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      Roasted Strawberry Bubble Bread

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      For dough: In a small saucepan, heat milk and ½ cup (120 grams) water over medium heat until bubbles begin to form around sides of pan and an instant-read thermometer registers 180°F (82°C). Remove from heat, and add butter. Let cool, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, salt, and yeast. Add warm milk mixture, and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 2 hours.Preheat oven to 375°F (190°C).For strawberries: On a small rimmed baking sheet, stir together strawberries, 2 tablespoons (24 grams) granulated sugar, and salt until well combined; spread in a single layer.Bake until berries are very soft and fragrant and have released ample juices, about 30 minutes, stirring every 10 minutes. Strain strawberries and juices through a fine-mesh sieve set over a small saucepan. Let strawberries cool for 15 to 20 minutes. Cut into ¼-inch pieces. Transfer any additional berry juices to saucepan.In a medium bowl, stir together chopped strawberries, ¼ cup (57 grams) melted butter, and vanilla bean paste.In a small bowl, place ½ cup plus 2 tablespoons (124 grams) granulated sugar.Add 3 tablespoons (45 grams) water, remaining ¼ cup (57 grams) melted butter, and remaining ¼ cup (50 grams) granulated sugar to juice in saucepan.Lightly punch down dough. Cover and let stand for 10 minutes. Spray a 3-quart baking dish with baking spray with flour.Turn out dough onto a lightly floured surface, and divide in half (about 495 grams each). Roll each portion into a 30-inch rope. Cut each rope into 1-inch-long pieces (about 16 grams each). Working in batches, dip dough pieces in strawberry mixture; dredge in granulated sugar, gently shaking off excess. Place dough pieces in pan in even layers. Pour remaining strawberry mixture all over dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Preheat oven to 375°F (190°C).Bring juice mixture in saucepan to a boil over medium-high heat, stirring occasionally until butter is melted and sugar dissolves; cook for 2 to 3 minutes. Pour all over dough.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on a wire rack for 20 minutes.For glaze: In another medium bowl, whisk together confectioners’ sugar, milk, melted butter, and vanilla bean paste until smooth. Drizzle all over warm bread. Serve immediately. Cover and refrigerate for up to 3 days. LEGGI TUTTO

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      Roasted Garlic-and-Caramelized Onion Focaccia Rolls

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      For garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.Crush roasted garlic in oil; transfer mixture to a resealable jar, and refrigerate for up to 2 weeks.For onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.For dough: In the bowl of a stand mixer, combine 1 cup plus 3 tablespoons (270 grams) room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a lightly floured surface, and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes.Preheat oven to 425°F (220°C).Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough.Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Coconut Skoleboller

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      Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.

      Coconut Skoleboller

      Makes 12 buns

      3⅔ cups (458 grams) all-purpose flour, plus more for dusting½ cup (100 grams) granulated sugar1 (0.25-ounce) package (7 grams) active dry yeast*1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground cardamom½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)½ cup (120 grams) warm canned unsweetened coconut milk (120°F/49°C to 130°F/54°C)2 large eggs (100 grams), room temperature and divided⅓ cup (76 grams) unsalted butter, cubed and softenedCoconut Pastry Cream (recipe follows)1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) water, room temperatureGarnish: sweetened coconut flakes

      In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, yeast, salt, and cardamom. Add warm milks, and beat at low speed until combined. Add 1 egg (50 grams), and beat until combined. Gradually add remaining 1⅔ cups (208 grams) flour, beating just until dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition. Beat until dough is elastic and smooth, 8 to 10 minutes.Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 2 to 2½ hours. (Alternatively, cover and refrigerate dough overnight. Let it come to room temperature and then let rise in a warm, draft-free place [75°F/24°C] until doubled in size, 2 to 2½ hours, before proceeding.)Line 2 baking sheets with parchment paper. Spray 2 large sheets of plastic wrap with cooking spray.Lightly punch down dough. Cover and let stand for 10 to 15 minutes. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 74 grams each). Using the palm of your hands, gently shape each portion into a round, smooth ball, lightly flouring your hands as needed. Place 3 to 4 inches apart on prepared pans. Cover with plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.Preheat oven to 375°F (190°C).Place Coconut Pastry Cream in a pastry bag fitted with a medium round piping tip.Using your fingers or a ¼-cup measuring cup, gently press an indentation into center of each bun. Pipe pastry cream into indentations. (Do not overfill; pastry cream will expand during baking.)In a small bowl, whisk remaining 1 egg (50 grams) until well combined. Using a pastry brush, brush egg all over top and sides of dough, avoiding pastry cream.Bake until golden brown and an instant-read thermometer inserted near center registers 190°F (88°C), 9 to 11 minutes. Let cool completely on pans on wire racks.In another small bowl, whisk together confectioners’ sugar and 2 tablespoons (30 grams) room temperature water until well combined. Using a pastry brush, brush glaze on sides of buns, and immediately garnish with coconut flakes, if desired. Serve immediately. Refrigerate in airtight container for up to 3 days.

