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Ranch Style Rolls
4 1/2 cups
flour
1/2 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/3 teaspoon soda
2 cups buttermilk
1 package dry yeast
1/2 cup warm water
1/2 cup oil
Mix in order and put in muffin tin. Cook in cold oven to
start 400 degrees for 15-20 minutes. Keeps in refrigerator
covered.
English Muffins
1 package Pillsbury Hot Roll Mix
1 cup very warm water
1/4 cup yellow cornmeal
1/8 teaspoon salt
Topping: 1/3 cup yellow cornmeal
Dissolve yeast from mix in water. Stir in ¼ cup
cornmeal, salt, and flour mix from hot roll mix, blend well.
Knead on floured surface 1 minute. Roll out to ½ inch thick.
Cut dough into 2 1/2 inch rounds. Sprinkle 1-2 tablespoons
cornmeal on each of 2 cookie sheets. Place rounds 2 inch
apart. Sprinkle top with 1/2 teaspoon cornmeal. Let rise in
warm place until light and doubled in size, about 40-45
minutes. Heat griddle to 375 degrees. Bake muffins 7-10
minutes on each side until deep golden brown, cool to serve,
split and toast. Makes 15 muffins.
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