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ye ast r ec i p es

From The Fleischmann’s® Test Kitchen

master bread dough

PreP: 20 min. | PrOOF: 90 min. | BAKe: 30 min. | MAKeS: 2 loaves

51/2 to 61/2 cups all-purpose flour3 tablespoons sugar2 envelopes Fleischmann’s® RapidRise™ OR

Active Dry Yeast2 teaspoons salt11/2 cups water1/2 cup milk2 tablespoons butter OR margarine

IF USING FLEISCHMANN’S® RAPIDRISE™ YEAST: COMBine 21/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120˚ to 130˚F). Gradually add mixture to dry ingredients: beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes. Divide dough in half.

rOLL each half into a 12x7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 81/2x41/2-inch loaf pan. Cover.

Let riSe in warm, draft-free place until doubled in size, about 1 to 11/2 hours.

BAKe in preheated 400˚F oven for 30 minutes or until thermometer registers 190˚ to 200˚F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip. Remove from pans to cool.

iF USING FLEISCHMANN’S® ACTIVE DRY YEAST: COMBine water, milk and butter; heat until warm (100˚ to 110˚F). Place in large mixer bowl. Add sugar and yeast; let stand 5 minutes. Add 21/2 cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl, turning to grease top. Cover.

Let riSe in warm, draft-free place until doubled in size, about 1 to 11/2 hours.

PUnCH dough down. Transfer dough to a lightly floured surface. Divide dough in half.

rOLL each half into a 12x7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 81/2x41/2-inch loaf pan. Cover.

Let riSe in warm, draft-free place until doubled in size, about 1 to 11/2 hours.

BAKe in preheated 400˚F oven for 30 minutes or until thermometer registers 190˚ to 200˚F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip. Remove from pans to cool.

VARIATIoNS: WHOLe WHeAt BreAD – Replace 1 to 3 cups all-purpose flour with whole wheat flour.

SOFt HerB BreADStiCKS (use 1/2 of dough) – Divide dough into 12 equal pieces; roll each to 15-inch rope. Twist each rope several times. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed, Italian herb seasoning or fines herbs. Bake in preheated 400˚F oven for 15 minutes or until done. Remove from sheets, let cool on wire racks. Makes 1 dozen breadsticks.

FOCACCiA – (use 1/2 of dough) – Grease 15x10-inch pan. Roll dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 11/2-inch intervals. Brush dough with 11/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons Spice Islands® Rosemary and 2 tablespoons shredded Parmesan cheese. Bake in preheated 400˚F oven for 15 minutes or until done. Let cool on wire rack. Cut into squares. Makes 1 focaccia.

HeArtH BrAiD (use 1/2 of dough) – Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes together; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon water; brush over braid. Sprinkle with Spice Islands® Sesame Seed OR Poppy Seed. Bake in preheated 400˚F oven for 25 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 braid.

OVAL LOAF (use 1/2 of dough) – Form dough into 8x4-inch oval loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 11/2 hours. If desired, slash top of bread with sharp knife before baking. Bake in preheated 400˚F oven for 30 minutes or until thermometer registers 190˚ to 200˚F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of bread is tapped lightly with finger tip. Cool on wire rack. Makes 1 loaf.

FREEzING TIPS: TO FReeze – After kneading, divide dough in half. Flatten each to a 6-inch disc; wrap airtight in 1 gallon plastic freezer bags. Freeze for up to one month.

TO DeFROST – Keep dough sealed in plastic bag. Defrost and allow dough to rise slightly before shaping. Defrosting times will vary; use times below as guidelines only. Refrigerator: 8 to 16 hours or overnight Room Temperature: 1 to 9 hours Microwave Oven: Microwave on LOW (10%) for 10 minutes. Turn over; rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times or until dough is defrosted.

TO USe – Shape dough; let rise and bake as directed. Rising time may need to be extended.

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master bread dough

PreP: 20 min. | PrOOF: 90 min. | BAKe: 30 min. | MAKeS: 2 loaves

51/2 to 61/2 cups all-purpose flour3 tablespoons sugar2 envelopes Fleischmann’s® RapidRise™ OR

Active Dry Yeast2 teaspoons salt11/2 cups water1/2 cup milk2 tablespoons butter OR margarine

IF USING FLEISCHMANN’S® RAPIDRISE™ YEAST: COMBine 21/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120˚ to 130˚F). Gradually add mixture to dry ingredients: beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes. Divide dough in half.

rOLL each half into a 12x7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 81/2x41/2-inch loaf pan. Cover.

Let riSe in warm, draft-free place until doubled in size, about 1 to 11/2 hours.

BAKe in preheated 400˚F oven for 30 minutes or until thermometer registers 190˚ to 200˚F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip. Remove from pans to cool.

iF USING FLEISCHMANN’S® ACTIVE DRY YEAST: COMBine water, milk and butter; heat until warm (100˚ to 110˚F). Place in large mixer bowl. Add sugar and yeast; let stand 5 minutes. Add 21/2 cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl, turning to grease top. Cover.

