She was far too shiny...so I had to dirty her up a little bit. I was flipping through the user manual, and came across a recipe that I already had all of the ingredients for:
|Thyme, Oregano, and Dill, which I conveniently planted the other day.|
|Recipe calls for 1/4 tsp of each herb...|
I love my herbs so I added more!!
I heated water to 115 and added my yeast, as I would with the other bread recipe I tried. Only this time before hand, I had to heat the hook and bowl with warm water before this, which I never thought of doing before. Makes sense, keeps the water at a steadier temp. I added the first part of the recipe, and flipped the switch for the first time.
After some sort of stupid giddy hop and clap deal (what's happening to me?! Say goodbye tomboy cred.), I added the rest of the flour and finished kneading the dough. The spiral hook was fascinating to watch because it mimicked the hand-kneading motion quite well.
|Roll into a 12x9 1/4" rectangle|
|Brush with BUTTAH|
|Slice into 6 strips.|
|Stack the strips, cut into 12 1-inch segments.|
|Put in muffin pan cut sides up, cover, and let rise for about 45 minutes or until doubled in size.|
Now that that's out of the way, I put them in the oven, and proceeded to make a quick and nommy actual meal to go with these rolls.
|Whatchu' know about bacon, son?|
|Chunky mushrooms and lots of garlic|
|Alfredo sauce. From a jar. WORKS FOR ME.|
|Yeah, you like that crocheted oven mitt?|
The recipe for these rolls is on page 70 of the owner's manual for the KitchenAid Bowl-lift mixers.