Best Grammies Rolls Using Kitchenaid Dough Hook Recipes

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.

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.

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.

SOFT SANDWICH BUNS (DOUGH HOOK MIXER VERSION)

Steps:

• Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
• Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
• Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
• Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.
• Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until lightly browned, 10 to 15 minutes.

GRAMMY'S HAM AND CHEESE ROLL-UPS

Steps:

• 1. Roll dough out on a floured surface in a 16x12 rectangle. Spread melted, seasoned butter on top. Sprinkle with onion, ham and cheddar. Roll lengthwise, jellyroll style, pinching ends to hold together. Slice or *string cut into 1 inch sections and place 1/2 inch apart on a greased 9x13 pan. Cover and let rise 30 minutes. Bake at 400 degrees 20 minutes or until golden brown.
• 2. *Grammy's Bread Recipe In a KitchenAid mixing bowl combine: 1/2 C. powdered milk 1/2 C. sugar 1/2 C. vegetable oil 1/2 T. salt 1 pkg. or 3/4 T. rapid rise yeast 1-1/2 C. warm water 2 C. flour With bread hook attachment, mix all ingredients, slowly adding up to 2 more cups of flour. From start to finish you mixing time should be exactly 7 minutes. Dough should be wiping clean from side of bowl at the end of 7 minutes. Cover w/ a damp towel and let rise in a warm place until double. Continue with recipe.
• 3. *String cut Take about a foot of regular sewing string and slide under jelly roll about 1 inch deep. Take sides of string up on both sides and cross over on top. Cross string and pull together "cutting" into 1 inch slices.