Let riSe in warm, draft-free place until doubled in size, about 1 to 11/2 hours.

PUnCH dough down. Transfer dough to a lightly floured surface. Divide dough in half.

rOLL each half into a 12x7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 81/2x41/2-inch loaf pan. Cover.

Let riSe in warm, draft-free place until doubled in size, about 1 to 11/2 hours.

BAKe in preheated 400˚F oven for 30 minutes or until thermometer registers 190˚ to 200˚F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip. Remove from pans to cool.

VARIATIoNS: WHOLe WHeAt BreAD – Replace 1 to 3 cups all-purpose flour with whole wheat flour.

SOFt HerB BreADStiCKS (use 1/2 of dough) – Divide dough into 12 equal pieces; roll each to 15-inch rope. Twist each rope several times. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed, Italian herb seasoning or fines herbs. Bake in preheated 400˚F oven for 15 minutes or until done. Remove from sheets, let cool on wire racks. Makes 1 dozen breadsticks.

FOCACCiA – (use 1/2 of dough) – Grease 15x10-inch pan. Roll dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 11/2-inch intervals. Brush dough with 11/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons Spice Islands® Rosemary and 2 tablespoons shredded Parmesan cheese. Bake in preheated 400˚F oven for 15 minutes or until done. Let cool on wire rack. Cut into squares. Makes 1 focaccia.

HeArtH BrAiD (use 1/2 of dough) – Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes together; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon water; brush over braid. Sprinkle with Spice Islands® Sesame Seed OR Poppy Seed. Bake in preheated 400˚F oven for 25 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 braid.

OVAL LOAF (use 1/2 of dough) – Form dough into 8x4-inch oval loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 11/2 hours. If desired, slash top of bread with sharp knife before baking. Bake in preheated 400˚F oven for 30 minutes or until thermometer registers 190˚ to 200˚F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of bread is tapped lightly with finger tip. Cool on wire rack. Makes 1 loaf.

FREEzING TIPS: TO FReeze – After kneading, divide dough in half. Flatten each to a 6-inch disc; wrap airtight in 1 gallon plastic freezer bags. Freeze for up to one month.

TO DeFROST – Keep dough sealed in plastic bag. Defrost and allow dough to rise slightly before shaping. Defrosting times will vary; use times below as guidelines only. Refrigerator: 8 to 16 hours or overnight Room Temperature: 1 to 9 hours Microwave Oven: Microwave on LOW (10%) for 10 minutes. Turn over; rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times or until dough is defrosted.

TO USe – Shape dough; let rise and bake as directed. Rising time may need to be extended.

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MASTER PIZZA DOUGH

PreP: 20 min. | PrOOF: 20 to 40 min. | BAKe: 20 to 30 min. MAKeS: 1 thick-crust (14-inch) or 2 thin-crust (12-inch) pizzas

21/2 to 3 cups all-purpose flour 1 envelope Fleischmann’s® Pizza Crust Yeast OR RapidRise™ Yeast3/4 teaspoon salt1 cup very warm water (120˚ to 130˚F)2 tablespoons olive oilCornmeal

COMBine 2 cups flour, undissolved yeast, and salt in a large bowl. Stir very warm water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)

LiGHtLY OiL 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with cornmeal.

SHAPe dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.

FoR A THICK-CRUST PIzzA: Let the dough rise for 20 to 40 minutes, depending on your preference for crust thickness. Once the crust has risen to your liking, bake in a preheated 400˚F oven for 10 minutes. Remove from oven and add desired toppings. Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on size and thickness of crust and selected toppings.

FoR A THIN-CRUST PIzzA: Top unrisen dough with desired toppings; OR, for a crispier crust, partially bake the unrisen dough in a preheated 400˚F oven for 10 minutes. Remove from oven and add desired toppings. Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. If you choose not to parbake, simply bake the completed pizza at 400˚F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

PreP: 30 min. | PrOOF: 30 to 60 min. | BAKe: 35 to 45 min. | MAKeS: 2 loaves

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.

8 to 81/2 cups whole wheat flour 2 envelopes Fleischmann’s® RapidRise™ Yeast21/2 teaspoons salt 22/3 cups water2/3 cup milk 1/4 cup honey 1/4 cup Mazola® Vegetable Plus! Oil1/2 cup wheat bran

COMBine 31/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat water, milk, honey and oil until very warm (120˚ to 130˚F). Add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour and wheat bran; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.

KneAD on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough and let rest 10 minutes.

DiViDe dough in half. Roll each half to 12x7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 81/2x41/2-inch loaf pans. Cover.

Let riSe in warm, draft-free place until doubled in size, about 30 to 60 minutes.

BAKe in preheated 375˚F oven for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks. (Note: to test for doneness, internal temperature of bread should register 190˚F in center of loaf.)

100% whole wheat bread

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MASTER PIZZA DOUGH

PreP: 20 min. | PrOOF: 20 to 40 min. | BAKe: 20 to 30 min. MAKeS: 1 thick-crust (14-inch) or 2 thin-crust (12-inch) pizzas

21/2 to 3 cups all-purpose flour 1 envelope Fleischmann’s® Pizza Crust Yeast OR RapidRise™ Yeast3/4 teaspoon salt1 cup very warm water (120˚ to 130˚F)2 tablespoons olive oilCornmeal

COMBine 2 cups flour, undissolved yeast, and salt in a large bowl. Stir very warm water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)

LiGHtLY OiL 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with cornmeal.

SHAPe dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.

FoR A THICK-CRUST PIzzA: Let the dough rise for 20 to 40 minutes, depending on your preference for crust thickness. Once the crust has risen to your liking, bake in a preheated 400˚F oven for 10 minutes. Remove from oven and add desired toppings. Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on size and thickness of crust and selected toppings.

FoR A THIN-CRUST PIzzA: Top unrisen dough with desired toppings; OR, for a crispier crust, partially bake the unrisen dough in a preheated 400˚F oven for 10 minutes. Remove from oven and add desired toppings. Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. If you choose not to parbake, simply bake the completed pizza at 400˚F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

PreP: 30 min. | PrOOF: 30 to 60 min. | BAKe: 35 to 45 min. | MAKeS: 2 loaves

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.

8 to 81/2 cups whole wheat flour 2 envelopes Fleischmann’s® RapidRise™ Yeast21/2 teaspoons salt 22/3 cups water2/3 cup milk 1/4 cup honey 1/4 cup Mazola® Vegetable Plus! Oil1/2 cup wheat bran

COMBine 31/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat water, milk, honey and oil until very warm (120˚ to 130˚F). Add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour and wheat bran; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.

KneAD on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough and let rest 10 minutes.

DiViDe dough in half. Roll each half to 12x7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 81/2x41/2-inch loaf pans. Cover.

Let riSe in warm, draft-free place until doubled in size, about 30 to 60 minutes.

BAKe in preheated 375˚F oven for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks. (Note: to test for doneness, internal temperature of bread should register 190˚F in center of loaf.)

100% whole wheat bread

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overnight waffles

PreP: 10 minutes | PrOOF: overnight Or 45 min. | COOK: 3 to 5 min. per waffleMAKeS: 4 round waffles or 16 squares

21/4 cups all-purpose flour1 envelope Fleischmann’s® RapidRise™ Yeast3 tablespoons sugar3/4 teaspoon salt2 cups very warm milk (120˚ to 130˚F)3 eggs1/3 cup butter OR margarine, melted2 teaspoons Spice Islands® Pure Vanilla extract

COMBine flour, undissolved yeast, sugar and salt in a large bowl. Add milk, eggs, butter and vanilla, stirring just until blended.

COVer and refrigerate overnight.

reMOVe batter from refrigerator and stir down batter.

PreHeAt waffle iron and cook waffles according to manufacturer’s directions. Serve immediately with your favorite toppings.

RECIPE TIP:Instead of letting the waffle batter rise overnight, cover and let rise 45 minutes until doubled in size.

classic dinner rolls

PreP: 40 min. | PrOOF: 30 min. | BAKe: 20 min. | MAKeS: 12 rolls

2 to 21/4 cups all-purpose flour1 envelope Fleischmann’s® RapidRise™ Yeast2 tablespoons sugar1/2 teaspoon salt1/2 cup milk1/4 cup water2 tablespoons butter OR margarine

COMBine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120˚ to 130˚F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.

KneAD on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

DiViDe dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover.

Let riSe in warm, draft-free area until doubled in size, about 30 minutes.

BAKe in preheated 375˚F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

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overnight waffles

PreP: 10 minutes | PrOOF: overnight Or 45 min. | COOK: 3 to 5 min. per waffleMAKeS: 4 round waffles or 16 squares

21/4 cups all-purpose flour1 envelope Fleischmann’s® RapidRise™ Yeast3 tablespoons sugar3/4 teaspoon salt2 cups very warm milk (120˚ to 130˚F)3 eggs1/3 cup butter OR margarine, melted2 teaspoons Spice Islands® Pure Vanilla extract

COMBine flour, undissolved yeast, sugar and salt in a large bowl. Add milk, eggs, butter and vanilla, stirring just until blended.

COVer and refrigerate overnight.

reMOVe batter from refrigerator and stir down batter.

PreHeAt waffle iron and cook waffles according to manufacturer’s directions. Serve immediately with your favorite toppings.

RECIPE TIP:Instead of letting the waffle batter rise overnight, cover and let rise 45 minutes until doubled in size.

classic dinner rolls

PreP: 40 min. | PrOOF: 30 min. | BAKe: 20 min. | MAKeS: 12 rolls

2 to 21/4 cups all-purpose flour1 envelope Fleischmann’s® RapidRise™ Yeast2 tablespoons sugar1/2 teaspoon salt1/2 cup milk1/4 cup water2 tablespoons butter OR margarine

COMBine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120˚ to 130˚F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.

KneAD on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

DiViDe dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover.

Let riSe in warm, draft-free area until doubled in size, about 30 minutes.

BAKe in preheated 375˚F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

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dill batter bread

PreP: 10 min. | PrOOF: 45 min. | BAKe: 35 to 40 min. | MAKeS: 16 servings

1 envelope Fleischmann’s® RapidRise™ Yeast1/4 cup all-purpose flour1/4 teaspoon baking soda2 tablespoons sugar1 teaspoon salt11/2 tablespoons Spice Islands® Dill Weed OR 3 to 4 tablespoons fresh dill weed1 teaspoon Spice Islands® Onion Powder1 teaspoon Spice Islands® Garlic Powder2 tablespoons butter OR margarine1/4 cup very warm water (120˚ to 130˚F)1 cup cottage cheese1 egg, lightly beaten2 cups all-purpose flour

MiX undissolved yeast, 1/4 cup flour, baking soda, sugar, salt, dill weed, onion and garlic powders in a large mixer bowl.

COMBine butter or margarine and very warm water in a separate small bowl; stir to soften butter. Add to the dry mixture. Beat 2 minutes at medium speed, scraping bowl occasionally. Add the cottage cheese, egg, and 1/2 cup of the flour. Beat on high speed 2 minutes. Add remaining flour to make a stiff batter.

COVer and let rest 10 minutes. Transfer to a well greased 11/2 quart casserole. Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size.

BAKe in a preheated oven at 350˚F for 35 to 40 minutes or until golden. Immediately remove bread from casserole. Serve warm, or place on wire rack to cool. If desired, after baking, brush with melted butter and a sprinkling of salt.

WHOLE WHEAT SANDWICH THINS

PreP: 30 min. | PrOOF: 30 min. | BAKe: 13 to 15 min. | MAKeS: 16 thins

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.

3 to 31/4 cups whole wheat flour1/2 cup wheat bran1 envelope Fleischmann’s® RapidRise™ Yeast 2 tablespoons vital wheat gluten1 teaspoon salt11/4 cups water 1/4 cup honey1 tablespoon Mazola® Vegetable Plus! Oil1 egg

COMBine 11/2 cups flour, wheat bran, undissolved yeast, vital wheat gluten and salt in large mixer bowl. Heat water, honey and oil until very warm (120° to 130°F). Add to flour mixture with egg and beat until well mixed; let rest 5 minutes. Beat in 1 cup flour until well mixed. Stir in remaining flour until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.

CUt into 16 equal portions; shape into balls. Roll or pat each dough ball into a 31/2 inch circle on a lightly floured surface. Place on greased baking sheets, leaving several inches between each. Prick each sandwich thin multiple times with a fork (to ensure an even rise). Lightly brush with water. Cover.

Let riSe in a warm draft-free place for 30 minutes, until puffy.

BAKe in preheated 350°F oven for 13 to 15 minutes until bottoms of sandwich thins are lightly browned. Cool completely. Carefully slice in half and fill with favorite sandwich fixings!

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dill batter bread

PreP: 10 min. | PrOOF: 45 min. | BAKe: 35 to 40 min. | MAKeS: 16 servings

1 envelope Fleischmann’s® RapidRise™ Yeast1/4 cup all-purpose flour1/4 teaspoon baking soda2 tablespoons sugar1 teaspoon salt11/2 tablespoons Spice Islands® Dill Weed OR 3 to 4 tablespoons fresh dill weed1 teaspoon Spice Islands® Onion Powder1 teaspoon Spice Islands® Garlic Powder2 tablespoons butter OR margarine1/4 cup very warm water (120˚ to 130˚F)1 cup cottage cheese1 egg, lightly beaten2 cups all-purpose flour

MiX undissolved yeast, 1/4 cup flour, baking soda, sugar, salt, dill weed, onion and garlic powders in a large mixer bowl.

COMBine butter or margarine and very warm water in a separate small bowl; stir to soften butter. Add to the dry mixture. Beat 2 minutes at medium speed, scraping bowl occasionally. Add the cottage cheese, egg, and 1/2 cup of the flour. Beat on high speed 2 minutes. Add remaining flour to make a stiff batter.

COVer and let rest 10 minutes. Transfer to a well greased 11/2 quart casserole. Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size.

BAKe in a preheated oven at 350˚F for 35 to 40 minutes or until golden. Immediately remove bread from casserole. Serve warm, or place on wire rack to cool. If desired, after baking, brush with melted butter and a sprinkling of salt.

WHOLE WHEAT SANDWICH THINS

PreP: 30 min. | PrOOF: 30 min. | BAKe: 13 to 15 min. | MAKeS: 16 thins

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.

3 to 31/4 cups whole wheat flour1/2 cup wheat bran1 envelope Fleischmann’s® RapidRise™ Yeast 2 tablespoons vital wheat gluten1 teaspoon salt11/4 cups water 1/4 cup honey1 tablespoon Mazola® Vegetable Plus! Oil1 egg

COMBine 11/2 cups flour, wheat bran, undissolved yeast, vital wheat gluten and salt in large mixer bowl. Heat water, honey and oil until very warm (120° to 130°F). Add to flour mixture with egg and beat until well mixed; let rest 5 minutes. Beat in 1 cup flour until well mixed. Stir in remaining flour until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.

