You might need to buy:
  • mozzarella dough
  • almond flour
  • coconut flour
  • tea baking powder
  • tea garlic powder
  • tea garlic powder
  • shredded mozzarella cheese 6 oz
  • table butter melted
  • large egg
  • Garlic Parmesan butter
  • table butter melted
  • table grated parmesan
  • tea minced garlic
  • tea salt
  • tea parsley
You might need to buy:
  • chocolate chips
  • brown sugar
  • whole wheat flour
  • cocoa powder
  • tea baking soda
  • tea baking powder
  • tea salt
  • soy milk
  • grape-seed oil
  • unsweetened applesauce
  • eggs
  • tea apple cider vinegar
  • tea vanilla
Belongs to alley biscuits 
You might need to buy:
  • bisquick
  • sour cream
  • club soda room temp
  • butter
Belongs to alley pan pizza dough 
You might need to buy:
  • warm water-105F
  • dry milk
  • tea salt
  • flour
  • table sugar
  • pack dry yeast
  • table oil for dough
  • 3oz oil per pan
  • butter flavor pam spray
Belongs to Gwendo Potato Burger Buns 

Makes 9 Rolls
These rolls are ideal for both burgers and sandwiches. Don’t salt the cooking water for the potatoes. A pound of russet potatoes should yield just over 1 very firmly packed cup (1/2 pound) of mash. To ensure optimum rise, your dough should be warm; if your potatoes or potato water is too hot to touch, let cool before proceeding with the recipe. This dough looks very dry when mixing begins but will soften as mixing progresses. If you prefer, you may portion the rolls by weight in step 5 (2.75 ounces of dough per roll).

WHY THIS RECIPE WORKS:
Mashed potatoes are hefty and substantial, but in a potato rolls recipe, they give the crumb a light, tender, moist texture. That’s because the starches in potatoes dilute the gluten-forming proteins, which weakens the structural network and makes it softer, moister, and more tender. For the lightest potato rolls, we use a combination of ½ pound of mashed russet potatoes and high-protein bread flour. This creates a potato roll dough with a stable structure that supports the greatest amount of potatoes, producing rolls that were not only perfectly risen but also light and airy.

You might need to buy:
  • sugar
  • instant or rapid-rise yeast
  • salt
Belongs to home4edu Rho Rho's Rolls 
ready in about 205 minutes; serves 24
You might need to buy:
  • bread flour
  • sugar OR 1/4 C honey

Makes 9 Rolls
These rolls are ideal for both burgers and sandwiches. Don’t salt the cooking water for the potatoes. A pound of russet potatoes should yield just over 1 very firmly packed cup (1/2 pound) of mash. To ensure optimum rise, your dough should be warm; if your potatoes or potato water is too hot to touch, let cool before proceeding with the recipe. This dough looks very dry when mixing begins but will soften as mixing progresses. If you prefer, you may portion the rolls by weight in step 5 (2.75 ounces of dough per roll).

WHY THIS RECIPE WORKS:
Mashed potatoes are hefty and substantial, but in a potato rolls recipe, they give the crumb a light, tender, moist texture. That’s because the starches in potatoes dilute the gluten-forming proteins, which weakens the structural network and makes it softer, moister, and more tender. For the lightest potato rolls, we use a combination of ½ pound of mashed russet potatoes and high-protein bread flour. This creates a potato roll dough with a stable structure that supports the greatest amount of potatoes, producing rolls that were not only perfectly risen but also light and airy.

You might need to buy:
  • sugar
  • instant or rapid-rise yeast
  • salt
Belongs to tbonepickins Irish Soda Bread 
  • Currently 5/5 Stars.
  • Star_small_rt
ready in about an hour and 10 minutes; serves 16
You might need to buy:
  • Buttermilk
  • Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Sugar
  • oil
  • Raisins
  • Caraway Seeds
You might need to buy:
  • olive oil
  • grated parmesan cheese
  • minced garlic
  • Italian seasoning
  • finely chopped fresh parsley
  • salt
  • pepper
  • sheets of refrigerated puff pastry
You might need to buy:
  • 1/2C raisins or currants
  • 1/2t salt
  • 1t ground cinnamon
  • baking soda
  • baking powder
  • 2t caraway seed
  • sugar
  • flour
  • buttermilk
  • eggs
  • vanilla