Refrigerator Sweet Muffins

Brown sugar and buttermilk make these muffins extra-tender.

4-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
4 tsps baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
3/4 cup oil
1-1/2 tsp vanilla
3 eggs

In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and
salt; mix well. Add buttermilk, oil, vanilla and eggs; stir just until dry
ingredients are moistened. Batter can be baked immediately or stored in tightly
covered container in refrigerator for up to 5 days.

When ready to bake, heat oven to 375º.
Grease bottoms only of desired number of muffin cups or line with paper baking
cups. Stir batter; fill greased muffin cups 2/3 full.

Bake at 375º for 20-25 minutes or until toothpick inserted in center comes out
clean. Immediately remove from pan.

Serve warm.

Makes 24 muffins

Crusty Hard Rolls

45 min | 20 min prep

SERVES 12 , 12 rolls


Starter
1/2 cup water
1 cup unbleached all-purpose flour
1/8 teaspoon instant yeast

Dough
3 1/2 cups unbleached all-purpose flour
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

The Starter:
Mix the starter ingredients together until smooth, cover, and let rest at room
temperature overnight.

Combine all of the dough ingredients and mix and knead them together -- by hand,
mixer or bread machine, until you've made a soft, somewhat smooth dough; it
should be cohesive, but the surface should still be a bit rough. Allow the dough
to rise, covered, for 3 hours, gently deflating it and turning it over after 1
hour, and again after 2 hours.
Turn the dough out onto a lightly greased or floured work surface. Divide it
into 12 pieces, shape the pieces into balls, and firm them up by rolling them
under your lightly cupped fingers on an unfloured work surface. Place the rolls
on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2
hours, until they've doubled in size. Refrigerate them for several hours, or
overnight.
Remove the rolls from the refrigerator, and brush them with a wash made of 1/2
cup water mixed with 1 tablespoon egg white (you won't use up all the wash).
Slash a 1/4-inch deep cut across the top of each roll, and bake them in a
preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden
brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp
crust, allow them to cool in the turned-off, door-propped-open oven.
Yield: 12 rolls.

SOUTHERN SPOONBREAD

2 cups boiling water
1 cup yellow corn meal
1 tablespoon butter
1 1/2 teaspoon salt
4 eggs
1/2 cup milk
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar

Gradually add corn meal to boiling water. Stir in butter and salt and cook over
hot water in a double boiler until thick. Pour mixture into a mixing bowl to
cool.

In the meantime, separate the eggs and beat the yolk and milk together, using a
rotary beater. When corn mixture is cool, beat in the milk mixture.

Stir in the flour, sugar, and baking powder, which you have sifted together.

Fold in stiffly beaten egg whites.

Pour into well greased baking dish, about 1/2 full, and bake in a preheated
375°F oven 30-35 minutes.

Serve with a spoon, directly from the dish that the spoonbread was baked in.