CUt into 16 equal portions; shape into balls. Roll or pat each dough ball into a 31/2 inch circle on a lightly floured surface. Place on greased baking sheets, leaving several inches between each. Prick each sandwich thin multiple times with a fork (to ensure an even rise). Lightly brush with water. Cover.

Let riSe in a warm draft-free place for 30 minutes, until puffy.

BAKe in preheated 350°F oven for 13 to 15 minutes until bottoms of sandwich thins are lightly browned. Cool completely. Carefully slice in half and fill with favorite sandwich fixings!

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SOURDOUGH STARTERMAKeS: 31/4 cups of Sourdough Starter

2 cups all-purpose flour21/4 teaspoons OR 1 envelope Fleischmann’s®

Active Dry Yeast2 cups warm water (100˚ to 110˚F)

COMBine flour and yeast in a 2-quart or larger container. Gradually add water to dry ingredients and beat until smooth. Cover loosely; let stand in a warm place until bubbly and sour smelling and clear liquid has formed on top, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over. Transfer to a 2-quart or larger plastic container with tight-fitting lid.

reFriGerAte until ready to use.

To KEEP STARTER ALIVE: Once a week stir in 1 tablespoon all-purpose flour and 1 tablespoon lukewarm water (100˚ to 110˚F). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until ready to use.

To REPLENISH STARTER: For each 3/4 cup (11/4 cups) of starter used, add 2/3 cup (1 cup) all-purpose flour and 2/3 cup (1 cup) lukewarm water (100˚ to 110˚F). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use or cover tightly and refrigerate until ready to use.

SOURDOUGH BREADPreP: 20 min. | PrOOF: 1 to 2 hours | BAKe: 35 to 40 min. | MAKeS: 2 loaves

11/2 cups sourdough starter (see recipe above)41/4 to 51/4 cups bread flour OR all-purpose flour*1 envelope Fleischmann’s® Active Dry OR RapidRise™ Yeast1 teaspoon salt1 cup very warm water (120˚ to 130˚F)Cornmeal

Stir sourdough starter before measuring. Measure out 11/2 cups sourdough starter and bring to room temperature.

COMBine 2 cups flour, undissolved yeast and salt in a large mixer bowl. Gradually add water and starter to flour mixture; beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, 30 to 60 minutes. Punch dough down. (With RapidRise™ Yeast, cover kneaded dough and let rest on floured surface 10 minutes.)

PLACe dough on lightly floured surface; divide in half. Roll each half to 12x9-inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover.

Let riSe in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife make 4 or 5 diagonal slashes (1/4-inch deep) across top of each loaf.

BAKe in preheated 400˚F oven for 35 to 40 minutes or until done. For crispy crust, spray loaves with water just before baking and every 5 minutes during the first 10 minutes of baking time. Remove from baking sheet; let cool on wire rack.

FoR AN EVEN TANGIER TASTE: Replace 3/4 cup water with 3/4 cup yogurt, buttermilk or flat beer.

*The amount of flour needed varies according to the consistency of the starter.

SOURDOUGH ROLLSPreP: 20 min. | PrOOF: 2 hours | BAKe: 25 min. | MAKeS: 24 rolls

1/4 cup warm water (100˚ to 110˚F)1 envelope Fleischmann’s® Active Dry Yeast1/4 cup sugar21/4 teaspoons salt3/4 cup milk (at room temperature)1/4 cup butter OR margarine, softened11/2 cups sourdough starter (see recipe above)41/2 to 5 cups all-purpose flour*

MeASUre warm water into large warm bowl. Sprinkle in yeast, stir until dissolved. Stir in sugar, salt, milk, butter, starter and 3 cups flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

PUnCH dough down; divide in half. Divide each half into 12 equal pieces. Shape into round balls and place in greased muffin pans. Cover; let rise in a warm, draft-free place until doubled in size, about 1 hour.

BAKe in preheated 375˚F oven for 25 minutes, or until done. Serve warm.

*The amount of flour needed varies according to the consistency of the starter.

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SOURDOUGH STARTERMAKeS: 31/4 cups of Sourdough Starter

2 cups all-purpose flour21/4 teaspoons OR 1 envelope Fleischmann’s®

Active Dry Yeast2 cups warm water (100˚ to 110˚F)

COMBine flour and yeast in a 2-quart or larger container. Gradually add water to dry ingredients and beat until smooth. Cover loosely; let stand in a warm place until bubbly and sour smelling and clear liquid has formed on top, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over. Transfer to a 2-quart or larger plastic container with tight-fitting lid.

reFriGerAte until ready to use.

To KEEP STARTER ALIVE: Once a week stir in 1 tablespoon all-purpose flour and 1 tablespoon lukewarm water (100˚ to 110˚F). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until ready to use.

