Breakfast-For-Dinner Recipes: Cornflake Chicken Fingers & Belgia…
How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi
Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…
Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…
How to Make a Bumbleberry Pie Sundae | Gail Simmons
How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Oven Fried Chicken
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See how this recipe was made on Facebook Live!
- 2 ¼ cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast (must be instant)
- ½ cup (1 stick) butter, melted
- 1 ½ cups warm water
- 2 eggs, room temperature
- ⅓ cup milk
In a big mixing bowl, combine flour, sugar, salt and instant yeast. Make sure you use a pretty big bowl; the dough will expand a bit. Whisk in the melted butter and warm water. Mix until the dough comes together (it's ok if it’s a bit lumpy). Cover the top with plastic wrap and let the dough sit at room temperature for at least one hour. If making the waffles later, you can refrigerate it overnight after letting it rest—just make sure you bring the dough back to room temperature before using.
Preheat a thick waffle maker to medium heat.
To make the waffles, remove the plastic wrap from the batter bowl. The batter should be bubbly and mildly fragrant from the yeast. Add the eggs and milk to the batter, and whisk.
Brush the waffle maker with a little melted butter or spray with some nonstick cooking spray. Pour an even layer of batter into the waffle maker and cook for 6-8 minutes or until crispy and brown.
Serve immediately or place the waffles on a cooling rack set over a sheet tray and keep warm in a 200°F degree oven.