The KitchenAid Mixer tried to Commit Suicide
One thing you may or may not know is hubby and I have our own KitchenAid mixers. Mine is an Artisan and it’s Yellow (the head tilts). His is the Pro series and it’s gunmetal gray (the bowl moves). Yup, long story how we wound up with 2 but whatever… mine has been placed in storage for the time being so we were using his to make bread for Thanksgiving. I mean really… his is better for making bread anyway.
So hubby started adding the ingredients for his rolls to the mixer.
One trick my grandma always said was once you start kneading bread, let the mixer run for 10 minutes so hubby went on with some other things he was doing and asked me to keep an eye on his mixer so it didn’t walk off the counter. If you don’t know mixers, if they’re going, they do shimmy and shake.
Eventually he walked back over to the mixer and was doing something with it and about that time baby girl started screaming at me so I walked away from my perch on the bar stool and went over to where she was sitting at the table to check on her. (she got this fun new jiggler thing to sit in).
About the time I turned my back on the mixer, hubby walked away and guess what happened… the mixer walked itself off the counter and went crashing to the floor. Yanked the power cord out of the wall and made a HUGE crashing sound.
It messed up the arms of the mixer a little bit so you have to push a smidge harder to get the bowl hooked in and the top attachment where all the extras attach, but otherwise the mixer works GREAT.
We wound up losing half the dough on the floor, but whatever… What was there still tasted GREAT!
Here’s the recipe hubby used:
Honey Wheat Cloverleaf Dinner Rolls
(adapted from Simply Scratch)
1 cup Warm Water {110-115 degrees}
2 cups Bread Flour
1 cup Whole Wheat Flour
4 tablespoons Honey
3 tablespoons butter, melted and cooled
1 teaspoon Kosher Salt
Olive Oil
1 tablespoon Water
1 large egg
In the bowl of your mixer; sprinkle yeast over the cup of warm {110-115 degrees} water. Let the yeast proof for 5-8 minutes.
Meanwhile combine the bread flour, whole wheat flour and salt.
With the mixer on low, pour in the honey and butter.
Once the honey and butter are mixed in to the yeast, add {by spoonfuls} the dry ingredients. Increase the speed, stopping to scrape the flour/dough from the sides of the bowl. Continue to mix on medium until the dough comes together and pulls away from the sides of the bowl and starts creeping up the dough hook. At this point you’ll
Lightly grease a bowl with olive oil. Form the dough into a ball and place it into the lightly oiled bowl. Cover and let rise in a warm, dry spot for an hour. Remove and press out the air. Divide the dough into twelve equal pieces and then divide the twelve pieces into thirds.
Lightly spray a muffin tin and roll the dough into balls. Place three dough balls into each spot in the muffin tin and cover again to rise for 30 minutes.
Meanwhile preheat your oven to 425 degrees. Once the rolls have risen for the second time, slide the muffin tin into your preheated oven and bake for 10-12 minutes.
Remove and let rest for 5 minutes before carefully removing them from the pan.
Enjoy!
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