To REPLENISH STARTER: For each 3/4 cup (11/4 cups) of starter used, add 2/3 cup (1 cup) all-purpose flour and 2/3 cup (1 cup) lukewarm water (100˚ to 110˚F). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use or cover tightly and refrigerate until ready to use.

SOURDOUGH BREADPreP: 20 min. | PrOOF: 1 to 2 hours | BAKe: 35 to 40 min. | MAKeS: 2 loaves

11/2 cups sourdough starter (see recipe above)41/4 to 51/4 cups bread flour OR all-purpose flour*1 envelope Fleischmann’s® Active Dry OR RapidRise™ Yeast1 teaspoon salt1 cup very warm water (120˚ to 130˚F)Cornmeal

Stir sourdough starter before measuring. Measure out 11/2 cups sourdough starter and bring to room temperature.

COMBine 2 cups flour, undissolved yeast and salt in a large mixer bowl. Gradually add water and starter to flour mixture; beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, 30 to 60 minutes. Punch dough down. (With RapidRise™ Yeast, cover kneaded dough and let rest on floured surface 10 minutes.)

PLACe dough on lightly floured surface; divide in half. Roll each half to 12x9-inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover.

Let riSe in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife make 4 or 5 diagonal slashes (1/4-inch deep) across top of each loaf.

BAKe in preheated 400˚F oven for 35 to 40 minutes or until done. For crispy crust, spray loaves with water just before baking and every 5 minutes during the first 10 minutes of baking time. Remove from baking sheet; let cool on wire rack.

FoR AN EVEN TANGIER TASTE: Replace 3/4 cup water with 3/4 cup yogurt, buttermilk or flat beer.

*The amount of flour needed varies according to the consistency of the starter.

SOURDOUGH ROLLSPreP: 20 min. | PrOOF: 2 hours | BAKe: 25 min. | MAKeS: 24 rolls

1/4 cup warm water (100˚ to 110˚F)1 envelope Fleischmann’s® Active Dry Yeast1/4 cup sugar21/4 teaspoons salt3/4 cup milk (at room temperature)1/4 cup butter OR margarine, softened11/2 cups sourdough starter (see recipe above)41/2 to 5 cups all-purpose flour*

MeASUre warm water into large warm bowl. Sprinkle in yeast, stir until dissolved. Stir in sugar, salt, milk, butter, starter and 3 cups flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

PUnCH dough down; divide in half. Divide each half into 12 equal pieces. Shape into round balls and place in greased muffin pans. Cover; let rise in a warm, draft-free place until doubled in size, about 1 hour.

BAKe in preheated 375˚F oven for 25 minutes, or until done. Serve warm.

*The amount of flour needed varies according to the consistency of the starter.

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PreP: 20 min. | PrOOF: 2 hours | BAKe: 35 to 40 min. | MAKeS: 2 braids

These braids have earned the goodfibes™ seal indicating they are a good source of fiber.

DoUGH:1 cup water 1 cup milk2 envelopes Fleischmann’s® Active Dry Yeast1/2 cup honey1/4 cup olive oil1 tablespoon salt1 tablespoon vital wheat gluten3 cups whole wheat flour2 tablespoons ground flax seed21/4 to 23/4 cups bread flour

ToPPINGS:1 egg beaten with 1 tablespoon water1/2 cup sunflower seeds1/4 cup Spice Islands® Sesame Seed2 tablespoons Spice Islands® Poppy Seed

HeAt water and milk until warm (100˚ to 110˚F) and pour into large mixer bowl. Add yeast and let rest 5 minutes. Add honey, oil, salt, gluten and whole wheat flour; beat for 2 minutes with mixer. Add flax seed and bread flour, 1 cup at a time until soft dough forms. Knead on lightly floured surface for 5 to 8 minutes. Place in a greased bowl, turning to coat. Cover; let rise in a warm, draft-free place about 11/4 hours, until doubled in size.

PUnCH dough down; divide in half. Divide one dough portion into 3 equal pieces, rolling each into a 16-inch rope. Place each rope onto a separate sheet of aluminum foil or waxed paper. Brush each rope with the egg mixture; sprinkle or roll one rope with half of the sunflower seeds, another with half of the sesame seeds and the third with half of the poppy seeds. Place ropes on a greased baking sheet. Pinch ends together at one end to seal. Braid ropes; pinch ends to seal. Repeat with second half of the dough. Cover; let rise 45 minutes or until almost doubled in size.

