These knots were inspired by a pizzeria here in Phoenix that has sadly closed. Theirs were oh-so-dreamy — soft and pillowy with just enough garlic you wanted more, but not so much you needed to run to brush your teeth. I knew immediately I needed to re-create them at home.

Most garlic knots are made from pizza dough and just underwhelming.

I’m happy to say my recipe is anything but boring. These are the softest, fluffiest, tastiest restaurant-worthy garlic knots EVER. Best part? They’re easy enough for beginner bread bakers while impressive enough to share with family and friends. 

One bite and your friends and family will be utterly hooked.

They’re like little bread pillows covered in garlicky buttery perfection. Dangerously good. Seriously, don’t expect any leftovers!

Serve these Homemade Garlic Knot Rolls for Easter dinner or Thanksgiving alongside my favorite Cheesy Green Bean Casserole or my crowd-pleasing Sweet Potato Casserole, or with my Pot Pie Soup for a cozy night in.

Sprinkle of Science

How to Make Garlic Knot Rolls

The Sugar

Even though this dough isn’t sweet, a little sugar plays a crucial role! It helps activate the yeast, tenderize the dough, and creates a softer, more flavorful roll. Don’t skip the sugar! It’s essential for the dough’s structure and rise. Learn more about sugar’s role in baking here.

The Milk

For the best flavor and texture, use whole milk. I haven’t tested non-dairy milk. 

How to Shape Garlic Knots

Once the dough has risen, transfer to a clean work surface (no need to flour it). Use a bench scraper to divide into 15 equal pieces. You can use a digital scale to measure your mass of dough and divide by 15, or you can just eyeball it. 

Roll each piece into a ball, then into a 9-inch-long rope. Tie each rope into a knot, tucking the ends in, and place into the prepared pan. 

More Recipes You’ll Love:

• Copycat Olive Garden Breadsticks (even better than Olive Garden!)
• Bavarian-Style Pretzels
• Homemade Cornbread Recipe
• Buttermilk Biscuits

Photos by Joanie Simon.

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Garlic Knot Rolls

Garlic Knot Rolls are irresistibly pillowy-soft and fluffy, drenched in garlic butter, and finished with Parmesan cheese. The ultimate comfort food, everyone LOVES this recipe!

Course Appetizer, Dinner, Side Dish, Snack

Cuisine American

Prep Time 40 minutes minutes

Cook Time 18 minutes minutes

Inactive Time (proofing) 2 hours hours

Total Time 2 hours hours 58 minutes minutes

Servings 15 garlic knot rolls

Author Tessa Arias

Ingredients

For the dough:

• 4 tablespoons (57 grams) unsalted butter
• 1 1/4 cups (296 grams) whole milk
• 2 large eggs, lightly beaten
• 2 tablespoons (25 grams) granulated sugar
• 1 1/2 teaspoons fine salt
• 2 1/4 teaspoons (1 packet) instant yeast*
• 4 1/2 cups (572 grams) bread flour

For the garlic coating:

• 1 stick (113 grams) unsalted butter
• 6 cloves garlic, minced
• 1/3 cup fresh parsley, minced**
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon fine sea salt

For egg wash & finishing:

• 1 egg, lightly beaten
• Flaky sea salt, such as Maldon
• 1/3 cup Parmesan cheese, finely grated
• Marinara sauce, for serving, optional

Instructions

Prepare the dough:

• In a small saucepan over medium heat or in a microwave-safe bowl, heat the butter until melted. Add the milk and stir to combine. Remove from heat and let cool until lukewarm (100 to 110°F).
• In the bowl of a stand mixer, combine the milk mixture, two eggs, sugar, salt, and yeast. Add about half of the flour and stir with a wooden spoon until a rough, shaggy dough forms. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a cohesive dough begins to form. Increase to medium-high speed and knead for 7 to 8 minutes until a soft and smooth dough ball is formed.
• Lightly spray a large, clean bowl with cooking spray. Place the dough in the bowl, cover the bowl lightly with plastic wrap, and let rise at room temperature until doubled in size, about 90 minutes***.

Shape the knots:

• Spray a 9 by 13-inch light-colored metal baking pan with nonstick cooking spray.
• Punch down the risen dough and turn out onto a clean work surface. Use a bench scraper to divide into 15 equal pieces (about 70 grams each). Roll each piece into a ball, then into a 9-inch-long rope. Tie each rope into a knot, tucking the ends in, and place into the prepared pan. Repeat for all knots.
• Cover loosely and let rise until puffy and nearly doubled in size, about 45 minutes to 1 hour. The dough is ready when a light press with your finger leaves a small indentation.

Prepare the garlic coating:

• While the knots rise, make the garlic butter. In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook, stirring often, until fragrant, about 1 to 2 minutes. Stir in the parsley, garlic powder, and salt. Remove from heat.

Bake and finish:

• Preheat the oven to 400°F.
• Brush the risen knots gently with the beaten egg. Bake for about 18 minutes, or until golden brown.
• While still warm, brush generously with garlic butter mixture—it may seem like a lot, but let it soak into every crevice for maximum flavor. If you have any leftover garlic butter, give the knots another brush. Sprinkle with flaky sea salt and Parmesan cheese. Serve warm with marinara sauce, if desired.

Video

Notes

*Instant Yeast vs. Active Dry Yeast: If using active dry yeast instead of instant yeast, you can add it directly to the dough just like instant yeast, but expect the rise time to be about 20% longer.

**Using Dried Parsley? Substitute 1 tablespoon dried parsley for fresh.

***Rise Time Variations: Rise times will vary depending on your kitchen temperature and humidity levels. For a faster rise, place your covered dough in a warm draft-free location.

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These salty bites of goodness evoke nostalgic memories of wandering around the mall, pretzel in hand, without a care in the world.

And you know what? I think these Pretzel Bites taste even better than the mall version! 

Perfect for Game Day gatherings, potlocks, or Super Bowl spreads, this crowd-pleasing snack will disappear quickly!

Pair them with my creamy Beer Cheese Dip, a batch of drool-worthy Empanadas, and my decadent Ultimate Macaroni and Cheese, and you’ve got yourself the most delicious party ever.

Never worked with yeast before? Don’t worry, I promise it’s super easy! This recipe is perfect for yeast newbies, as there’s only one rise. Check out my foolproof tips just below. 

Sprinkle of Science

How to Make Soft Pretzel Bites

Instant Yeast vs. Active Dry Yeast

Can I Use a Lye Bath Instead? 

This recipe was formulated to be soft and chewy with a less deeply browned crust – reminiscent of a mall pretzel. If you prefer more of a Bavarian-style pretzel bite, try out my Pretzel Recipe, which uses a lye bath, and simply cut the dough into bite-sized pieces. 

Can I Knead These Pretzel Bites by Hand? 

This dough is quite heavy and dense, so a stand mixer makes much easier work of kneading. If you don’t have a stand mixer with a dough hook, you can also knead by hand – just note that it will require some upper body strength and some additional time. Learn more about kneading dough by hand here.

How to Serve Pretzel Bites

Serve these Pretzel Bites warm with a side of my Beer Cheese Dip, or serve with your favorite mustard or aioli. 

How to Store Pretzel Bites?

These Pretzel Bites are best served the day they’re baked. Store completely cooled leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for a few minutes to refresh, if desired.

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Soft Pretzel Bites

Soft Pretzel Bites are bites of heaven that are slightly crisp on the outside and chewy, soft, and fluffy on the inside. Reminiscent of those addictive mall pretzels, these bite-sized treats are the perfect snack for Game Day, and are even more delicious when served with Beer Cheese Dip or mustard!

