Classic Baked Goods Assortment (Printable)
A tasty selection of sweet and savory baked delights ideal for breakfast, brunch, or tea.
# What You'll Need:
→ Sweet Dough
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 packet active dry yeast (7 g)
04 - 1/2 teaspoon salt
05 - 3/4 cup warm milk
06 - 1 large egg
07 - 1/4 cup unsalted butter, melted
→ Savory Dough
08 - 2 cups all-purpose flour
09 - 1 packet active dry yeast (7 g)
10 - 1/2 teaspoon salt
11 - 3/4 cup warm water
12 - 1 tablespoon olive oil
→ Sweet Fillings & Toppings
13 - 1/2 cup fruit jam or preserves
14 - 1/4 cup chocolate chips
15 - 1 beaten egg (for egg wash)
16 - 2 tablespoons pearl sugar or coarse sugar
→ Savory Fillings & Toppings
17 - 1/2 cup shredded cheese
18 - 1/4 cup chopped cooked ham or sautéed mushrooms
19 - 1 tablespoon fresh herbs, chopped (optional)
20 - 1 beaten egg (for egg wash)
21 - 1 tablespoon sesame or poppy seeds
# How to Make It:
01 - In separate bowls, combine flour, yeast, and salt. For the sweet dough, add sugar, warm milk, egg, and melted butter. For the savory dough, add warm water and olive oil. Mix each until soft dough forms.
02 - Knead each dough on a floured surface for 5 to 7 minutes until smooth and elastic. Place doughs in greased bowls, cover, and let rise in a warm spot until doubled in size, approximately 1 hour.
03 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
04 - Divide each dough into 6 equal portions. Flatten sweet dough portions, fill with jam or chocolate chips, and shape into balls. Flatten savory dough portions, fill with cheese and ham or mushrooms, then shape into balls.
05 - Arrange rolls on baking sheets. Brush all with beaten egg. Sprinkle pearl sugar over sweet rolls and sesame seeds plus herbs over savory rolls.
06 - Bake rolls for 18 to 22 minutes or until golden brown. Allow to cool slightly before serving.
# Expert Hacks:
01 -
- You get two completely different treats from one kitchen session, so nothing feels like overkill.
- Both doughs are forgiving enough that you can chat or get distracted without them turning into hockey pucks.
- Homemade baked goods still warm from the oven actually taste like something, unlike their supermarket cousins.
02 -
- Yeast temperatures matter more than you'd think; milk or water that's too hot kills it, and too cool means your dough won't rise no matter how long you wait.
- Don't skip the rise time even if you're impatient—those two hours aren't just about size, they're about building flavor and structure that makes the rolls actually taste good.
03 -
- Save time by making both doughs at once in separate bowls; they rise on the same timeline and cook at the same temperature.
- Use an instant-read thermometer on the milk and water—aim for 110°F and you'll never second-guess yourself about whether it's warm enough.