Stand Mixer Dinner Rolls

Stand Mixer Dinner Rolls (Traditional Yeast)
Makes one dozen rolls. About an hour prep time.

• 1/4 cup low-fat milk
• 1/8 cup sugar
• 1 teaspoon salt
• 1-1/2  tablespoons butter
• 3 -3/8 tsp. dry active yeast
• 3/4 cups warm water (105F – 115F)
• 2-1/2 to  3 cups all-purpose flour

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 1 cup flour to yeast mixture.
Using a dough hook, mix on low speed for 1 minute.
With mixer still on low, add remaining flour, 1/2 cup at a time.
Mix 1 -1/2 minutes, or until dough starts to clean the sides of the bowl.

Knead on low speed about 2 more minutes, or until dough is smooth and elastic. 
Dough will be slightly sticky to the touch.

Place dough in a greased bowl, turning dough to grease the top.
Cover with a clean, dry dish towel.
Let rise in a warm place, free from draft, about 15 minutes.

Turn dough onto a lightly floured surface.
Divide into 12 equal pieces.
Form each piece into a ball. 

Place balls in a greased 12-muffin pan, scoring each ball in quarters.

OR set 12 balls in a greased 9 x 13 inch baking dish.

Cover with a clean, dry  dish towel and let rise about 15 minutes.

Bake at 425ºF for 12 minutes, or until rolls are golden.

Remove from pans immediately,  brush tops with a little melted butter.
Cool on wire racks.

Muffin Pan Panettones

Make individual small panettones in muffin tins to give as gifts at holiday time.

For this Chatelaine magazine (Dec. 2011) recipe, you need a stand mixer with paddle attachment and 12-muffin baking pan.  Make a day ahead because double rising takes about 20 hours total.

The recipe specified Sultana raisins but my family doesn't like them so I would substitute Thompson raisins. 

• 2 Tbsp dark rum OR orange juice
• 3-3/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp active dry yeast
• zest from 1 orange
• 3 large eggs at room temperature
• 1 Tbsp honey, warmed
• 2 tsp vanilla
• 1-1/4 cups unsalted butter, cubed, at room temperature
• 1/3 cup candied chopped orange peel
• 1/3 cup candied chopped citron peel
• 2 Tbsp unsalted butter, melted

1. Stir raisins with rum or orange juice and 2 Tbsp water in a small microwave-safe bowl.
2. Microwave uncovered 1 min. Stir.
3. Cover with plastic wrap. Set aside.
4. Combine flour, sugar, salt, yeast and orange zest in the bowl of a stand mixer.
5. Mix, using the paddle attachment, at low speed.
6. Whisk eggs with 2/3 cup lukewarm water, honey, vanilla.
7. Gradually pour into flour mixture.
8. Increase mixer speed to medium-low and continue beating.
9. Add 1-1/4 cups butter, 1 tbsp at a time, till blended.
10. Increase speed to medium-high.
11. Beat dough till smooth and elastic, 10 minutes.
12. Remove paddle, keeping dough in bowl.
13. Drain raisins. Discard liquid.
14. Add raisins to dough with orange peel, citron peel, 1 tbsp melted butter.
15. Gently knead fruit and butter into dough with hands till combined.
16. Cover bowl with plastic wrap.
17. Let rise in a cold oven till doubled in size, 12-15 hours.
18. Remove plastic wrap.
19. Lightly sprinkle top of dough with white flour.
20. Turn out onto floured counter.
21. Dust dough with a little more flour.
22. Fold edges into the centre and place seam-side down in the same mixing bowl.
23. Cover with a thin, damp cotton kitchen towel (not terry cloth) and let rise at room temperature till doubled in size, about 5 hours.
24. Position oven rack in lower third of oven.
25. Preheat oven to 350 degrees F.
26. Transfer dough onto floured cutting board.
27. Divide dough into 12 equal portions.
28. Place dough portions in paper baking cups or ungreased non-stick muffin tin.
29. Dough will be about even with the top edge.
30. Brush tops with remaining 1 tbsp melted butter.
31. Bake in lower third of oven 30-35 min or till a skewer inserted into centre of a panettone comes out clean.

Buttermilk Yeast Rolls

• 4 cups sifted all-purpose flour
• 2 cups buttermilk
• 1 cake compressed yeast
• 1/4 tsp. baking soda
• 2 tsp. salt
• 1/4 cup sugar
• 1/4 cup melted butter

All ingredients should be at room temperature unless specified otherwise.

Heat the buttermilk and let cool to 85 degrees F. Put 1/2 cup buttermilk into a bowl and dissolve yeast in it for 10 minutes. Add this to the rest of the buttermilk in a large mixing bowl. Mix in baking soda, salt and sugar. Beat well. Gradually stir in half the flour. Add 2 tbsp. melted butter. Stir in the rest of the flour. Place dough in a greased bowl. Turn dough so surfaces are all buttered. Cover with a moist cloth. Let dough rise till doubled.

Lightly knead risen dough for about a minute, then divide dough in half. Roll each half into ana 1/8 inch thick square. Brush the square with melted butter. Cut squares into 1-1/2 inch strips. Stack strips in 6 to 8 layers. Place in buttered muffin tins, cut edges up. Cover and let rise again till doubled in size. Bake in preheated oven 425 degrees 15-20 minutes or until lightly browned.