• In a small saucepan over low heat, combine raisins and orange juice until warmed, about 5 minutes. Remove from heat; let stand 10 minutes. Drain the raisins from the orange juice, discarding the orange juice; set aside.
• In a large bowl, combine flour, orange zest, cinnamon, salt and nutmeg; set aside.
• Combine milk, yeast and 1 teaspoon sugar in a small bowl; let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs, vanilla and raisins until well combined.
• Using the dough hook, add flour mixture and yeast mixture until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3-5 minutes.
• Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
• Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
• Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

for the cross

• In a small bowl, whisk together flour and water until a smooth paste is formed. Transfer to a Ziploc bag, making a small cut in the corner of the bag. Pipe mixture over each dough ball, creating a thick cross.
• Preheat oven to 350 degrees F. Place into oven and bake until golden brown, about 22-25 minutes; brush tops with melted butter.
• Serve warm.

• Let dough stand at room temperature for 30 minutes up to 1 hour.
• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Lightly oil the outside of a 6-ounce ramekin or coat with nonstick spray and place in the center of the prepared baking sheet. Fill with water.
• Using a digital scale, cut dough into 1-ounce pieces, yielding 22-24 total pieces, pressing each piece into a disk, then shaping into a ball.
• In a small bowl, combine butter, parsley, garlic and salt.
• Place dough balls onto the prepared baking sheet in a circular pattern around the ramekin. Brush tops with butter mixture; sprinkle with Parmesan.
• Place into oven and bake until golden brown, about 25-30 minutes. Working carefully, remove ramekin and discard water. Fill with marinara and return to the center of the baking sheet; brush tops with remaining butter mixture.
• Serve immediately.

• Combine milk, yeast and 1 tablespoon sugar in a small bowl; let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with paddle attachment, beat butter, 1 tablespoon rosemary, salt and remaining 1 tablespoon sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg until well combined. Beat in yeast mixture and 1 1/2 cups flour until a smooth batter forms.
• Using the dough hook, gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
• Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30 to 45 minutes.
• Gently deflate dough by punching down. Roll into a 10-inch rope; cut into 10 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
• Lightly oil a 10-inch cast iron skillet or coat with nonstick spray. Place dough balls into the prepared skillet; brush tops with melted butter and sprinkle with remaining 1 tablespoon rosemary. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
• Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 20-24 minutes.
• Serve warm.

• Preheat oven to 375 degrees F. Place a 10-inch cast iron skillet or Dutch oven in the oven.
• In a large bowl, combine flour, sugar, salt and baking soda.
• In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula until a wet, sticky dough forms.
• Working on a lightly floured surface, gently knead the dough a few times, shaping the dough into an 8-inch round, about 1-inch thick, adding additional flour as needed.
• Place dough into the prepared skillet. Using a sharp knife or bread lame, cut a 1/2-inch deep “X” into the top of the bread; brush with additional buttermilk and sprinkle with rolled oats.
• Place into oven and bake until golden brown and the bottom of the bread sounds hollow when tapped, about 35 minutes.
• Serve warm.

• Combine water, sugar and yeast in a small bowl; let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with dough hook attachment, beat the water mixture, butter, 1 egg, 2 cups flour and salt on medium-low speed until a smooth batter forms, about 1-2 minutes.
• Gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
• Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
• Gently deflate dough by punching down. Working on a lightly floured surface, divide into 8 equal pieces, weighing the pieces as needed; shape each piece into a smooth ball.
• Line a baking sheet with parchment paper. Place rolls onto the prepared baking sheet; flatten each ball to 3 inches. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
• Preheat oven to 375 degrees F.
• In a small bowl, whisk together remaining egg and milk. Brush tops of dough with egg mixture; sprinkle with sesame seeds.
• Place into oven and bake until golden brown, about 15-18 minutes.

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
• Grate butter using the large holes of a box grater. Stir into the flour mixture.
• In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
• Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
• Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
• Serve warm.

• In a large bowl, combine flour, salt and yeast. Create a well in the center; add water.
• Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
• Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
• Working on a lightly floured sheet of parchment paper, fold dough over itself 3-4 times, turning after each fold; gently shape dough into a round.
• Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
• Preheat oven to 450 degrees F. Place a 4-qt Dutch oven, covered, in the oven for at least 30 minutes.
• Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling.
• OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
• Cover and place in the oven; remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210 degrees F, about 15 minutes more. Let cool 30 minutes on a wire rack
• Serve warm.

• Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
• In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
• In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
• Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
• Serve warm.

• Preheat oven to 475 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, combine flour, cheese, ham, parsley, baking powder, baking soda, salt, garlic powder and pepper.
• Grate butter using the large holes of a box grater. Stir into the flour mixture.
• Add buttermilk and stir using a rubber spatula until a soft dough forms.
• Drop 24 large mounds of the dough (about 3 tablespoons each) onto the prepared baking sheets.
• Place into oven and bake for 14-18 minutes, or until golden brown, rotating pans halfway through baking.
• Serve warm.

• Preheat oven to 450 degrees F. Lightly oil a 10 1/2-inch square cast iron skillet or coat with nonstick spray.
• In a large bowl, combine flour, baking powder, salt and baking soda.
• Grate butter using the large holes of a box grater. Stir into the flour mixture.
• Add buttermilk and stir using a rubber spatula until a soft dough forms.
• Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet.
• Place into oven and bake for 16-19 minutes, or until golden brown.
• Serve warm.