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Breads, Rolls & Muffins

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To create a nice crisp crust, Susan Spicer butters the baking dish and preheats it before adding the batter.

Recipe taken from Biscuits, Spoonbread, and Sweet Potato Pie, © 1990 by Bill Neal, originally published by Alfr...

These crispy and fragrant croutons are great to use in salads or soups, or you can crush them and use them as an inst...

At Mrs. London's, Michael London bakes this rich, dense white bread in a pullman pan to make a rectangular loaf, whic...

These breads are very quick to make as they only need to rise once. They're great for dipping in spreads and for stuf...

Polenta, or cornmeal, gives these simple cookies a fantastic crunch. They are great with ice cream, fruit salads and ...

It's hard to resist picking at the crisp topping of these muffins, which are baked with crunchy, sugary walnuts.

As a boy, chef Scott Howell remembers his grandmother using her cast iron skillet almost exclusively for making this ...

Pay tribute to a mother-to-be with foods that puff up, just like she has.

These biscuits are the lightest and most buttery ones we've ever tried. They come from Scott Howell, the chef at ...

The unbaked rolls need to be refrigerated overnight, so plan accordingly. Plus: Ultimate Thanksgiving Guide

This recipe requires a standing mixer for the best results.

Plus: More Appetizer Recipes and Tips

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