Course Appetizer

Cuisine American

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Inactive Time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 80 pretzel bites (approximately)

Author Tessa Arias

Ingredients

For the pretzel dough:

• 1 packet (2 1/4 teaspoons) instant yeast*
• 1 tablespoon light brown sugar
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon (14 grams) cooled melted butter or neutral oil
• 3/4 teaspoon fine salt
• 4 ¼ cups (540 grams) all-purpose flour

For the baking soda bath:

• 6 cups water
• ¼ cup baking soda

For the egg wash:

• 1 large egg
• 1 tablespoon water

For topping:

• Pretzel salt or coarse sea salt

Instructions

Make the dough:

• In the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients. Mix on low speed until combined.
• Increase speed to medium and knead for 7 to 10 minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding a little more flour if needed.
• Place in a greased bowl, turning to coat. Cover tightly with plastic wrap and let rise until about doubled in size, about 1 hour.
• Preheat the oven to 400°F. Line two baking sheets with parchment paper. Spray with nonstick cooking spray.

Shape the pretzels:

• Remove the dough to a clean work surface. Divide into 12 equal pieces. Roll each piece against the counter or between your palms into about a 10-inch long log. Keep the remaining pieces covered. Avoid adding flour to the work surface.
• Using a bench cutter, cut 1 1/2-inch pieces from each log. Place on the two greased parchment-lined baking sheets.

Prepare the baking soda bath:

• Bring the water to a boil. Gradually add the baking soda to the boiling water, taking caution as it will bubble up more.
• Working in batches, boil the pretzel bites in the baking soda solution, starting with the ones you shaped first, for no more than thirty seconds, before gently removing with a slotted spoon back to the greased and lined baking sheets, spacing them out at least half an inch apart.
• In a small bowl, whisk together the egg and 1 tablespoon of water. Brush all boiled pretzel bites with egg wash then sprinkle with salt.

Bake the pretzels:

• Bake both trays at 400°F for about 12 to 15 minutes, alternating the trays halfway through the baking time for even baking, until golden brown to your preference.
• Let cool for 5 minutes before peeling away from the parchment paper.

Notes

Serve these Pretzel Bites warm with a side of my Beer Cheese Dip for the most delicious appetizer ever.

*If you don’t have instant (aka rapid rise) yeast, use active dry yeast instead in the same amount (1:1 ratio), but the dough will need 20% more time to rise. Add it right in with the other ingredients. Learn more about yeasts in my Active Dry Yeast vs. Instant Yeast article here.

This post was originally published in 2011 and has been updated with additional baking tips, recipe improvements, and new photos. Photos by Joanie Simon.

The post Soft Pretzel Bites appeared first on Handle the Heat.

Homemade Biscuits are a must for Thanksgiving and Friendsgiving celebrations. They pair beautifully with my crowd-pleasing Sweet Potato Casserole, delicious Cheesy Green Bean Casserole with Bacon, and my favorite Soft Pretzel Stuffing. With sides this good, who even needs turkey?!

But biscuits aren’t just for Thanksgiving—they’re wonderfully versatile and can be served sweet or savory. Whether they’re part of breakfast (think sausage & gravy!), a midday snack, or a fun dinner side, the possibilities are endless!

This biscuit recipe has become a reader favorite. Just take a look at one of the many glowing 5-star reviews: 

Serve these warm, homemade biscuits slathered with jam for breakfast, alongside a cozy dinner, or as the ultimate Christmas or Thanksgiving side dish. Your friends and family will adore them!

Sprinkle of Science

How to Make Perfect Buttermilk Biscuits

Butter or Shortening for Biscuits?

I’ve also done side-by-side testing with biscuits made with butter vs. shortening and found I much prefer the taste and texture when using only butter. However, biscuits made with shortening create a more traditional Southern-style texture. Feel free to use half cold shortening and half cold butter for the best of both worlds. 

How to Make Tall Buttermilk Biscuits

How to Laminate Biscuit Dough

1. Turn the dough out onto a floured surface and dust the dough with flour. I like to use a powdered sugar shaker to dust a little flour without using too much. Gently pat the dough out into a 1/2-inch thick rectangle using your hands (no rolling pin needed!). 

2. Fold the dough into thirds like a letter. Don’t worry if it’s not perfect. Be quick and gentle with the dough, and only use as much flour as necessary to prevent it from sticking. Adding too much flour will create dense, tough biscuits. 

3. Repeat this process two more times, rotating the dough 90 degrees before each fold. Use a bench scraper to easily move the dough. This process creates layers of butter similar to a croissant, so the biscuit bakes up tall and super flaky!

Baking Buttermilk Biscuits

Can I Double This Recipe? 

Sure – simply double all ingredients in the biscuit recipe below and follow the instructions. No modifications are needed to make about 16 to 20 biscuits. 

How to Store Biscuits?

Since Buttermilk Biscuits are best served the day they’re baked, use the make-ahead instructions just below to prep biscuits ahead of time. 

How to Make Biscuits Ahead of Time | How to Freeze Biscuits

To freeze before baking: Place the unbaked, shaped biscuits on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 2 months. Bake as directed in the recipe below, adding a few minutes to the baking time, or until golden brown. 

To freeze after baking: Freeze baked biscuits in an airtight container for 1-2 months. Simply thaw to room temp, then reheat in the microwave or the oven at 300°F until warmed through.

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Buttermilk Biscuits

How to Make Buttermilk Biscuits that are tall, flaky, tender, and perfectly buttery. These homemade biscuits are quick and easy to make, ready in just 30 minutes!

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 to 10 biscuits

Author Tessa Arias

Ingredients

• 2 cups (254 grams) all-purpose flour, plus more for dusting
• 2 teaspoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon fine salt
• 6 tablespoons (85 grams) very cold unsalted butter, cut into small cubes
• 1 cup (237 grams) buttermilk, chilled

Instructions

• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor. The faster you do this, the better, as you want the butter to remain cold. Stir in the buttermilk until just combined. DO NOT overmix. The dough will be sticky.
• Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold.
• Pat the dough out into a final 1-inch thickness. If at any point the dough becomes too warm, pop it in the fridge until it’s firmed up slightly.
• Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles. Don't twist the biscuit cutter, as this seals the edges and prevents the biscuits from rising as nicely. If you don’t have a sharp cutter, use a knife and cut squares instead.
• Place the biscuits on a parchment-lined baking sheet, spacing 2 inches apart. Reform the scrap dough into 1-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
• Freeze the uncooked biscuits while you preheat the oven to 450°F.
• Make-Ahead Instructions: At this point, the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple minutes to the baking time.
• Bake the biscuits until golden brown, about 12 to 15 minutes.* Biscuits are best served the day they're baked.

Video

Notes

Feel free to spice these biscuits up by adding fresh herbs, garlic, grated cheese, green onions, bacon, or whatever your heart desires to the dough!

*I prefer my biscuits to develop a golden crust, but some people prefer their biscuits to be paler and tender without a crisp crust, so adjust the baking time to suit your preferences.

This post was originally published in 2014 and recently updated with recipe changes and improvements and new photos. Photos by Joanie Simon.

The post Buttermilk Biscuits appeared first on Handle the Heat.

I’m lucky enough to have many friends and family who often gift me copious amounts of homegrown zucchini. 

These kind gifts have inspired me to make countless recipes containing fresh zucchini, such as my Easy Chocolate Zucchini Cake and my Chocolate Zucchini Bread.

For this recipe, I wanted beautifully bright summertime flavors to shine, while packing in a ton of freshly grated zucchini. 

The lemon in this zucchini bread is mellow yet bright, the zucchini bread itself is soft and tender, and the lemon glaze on top adds the perfect touch of sweetness and additional lemon goodness.

Lemon Yogurt Zucchini Bread is the perfect summertime snack, breakfast, brunch, or dessert. 

Grab some zucchini from your garden or local farmer’s market, and you’ll be enjoying this sweet treat in no time! 

Sprinkle of Science

How to Make Lemon Yogurt Zucchini Bread

What Pan Do I Need For Lemon Yogurt Zucchini Bread?

• I highly recommend using a light-colored metal 8 1/2 by 4 1/2-inch loaf pan for this recipe.
• Using a larger pan (such as a 9 by 5-inch pan) will yield a shorter, flatter bread without the pretty domed top. This larger pan may also need a shorter bake time, so keep that in mind if this is all you have.
• I don’t recommend using a glass or ceramic loaf pan, as these pans don’t conduct heat well, and can dry out the edges of your loaf bread before the middle has baked through. Learn more about Glass vs. Metal Baking Pans here.

