Help with Ankarsrum. Roller vs dough hook
I am trying to get used to using a mixer when baking bread, dinner rolls, cinnamon rolls, etc. I know Ankarsrum users mostly say to use the roller instead of the dough hook, but I am having trouble getting the dough kneaded correctly. So, I thought that I would post a recipe to see what I should use with a particular recipe....dough hook or roller. I am also still trying to understand hydration and how to know if I have a high hydration dough.
Should I use the dough hook with this recipe? Is it high hydration? I kneaded over 25 minutes (knob at 4:00) with the roller, and it never got to the consistency I wanted.
Thank you for any advice.
So here is the recipe: From King Arthur Flour website.
- 71g water
- 71g whole milk
- 28g King Arthur Unbleached Bread Flour
- 496g King Arthur Unbleached Bread Flour
- 21g Baker's Special Dry Milk or nonfat dry milk
- 1 3/4 teaspoons salt
- 1 tablespoon instant yeast
- 170g lukewarm whole milk
- 2 large eggs
- 85g unsalted butter, melted
- 142g brown sugar
- 4 teaspoons ground cinnamon
- 227g confectioners' sugar
- pinch of salt
- 28g melted butter
- 1/2 teaspoon vanilla extract
- 28g to 43g whole milk or cream, enough to make a thick but spreadable frosting
- To make the tangzhong: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain.
- Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. This will probably take only a minute or so. Remove from the heat, and set it aside for several minutes.
- To make the dough: Mix the tangzhong with the remaining dough ingredients until everything comes together. Let the dough rest, covered, for 20 minutes; this will give the flour a chance to absorb the liquid, making it easier to knead.
- After 20 minutes, knead the dough — by hand, mixer, or bread machine — to make a smooth, elastic, somewhat sticky dough.
- Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
- To make the filling: Combine the brown sugar and cinnamon, mixing until the cinnamon is thoroughly distributed.
- Gently deflate the risen dough, divide it in half, and shape each piece into a rough rectangle.
- Working with one piece at a time, roll the dough into an 18" x 8" rectangle.
- Sprinkle half the filling over the rolled-out dough.
- Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2" each.
- Repeat with the second piece of dough and the remaining filling.
- Lightly grease a 9" x 13" pan. Space the rolls in the pan.
- Cover the pan and let the rolls rise for 45 to 60 minutes, until they're crowding one another and are quite puffy.
- While the rolls are rising, preheat the oven to 350°F with a rack in the bottom third.
- Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set. They might be just barely browned; that's OK. It's better to under-bake these rolls than bake them too long. Their interior temperature at the center should be about 188°F.
- While the rolls are baking, stir together the icing ingredients, adding enough of the milk to make a thick spreadable icing. The icing should be quite stiff, about the consistency of softened cream cheese.
- Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with the icing; it'll partially melt into the rolls.
- Serve the rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.