2,023 dough recipes

Rosemary onion focaccia with caramelized Spanish onions, fresh rosemary throughout the dough, and a cornmeal-edge crust. Bread machine kneading meets oven-finish for bakery-style results.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.

Homemade beef pot pie, Pennsylvania Dutch style: no baked crust, just handmade dough squares and cubed potatoes simmered with tender stewing beef in its own rich broth. Old-fashioned and hearty.

Chocolate marshmallow stuffed cookies with cocoa-laced dough wrapped around mini marshmallows that melt into gooey clouds inside. A surprise-center treat that kids and adults adore.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Checkerboard cookies made easy with a fudge marble cake mix: build a black-and-white checkerboard from vanilla and chocolate dough strips, chill, slice and bake. A showy slice-and-bake cookie without the fuss.

G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.

Buttery almond cookies with brown sugar, cream of tartar tang, and chopped almonds throughout. Dough requires chilling before shaping into balls and baking.

Bread machine rice bread made with cooked rice folded into bread flour dough. The rice adds a soft, moist crumb and subtle chewiness that plain white bread can't match.

Big-batch cinnamon rolls baked in honey-brown-sugar caramel that pools at the bottom of the pan. Pillowy yeasted dough yields 48 rolls, ideal for brunches, bake sales, and freezer stashing.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Citrus-kissed cookies with white chocolate chips, orange zest, and walnuts. Soft, buttery dough bakes in 8-10 minutes for 54 tender cookies.

Almond slices are loaded with chopped almonds in an oil-based dough and sliced warm. A pareve mandelbrot-style cookie that travels well, keeps for weeks, and gets better with time.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.

Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.

Chewy chocolate cookies loaded with Reese's peanut butter chips. Rich cocoa dough, soft and puffy from the oven, they flatten into fudgy discs as they cool.