Can I Make Zucchini Bread in Smaller Pans or As Muffins?

We haven’t tried that, but it should work just fine, though you’ll need to experiment with the bake time. The most foolproof way to check that your mini loaves/muffins are baked through is to take the internal temperature with an instant-read thermometer and remove from the oven once an internal temp of 190°F is reached.

Preparing the Zucchini For Lemon Yogurt Zucchini Bread

• Zucchini is an extremely watery vegetable, so we’re taking the extra step to drain off as much excess moisture as possible. 
• This takes at least 20 minutes, but it’s truly worth the additional time – and you can prepare your other ingredients while it drains. 
• This step ensures that this Lemon Yogurt Zucchini Bread is rich, tender, and light.
• Allowing the excess moisture to drain is much more effective than wringing it out by hand.
• If you skip this step, you will end up with gummy, heavy zucchini bread.
• Use the grater attachment on your food processor for super quick shredding.
• If you don’t have one, you can use the large holes on a box grater and shred by hand.

The Lemon in Lemon Zucchini Loaf

The lemon flavor in this Lemon Yogurt Zucchini Bread comes from fresh lemon zest and lemon juice. Lemon tends to mellow as it bakes, so the lemon glaze provides additional fresh lemon flavor. If you want a stronger punch of lemon flavor, feel free to add 1 teaspoon of lemon extract to the loaf batter.

The Glaze

The Lemon Yogurt Zucchini Bread glaze adds a beautiful fresh lemon flavor and a touch of additional sweetness to this loaf bread. If your glaze is too thin, add a little more powdered sugar. If it’s too thick, add a splash more lemon juice. Feel free to sprinkle some fresh lemon zest on top of the glazed loaf bread, if desired, to add additional delicious lemon flavor.

Can I Make Lemon Yogurt Zucchini Bread Ahead of Time?

Yes! This zucchini bread tastes even better the next day. The lemon flavor continues to develop as the loaf sits, making this the perfect make-ahead recipe. 

How to Store Lemon Yogurt Zucchini Bread?

Slices of Lemon Yogurt Zucchini Bread wrapped well in plastic wrap can be stored at room temperature for up to 3 days or in the refrigerator for up to 4 days. See freezing instructions below if you need to store them longer. 

Can You Freeze Lemon Yogurt Zucchini Bread?

Yes, Lemon Yogurt Zucchini Bread freezes very well! Tightly wrap the completely cooled whole loaf or loaf slices in plastic wrap, then place in an airtight container. Freeze for up to two months. Thaw in the refrigerator overnight or for a few hours at room temperature. 

If you freeze the entire loaf, I recommend waiting until it’s thawed to add the lemon glaze to avoid absorbing it into the loaf or it becoming weepy.

More Recipes You’ll Love:

• Chocolate Zucchini Bread
• Easy Chocolate Zucchini Cake
• Classic Banana Bread
• Glazed Lemon Cookies
• Starbucks Copycat Lemon Loaf

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Lemon Yogurt Zucchini Bread

Lemon Yogurt Zucchini Bread is the ultimate summertime treat! Moist, light zucchini bread is loaded with bright lemon flavor and topped with sweet lemon icing. The perfect way to use up extra zucchini this summer!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Cooling Time 1 hour hour 30 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 1 loaf, 10 slices

Author Tessa Arias

Ingredients

For the bread:

• 5 tablespoons (71 grams) unsalted butter
• 1 pound (453 grams) zucchini, washed with ends trimmed (2-3 medium zucchini)
• 3/4 cup (150 grams) granulated sugar, divided
• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/3 cup (95 grams) plain Greek yogurt*
• 2 large eggs, at room temperature
• 2 tablespoons lemon zest, from about 3 large lemons
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup (125 grams) powdered sugar, sifted
• 2 tablespoons lemon juice

Instructions

Make the bread:

• Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. Dust with flour, tapping out any excess. Alternatively, line with foil or parchment paper, leaving an overhang.
• Place the butter in a small microwave-safe bowl and microwave for about 30 seconds, or until melted. Set aside to cool completely.
• Using a food processor or box grater, coarsely shred the zucchini (you’ll end up with about 4 cups). Toss with 2 tablespoons (25 grams) of sugar and place in a fine mesh strainer set over a bowl. Allow excess water from zucchini to drain for at least 20 minutes**. Meanwhile, zest and juice your lemons.
• Preheat the oven to 375°F.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• In a separate medium bowl, stir together the yogurt, eggs, and remaining sugar (125 grams). Add in the lemon zest, lemon juice, vanilla, and cooled melted butter.
• Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Add the zucchini and yogurt mixture to the flour mixture, stirring until just combined. Batter will be thick.
• Pour batter into prepared pan, smoothing evenly. Bake until the center is golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes, or once an internal temperature of 190°F is reached.
• Cool in pan for 10 minutes, then carefully remove loaf from pan and transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.

Make the glaze:

• In a small bowl, combine the sifted powdered sugar and lemon juice until a thick glaze forms. Spread evenly over the cooled bread and allow to set for 30 minutes before slicing and serving.

Notes

*This recipe was successfully tested using both non-fat and full-fat plain Greek yogurt. Feel free to use whichever works best for you!

** Reducing or skipping this waiting period will result in gummy, heavy zucchini bread.

This post was originally published in 2017 and has been updated with recipe improvements, additional baking tips, and new photos. Photos by Joanie Simon.

The post Lemon Yogurt Zucchini Bread appeared first on Handle the Heat.

I’m not a big gardener, but I’m lucky enough to have friends and family members who are, so I’m often gifted delicious, homegrown zucchini – and there’s only so much sauteed zucchini Joe and I can eat!

My go-to use for gifted zucchini has always been my Easy Chocolate Zucchini Cake, but sometimes you crave a certain texture that only a quickbread can provide.

The original version of this recipe was published way back in 2012. I wanted to update the recipe with a fudgier texture and more chocolate-forward flavor.

This revamped version of my Chocolate Zucchini Bread checks all the boxes I wanted: it’s rich and chocolaty without being overpowering, and it’s perfectly moist and fudgy.

Check out all my tips below for preparing your zucchini (regardless of whether it’s homegrown, gifted, or store-bought) and tips for making this the best quickbread you’ve ever made!

Sprinkle of Science

How to Make Chocolate Zucchini Bread

Zucchini Tips

I recommend shredding by hand using the large holes on a box grater for best results. You can also use the shredding attachment on a food processor if preferred. This recipe was formulated to incorporate all the zucchini’s natural moisture, so there’s no need to worry about draining the excess moisture or squeezing it with cheesecloth. Just grate it, and you’re ready to go! 

The Cocoa Powder

You can use either natural/unsweetened cocoa powder or Dutch-processed cocoa powder for this Chocolate Zucchini Bread recipe. Natural will offer a lighter color and offers a more acidic chocolate flavor. While Dutch-process offers a darker color, a smoother chocolate flavor, and typically more cocoa fat and therefor more moisture. If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt, as that acidity is what will activate the baking soda. Learn more about the differences between Natural & Dutch-processed cocoa powder here.

How to Bake a Moist & Fudgy Chocolate Zucchini Bread

• Weigh your cocoa powder and flour to prevent over-measuring and avoid a dry loaf. If you don’t have a digital kitchen scale, use the spoon-and-level method – learn more about that here.
• The brown sugar, full-fat sour cream, eggs, and oil all add richness and moisture to this loaf. 
• Once you add the zucchini to the batter, stir gently until JUST combined. Over-mixing can cause a tough or gummy texture.

What Type of Chocolate Chips Should I Use? 

I used semisweet chocolate chips, but feel free to use the same amount of milk, dark, or even white chocolate chips if you prefer – just note that this will change the overall sweetness of the loaf. Mini chocolate chips and chopped chocolate bars are also fine substitutes. Learn more about Chocolate in Baking here.

The Best Baking Pan For Chocolate Zucchini Bread

• I recommend using a metal 8 ½ by 4 ½-inch loaf pan for best results. 
• You can alternatively use a 9 by 5-inch metal loaf pan, but you’ll need to bake your loaf for less time, about 60-65 minutes, or until the internal temperature registers 200°F with a digital instant-read thermometer. Note that your loaf will come out much flatter. 
• I don’t recommend using a glass or ceramic loaf pan, but if that’s all you have, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers 200°F internal temperature. Learn more about Glass vs. Metal Pans here.

