Yeast

With a top coat of melted butter and a sprinkling of sea salt, these dinner rolls are trophy-worthy.

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.

These stuffed buns are everything frozen pizza pockets dream of being.

These fluffy buns combine the classic folded-over shape of Parker House rolls and pillowy texture of a milk bread dough—perfect for your holiday table.

Also called pineapple buns, this recipe for bolo bao makes a delectable version of the Hong Kong pastry, with a crispy cookie topping and fluffy interior.

This dairy-free, sesame-encrusted challah gets shine from an egg yolk wash.

Airy with an outer shell that is crunchy like toast and perfumed like sweet eggy heaven—this is a waffle worth waiting for. 

If you think you can’t bake bread, this one’s for you. Your food processor does all the hard work, delivering soft, silky dough in under 10 minutes.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.

This East African snack is fluffy, crispy, and mildly sweet—like the best parts of French beignets and American old-fashioned doughnuts combined into one bite.

A recipe that marries the best of a plush focaccia with the cheesy flavors of a pasta favorite.

If Easter Bread Grand Prix were a thing, this tender orange-and-lemon-scented bread would be the clear winner.

This sufganiyot recipe delivers golden brown pillowy doughnuts filled with strawberry jam. Make them on Hanukkah—or anytime you want to impress your guests.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

These adorable East African doughnuts are fluffy, chewy, and doused in cardamom syrup. No kneading or shaping required.

We took the classic yeasted French dessert cakes known as babas on a tropical vacation with a boozy pineapple-rum sauce and pillowy whipped coconut cream.

These doughnuts are oh so pillowy and light—they're the perfect home for this luscious cardamom cream. 

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

When a recipe calls for sopping up sauce, these breadsticks are your sopper-uppers of choice. Topped with Kalamata olives, garlic, red onion, and Calabrian chiles, they’re also just as good on their own—serve them straight from the oven and let everyone rip them off with their hands. This recipe comes from Bryan Ford and is based on his Master Bread Dough. Feel free to customize them with whatever finely chopped toppings you desire; just be sure to press them into the dough so that they stick.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.