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Breads, Rolls & Muffins

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John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn brea...

"Saturday mornings at the deli are all about the biscuits," says Matt Neal. "Our friends, the farmers, everyone is al...

 Tips from the F&W Test Kitchen

These long, crispy bread sticks are a lovely accompaniment to any soup, including Mario Batali's vegetable-and-fa...

The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their un...

To make a chunky bread, fold in 2 1/2 cups toasted sunflower seeds, 5 cups soaked and drained dried currants or 6 cup...

Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them wi...

After rolling out this buttery dough, stamp out all different kinds of shapes (Ginna Haravon likes making animal crac...

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