How to Store Zucchini Bread

Store Chocolate Zucchini Bread well-wrapped in plastic wrap at room temperature for up to 2 days. If you prefer, microwave slices before serving to soften.

Can You Freeze Chocolate Zucchini Bread?

Yes! To freeze, tightly wrap the completely cooled full loaf or individual slices in plastic wrap, then place in a ziptop bag or an airtight container and freeze for up to one month. Thaw in the refrigerator overnight or for a few hours at room temperature before serving. 

More Summer Recipes You’ll Love:

• Chocolate Zucchini Cake
• Lemon Yogurt Zucchini Bread
• Double Chocolate Banana Bread
• Classic Banana Bread

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Chocolate Zucchini Bread

Chocolate Zucchini Bread is about to become a summertime favorite! Super easy to make, this quickbread is moist, fudgy, and full of rich chocolate flavor. It's the perfect recipe for using up homegrown zucchini—no mixer required!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1 loaf, 8-10 slices each

Author Tessa Arias

Ingredients

• 1 cup (127 grams) all-purpose flour
• 1/2 cup (43 grams) natural or Dutch-process cocoa powder*
• 1 cup (200 grams) light brown sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup (114 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
• 1/2 cup (110 grams) neutral oil, such as vegetable or avocado
• 1 teaspoon vanilla extract
• 1 1/2 cups (188 grams) grated zucchini (from about 1 medium zucchini), no need to squeeze out excess moisture
• 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 325°F. Line a light-colored metal 8 1/2 by 4 1/2-inch loaf pan** with a sheet of parchment paper, leaving an overhang, then spray with nonstick cooking spray.
• In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
• In a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until thoroughly combined.
• Make a well in the center of the dry ingredients and stir the wet ingredients in with a rubber spatula until just combined. Fold in the zucchini and chocolate chips, reserving some to sprinkle on top. Pour batter into prepared pan, smoothing the top. Sprinkle with reserved chocolate chips.
• Bake for about 70 minutes or until a digital thermometer registers at least 200°F. Alternatively, check that a toothpick inserted in the center comes out clean with just a few crumbs attached. Make sure melted chocolate chips aren’t mistaken for uncooked batter. Let the loaf cool in baking pan on wire rack for 15 minutes before removing to a wire rack to cool completely. Loaf can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.

Notes

*If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt. The acidity is what will activate the baking soda.

**You can also bake in a 9×5-inch metal loaf pan for about 60-65 minutes, or until the internal temperature is at least 200°F. Note that your loaf will come out much flatter.

**If baking with a glass or ceramic loaf pan, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers at least 200°F internal temperature.

The post Chocolate Zucchini Bread appeared first on Handle the Heat.

In my family, special occasions were always marked with Cinnamon Rolls. But since neither of my parents are bakers, that usually meant prepared Cinnamon Roll dough from those crazy tubes at the grocery store.

My goal for this recipe was to get a similar ooey-gooey, doughy, and rich texture like the tubed Cinnamon Rolls. However, I aimed to do this with much better flavor and without the artificial ingredients and overwhelming sweetness.

I also wanted a flood of icing that melts into the rolls in the most mouthwatering way. These Cinnamon Rolls nailed that brief.

The best part of any Cinnamon roll is the middle of the spiral, where it’s super soft and gooey – but these Gooey Cinnamon Rolls have that beautifully soft consistency throughout the whole roll. Every bite is like that middle piece! Just check out reader Kyra’s review below:

This Gooey Cinnamon Rolls recipe is the perfect Christmas breakfast recipe – or make them any time you want to celebrate with some cozy deliciousness that makes the whole house smell incredible. And, bonus: they can be made in advance!

After all, is there anything more delightful and comforting than homemade Cinnamon Rolls baking in the oven?

Sprinkle of Science

How to Make Gooey Cinnamon Rolls

Tips for Kneading Cinnamon Rolls by Hand:

Is Active Dry Yeast the Same as Instant Yeast?

Active Dry Yeast and Instant Yeast (aka ‘quick rising’ or ‘fast rising’ yeast) can be used interchangeably in most recipes. Active dry yeast simply works a little more slowly than instant yeast.

How to Use Active Dry Yeast in Cinnamon Rolls:

How to Tell When the Cinnamon Roll Dough Has Risen Enough:

What Pan Should I Bake Cinnamon Rolls in?

While I usually prefer metal baking pans over glass or ceramic (metal conducts heat more efficiently – learn more about Metal vs. Glass pans here), I actually prefer the table presentation ceramic pans offer here. Also, because ceramic and glass conduct heat more slowly than metal, it allows these rolls to stay slightly gooey in the centers. This is my go-to baking pan for this recipe.

Easy Cinnamon Rolls Icing

I opted for a simple powdered sugar icing for this recipe. I love the way the icing floods the warm Cinnamon Rolls and melts into them, for the ultimate gooey bite. You want the icing to have a pourable consistency – not too thick and not too liquidy. Adjust the powdered sugar-to-milk ratio if needed.

How to Make Gooey Cinnamon Rolls Ahead of Time:

How to Store Gooey Cinnamon Rolls

Homemade Cinnamon Rolls are best served fresh and warm – right out of the oven if possible! You can store them in an airtight container at room temperature for a day. Rewarm in the oven or microwave before serving.

How to Freeze Cinnamon Rolls

You can also freeze the shaped but unbaked Gooey Cinnamon Rolls in the pan, tightly wrapped in plastic wrap, for up to 1 month. Defrost overnight in the fridge, then allow to rise again at room temperature. Once doubled in size, proceed with the recipe as written.

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Gooey Cinnamon Rolls

Gooey Cinnamon Rolls are pillowy-soft and tender, loaded with gooey buttery cinnamon filling, and flooded with vanilla icing on top. These are so much better than Cinnabon – and bonus: they can be made ahead of time!

Course Breakfast, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rising time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 12 cinnamon rolls

Author Tessa Arias

Ingredients

For the dough:

• 1 cup (227 grams) whole milk
• 1 stick (113 grams) unsalted butter
• 1/4 cup (57 grams) sour cream or plain yogurt, at room temperature
• 1 envelope (2 1/4 teaspoons) instant yeast*
• 1/4 cup (50 grams) granulated sugar
• 1 large egg, at room temperature
• 2 egg yolks, at room temperature
• 1/2 teaspoon vanilla extract
• 4 cup to 4 1/4 cups (508 to 540 grams) all-purpose flour, plus more for dusting
• 1 1/2 teaspoons fine salt

For the filling:

• 1 stick (113 grams) unsalted butter, completely softened to room temperature
• 3/4 cup (150 grams) packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/8 teaspoon fine salt

For the icing:

• 2 cups (250 grams) powdered sugar
• 1/4 cup (57 grams) whole milk
• 2 tablespoons (28 grams) unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

Make the dough:

• In a small saucepan, heat the milk and butter until the butter is melted. Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm** (about 100 – 110°F).
• In the bowl of an electric mixer, use a spatula to combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined. Add in half of the flour and the salt and stir until combined. Place on a stand mixer fitted with a dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is very soft, smooth, pliable, elastic, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Only add as much flour as needed to create a smooth dough.
• Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Make the filling:

• Once the dough has risen, add filling ingredients to a medium mixing bowl. Beat with a hand-held electric mixer on medium-high until well combined and fluffy, about 3 minutes.

To shape the dough:

• Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape the dough into a 16×12-inch rectangle, long side facing you.
• Spread the filling mixture all over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal. Roll the dough up, pulling with your hands to keep it tightly rolled until it’s an even log shape. Press the border to seal. Trim the edges. Lightly flour the roll.
• Grease a 13×9-inch baking dish or two 9-inch pie pans. Cut the roll into 12 equal pieces using a sharp knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
• Make Ahead: Allow the shaped rolls to rise until they’ve grown in size by about a quarter. Cover with plastic wrap and refrigerate for up to 24 hours. Allow to come completely to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed below.
• Meanwhile, preheat the oven to 350°F. Bake the rolls until lightly golden brown, 22 to 25 minutes.

