1. Garlic Bread Rolls
Ingredients:
3 cups all-purpose flour
2¼ tsp active dry yeast (1 packet)
1 cup warm milk (about 110°F)
2 tbsp sugar
1 tsp salt
3 tbsp unsalted butter, softened
1 large egg
For the Garlic Butter Topping:
4 tbsp butter, melted
3 cloves garlic, minced
1 tbsp chopped parsley (fresh or dried)
¼ tsp salt
Optional: grated Parmesan or mozzarella for topping
Instructions:
1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Make the Dough: In a large bowl, mix flour and salt. Add the softened butter, egg, and the yeast mixture. Mix and knead (by hand or mixer) for about 8–10 minutes, until soft and elastic. If the dough is sticky, add 1–2 tbsp more flour.
3. First Rise: Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour, or until doubled in size.
4. Shape the Rolls: Punch down the dough and divide into 12 equal pieces. Shape into balls. Arrange on a greased or parchment-lined baking tray, leaving space between rolls.
5. Second Rise: Cover and let rise for another 30–40 minutes, until puffy.
6. Bake: Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes, or until golden brown on top.
7. Brush with Garlic Butter: While still warm, mix melted butter, minced garlic, parsley, and salt. Brush generously over the rolls. Sprinkle with Parmesan or mozzarella if desired.
Serving Tip:
Serve warm with marinara, creamy soup, or beside your favorite pasta.
2. Lemon Cream Cheese Bread
Ingredients:
For the Dough:
3 cups all-purpose flour (plus extra for kneading)
2¼ tsp active dry yeast (1 packet)
½ cup warm milk (about 110°F)
¼ cup granulated sugar
2 tbsp unsalted butter, softened
4 oz cream cheese, softened
1 large egg
1 tbsp lemon zest
1 tbsp lemon juice
½ tsp salt
For the Lemon Glaze (optional):
½ cup powdered sugar
1–2 tbsp lemon juice
Instructions:
1. Activate the Yeast: In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the Dough: In a large bowl, combine flour, remaining sugar, salt, lemon zest, and lemon juice. Add softened butter, cream cheese, egg, and the yeast mixture. Mix until a sticky dough forms.
3. Knead: Transfer to a floured surface and knead for 8–10 minutes (or use a mixer with a dough hook) until smooth, soft, and elastic. The dough should feel slightly tacky but not sticky.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
5. Shape: Punch down the dough gently and shape it into a loaf. Place in a greased 9×5-inch loaf pan or on a parchment-lined tray.
6. Second Rise: Cover and let rise again for 30–45 minutes, until puffy.
7. Bake: Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden brown.
8. Glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over the warm bread.
Result: Soft, buttery, slightly tangy bread with a creamy, rich flavor — like lemon cheesecake meets brioche.
3. Soft Milk Bread (Fluffy Bakery-Style)
Ingredients:
3 cups bread flour (or all-purpose flour works too)
2¼ tsp active dry yeast (1 packet)
½ cup warm milk (about 110°F)
¼ cup heavy cream or half-and-half
¼ cup sugar
1 large egg
3 tbsp unsalted butter, softened
½ tsp salt
Instructions:
1. Activate the Yeast: In a small bowl, mix warm milk, 1 tbsp sugar, and yeast. Let it sit 5–10 minutes until foamy.
2. Make the Dough: In a large bowl, combine flour, remaining sugar, and salt. Add in the egg, cream, butter, and yeast mixture. Mix until a sticky dough forms.
3. Knead: Knead on a lightly floured surface (or mixer with dough hook) for 10–12 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled in size.
5. Shape: Punch down dough and divide into 3–4 equal pieces. Roll each piece into a ball, then flatten slightly and roll up into a log. Place logs side by side in a greased loaf pan (or shape into rolls).
6. Second Rise: Cover and let rise again for 40–60 minutes, until the dough is puffy and reaches near the top of the pan.
7. Bake: Preheat oven to 350°F (175°C). Brush top with milk or egg wash. Bake for 25–30 minutes, or until golden brown.
8. Finish: Brush warm bread with melted butter or warm milk for a shiny, soft crust.
Texture:
Incredibly soft, milky, and slightly sweet — perfect for toast, sandwiches, or eating warm right from the pan.
4. Condensed Milk Bread (Soft & Fluffy)
Ingredients:
3 cups all-purpose flour (or bread flour for extra chew)
2¼ tsp active dry yeast (1 packet)
½ cup warm milk (about 110°F)
⅓ cup sweetened condensed milk (plus more for brushing)
3 tbsp sugar
1 large egg
3 tbsp unsalted butter, softened
½ tsp salt
Instructions:
1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Make the Dough: In a large bowl, mix flour and salt. Add in the condensed milk, egg, softened butter, and the yeast mixture. Stir until a sticky dough forms.
3. Knead: Knead on a lightly floured surface (or with a mixer dough hook) for 8–10 minutes, until smooth, elastic, and slightly tacky but not sticky.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
5. Shape the Bread: Punch down the dough, divide into equal portions (you can make a loaf, rolls, or braid it). Shape and place in a greased loaf pan or round baking dish.
6. Second Rise: Cover and let rise again for 30–45 minutes, until puffy.
7. Bake: Preheat oven to 350°F (175°C). Brush top with condensed milk or milk wash. Bake for 25–30 minutes or until golden brown on top.
8. Finish: While still warm, brush with a little melted butter and a drizzle of condensed milk for that shiny, sweet glaze.
Texture:
Soft, buttery, slightly chewy, and just the right touch of sweetness — perfect for breakfast or with coffee.
