1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast
2 tablespoons granulated sugar or honey
2 tablespoons canola oil or vegetable oil
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour, more or less (see note)

In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the flour. If you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour.

Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl (see the step-by-step tutorial below for a visual). Begin kneading the dough for 4-5 minutes in a stand mixer (7-9 minutes by hand).

The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed.

Lightly grease a container or large bowl with nonstick cooking spray, and place the kneaded dough in the container.

Cover the bowl with lightly greased plastic wrap or a large tea towel. Let the dough rise until it has doubled (this usually takes about an hour, depending on the warmth of the kitchen).

Lightly punch down the dough and turn it out onto a lightly greased countertop.

Divide the dough into 12 to 16 equal pieces, and form the dough into round balls.

Place the rolls in a lightly greased 9X13-inch pan, spacing them evenly apart.

Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down.

Let the rolls rise until very puffy and doubled, about 45 minutes to 1 hour.

Preheat the oven to 400 degrees. Bake for 15-17 minutes until lightly browned and cooked through.

Immediately out of the oven, brush with butter. Rejoice and eat too many. (But if you’re wise, you’ll freeze some so you can enjoy them for weeks to come).

A Really Lovely Italian Bread

Makes two loaves or four rounds. And I honestly don’t know where this recipe came from – but it’s worth the time.

1 package active dry yeast (make sure it’s fresh and high-quality)

2 cups warm water (110 to 115), though you can actually use cool water if you have more time to proof your dough—it will make for an even more flavorful end product

1 teaspoon sugar

2 teaspoons kosher salt

5 to 5-1/2 bread flour (though you can also use all-purpose flour with success)

In a large mixing bowl, add  water and sugar and stir until the sugar is dissolved. Then add yeast and stir until incorporated. Let stand for five minutes or until the yeast has foamed and “bloomed” on top of the water.

Slowly mix in 3 cups of flour and the salt and beat on medium speed for about three minutes. Stir in remaining flour to form a soft dough (it will be a bit sticky—that’s OK). If you’ve got a dough hook attachment on your mixer, use it. It makes things even easier!

Turn out your dough onto a floured surface and knead until smooth and elastic (adding a bit more flour if necessary, to create a workable dough). This kneading process could take anywhere from 8 to 12 minutes. That’s totally OK. What you want is a dough that springs back like the Pillsbury Doughboy’s belly when you poke it. Be patient. It’s worth it.

Place that beautifully kneaded dough into a lightly greased bowl, cover with plastic wrap that has also been lightly greased, and set the bowl in a warm, draft-free area. Let the dough rise until at least doubled in size (1 to 2 hours on average). Step away. Relax. Do other things. Take a nap.

Remove the plastic wrap, punch the dough down, and divide into two equal pieces. Shape each piece into a loaf, set on a greased baking sheet or on a baking stone. Cover with a tea towel and let rise again—though your bread can be baked after around 30 minutes, I recommend you let it rise until those loaves have at least doubled in size (1 to 2 hours). Again, step away.

Do other things. Read. Write. Dance.

Preheat oven to 400. Before baking, make slits in the top of your loaves and sprinkle with a little water. Bake until golden brown (anywhere from 25 to 35 minutes on average) and confirm that the loaves are done by tapping the bottom of each—if they sound hollow, you’re there! Savor the bread with butter or a little olive oil and balsamic vinegar. Eat more than you should.

Fun and Easy Honey Oat Bread

Makes one big ol’ loaf of hearty bread that will be eaten quickly.

2 cups water
1 packet yeast
1-1/2 tablespoons honey
1 teaspoon. salt
3-1/2 cups bread flour
1 cup rolled oats + 1/4 cup oats for coating

Yes. That’s it. Oh, and by the way. you don’t knead it.

In a large mixing bowl, add  water and honey and stir until the honey is dissolved. Then add yeast and stir until incorporated. Let stand for five minutes or until the yeast has foamed and “bloomed” on top of the water. Add bread flour, oats, and salt, and stir until well-mixed. You can even use the handle of a wooden spoon to help with the stirring. The dough will be soft and a bit sticky. That’s OK.

Cover with a kitchen towel and let rise in a warm area for at least 90 minutes or until doubled in size. Now, here’s where it gets strange but fun. Sprinkle the top of the bread dough with some of the extra oats, Then take your spoon and carefully move the dough away from the side of the bowl, sprinkling oats around until your dough has lovely oat confetti all over it. Cover it again, and let it rise for about 45 more minutes. While it’s rising, place a dutch oven pot with its lid on in the oven and heat to 450 degrees.