For the icing:

• While the rolls bake, combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms.
• Spread over hot rolls immediately after they come out of the oven. Serve warm the day they’re baked.

Video

Notes

*You can use active dry yeast in place of the instant yeast. Add it in with the warm (110°F) milk and butter mixture and a teaspoon of the sugar and allow it to proof for 5 to 10 minutes, or until foamy.

**Be sure to allow the milk/butter mixture to cool until it’s only just warm. Mixing this with the yeast when it’s too hot will kill the yeast, and your Cinnamon Rolls won’t be able to rise. Ensure the mixture is 110°F or below with an instant-read thermometer before proceeding. 

Cream Cheese Frosting can be used instead of this icing recipe. Find my Best Cream Cheese Icing recipe here.

This recipe was written in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

The post Gooey Cinnamon Rolls Recipe appeared first on Handle the Heat.

Homemade bread will forever and always be the definition of comfort food to me – add cinnamon and sugar to the mix, and you’ve got yourself the most aromatic, delicious, perfectly cozy breakfast of all time.

This bread dough is a dream to work with. Super soft, supple, and pliable. It comes together in a snap.

You don’t need to be a master at working with yeast to bake this recipe, I promise!

I’ve included a bunch of homemade bread baking tips below to ensure your success in the kitchen.

This is a super fun recipe to make with little ones, too. I find the transformation of simple ingredients like flour, yeast, and liquid into an amazing tall loaf of aromatic bread to be a magical one. It’s almost meditative!

Sprinkle of Science

How to Make Cinnamon Swirl Bread

What Type of Yeast for Cinnamon Swirl Bread?

• I like to use instant yeast (also called “rapid-rising” or “fast-acting”) because it can cut the dough’s rising time by as much as 50%. It can be added right in with the dry ingredients, and no proofing is required.
• ⁠Active dry yeast and instant yeast can be used interchangeably.
• To encourage active dry yeast to start its activity without having to proof, be sure your milk is warm, around 120°F.
• Whatever you do, make sure your milk isn’t too hot (140°F+), as this will kill your yeast.

Do I Have to Use Bread Flour? Can I Use All-Purpose Flour Instead?

Bread flour contains a higher percentage of protein than all-purpose flour, which helps develop the gluten in the dough. Gluten is the backbone of any bread’s structure and since we are adding ingredients that prohibit gluten development (butter, eggs, sugar), this dough needs that additional protein to develop its structure and prevent it from falling flat. If you don’t have bread flour, feel free to experiment by using the same amount of all-purpose flour, but keep in mind that your dough will need to be kneaded for longer and the texture of the Cinnamon Swirl Bread won’t be the same.

Can I Knead This Dough By Hand Without A Mixer?

I haven’t tried that, but if you’re up for a good workout, feel free to give it a try. Check out my How to Knead Dough article here for all my kneading tips.

How to Roll Cinnamon Swirl Bread

Be sure to roll a very tight coil. Do this by stretching the dough slightly towards you as you roll up and around. This will allow the dough to rise and keep its beautiful swirl. Pinch and seal the log once you’re done rolling and place it seam-side down in the pan. The dough is very easy to work with so you shouldn’t need much additional flour.

How to Prevent Cinnamon Swirl Bread from Separating

The first time I made this recipe the swirls completely separated from each layer. In researching how to prevent this, I found a tip by Cooks Illustrated. Very lightly misting the cinnamon sugar with water after sprinkling on the dough helps to prevent major separation. You don’t want to use too much water, though, otherwise the filling will leak out.

The Best Loaf Pan for Cinnamon Swirl Bread

• I like to use a metal loaf pan for baking Cinnamon Swirl Bread. Metal conducts heat most efficiently, so it’s able to heat up and cool down quickly.
• Whatever you do, make sure you’re using a 9 by 5-inch loaf pan.
• Anything smaller and you’ll have too much dough which will balloon over the top and sides of your pan.
• If you’re using a glass or ceramic pan, reduce the oven temperature to 325°F and extend the baking time by about 10 to 15 minutes.
• Learn more about Glass vs. Metal Baking Pans here.

How to Store Cinnamon Swirl Bread

Store the bread in an airtight container or ziptop bag at room temperature for up to 5 days. You can also slice and freeze the bread for toast.

How to Serve Cinnamon Swirl Bread

If making toast, you can toast frozen slices directly from the freezer. The bread is delicious with butter, but also with cream cheese!

How to Make French Toast with Cinnamon Swirl Bread

This bread makes AMAZING French toast! Use my favorite French toast recipe here, following the ‘drying out’ step in the directions to avoid soggy cinnamon swirl French toast.

More Breakfast Recipes You’ll Love:

• Banana Bread
• Double Chocolate Banana Bread
• Gooey Cinnamon Rolls Recipe
• Cinnamon Sugar Pretzel Bites
• Frosted Brown Sugar Cinnamon Pop Tarts

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Cinnamon Swirl Bread

Homemade yeast-raised Cinnamon Swirl Bread features soft and fluffy bread with thick swirls of sweet cinnamon. Each slice makes for the most amazing morning toast, or better yet, use it to make French toast for a special occasion!

Course Breakfast, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Rising time 3 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 1 loaf

Author Tessa Arias

Ingredients

For the bread:

• 1 cup (237 grams) warm whole milk
• 4 tablespoons (57 grams) unsalted butter, melted
• 2 tablespoons (25 grams) granulated sugar
• 1 large egg plus 2 egg yolks, lightly beaten
• 2 1/4 teaspoons (1 envelope) instant yeast
• 4 cups (508 grams) bread flour
• 1 1/4 teaspoons fine salt

For the cinnamon swirl:

• 2 tablespoons (28 grams) unsalted butter, melted
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 2 tablespoons ground cinnamon

For the egg wash:

• 1 large egg
• 1 tablespoon milk

Instructions

• In the bowl of a stand mixer, combine the milk, butter, sugar, egg, egg yolks, and yeast. Whisk to combine.
• Add the flour and salt, attach the dough hook, and knead on low speed until a rough dough comes together. Increase to medium speed for about 5 minutes, or until it begins to become smooth and supple. Add more flour if the dough is unbearably sticky, just a couple tablespoons at a time. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to rise until puffy and almost doubled in size, about 1 1/2 to 2 hours.
• Punch the dough down. Transfer the dough to a lightly floured work surface and roll it into an 8 by 18-inch rectangle. With a pastry brush, brush all over with a thin layer of the melted butter. Combine the sugars and cinnamon and sprinkle over the buttered dough, leaving a 1-inch border on each long side.
• Using a spray bottle, lightly spray the cinnamon sugar with water to moisten. This will prevent too much gaping between the swirls. Roll into a very tight log, pinching the ends to seal to prevent the filling from leaking out and bubbling over while baking.
• Place the log seam side down in a lightly greased 9 by 5-inch loaf pan. Cover the pan loosely with lightly greased plastic wrap and allow the bread to rise for about 1 hour, until it’s domed about 1-inch above the edge of the pan.
• In a small bowl, beat the egg and milk. Brush gently all over the top of the dough.
• Bake the bread in a preheated 350°F oven for 45 to 55 minutes, or until deeply golden brown. If using a glass or ceramic baking dish, drop oven temperature to 325°F and bake for about 1 hour. An instant-read thermometer should register at least 185°F at the center of the loaf. Tent the loaf loosely with foil if it begins to brown too much.
• Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before removing to slice. Store the bread in a plastic bag at room temperature for up to 5 days. You can also slice and freeze the bread for toast.

This post was originally published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

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At first, the rolls weren’t fluffy enough. So we made a bunch of tweaks to get the texture to match the store-bought kind. Then they weren’t sweet enough. 15 batches later (yes, 15!), we finally nailed it.

It took over a year to get this copycat recipe perfected. Luckily, we didn’t mind testing these rolls so many times because they’re THAT good.

