Soft eggroll

I have been making these for years they are crunchy on outside and nice and soft on the inside best recipe for pretzels!

This is a simple recipe of my potato donuts. Very easy to make. The texture of this donut is also very soft.

A simple cheesy bread made with homemade pizza dough. It has a crunchy cheese top and chewy soft texture. 😋

This recipe is for all the people who do not like making pancakes but love eating them! :)

I've been looking around for the best mushipan recipe and after a couple of trials I've created this mushipan with the soft and fluffy texture that I wanted. It's fairly easy as a base recipe for different combination of flavours. Give it a try!

I came up with a dough recipe that could be used for both sweet and savory breads After much test baking, I settled on this recipe to make my favorite delicious, soft, and fluffy bread.Use your bread machine or kneading machine accordingly to make the dough until the 1st rising is done Keep kneading the dough diligently until the gluten is well developed Adjust the baking time depending on your oven. I bake them at 170°C for 15-20 minutes. Recipe by Lesser Panda

With a tip of the hat to King Arthur, this recipe creates pillowy, yeasty mouthfuls of delicious flavor. Do not overwork the dough. If you do, give rolls to nephews who play hockey.

I wanted to make a bread that'd be soft and delicious the next day, and that kids could eat with their hands.It's simple, so I don't have any tips in particular.Knead the dough thoroughly for a properly soft texture.If you don't have any milk, use 170 ml of water for bread that'll be plenty delicious. For 6-8 rolls. Recipe by Hinanonnyan

Easy recipe for a quick sweet fix. This does not require chilling the dough. This recipe yields a sugar crunchy exterior and a soft and chewy interior that will retain for days.

I like chewy bagels, but I like soft and dense ones as well. These bagels can be used in many ways and are easy to eat.They're also good for sandwiches.Cover the dough with a damp cloth from the first rising to the shaping stage (Since the rising time is not very long, it is technically called “floor time”). Cloth is not needed during the second rising.For a smooth finish, remove the trapped air out of the dough really well before shaping the dough. Recipe by Masacchi

I don't like the usual soft, weak crusts on shokupan (square loaf breads). In pursuit of shokupan with crispy crusts, I created this recipe.It's better not to dust your hands with flour, but if it's really hard to form the dough into shapes, apply a small amount of flour to a rolling pin and your hands. Then you can handle the dough easier. Recipe by Happyjakki-

This is a recipe that I created after many tries for a friend who has a child with wheat allergies. Recipe by FarmersK