Kitchenaid Sixty Minute Rolls 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.

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!

60-MINUTE DINNER ROLLS (YES,FRESH BAKED ROLLS IN ONE HOUR!) RECIPE - (4.3/5)

Steps:

• I like to use my oven as an "incubator", which hastens the proofing of the dough. I simply turn my oven to WARM for two minutes, then shut it off. Dissolve the yeast in warm water and the sugar until it foams (5-10 minutes). In the meantime, melt the butter in the microwave, then the milk. Combine and allow to cool to about 110F. (You could use a saucepan, but the microwave is much easier for me-- I use 25 second increments.) Dump the milk and yeast mixture into the mixing bowl. Add about 2-1/2 cups flour, and salt, and mix with the dough hook. (Or, beat by hand). Mix for about a minute. With the mixer still going, add the remaining flour, a bit at a time and mix for another couple of minutes, or until the dough starts to clean the sides of the bowl. (I used 3 cups of flour, total). 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 lightly oiled bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, (or plastic wrap) and let it rise in a warm place, free from draft (or in the incubated oven), for about 20 minutes. Turn the dough onto a lightly floured surface, and gently shape into a square. Divide into 9 or 12 pieces. I shape each roll by pulling them into a more circular shape then grab corners to the center and twist. Place the ball on a lightly floured surface, twist side down and gently grab and roll into a round ball. You can also make 27 or 24 small balls and make "clover leaf rolls". You then place3 mini dough balls into a greased muffin cup. Cover the rolls with the dish towel, and let the dough rise for about 15 minutes. Meanwhile, preheat the oven for 425ºF. Bake for about 12 minutes or until the rolls are golden brown. Remove from pans immediately, and brush with 2 Tablespoons melted butter, immediately. Cool on a wire rack, and you can eat these within just a few minutes. The texture of these rolls are fluffy and this is now my "go to" recipe for bread rolls.