These Homemade Hawaiian Rolls are so versatile. They’re perfect as a side with dinner or as the main course (think ham and cheese sliders!). Take them as a side to a barbecue or cookout. Make little sandwiches with turkey and leftovers after Thanksgiving. Add as a side dish to your traditional Easter dinner. The options are endless!

And bonus: the scent that will waft through your house as these bake is utterly intoxicating.

These Hawaiian Rolls are so much better than the prepackaged versions. You’ll never want to buy store-bought again after trying these!

If working with yeast feels a little intimidating, don’t fret. I’ve included a ton of tips and tricks below so even newbie bread bakers can nail this recipe.

Sprinkle of Science

How to Make Homemade Hawaiian Bread Rolls

What Are Hawaiian Rolls?

You may have seen Hawaiian Rolls at your local supermarket – but these homemade versions are SO much better! Hawaiian Rolls are distinctly sweet and ridiculously soft and light, perfect for making delicious mini sandwiches, breakfast sandwiches, sliders, and more. Your kids will go crazy for these rolls, too!

Can I Make Homemade Hawaiian Rolls Without a Mixer?

Probably… but it won’t be easy! Your KitchenAid stand mixer does all the hard work in kneading these Homemade Hawaiian Rolls. By hand, it’s going to take a lot of elbow grease, a long time, and give your arms and hands a heck of a workout. Learn how to knead dough by hand here.

How To Make FLUFFY Hawaiian Rolls

Avoid adding too much extra flour to the dough

Since this dough is slightly sticky and enriched with milk, butter, and a lot of sugar, it takes quite a while to come together. These ingredients slow down gluten development. Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy bun we want.

How To Tell If You Have Over-Proofed Your Rolls

This can happen easily if your kitchen is very hot, or if you’re busy and forget to check on the rolls. If your rolls have over-proofed, they will likely deflate while egg washing, or look flat and deflated once baking. Over-proofed rolls may look a little sad, but they should still taste fine.

The Best Pan for Baking Rolls

• This is my favorite pan for baking Homemade Hawaiian slider rolls, but any light-colored metal pan will work just fine.
• Avoid dark-colored metal pans, as these can cause excessive browning and dry out the edges.
• If using a glass or ceramic baking pan, you may need to extend the baking time. Learn more about baking in Glass vs. Metal Pans here.

How Long Do Homemade Hawaiian Rolls Last?

These rolls will keep for 3 days in an airtight container, stored at room temperature. Don’t refrigerate, as it will dry them out faster. Refresh in a 300°F oven for 5 minutes, or pop in the microwave for 15-20 seconds, or until warm, before serving.

Can I Make Homemade Hawaiian Rolls Ahead of Time?

Enriched yeast doughs can have issues rising properly if made ahead. Instead, I recommend freezing the fully baked rolls as directed just below, as these rolls freeze beautifully.

How to Freeze Hawaiian Rolls

Once cooled, place rolls inside an airtight container and freeze for up to 3 months. To thaw, leave at room temperature for a few hours. Reheat in a 400°F oven for 5-10 minutes, or pop in the microwave for 15-20 seconds, until warmed through, if desired.

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Homemade Hawaiian Rolls

Hawaiian Rolls are light, fluffy, and utterly delicious – just like the store-bought version, but even better! Sweet, soft, squishy, and surprisingly easy to make, you’ll be baking these Hawaiian Rolls again and again.

Course Side Dish

Cuisine American

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 3 hours hours

Total Time 3 hours hours 55 minutes minutes

Servings 15 bread rolls

Author Tessa Arias

Ingredients

• ½ cup (116 grams) canned pineapple juice, at room temperature
• ½ cup (116 grams) whole milk, warmed, (100-110°F)
• 5 tablespoons (71 grams) unsalted butter, melted and slightly cooled to just warm (~85°F)
• 6 tablespoons (75 grams) granulated sugar
• 2 tablespoons (25 grams) light brown sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 ¼ teaspoons (1 packet) instant yeast¹
• 4 cups + 1 tablespoon (516 grams) – 4 1/4 cups (540 grams) bread flour², dependent on kitchen climate, see notes
• ¼ cup (32 grams) all-purpose flour
• 1 ½ teaspoons fine salt

For egg wash & finishing:

• 1 egg, lightly beaten
• 2 tablespoons water
• 1 tablespoon (14 grams) salted butter, melted

Instructions

• Combine the pineapple juice, milk, melted butter, sugars, 2 eggs, vanilla, and yeast in the bowl of a stand mixer. Add the all-purpose flour, plus 2 cups (286 grams) of the bread flour, and stir with a wooden spoon until the dough forms a rough, shaggy mass. Stir in the salt. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour JUST until the dough comes together. You may only need some of the flour, depending on your kitchen environment and brand of flour. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.
• Lightly grease or wet your hands and place the dough in a lightly greased medium-sized bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 ½ hours³.
• Spray a 9×13-inch metal baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.
• In a small bowl, combine the remaining egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 1 hour**.
• Meanwhile, preheat the oven to 375°F.
• Bake the rolls for 20 minutes, or until golden brown. Brush with melted butter. Serve warm. Store leftovers in an airtight container for up to 3 days.

Video

Notes

1. If you don’t have or can’t find instant yeast, you can easily use active dry yeast instead. Add it right in with the dry ingredients like instant yeast, just know the dough will take about 20% more time to rise. Or, to speed up that rise time slightly, simply combine it with the warm milk called for in the recipe and allow it to proof for 5 minutes before adding into the bowl with the other ingredients.

2. The more humid your location, the stickier your dough will be. If your kitchen is about 65% humidity or higher, use the higher range of bread flour (4 1/2 cups, or 540 grams). Reduce the bread flour if your kitchen is less than 65% humidity. Begin with the lower range listed in the recipe (4 cups + 1 tablespoon, or 516 grams) and add additional flour by the tablespoon (8 grams) as needed.

3. Rise time may vary depending on kitchen environment and climate.

This post was originally published in 2014 and has been updated with additional tips, recipe improvements, and new photos. Photos by Joanie Simon.

The post Homemade Hawaiian Rolls appeared first on Handle the Heat.

That’s because there’s basically no rising time! Which means you could make them Sunday morning for the football game that afternoon… if that’s your thing. To be honest, the only part of football I care about is the snacks.

I can’t take credit for this Soft Pretzel Recipe. It was actually developed by my fiancé, Joe, years before we began dating. He was inspired by a backpacking trip to Germany in his early 20s where he had his first authentic Bavarian pretzel and discovered how different they are from American mall pretzels.

When he asked how and why their pretzels are so different from American ones, so deeply browned and flavorful, he discovered authentic pretzels are bathed in a lye solution before baking. It makes a huge difference, which I’ve detailed below (including an alternative to the lye)!

We worked together for weeks to test out the pretzel recipe and document it in detail, so Handle the Heat bakers can recreate them in their own home kitchens.

Below you’ll find practically everything you could ever want to know about baking the best pretzels of your life.

Sprinkle of Science

How to Make Soft Pretzels

Ingredients for Homemade Pretzels:

• Active dry yeast – You can use instant yeast instead, but note that your pretzels may just be slightly more fluffy than chewy. Read my blog post on active dry vs. instant yeast.
• Barley malt syrup – This helps give the pretzels that distinct deep yet slightly bittersweet flavor. I ordered online, but have also seen it at some health food stores. If you can’t find this, simply use brown sugar (light or dark – the difference won’t be noticeable as it’s a small amount).
• All-purpose flour – I’ve tested this recipe with bread flour and didn’t find that it made enough difference to recommend using it instead. AP works great here! To be specific, I tested with bleached Gold Medal AP flour. I’ve also very successfully tested this recipe swapping in 2 cups of Rye flour for AP flour which adds a lovely depth of flavor and even darker color!
• Fine sea salt – This is for the dough.
• Pretzel salt – This is for sprinkling on the pretzels before baking. I’d highly recommend ordering the pretzel salt for the most impressive pretzels possible and best flavor. If that’s not an option, use coarse sea salt instead. Just note it’ll dissolve into the dough more.
• Food grade lye – More on this below.