BAKe in preheated 350˚F oven for 35 to 40 minutes. Cool on a wire rack.

gorgonzola and pear focaccia

PreP: 20 min. | PrOOF: 30 min. | BAKe: 35 min. | MAKeS: 8 servings

BREAD:13/4 cups all-purpose flour1 envelope Fleischmann’s® RapidRise™ Yeast1 tablespoon sugar3/4 teaspoon kosher salt, divided1 teaspoon Spice Islands® Sweet Basil1/2 teaspoon Spice Islands® Italian Herb Seasoning1/2 teaspoon Spice Islands® Garlic Powder1/2 teaspoon Spice Islands® Lemon Peel1/4 teaspoon Spice Islands® Onion Powder1 tablespoon olive oil3/4 cup very warm water (120° to 130°F)

ToPPING:1 tablespoon olive oil1/2 cup (2 ounces) shredded Italian blend cheese1/3 cup crumbled Gorgonzola cheese1/2 cup sliced black olives1 Bosc pear1/2 cup chopped walnuts

MiX flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a large bowl. Add 1 tablespoon olive oil and water. Stir until well mixed. Cover; let rise in a warm, draft-free place for 30 minutes (will not double in size).

PAt dough into a circle with oiled fingers on a greased pizza pan. Dough should be about 1/2-inch thick. Poke holes into the dough about 2 inches apart, using fingers or the handle of a wooden spoon.

FOr tOPPinG drizzle bread with 1 tablespoon olive oil. Sprinkle evenly with cheeses and olives. Slice pear into fourths; core. Cut each fourth into thin slices. Place pears evenly on the dough and top with walnuts and remaining 1/4 teaspoon kosher salt.

BAKe in preheated 375˚F oven for 35 minutes or until golden. Serve warm.

3-SEEDED HONEY WHEAT BRAID

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PreP: 20 min. | PrOOF: 2 hours | BAKe: 35 to 40 min. | MAKeS: 2 braids

These braids have earned the goodfibes™ seal indicating they are a good source of fiber.

DoUGH:1 cup water 1 cup milk2 envelopes Fleischmann’s® Active Dry Yeast1/2 cup honey1/4 cup olive oil1 tablespoon salt1 tablespoon vital wheat gluten3 cups whole wheat flour2 tablespoons ground flax seed21/4 to 23/4 cups bread flour

ToPPINGS:1 egg beaten with 1 tablespoon water1/2 cup sunflower seeds1/4 cup Spice Islands® Sesame Seed2 tablespoons Spice Islands® Poppy Seed

HeAt water and milk until warm (100˚ to 110˚F) and pour into large mixer bowl. Add yeast and let rest 5 minutes. Add honey, oil, salt, gluten and whole wheat flour; beat for 2 minutes with mixer. Add flax seed and bread flour, 1 cup at a time until soft dough forms. Knead on lightly floured surface for 5 to 8 minutes. Place in a greased bowl, turning to coat. Cover; let rise in a warm, draft-free place about 11/4 hours, until doubled in size.

PUnCH dough down; divide in half. Divide one dough portion into 3 equal pieces, rolling each into a 16-inch rope. Place each rope onto a separate sheet of aluminum foil or waxed paper. Brush each rope with the egg mixture; sprinkle or roll one rope with half of the sunflower seeds, another with half of the sesame seeds and the third with half of the poppy seeds. Place ropes on a greased baking sheet. Pinch ends together at one end to seal. Braid ropes; pinch ends to seal. Repeat with second half of the dough. Cover; let rise 45 minutes or until almost doubled in size.

BAKe in preheated 350˚F oven for 35 to 40 minutes. Cool on a wire rack.

gorgonzola and pear focaccia

PreP: 20 min. | PrOOF: 30 min. | BAKe: 35 min. | MAKeS: 8 servings

BREAD:13/4 cups all-purpose flour1 envelope Fleischmann’s® RapidRise™ Yeast1 tablespoon sugar3/4 teaspoon kosher salt, divided1 teaspoon Spice Islands® Sweet Basil1/2 teaspoon Spice Islands® Italian Herb Seasoning1/2 teaspoon Spice Islands® Garlic Powder1/2 teaspoon Spice Islands® Lemon Peel1/4 teaspoon Spice Islands® Onion Powder1 tablespoon olive oil3/4 cup very warm water (120° to 130°F)

ToPPING:1 tablespoon olive oil1/2 cup (2 ounces) shredded Italian blend cheese1/3 cup crumbled Gorgonzola cheese1/2 cup sliced black olives1 Bosc pear1/2 cup chopped walnuts

MiX flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a large bowl. Add 1 tablespoon olive oil and water. Stir until well mixed. Cover; let rise in a warm, draft-free place for 30 minutes (will not double in size).

PAt dough into a circle with oiled fingers on a greased pizza pan. Dough should be about 1/2-inch thick. Poke holes into the dough about 2 inches apart, using fingers or the handle of a wooden spoon.

FOr tOPPinG drizzle bread with 1 tablespoon olive oil. Sprinkle evenly with cheeses and olives. Slice pear into fourths; core. Cut each fourth into thin slices. Place pears evenly on the dough and top with walnuts and remaining 1/4 teaspoon kosher salt.

BAKe in preheated 375˚F oven for 35 minutes or until golden. Serve warm.

