Grammies Rolls Using Kitchenaid Dough Hook Food

THE BEST HOMEMADE DINNER ROLLS EVER!

Steps:

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
• Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
• Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four. Cover and let rise 1 hour.
• Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
• Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

KITCHENAID SIXTY-MINUTE ROLLS

Steps:

• Combine 3 1/2 cups flour, sugar, salt and undissoloved yeast in bowl.
• Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute.
• Combine milk, water and margarine in a saucepan. Heat over low heat, until liquids are very warm (120 to 130). Margarine does not need to melt.
• Turn to speed 2 and gradually add liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continue on speed 2, adding remaining flour, 1/2 cup at a time, as needed. Mix until dough clings to hook, about 5 minutes.
• Knead dough on speed 2 for 7-10 minutes longer, or until dough is smooth and elastic. Stop.
• Place in greased bowl, turning to grease top. Cover, let rise in a warm place 15 minutes.
• Turn dough out onto floured board. Divide in half and shape as desired. Cover; let rise in slightly warm oven (about 90 degrees) for 15 minutes or until doubled in bulk [usually 15 minutes works just fine!].
• Bake at 425, for 12 minutes, or until nice and brown. Remove from baking sheets and cool on wire racks.
• I usually make balls. But for something fancy you can make one of the following:.
• Curlicues: Divide dough in half and roll each half to 12x9 inch rectangle. Cut 12 equal strips about 1 inch wide. Hold one end of strip firmly and wind tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart.
• Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters, cutting through to almost bottom of rolls.

KITCHENAID 60-MINUTE DINNER ROLLS RECIPE - (3.9/5)

Steps:

• In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic - the dough will still be slightly sticky to the touch. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes (I let mine rise for about 20-22 minutes). Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Then divide each piece into thirds and roll into balls. Place 3 mini dough balls into each muffin cup. Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes. Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks. Brush with salted, melted butter. Yum!

CINNAMON ROLLS WITH KITCHENAID MIXER RECIPE - (4.5/5)

Steps:

• Pour warm milk inside the KitchenAid Mixer bowl then add dry yeast and 4 teaspoons of sugar. Whisk, cover it with a kitchen towel and let it rest for about 10 minutes. After 10 minutes, the mixture should be bubbly and puffed up. With the hook attachment on, start your mixer on low speed. Add melted margarine, eggs and remaining sugar. Start adding the flour and salt, 1 cup at a time until dough does not stick to bottom or sides of bowl. Work on dough on the slow speed for about 10 minutes. Cover the dough with a plastic wrap right on the top of the dough (this will prevent the dough from getting dry and forming a crust or cover in greased bowl. Let it rise for about 1 hour or until it doubles size in a warm place. Sprinkle a little flour over a clean surface and pour the dough over it. Stretch the dough using a rolling pin. Shape the dough into a 16×21 inches rectangle. Spread the 1/3 cup of soften butter all over the dough. Mix the brown sugar and cinnamon and sprinkle this mixture all over the dough (the butter should hold the sugar mixture in place). Roll the dough VERY TIGHTLY, long way. Cut the dough into 12 pieces, Lightly grease a 9×13 inches pan and place the cinnamon rolls on it, cover it and let it rise for about 30 minutes or until doubles size in a warm place. Preheat your oven to 400F. Bake the cinnamon rolls for about 15 minutes until golden brown. While rolls are in the oven, make the frosting. In KitchenAid Mixer bowl add soften cream cheese and butter and with the whipping attachment on start whipping it until it's combines. Add Vanilla extract and start adding the powdered sugar. Add a little bit of water, just enough so it can mix it. Once rolls come out of the oven, spread the frosting while rolls are still warm.

CINNAMON SWIRL ROUNDS - KITCHENAID COOKBOOK

Steps:

• MAKE DOUGH:.
• Combine milk, sugar, salt, and butter in small saucepan. heat over low heat until butter melts and sugar dissolves.
• Cool to lukewarm.
• Dissolve yeast in warm water in warmed bowl.
• Add lukewarm milk mixture, eggs, and 5 cups flour.
• With dough hook mix 2 minutes at speed 2.
• Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes.
• Knead on speed 2 for 2 more minutes.
• Place in a greased bowl, turning to grease top.
• Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• Punch dough down and shape as desired for rolls or coffee cakes.
• FILLING MIXTURE:.
• Place filling ingredients in bowl. Mix with flat beater at speed 2 for 1 minute.
• Roll dough to a 10 x 30 x 1/4 inch rectangle.
• Spread mixture evenly on dough. Roll dough tightly from long side to form 30-inch roll, pinching seam together. Cut into twenty one 1 1/2-inch slices.
• Place 7 rolls each in 3 greased 8 x 1 1/2-inch cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• Bake at 350 F for about 20 minutes. Remove from pans immediately. Spread caramel glaze over warm rolls.
• CARAMEL GLAZE:.
• Combine milk and brown sugar in small saucepan. Over medium heat, cook, stirring constantly, until mixture begins to boil.
• Place milk mixture, powdered sugar, and vanilla in bowl. Beat with flat beater at speed 4 until creamy, about 2 minutes.