How to Knead Soft Pretzel Dough

I like to use my 6-quart Professional KitchenAid stand mixer with the dough hook attachment. This dough is quite stiff and dense, so if your stand mixer is on the small side or quite old, the motor may not want to knead it. You could always knead the dough by hand, it’ll just take some upper body strength and a few more minutes. 

The Key to Perfect Pretzels? Lye!

Take a look at the pretzel comparison below. One was made by dipping the unbaked pretzels in a lye bath, the other by dipping in a boiled baking soda bath:

You can see just how much darker the lye pretzels turn out! What you can’t see is they also have that distinct, slightly alkaline pretzel flavor and a chewier texture.

Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye. Lye is what professional bakers use, and it’s what’s authentic in a traditional Bavarian pretzel!

Do I Have to Use Lye?

No. You can prepare a baking soda bath instead. See more directions below. But if you want the most perfect pretzels possible, give lye a try! It’s not as scary as you may think.

Where to Buy Food-Grade Lye?

I know I just said not to be afraid of lye, but it is sodium hydroxide (also called caustic soda) which is the main ingredient in soap making and products like Draino.

You can purchase food-grade lye most easily online or at some craft and hobby stores in the soap-making section.

How to Use Lye Safely

Lye is a caustic material, meaning if used improperly, it can cause chemical burns. Before you freak out, check out the safety tips below, and also remember that lye in this recipe’s application is diluted and therefore is similar to household bleach. Once lye is baked, it’s totally safe to eat.

• Only use in a well-vented controlled area. You don’t want to do this in a small space without a window open or the fan on (blowing any fumes away).
• Always add lye to water, never water to lye. The idea is to avoid any potential for splashing.
• Use only heat-resistant plastic or glass containers to prepare your lye bath. Never use metal.
• If lye does touch your clothes, remove that clothing item. If it touches your skin, simply run the skin under running water for a few minutes.
• If you’re concerned about safety, use plastic gloves when handling the pretzels in the lye bath. For extra security, feel free to wear goggles and even a face mask (now that we all own one!).

How to Prepare a Lye Bath for Pretzels:

1. In a well-vented area, place a plastic or glass container (do not use metal) on top of a few pieces of parchment paper to protect your counter from splashes.
2. Carefully sprinkle the lye into the water. Use a heat-safe silicone spatula to carefully stir the lye to dissolve. The lye is dissolved when the water looks clear (the container will feel warm to the touch – this is normal).
3. Dip a shaped pretzel into the lye bath for about 30 seconds. Remove and let drip off then place on the prepared greased parchment-lined baking sheets.

If you wind up making pretzels often, you may want to avoid using the same glass container each time. Lye is corrosive and will eventually weaken the glass. Your best bet is a dedicated high-quality plastic container.

How to Prepare a Baking Soda Bath (lye alternative):

If working with lye isn’t an option for you, here are the directions for using baking soda instead. You simply dip the pretzels in boiling water that’s been alkalized with baking soda. Note that the pretzels will be much lighter in color and won’t have the same chewy texture.

For Baking Soda Bath:

• 2/3 cup of baking soda
• 10 cups of water

Directions: In a large pot, bring the baking soda and water to a boil. Boil the pretzels in small batches in the soda solution for about 45 seconds to 1 minute, pressing them down to submerge. Proceed with the recipe as written after the lye bath step.

Making Baking Soda More Alkaline

There are some ‘hacks’ online for baking the baking soda to increase its pH level from 8 to about 11. This is done by spreading the baking soda on a baking sheet and baking at 250°F for 2 hours. I don’t prefer this method because it’s time-consuming and the resulting baking soda is now caustic and corrosive. You may as well use lye, which is easy to order online.

Choose Your Own Pretzel Adventure

As I see it, there are TWO pretzel journeys, aka options for customizing your soft pretzels.

• One is what’s pictured in these photos: A more traditional Bavarian-style pretzel with a deeply browned exterior and chewy texture. The recipe as written will yield this result.
• The other is a more Americanized pretzel that’s lighter in color and fluffier in texture. A pretzel reminiscent of those frozen pretzels many of us grew up eating or even the shopping mall pretzels.
• If you prefer the latter, use a baking soda bath instead of lye. You can also allow the shaped pretzels to rise for about 30 minutes before dipping in baking soda and baking. This will create a fluffier texture (but also less distinct pretzel shapes).
• For a last option on this journey, brush the freshly baked pretzels with melted butter.

How to Shape Pretzels

Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.

How to Make Pretzel Buns

After you portion the dough into ten equal pieces, take one piece and begin to grab bits of the dough from the top to bring around to the bottom to create a smooth ball shape. Roll around on a clean counter to smooth out further. Bake as the recipe states.

How to Serve Pretzels

Serve with my Beer Cheese Dip or simply alongside some whole grain mustard or spicy honey mustard.

You can also slice pretzels open, toast them, and smear them with cream cheese for a pretzel-bagel situation.

How to Store Pretzels

Store in an airtight container at room temperature for up to 2 days. Reheat in the toaster oven at 350°F for a few minutes to refresh.

How to Freeze Pretzels (best option!)

Store the baked pretzels in an airtight container in the freezer for up to 2 months. The longer they’re frozen, the more the pretzel salt will dissolve into the pretzels, but they’ll still taste great.

Defrost by letting them sit on the counter for about an hour. Or, simply microwave for about 30 seconds. If desired for a crispier texture, once defrosted, refresh in the toaster oven for about 5 minutes.

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Homemade Pretzel Recipe

How to make the BEST Homemade Pretzels you'll ever eat! These traditional Bavarian-style pretzels have a deeply browned exterior and chewy texture. Surprisingly easy to make. Thanks to my fiancé Joe for helping me develop this recipe!

Course Snack

Cuisine American

Prep Time 45 minutes minutes

Cook Time 16 minutes minutes

Total Time 1 hour hour 1 minute minute

Servings 10 pretzels

Author Tessa Arias

Ingredients

For the pretzels:

• 1 tablespoon active dry yeast
• 1 tablespoon barley malt syrup or light brown sugar
• 1 1/2 cups (355 grams) warm water (about 110°F), divided
• 5 cups (635 grams) all-purpose flour
• 3/4 teaspoon fine salt

For the lye bath:

• 2 tablespoons (40 grams) food grade lye, see notes for baking soda alternative
• 1 liter (1000 grams) water, room temperature
• Pretzel salt or coarse salt

Instructions

• Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Spray with nonstick cooking spray or grease with butter.

Make the dough:

• In the bowl of a stand mixer fitted with the dough hook, combine the yeast, barley malt syrup/sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy.
• Add the remaining 1 1/4 cups water, flour, and salt, and stir to combine. Mix on low speed until combined.
• Increase speed to medium and knead for five minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding more flour if needed. This will be a very dense dough, so be careful not to step away from your mixer in case it decides to jump on the counter.

Shape the pretzels:

• There is no need to allow this dough to rise. Remove the dough to a clean work surface (do not flour). Divide into 10 equal pieces (each should be about 100 grams). Roll each piece against the counter or between your palms into about a 24-inch long log. The thinner the log, the crispier the pretzels. The thicker, the softer the pretzels.
• Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.
• If you prefer softer spongier pretzels, allow the shaped pretzels to rise for 30 minutes before bathing in the lye.

Prepare the lye bath:

• Refer to the safety disclaimer in the blog post before using lye. If lye isn’t an option, see the baking soda bath directions below. Place safety gloves and goggles on, and a face mask too if you prefer. In a well-vented area, place a plastic or glass container (do not use metal) on top of a few pieces of parchment paper to protect your counter from splashes. Carefully sprinkle the lye into the water. Use a silicone spatula to carefully stir the lye to dissolve. The lye is dissolved when the water looks clear.
• Dip a shaped pretzel into the lye bath for about 30 seconds. Remove to the prepared greased parchment-lined baking sheets. Use a paring knife to score two slices into the thickest part of each pretzel. Sprinkle with pretzel salt as desired. Repeat until all pretzels have been lye dipped, scored, and salted.

Bake the pretzels:

• Bake both trays at 400°F for about 16 minutes, alternating the trays halfway through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.
• Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels. To store, freeze the pretzels in an airtight container for up to 1 month.

