Fresh Baked Goods Recipe

Prepare yeast and dough

Warm the whole milk until it is about 110°F (warm to the touch). Mix warm milk with 1 tablespoon warm water, 1 teaspoon of the granulated sugar and the active dry yeast in a small bowl. Let sit 5–10 minutes until foamy. In a large bowl or stand mixer, combine 3 1/2 cups of the flour, remaining granulated sugar, and 1 teaspoon salt. Add the foamy yeast mixture, 4 tablespoons melted butter, and eggs. Mix until a soft dough forms, adding remaining 1/2 cup flour only if dough is excessively sticky. Knead by hand 6–8 minutes or with dough hook 4–5 minutes until smooth and elastic.

First rise

Place dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm, draft-free place for 60–75 minutes, or until doubled in size.

Roll and fill

Punch down the dough and turn out onto a lightly floured surface. Roll into a roughly 12x18 inch rectangle. Spread the 6 tablespoons softened butter evenly over the dough. Mix the brown sugar and ground cinnamon together and sprinkle evenly over the buttered surface.

Form rolls

Starting at a long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 4 equal pieces and place each cut-side up in a greased 9-inch round pan or a 9x13 pan if you prefer closer rolls. Cover and let rise again 30–45 minutes until puffy.

Bake

Preheat the oven to 350°F (175°C). Bake the rolls 25–30 minutes until golden brown and cooked through (internal dough should register ~190°F if checked). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Cream cheese glaze

While rolls bake, beat together 4 ounces cream cheese (softened), 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1–2 tablespoons milk or cream if needed to reach a pourable consistency. When the rolls come out of the oven, let cool 5–10 minutes then spoon or drizzle glaze over warm rolls so it melts into the swirls. Serve warm.

Preheat and combine dry ingredients

Preheat oven to 400°F (200°C). In a large bowl whisk together 2 cups flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.

Cut in butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add wet ingredients

In a small bowl whisk together 3/4 cup heavy cream, 1 egg and 1/2 teaspoon vanilla. Stir in optional dried fruit or chocolate chips if using (about 1/2 cup). Pour the wet ingredients into the dry and gently fold until a shaggy dough forms—do not overmix.

Shape and bake

Turn dough onto a lightly floured surface, pat into a 7–8 inch circle about 1 inch thick. Cut into 8 wedges and place on a parchment-lined baking sheet about 1 inch apart. Brush tops with a little extra cream or beaten egg for shine. Bake 15–18 minutes until golden on top and a toothpick inserted comes out clean. Cool slightly before serving.

Prepare dough

In a bowl combine warm water (about 110°F), 1 teaspoon sugar and 1 teaspoon active dry yeast. Let proof 5–10 minutes until foamy. In a large bowl mix 3 cups flour and 1 teaspoon salt. Add the yeast mixture and 2 tablespoons olive oil; stir to form a soft dough. Knead 6–8 minutes until smooth and elastic, adding up to 1/4 cup more flour if too sticky. Place in a lightly oiled bowl, cover and let rise 45–60 minutes until doubled.

Shape rolls

Punch down the dough and divide into 8 equal pieces. On a lightly floured surface, flatten each piece into an oval about 5–6 inches long. Place 2 slices of pepperoni and about 2 tablespoons shredded mozzarella in the center of each oval. Fold dough over the filling and pinch edges to seal, shaping into a smooth roll. Place seam-side down on a parchment-lined baking sheet.

Second rise and egg wash

Cover the rolls and let rise 20–30 minutes until puffy. Preheat oven to 375°F (190°C). Beat 1 egg and brush over the tops of each roll for a glossy finish.

Bake and finish

Bake the pepperoni rolls 18–22 minutes until golden brown. If desired, brush hot rolls with garlic butter (melt 2 tablespoons butter and stir in a pinch of garlic powder or minced garlic) immediately after removing from the oven. Serve warm or at room temperature.