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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Southern cooking renaissance — heirloom grains, heritage breeds
Wedge-shaped cornbread pan — crispy edges on every piece
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Southern cooking renaissance — heirloom grains, heritage breeds
Wedge-shaped cornbread pan — crispy edges on every piece
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Mix water, yeast, and sugar together until the sugar is mostly dissolved. Add oil and salt, mix. Add flour, one cup at a time, until dough pulls away from the side of the mixing bowl and does not stick to your fingers when touched. Let dough rise, about 1 hour. Punch down, shape, and place on your baking pan (makes 36 rolls or 2 loaves). Let dough rise again, about 1 hour. Brush tops of rolls or loaves with 1 stick of melted butter. Bake in a preheated 350 degree oven until golden brown. Optional: When rolls are removed from oven, brush with another stick of melted butter.