Video

Notes

Baking Soda Bath Alternative

If working with lye isn’t an option for you, here are the directions for using baking soda instead. Note that the pretzels will be much lighter in color and won’t have the same chewy texture.

Ingredients for baking soda bath:

• 2/3 cup of baking soda
• 10 cups of water

Directions:

In a large pot, bring the baking soda and water to a boil. Boil the pretzels in small batches in the soda solution for about 1 minute, pushing the pretzels into the water to submerge occasionally. Proceed with the recipe as written after the lye bath step.

This recipe was published in 2021 and has been updated with additional baking tips. Photos by Joanie Simon.

The post How to Make Pretzels appeared first on Handle the Heat.

They’re a homemade copycat version of the Red Lobster Cheddar Bay Biscuits, but I think these ones are even better.

I’ve been making these for years. They’re incredibly quick to make and smell like the best thing ever while they’re baking. They’re also super easy to whip up. Probably one of my most favorite copycat recipes ever.

They’re perfectly savory. The biscuit recipe is buttery, flaky, and crisp and is made with shredded cheddar. Then the biscuit gets topped with a butter mixture with the best garlic flavor. SO. GOOD.

I’d much rather enjoy these copycat Red Lobster cheddar bay biscuits at home than at a chain restaurant. I actually have a bad memory attached to Red Lobster.

When I first started carrying around a purse regularly as a tween, I thought I was so grown up. Until I left it behind at our booth at the restaurant and didn’t realize until we had driven 20 minutes home. Oops. Let’s just say my parents made sure I learned my lesson before wasting 40 minutes to get my $10 purse with $5 cash, chapstick, and my school I.D. inside.

This all reminds me of another seafood restaurant story where I saw a woman stuff the biscuits into her purse. I actually have been tempted to stuff some of these homemade Red Lobster biscuits in my purse just to have as a snack for later in the day. They’re that good!

Sprinkle of Science

How to Make Copycat Red Lobster Biscuits

Tips for Perfectly Tender, Flaky, and Soft Cheesy Garlic Biscuits:

1. Be super gentle with the dough. Making these biscuits by hand with a pastry blender, instead of a mixer or food processor, means you’re less likely to overwork the dough – and it’s still super quick and easy. Be sure to mix the buttermilk in gently, and only just until the dough comes together. Overmixing will result in tough biscuits.
2. Make sure to MEASURE YOUR FLOUR CORRECTLY. Too much flour will result in dense, dry, and tough biscuits. I recommend using a digital kitchen scale for best results.
3. Use real buttermilk. The acid in buttermilk activates the baking soda (baking powder actually contains baking soda) in these biscuits to leaven, lighten, and tenderize the end result. A DIY substitute will work, but the results won’t be as tender and tasty. More on this below.
4. Make sure your ingredients are COLD. Your butter and buttermilk must be very cold when mixing. The cold little pieces of butter in the dough will release steam once they hit the heat of the oven. That steam puffs up and helps to create those mouthwatering flaky layers.
5. Use fresh baking powder. Yes, baking powder can expire – and it can lose its effectiveness before the expiration date printed on the packaging. Check out my Baking Soda vs. Baking Powder article to learn how to test for freshness.

Do I Have to Use Buttermilk?

To create the best flavor AND texture, yes. I’d highly recommend using real buttermilk in these cheesy garlic biscuits. I’ve done extensive side-by-side testing on buttermilk vs. regular milk vs. buttermilk substitutes (including powdered buttermilk). Take a peek:

You can read more about my science of baking & buttermilk experiments here: Buttermilk 101.

At the end of the day, I find nothing quite compares to the tangy taste and thick texture that real buttermilk provides. If you can’t use real buttermilk, you can use this substitute: 1 scant cup whole milk + 2 teaspoons distilled vinegar or lemon juice – but please be aware that the flavor and tender texture won’t be as good, compared to using the real thing.

The Garlic in Cheesy Garlic Biscuits

We’re using garlic powder in these biscuits. Using garlic powder better mimics the flavor of the original biscuits than using fresh garlic. Feel free to experiment with using fresh minced garlic instead, but just note that the flavor will deviate from Reb Lobster’s version.

The Cheese in Cheesy Garlic Biscuits

Using a freshly shredded sharp cheddar will give a strong cheesy flavor, great texture, and mimic the flavor and consistency of the original biscuits. Pre-shredded cheeses don’t bring the same flavor and don’t melt as nicely, so shred your own if you can. Tip: the shredding attachment on your food processor makes for quick shredding!

Do I Need to Roll Out the Dough and Cut it? 

No! Unlike traditional biscuits or scones, these Red Lobster cheddar biscuits are even more simple as you just portion the dough out and drop it right onto a parchment paper-lined baking sheet. This makes for a more rustic look, making them perfect to bring to a dinner party or Sunday family dinner. This spring-loaded ¼ cup scoop will make this job even easier, but you can also use a measuring cup. If the batter sticks, just spray your scoop or cup with nonstick cooking spray.

Can I Make Cheddar Garlic Biscuits in Advance?

If you have to prep these ahead of time, I recommend following the freezing instructions below – or making them the day before, and just popping them back in the oven (instructions below) to reheat them, before serving.

How to Store Cheesy Garlic Biscuits?

These biscuits are best served the day they are made, but they’ll still taste great for 3 days if stored at room temperature, in an airtight container. Just refresh in the oven (instructions below).

How to Reheat Red Lobster Biscuits

To reheat, wrap cheesy garlic biscuits in foil and bake for 5-10 minutes at 350°F, or until warmed through.

Do Homemade Cheddar Biscuits Need to be Refrigerated?

Storing cheesy garlic biscuits in the fridge will dry them out quickly. I recommend keeping these cheesy garlic biscuits in an airtight container at room temperature.

Can You Freeze Cheesy Garlic Biscuits?

• Portion the cheesy garlic biscuits out on a parchment paper-lined baking tray and freeze for a couple hours, until solid, and then move to a freezer bag or airtight container. Freeze for up to a month.
• To thaw, move the biscuits to the fridge overnight, then bring them to room temperature and allow them to get a little puffy before baking.
• Alternatively, bake as directed straight from the freezer, adding an additional 5 minutes to the baking time, or until golden brown.

More Recipes You’ll Love:

• Garlic Knot Rolls – ultra soft & fluffy!
• Copycat Olive Garden Breadsticks
• Buttermilk Biscuits
• Chicken Pot Pie with Biscuits
• Ultimate Macaroni & Cheese
• Jalapeño Cornbread with Bacon & Cheddar

Print

Homemade Cheesy Garlic Biscuits

These Red Lobster Homemade Cheesy Garlic Biscuits are super easy and take only 30 minutes to make! They taste a million times better than the original cheddar bay biscuits! Slightly flaky and crisp on the outside, ultra tender and fluffy inside, and bursting with cheesy buttery garlic goodness.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Total Time 32 minutes minutes

Servings 12 biscuits

Author Tessa Arias

Ingredients

For the biscuits:

• 2 cups (254 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 6 tablespoons (85 grams) cold unsalted butter, cubed
• 1 1/4 cups (6 ounces / 170 grams) sharp cheddar cheese, shredded
• 3/4 cup (178 ml) buttermilk, very cold

For the butter:

• 3 tablespoons (43 grams) unsalted butter, melted
• 1/2 teaspoon dried parsley
• 1/2 teaspoon garlic powder

Instructions

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Use a pastry blender to cut the butter into the flour mixture until the butter forms pea-sized crumbs. Mix in the cheese. Add the buttermilk and stir until just combined.
• Drop the dough by scant 1/4-cup portions onto the prepared baking sheet. Bake until golden brown, about 16 to 17 minutes.
• While the biscuits are baking, combine the melted butter, parsley, and garlic powder. Brush the biscuits with the garlic butter and serve warm.

Video

This post was originally published in 2013 and updated in 2023 with new photos and more recipe tips. Photos by Joanie Simon.

The post Red Lobster Homemade Cheesy Garlic Biscuits appeared first on Handle the Heat.