This type of dough is often referred to as milk dough, since the primary enrichment is milk, whether whole, skim, buttermilk, or powdered. It also contains a fair amount of sweetener and some form of fat or oil. All of these enrichments serve to keep the bread soft and slightly sweet. Because of the many enrichments, the dough has a larger percentage of yeast than lean dough, so it’s especially important to put it into the refrigerator right after it’s mixed to avoid overfermentation. If you use honey or agave nectar instead of sugar, increase the amount of flour by 3 1/2 to 7 tablespoons (1 to 2 oz / 28.5 to 56.5 g). This dough makes wonderful sandwich bread and can also be used to make many different types of rolls, including hamburger and hot dog buns. See the variations on page 106 for a variety of possibilities.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.