Kitchenaid Pull Apart Dinner Rolls Small Batch Food

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.

SMALL-BATCH DINNER ROLLS

Steps:

• Heat the milk, sugar and shortening in a small saucepan over medium-low heat, stirring to help melt the shortening, just until the mixture begins to simmer. Pour into a bowl. Set aside to cool to about 125 degrees F.
• Sprinkle the yeast over the warm milk mixture, then add 2/3 cup of the flour to the mixture. Stir until no lumps remain and the mixture looks like pancake batter. Cover with a towel or plastic wrap and let stand in a warm place for 2 hours.
• Add the salt, baking powder, baking soda and 1/3 cup of the remaining flour to the yeast mixture. Stir well and add the remaining 1 cup flour, 1/3 cup at a time, stirring well after each addition. Start using your hands after the final flour addition, kneading the mixture for a couple of minutes to form a smooth, elastic dough. Lightly oil a bowl, add the dough and turn to coat with the oil. Cover with a towel or plastic wrap and refrigerate for at least 12 hours and up to 24 hours.
• Lay the dough on a work surface and press it out to a 1/4-inch-thick rectangle (about 12 inches by 14 inches) using your fingers. (The work surface doesn't need flour. Just keep picking up the dough between presses.) Cut the rectangle into 4 equal strips crosswise, then cut each of those strips into 2 equal pieces, for a total of 8 pieces. Starting on the shorter side of a piece, roll each piece into a tight cylindrical coil. Pinch the edges to seal.
• Place each cylinder seam-side down in a 9-inch cake pan, putting 7 of the cylinders in a ring around the pan's edge. Each cylinder should point inward, like the hands of a clock. Put the last 1 cylinder in the center of the pan. Cover loosely with a towel or plastic wrap and let rise until nearly doubled in size, about 2 hours.
• Meanwhile, preheat the oven to 400 degrees F.
• Bake the rolls until golden, about 15 minutes. Brush with the melted butter and serve immediately.

BUTTERY PULL-APART DINNER ROLLS

Steps:

• Place 5 Tbsp. butter in a medium bowl. Cook remaining 5 Tbsp. butter in a small saucepan over medium heat, swirling often, until butter foams, then turns golden brown, about 5 minutes. Remove from heat and stir in garlic; scrape butter mixture and all those toasty milk solids at the bottom of the pan into bowl with butter pieces. Reserve saucepan. Stir until all the butter is melted and mixture is smooth. Let sit, stirring occasionally, until butter is room temperature and solidified, 15-20 minutes.
• Meanwhile, whisk 1/4 cup milk, 3 Tbsp. flour, and 1/4 cup water in reserved saucepan until smooth, then set over medium heat and cook, whisking constantly, until it becomes a very stiff paste resembling mashed potatoes, about 2 minutes. Scrape into the bowl of a stand mixer; reserve saucepan.
• Gently heat remaining 1/2 cup milk in reserved saucepan over low (it should be warm to the touch but not steaming hot). Remove from heat and let sit 1 minute. Add yeast and whisk until dissolved. Let mixture sit until foamy, about 5 minutes.
• Meanwhile, brush bottom and sides of a 13x9" baking dish with 2 Tbsp. garlic butter; set aside. Set aside another 2 Tbsp. garlic butter in a small bowl for brushing over baked rolls.
• Add yeast mixture, sugar, 1 egg, and remaining 2 1/4 cups flour to paste in mixer bowl. Using the dough hook, mix on low speed until a shaggy dough forms. Add kosher salt, increase speed to medium, and continue mixing until dough forms a smooth single mass, about 3 minutes. Reduce speed to low again and add remaining garlic butter a tablespoonful at a time, waiting until incorporated before adding more. Once all of the garlic butter has been added, increase mixer speed back to medium and mix dough until very soft, smooth, and supple, another 8-10 minutes. Lightly oil a large bowl; form dough into a ball and place in bowl. Cover with plastic wrap and let rise in a warm draft-free spot until doubled in size, 45-60 minutes.
• Punch down dough and knead several times to deflate, then turn out onto a clean work surface. To form the rolls, divide dough into 15 equal pieces (about 1 1/2 oz. each). Working one at a time and keeping other pieces covered in plastic, fold edges of dough underneath, pinching bottom to seal. Turn 90° and fold and pinch again. Repeat process until you have created a smooth sphere with no seams except at the bottom.
• Place ball on work surface and rest the side of your hand next to it so your palm and fingers are cupped around it. Drag the ball toward you, using friction against the work surface to create tension and stretch the surface of the dough into a smooth, taut dome. This shaping method tightens the gluten over the surface so the rolls rise evenly upward and outward instead of slumping into amorphous blobs. Repeat with remaining balls of dough and place in prepared pan in a 5x3 grid, spacing evenly apart.
• Loosely cover pan with plastic wrap and let rolls rise in a warm draft-free spot until doubled in size and touching, 35-45 minutes (to test, poke one with an oiled finger; dough should spring back but leave a slight indentation).
• Place a rack in middle of oven; preheat to 375°F. Beat remaining egg in another small bowl until yolks and whites are incorporated and no streaks remain. Gently brush tops of rolls with egg, then sprinkle with sea salt.
• Bake rolls until they are deep golden brown, 20-25 minutes. Transfer pan to a wire rack and brush warm rolls with reserved 2 Tbsp. garlic butter; let cool in pan 10 minutes.
• Slide an offset spatula around sides and underneath rolls to loosen, then invert onto rack and turn right side up. Let cool at least another 15 minutes before serving.
• Do Ahead
• Dough can be formed into rolls (do not let rise) 1 day ahead; cover and chill. Let rise before baking; this may take around 3 hours.

