2. Make the Dough. In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. Then I stir in the buttermilk and melted butter until a soft dough forms.

I am partial, myself, to these easy, no-yeast cinnamon rolls, a recipe our Margaux Laskey adapted from the one Allysa Torey uses at Magnolia Bakery. (A mixture of baking soda and baking powder ...

Then, to extend shelf life and increase moisture and softness in the dough, I added a cooked rouxlike mixture of flour and milk, called a tangzhong.

Yeast responds to warmth, so place the cinnamon rolls somewhere like a sunny window or the top of a warm oven. The ideal temperature for proofing is between 75 and 95 degrees, which is warmer than ...

Sourdough cinnamon rolls take a similar approach, however, the dough contains sourdough starter (a leavener containing flour, water and wild yeast from the air).

Making bread is one of my favorite things to do in the kitchen. The magic of watching yeast literally bring a dough to life never fails to amaze me, no matter how many hundreds of times I've seen ...

Add 1 tablespoon of sugar & yeast (I use active dry yeast but instant yeast works too). Mix and let it sit for 5-10 minutes until it bubbles. If the mixture doesn’t bubble, your yeast is dead ...