GRAMMY'S OAT ROLLS

Steps:

• In a large bowl, combine the oats, whole wheat flour, butter, 2 tablespoons honey, molasses and salt. Stir in boiling water; cool to 110°-115°. Dissolve yeast in warm water; add remaining honey and let stand for 5 minutes. Stir yeast mixture into oat mixture with egg and enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

HOMEMADE BREAD USING KITCHEN AID MIXER RECIPE - (3.8/5)

Steps:

• The water (and heated milk mixture) should be lukewarm when added so it doesn't kill the yeast. A digital thermometer is your best friend at this stage, although not absolutely required. Since the liquids should be just above body temperature, they should feel just barely warm. I've been baking bread for decades, and I don't feel I really took control of the process until I started using a thermometer. I prefer unbleached all-purpose flour - usually King Arthur or Gold Medal - but use your favorite variety. Just make sure it is not self-rising. Combine the milk, sugar, salt, and butter in either a small saucepan or medium size microwaveable container. I use my 4-cup Pyrex measuring cup in the microwave. If using the stove top, heat over low heat until the butter melts and the salt and sugar dissolve. If using the microwave, heat on high for about 60 to 90 seconds. The butter will not be completely melted but there will be enough residual heat to complete the job while the liquid cools. Stir to finish dissolving the salt and sugar. Cool to lukewarm (about 105°F to 115°F). Warm the mixing bowl with a cup or two of hot tap water. Swirl it around a bit and then dump out. Dissolve the yeast in the 1 1/2 cups of warm water in the warmed bowl, whisking a bit with a fork or small whisk to help it along. Add the lukewarm milk mixture and 4 1/2 cups of the flour. Attach the bowl and the dough hook to the mixer, making sure you lock the head in place. Mix at the lowest speed (the first position the speed lever clicks to) for 2 minutes. Continue at this speed, adding the rest of the flour, 1/2 cup at a time, until the dough clings to the hook and clears the sides of the bowl. You might need to help it along once or twice by pushing the flour down the sides of the bowl with a rubber spatula, but that's about it. Knead at this same speed for another 3 to 5 minutes until the dough is smooth and elastic. It will be slightly sticky to touch. RISING AND SHAPING LOAVES Turn into a greased bowl (I use butter; use your preferred option). Turn (spin) the dough slightly to transfer some of the butter then flip over. Cover and let rise in a warm place free of drafts until doubled, about an hour. I use plastic wrap to cover the bowl, but tea towels are also popular. Avoid terry cloth towels as they tend to leave behind bits of lint on the dough. Punch down the dough and divide in half using a dough cutter or bench scraper. If you want to be really persnickety, you can use a digital kitchen scale to make sure you've divided the dough evenly. Lightly sprinkle your work surface with flour - you should need less than 1/4 cup total. Roll and shape each half into a rectangle about 9" x 14". Fold in thirds along the long edge, brushing off any excess flour. Roll tightly starting from a short end. Pinch the bottom seam and the ends, tucking them under and gently shaping into a loaf. Place each in a greased 8.5" x 4.5" x 2.5" loaf pan with the seam on the bottom. Cover and let rise in a warm spot away from drafts until doubled, about an hour. Bake at 400°F for 30 minutes until a rich golden brown. Turn out from the pans right away and cool on wire racks. Tip: if you tap the bottom of each loaf it should sound hollow, signaling it is done. Notes About Ingredients and Equipment: I buy my yeast in bulk from King Arthur Flour. Try the SAF Red Instant Yeast. One packet of yeast equals 2 1/4" teaspoons. The best way to store it is in the freezer in an airtight container (they sell appropriate containers at King Arthur). It's good for several years if you don't use it up before then. But if your bread isn't rising very well and the yeast is more than 2 years old, get a new sup

KITCHENAID YEAST ROLLS

Steps:

• Combine 3 1/2 cups flour, sugar, salt undissolved yeast, Vital wheat Gluten and baking powder in bowl.
• Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute.
• Combine milk, water in a saucepan. Heat over low heat, until liquids are very warm (120). Be careful not to get too hot or you will kill the yeast when you add it to the dry ingredients
• Melt Margarine and add to liquid.
• Wisk in Egg.
• Turn to speed 2 and gradually add liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continue on speed 2, adding remaining flour, 1/2 cup at a time, as needed. Mix until dough clings to hook, about 5 minutes.
• Knead dough on speed 2 for 7-10 minutes longer, or until dough is smooth and elastic. Stop.
• Place in greased bowl, turning to grease top. Cover, let rise in a warm place 15 minutes.
• Turn dough out onto floured board. Divide in half and shape as desired. Cover; let rise in slightly warm oven (about 90 degrees) for 15 minutes or until doubled in bulk [usually 15 minutes works just fine!].
• Bake at 425, for 12 minutes, or until nice and brown. Remove from baking sheets and cool on wire racks.