3-SEEDED HONEY WHEAT BRAID

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apple cider glazed doughnutsPreP: 35 min. | PrOOF: 45 to 60 min. | BAKe: 15 min. | MAKeS: about 15 doughnuts

DoUGHNUTS:31/4 to 4 cups all-purpose flour2 envelopes Fleischmann’s® RapidRise™ Yeast2 tablespoons sugar1 teaspoon salt1 teaspoon Spice Islands® Ground Saigon Cinnamon1 cup plus 2 tablespoons milk1/4 cup butter OR margarine3 egg yolksMazola® Corn Oil for deep frying*

APPLE CIDER GLAzE: 1 cup apple cider2 cups powdered sugar1 tablespoon Karo® Light Corn Syrup

To MAKE DoUGHNUTS: COMBine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large mixer bowl. Heat milk and butter to very warm (120˚ to 130˚F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding flour, until soft dough forms.KneAD on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a lightly floured surface into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Cut out center with a 1-inch cookie cutter or poke hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.HeAt at least 2 inches of oil in a deep fryer or deep pan to 350˚F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then transfer to wire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm.To MAKE GLAzE: BOiL cider in a small saucepan until reduced in half, about 7 to 10 minutes. Place powdered sugar in medium bowl. Whisk in hot cider and corn syrup until smooth.*These can also be baked. Preheat oven to 375˚F and bake risen doughnuts for 8 to 10 minutes.

classic cinnamon rolls

PreP: 30 minutes | PrOOF: about 90 min. | BAKe: 25 to 30 min. | MAKeS: 24 rolls

RoLLS1 cup mashed potatoes (about 2 medium potatoes)1 cup reserved potato water 3/4 cup butter OR margarine3/4 cup sugar2 teaspoons salt1 cup hot water2 envelopes Fleischmann’s® Active Dry Yeast1/2 cup warm water (100° to 110°F)2 eggs81/2 to 91/2 cups all-purpose flour

FILLING1/2 cup butter OR margarine, softened1 cup sugar11/2 tablespoons Spice Islands® Ground Saigon Cinnamon

ICING3 cups powdered sugar6 tablespoons butter OR margarine, softened1 teaspoon Spice Islands® Pure Vanilla extract5 to 6 tablespoons milk

COMBine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.

KneAD on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Place in a greased bowl, turning to coat. Cover; let rise in a warm, draft-free area about 1 hour, until doubled in size. Punch dough down; divide in half.

rOLL one portion of dough on a lightly floured surface to a 12x18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13x9-inch pan. Repeat with remaining dough. Cover; let rise 30 to 45 minutes until nearly doubled in size.

BAKe in preheated 350˚F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

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apple cider glazed doughnutsPreP: 35 min. | PrOOF: 45 to 60 min. | BAKe: 15 min. | MAKeS: about 15 doughnuts

DoUGHNUTS:31/4 to 4 cups all-purpose flour2 envelopes Fleischmann’s® RapidRise™ Yeast2 tablespoons sugar1 teaspoon salt1 teaspoon Spice Islands® Ground Saigon Cinnamon1 cup plus 2 tablespoons milk1/4 cup butter OR margarine3 egg yolksMazola® Corn Oil for deep frying*

APPLE CIDER GLAzE: 1 cup apple cider2 cups powdered sugar1 tablespoon Karo® Light Corn Syrup

To MAKE DoUGHNUTS: COMBine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large mixer bowl. Heat milk and butter to very warm (120˚ to 130˚F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding flour, until soft dough forms.KneAD on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a lightly floured surface into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Cut out center with a 1-inch cookie cutter or poke hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.HeAt at least 2 inches of oil in a deep fryer or deep pan to 350˚F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then transfer to wire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm.To MAKE GLAzE: BOiL cider in a small saucepan until reduced in half, about 7 to 10 minutes. Place powdered sugar in medium bowl. Whisk in hot cider and corn syrup until smooth.*These can also be baked. Preheat oven to 375˚F and bake risen doughnuts for 8 to 10 minutes.

classic cinnamon rolls

PreP: 30 minutes | PrOOF: about 90 min. | BAKe: 25 to 30 min. | MAKeS: 24 rolls

RoLLS1 cup mashed potatoes (about 2 medium potatoes)1 cup reserved potato water 3/4 cup butter OR margarine3/4 cup sugar2 teaspoons salt1 cup hot water2 envelopes Fleischmann’s® Active Dry Yeast1/2 cup warm water (100° to 110°F)2 eggs81/2 to 91/2 cups all-purpose flour

FILLING1/2 cup butter OR margarine, softened1 cup sugar11/2 tablespoons Spice Islands® Ground Saigon Cinnamon

ICING3 cups powdered sugar6 tablespoons butter OR margarine, softened1 teaspoon Spice Islands® Pure Vanilla extract5 to 6 tablespoons milk

COMBine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.

KneAD on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Place in a greased bowl, turning to coat. Cover; let rise in a warm, draft-free area about 1 hour, until doubled in size. Punch dough down; divide in half.

rOLL one portion of dough on a lightly floured surface to a 12x18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13x9-inch pan. Repeat with remaining dough. Cover; let rise 30 to 45 minutes until nearly doubled in size.

BAKe in preheated 350˚F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

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From The Fleischmann’s® Test Kitchen