BEST EVER DROP BISCUITS (SMALL BATCH)

Steps:

• Adjust oven rack to middle position and heat oven to 475 degrees.
• Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 1/4 cup melted butter in medium bowl, stirring until butter forms small clumps.
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
• Using greased 1/4-cup dry measure, scoop a scant amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
• Bake until tops are golden brown and crisp, 8 - 12 minutes. They can be made up ahead of time and gently re-heated in a 300 oven for 10 minutes.
• Brush biscuit tops with 1 tablespoon melted butter. Transfer to wire rack and let cool 5 minutes before serving.
• Test if baking powder is fresh: Mix 2 teaspoons of the baking powder into a cup of water. If there is an immediate reaction of foaming and fizzing, the baking powder is okay to use. If the reaction is at all delayed or weak, throw it away and buy a fresh can.

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!

KITCHENAID PULL-APART DINNER ROLLS -- SMALL BATCH

Steps:

• Place Warm water, yeast and sugar in the mixer bowl. Let sit for 5 minutes or until bubbly.
• Add in butter, beaten egg ans salt : mix together.
• Add flour, a little at a time ( you may need more or less)until a smooth dough is formed. Knead with dough hook for an additional 5 minutes.
• Place dough in oiled bowl-turn over dough bowl so oil is on both sides. Cover with saran wrap. Let rise for 1 hour or until doubled and light.
• Punch dough down and divide dough into 6 pieces. Rolls dough balls and place into greased round ( 9") or square baking pan. Cover with wrap and let rise for another 30 minutes.
• Bake in preheated 400 F oven for 30-35 minutes or until golden brown.
• Remove from oven and brush with additional butter. Let rolls sit in pan for 20 minutes before taking out.

SQUASH PULL-APART DINNER ROLLS

Steps:

• In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
• Add squash and shortening; mash with a fork until shortening is in small pieces. Add 11/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).
• Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 11/2 hours.
• Preheat oven to 400 degrees and butter a large baking sheet. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Cut dough into 4 balls; cut each ball into 6 pieces.
• Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
• Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.