348 dough recipes

Honey oat bread with a golden egg-wash crust and oat bran topping. A well-tested recipe with detailed tips for kneading, freezing half the dough, and steam-baking crusty loaves.

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

Bobalky are traditional Slovak Christmas bread balls made from soft yeast dough, baked golden, doused in boiling water, then tossed with poppy seeds and melted butter. A cherished holiday tradition.

Bread machine summer vegetable bread with julienned squash folded into a hearty dough of bread flour, whole wheat, and bran. Savory with soy sauce.

Homemade beef foldovers with seasoned ground beef, rice, cheddar, and tomato sauce wrapped in yeasted whole wheat dough. Freezer-friendly and perfect for picnics.

Cinnamon applesauce Christmas ornaments: scented dough ornaments made from cinnamon, cloves, nutmeg, ginger, and applesauce. Not edible, but they smell like Christmas for months.

Classic butter-rich oatmeal cookie dough rolls that freeze for 6 months, ready to slice and bake into chewy raisin nut cookies any time.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Double chocolate oatmeal cookies with cocoa in the dough and semi-sweet chocolate chips throughout. Chewy, fudgy drop cookies with 3 cups of oats.

Dishpan cookies loaded with cornflakes, oatmeal, coconut, nuts, and chocolate chips in a buttery brown sugar dough. A massive batch kitchen sink cookie recipe.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Soft, cake-like banana cookies with buttermilk and chopped nuts, topped with a thin vanilla confectioners' sugar icing. Chill the dough for puffier cookies. A vintage recipe with 18 reviews.

Monastery oatmeal bread made with a sponge starter, rolled oats, and whole wheat flour for a hearty, deeply flavoured loaf. Two free-form ovals with a rustic oat-dusted crust, perfect for toast or sandwiches.

Butterscotch pecan rolls baked in muffin tins: soft cinnamon-swirl yeast dough over a brown-sugar-pecan bottom that caramelizes into a sticky topping when flipped out warm.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.