Basic Dinner Rolls

Here’s a basic yeast dough that you can get wild with.

Top it with Everything Blend or Za’atar, bake it in tiny balls or big knots. Do whatever you heart desires, my friends, I am simply giving you a building block to greatness.

This recipe is from The Settlement Cookbook 1965 Edt.

DOUGH FOR SOFT ROLLS

4 tablespoons butter

2 tablespoons sugar

1 teaspoon salt

2 cups scalded milk

1 package or 2 1/4 teaspoons dry active yeast

1/4 cup warm water

1 egg

5 1/2 cups all purpose flour

I know, I know “scalded milk” might sound like one step too many but all you have to do is heat your milk over very low heat until bubbles start to form around the edge of the pan then remove it from the heat. Add butter, sugar, and salt to the milk. Dissolve the yeast in the warm water. When milk mixture is lukewarm add the watery yeast mixture. Add the egg, slightly beaten. Stir in the flour gradually and form into a soft dough; add only enough more flour to knead. Cover dough and let rise until doubled in bulk. Toss gently on a floured board, handling as little as possible.

Heat oven to 400º ~ For dinner rolls like those pictured above, butter a 9×13 baking pan. Roll the dough into consistently sized balls (mine where about 2 inches in diameter) dip them in butter and snuggle them nice and close to each other in your buttered dish. Paint with a little more butter if you have some left over and sprinkle with topping of your choice! Bake for 20ish minutes or until lightly browned.

And now you know how to make yeasty rolls.

The world is now yours to conquer.

Go get ’em, tiger!

XO

Charleston Spice Co.

Vanishing Curry Raisin Muffins

These muffins are an elusive beast. They start to disappear the minute they come out of the oven.

Last year I was pretty obsessed with this chocolate chip pumpkin muffin recipe. It was just so good every time but I decided it was time for a change. So I added some curry and garam and raisins.

And they’ve turned out delicious every time again! Moist yet airy, they fall apart and into your mouth with the ease and grace of a cat stalking through a pumpkin patch.

Does that analogy make sense? Maybe not, I’m just checking to see if you’re still reading.

Leave your pumpkin spice behind this year (or at least give it a little break) with these temptingly delicious bites of delight:

2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon Curry

1 teaspoon Garam Masala

6 tablespoons butter, softened

1 1/2 cups granulated sugar

1/4 cup olive oil

2 large eggs

2 tablespoons molasses or sorghum

1 cup pumpkin puree

1 1/2 cups of raisins (optional but highly recommended)

Preheat oven to 350° and line your muffin tins with festive liners ~ this recipe makes about 18 muffins.

Combine flour, salt, baking powder, baking soda, and spices in a small bowl. Using your electric mixer or some serious elbow juice mix together the sugar and butter until it looks a bit like wet sand. Scrape down the sides of your bowl and add oil, eggs, molasses, and pumpkin. Mix thoroughly and scrape the side down again. Add the dry ingredients, scraping down the sides at least once. Throw in the raisins and mix until just combined.

Pour the batter into your prepared muffin tins. Fill each to about two thirds full. Bake for 20 to 25 minutes or until a toothpick comes out clean! Let cool in the tins for a few minutes then move to a wire rack to continue cooling. At this point it is highly likely that they will start disappearing. However if you manage to have some at the end of the day, they should last for a few days in an airtight container.

Stay sweet, friends!

XO

Charleston Spice Co.

Sloppy Joe

How do you elevate a common cafeteria classic to a hot mess any gourmand would die to eat? Well, for starters use mutton instead of ground beef, and throw in some Cocoa Nib Rub and some peppadews…..

Recipe for greatness:
1 pound ground mutton ( we got ours from Wishbone Heritage Farms)

1/4-1/3 cup peppadew peppers, chopped (we got ours from Bobby Behr at the Summerville Farmers Market)

1 cup chopped onion

1/4 cups cocoa nib rub

3/4 cup Porzio’s ketchup

Brown mutton, onions, and peppers. Drain off the resulting liquid. Add cocoa nib rub and mix it throughout. Add the ketchup, reduce heat, simmer for 20 to 30 minutes. Add more ketchup or cocoa nib rub if desired.

And that’s it. Easy and delicious. Throw that mess on a bun and enjoy!

XO

Charleston Spice Co.

Lox and Waffles

Lox & Waffles: a love story of decadence and flavor.

Add a teaspoon of Dill Dip into 8 oz of cream cheese. Whip it up and use it immediately or put it in the fridge until a later date! This combo is a perfect pairing with lox or as a plain ol’ spread for crackers & bagels .

XO

Charleston Spice Co.

grab’n’go breakfast jar

Dreary days make us want to sleep in and with this grab’n’go breakfast waiting for us in the fridge we can!!

Make your mornings a little easier and throw this heavenly layered treat together the night before! You’ll have more time to sleep in, or read one more chapter in your book, or sing one more song in the shower!

We’re always getting questions about what to do with turmeric ~ here’s a great way to slip it into your diet! The twang of Greek yogurt and blackberries & the sweetness of honey and cinnamon help to mask turmeric’s rather unusual & earthy flavor.

From the bottom to the top: old fashioned oats, milk & Greek yogurt from @lowcountrycreamery, honey from @bluepearlfarms, turmeric & cinnamon, local blackberries & peaches, and chopped almonds 😍