These buttery, impossibly fluffy dinner rolls get their distinctive tang from sourdough starter and come together easily—just make sure to prep the levain the night before so you can have 'em warm on the table the next day.
"How to make even better cornbread?" asks our Genius creative director and founding editor, Kristen Miglore. "Treat it more like a biscuit (or scone or pie crust)," as baker and cookbook author Vera Obias does in this cheddary, peppery recipe.
One reviewer described this baguette as the "essential" recipe, and we have to agree. Not only does it take just four hours of your time, but the flavor and texture will rival that of your favorite bakery.