.
We hope your homemade treats will bring joy to family and

friends.
And don’t forget to share your baking creations with us >>

#redstaryeast. Let the homemade baking begin!
Connect with us for daily baking inspiration and make

baking a family tradition with Red Star® Yeast.
96 R E D S TA R Y E A S T. C O M

Red Star Yeast Bake A Smile Ebook

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Here at Red Star Yeast, we believe that “treating yourself to homemade” is

“I love school because I can always rely on receiving

Click here to learn more about

4 Tbsp light brown sugar, divided ¼ cup maple syrup

Click here for more bagel recipes

For the bread:

Click here for more babka recipes

Click here to watch our How-to Videos

Click here to download the coupon

Click here for more recipes using potatoes

For the dough:

Click here for more recipes using cherries

“Participating in meal-packaging events is

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2 ½ cups bread flour 1 ¼ cups milk, warmed to 120-130°F

Click here for more recipes using oatmeal

Click here for more pretzel recipes

Click here for more recipes using lemon

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WHOLE MILK BREAD

For the dough: 2 tsp salt

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4 cups bread flour 1 tsp salt

Click here for more dinner roll recipes

For the pumpkin rolls: ¼ to ½ cup bread flour

Click here for more cinnamon roll recipes

1 cup all-purpose flour 1 egg

Click here for more sweet bread recipes

For the dough: For the sticky pecan topping:

large bowl with nonstick cooking spray. Place

Click here for more recipes using pumpkin

“As a parent, Stop Hunger Now is very important to me.

“Growing up in a poor communist country, my parents hardly ever had

“Participating in the Stop Hunger Now campaign is a way to extend

For the dough: For the chocolate glaze:

Click here for more doughnut recipes

Click here for more doughnut recipes

For the waffles: For the cinnamon butter:

Click here for more waffle recipes

2½ - 3 cups bread flour For the pesto:

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¾ cup whole milk 2 ¼tsp (one package) RED STAR®

Click here for more dinner roll recipes

For the knots: 2 tsp salt

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R OAST E D TO M ATO FO CAC C I A

1 cup water 1 Tbsp fresh thyme, divided

Click here for more focaccia recipes

¼ cup whole milk 1½ tsp salt

In a small saucepan, combine the milk, water, doubled, 1 to 2 hours.

Click here for more bun recipes

Click here for more rye bread recipes

HOMEMADE GARLIC NAAN

2½ cups water (110-115°F) 1 Tbsp Kosher salt

Click here for more recipes using garlic

Dust your work surface with some flour and

Click here for more recipes using rosemary

SAU SAG E A N D E G G B R E A K FAST P I Z Z A

2¼tsp (one package) RED STAR® 1 Tbsp cornmeal

Click here for more pizza recipes

½ cup warm water (110-115°F) 1 tsp kosher salt

Click here for more recipes using cheese

¾ cup whole milk 2 ¼tsp (one package) RED STAR®

2¼tsp (one package) RED STAR® 1 Tbsp cornmeal

For the dough: ½ cup unsalted butter, softened

4½tsp (two packages) RED STAR® 2 cups shredded smoked Gouda or