      *We used Red Star Active Dry Yeast.
      pro tip
      Give your can of coconut milk a good shake before you open it since it naturally separates a bit.

      Coconut Pastry Cream

      Makes 2 cups

      1 cup (240 grams) whole milk½ cup (120 grams) unsweetened coconut milk½ cup (100 grams) granulated sugar, divided4 large egg yolks (74 grams)3¼ tablespoons (26 grams) cornstarch⅛ teaspoon kosher salt1½ teaspoons (6 grams) vanilla extract⅛ teaspoon coconut extract2 tablespoons (28 grams) unsalted butter, softened

      In a medium saucepan, heat milks and ¼ cup (50 grams) sugar over medium heat, whisking frequently, until steaming. (Do not boil.)In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Slowly add warm milk mixture, whisking constantly. Pour mixture into saucepan; cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes. Whisk in extracts.Strain mixture through a fine-mesh sieve into a large bowl. Whisk in butter until melted and well combined. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until an instant-read thermometer registers 65°F (18°C) to 70°F (21°C), 2½ to 3 hours. LEGGI TUTTO

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      Sesame-and-Green Onion Knots

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      In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast by hand.In a medium saucepan, heat milk, 1⁄2 cup (120 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2 cups (254 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, smooth, somewhat sticky dough forms, 20 to 23 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.Spray a 12-cup muffin pan with baking spray with flour.Punch down dough, and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle, one long side facing you.In a small bowl, stir together green onion, sesame oil, garlic, and remaining 1⁄4 teaspoon salt.Using a pastry brush, brush melted butter onto dough. Sprinkle green onion mixture evenly onto bottom half of dough, leaving a 1⁄2-inch border along bottom long side. Fold top half down, lightly pressing to adhere. Trim 1⁄8 to 1⁄4 inch off short sides of dough; cut crosswise into 12 strips (about 1½ inches wide each).Leaving 1⁄2 inch intact at folded end, cut 1 dough strip into 3 strands. Loosely braid strands, pinching end to adhere. Carefully tuck loose end of braid under to create a knot. Place in a prepared muffin cup. Repeat with remaining dough strips. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Preheat oven to 375°F (190°C).In another small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, gently brush egg wash onto rolls; sprinkle with sesame seeds.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 20 minutes. Let cool in pan on a wire rack for 10 minutes. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Black Pepper-and-Rosemary Angel Biscuits

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      In a small bowl, stir together warm buttermilk and yeast. Let stand until mixture is foamy, 5 to 10 minutes.In a medium bowl, whisk together 2 cups (250 grams) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 5 minutes.Line a rimmed baking sheet with parchment paper.In a large bowl, whisk together 3 teaspoons (3 grams) rosemary, kosher salt, baking powder, 1½ teaspoons (4.5 grams) pepper, baking soda, and remaining 2½ cups (313 grams) flour. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until pieces are smaller than peas and mixture is crumbly. Stir in yeast mixture. Using your hands, knead dough in bowl until dough just comes together.Turn out dough onto a lightly floured surface; press or roll into a 1-inch-thick disk. Fold dough in half; press or roll into a 1-inch-thick disk. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, and place about 1½ inches apart on prepared pan. Reroll scraps once by pushing scraps together, folding in half, and pressing or rolling to 1-inch thickness. Discard remaining scraps. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 minutes.Preheat oven to 425°F (220°C).In another small bowl, whisk together sea salt, remaining 1 teaspoon (1 gram) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a third small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt mixture. 8. Bake until golden brown, 10 to 14 minutes. Let cool on pan for 5 minutes. Serve warm. LEGGI TUTTO

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      Cranberry-Sage Fantails

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      Elegant and deliciously buttery, these golden-layered Cranberry-Sage Fantails will elevate any fall feast. Our dough gets its beautiful height from Platinum® Yeast from Red Star®. Their shape resembles a flower in bloom, with each petal forming a perfect pull-apart bite flecked with tart, rubied cranberries, and the earthy aroma of sage. Cranberry-Sage Fantails In the […] LEGGI TUTTO

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      Resurrection Rolls

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      A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of Christ after being resurrected. The magic of these rolls lies in the marshmallow. Surrounded by a soft, sweet dough, as these rolls bake, the cinnamon sugar-coated marshmallow placed inside melts away, leaving a pocket of air in its place. They’re […] LEGGI TUTTO

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      Ham and Gruyère Crescent Rolls

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      These Ham and Gruyère Crescent Rolls are our savory spin on classic crescent rolls is packed with a slice of ham and cheese. They are then swirled into a roll with perfectly fluffy texture courtesy Red Star®! 4¼ cups (540 grams) bread flour 2 tablespoons (24 grams) granulated sugar 1 tablespoon (9 grams) kosher salt […] LEGGI TUTTO