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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer for bread dough, pastry, meringues, butter churning
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Batch dough method — store dough in fridge, bake fresh daily
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer for bread dough, pastry, meringues, butter churning
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Batch dough method — store dough in fridge, bake fresh daily
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In a large bowl, combine 1-1/2 cups of flour, yeast, sugar, parsley, tarragon, celery seed and salt. Add the water, egg and oil; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 1 minute. Stir in remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes. Stir dough down. Spoon into greased muffin cups. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool.