Mixing dough in the food processor .

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chopsaw

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Been messing around with this for awhile . Gives really good results . BrianGSDTexoma BrianGSDTexoma , tropics tropics I don't have an exact recipe for this , because I add the dry to the bowl of the food processor , then spin it up and add the liquid just until it pulls away from the sides .
I start with 2 cups of flour . Use what you have , or like . Then put warm water in a 2 cup measure . I add the water around 110 degrees .
The yeast , salt and sugar varies . I use less yeast for thin pizza crust , more for bread , rolls or thick crust pizza .
I did these rolls awhile back , but the loaf of bread in the Chuck flat thread was made the same way .
So as a starting point for rolls or bread , to the 2 cups flour I added ,
2 tsp yeast
1 1/4 tsp salt
1 tsp sugar
Put that in a food processor and spin it up to combine .
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I use water out of the tap . Mine comes out pretty warm . Let it cool , and add around 110 degrees
Looks like I used Rapid rise . I think that was all I had at the time . Use what you have .
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Spin the food processor , and drizzle the water in slowly , just until it pulls away from the sides .
You won't use all of the water .
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The measuring cup was over the 2 cup line . You can see it didn't take much to
come together . Some days it takes more . Depends on the weather .
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If it's a bit sticky I use Olive oil to keep it from sticking to my hands .
Adding flour dries it out . If it comes away from the sides clean you should be good .
Oil a bowl , turn the dough onto itself . Let it double in size .
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After the first rise , I punch it down . I either shape it for a loaf , or split it for rolls .
Let rise again .
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Was pretty cold in the house when I did these . Had a hard time getting them
to rise . Sprayed with non stick oil and added some everything bagel seasoning
to the top .
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That dish is about 30 years old . Seen alot of use , and Lasagna .
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Cooked in the 360 .
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I temp all my breads between 190 / 200 .
Or look for a hollow sound when tapped on the bottom .
I tab some butter on top when they come out of the oven .
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Cut open .
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Here's another batch . Same method . Better rise .
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These have great flavor and fantastic chew . The idea is you're getting a correct amount of
wet to dry by adding it this way , instead of using a set amount of liquid .
Just a hands on approach .
 
Rich Big Thanks saving this
Richie
You bet bud . So it's just a hands on way of doing it . You could start with 3 cups of flour . Increase the other dry ingredients , then add water 'til it pulls away clean .
 
Looks great and a wonderful step-by-step Rich, Like. My food processer didn't make the move here from CA, been tossing around getting another. RAY
 
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Looks great and a wonderful step-by-step Rich, Like. My food processer didn't make the move here from CA, been tossing around getting another. RAY
Ray I goofed up , because I just realized I forgot to tag or mention you . This process started , because I was using your roll recipe . It just kind of turned into this " adjustable " method .
I bought that processor when they had a model change . I got it at a good price . It wasn't cheap . I think I paid $200 , but it's a good one . We use it a lot .
 
Rich I have been weighing my flour 4.25 oz = a Cup
That has been giving me pretty good results will see how it works with your twist
Richie
 
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Yeah . I still do weigh it out if I use the mixer .
Let me know if you try this . I think I'll mix some up today .
 
Rolls look great! Great looking piece of old pottery! You cannot beat a food processor for versatility. Bought our first Cuisinart in the mid '70's, the CFP 5 when it was introduced. Still gets a lot of use. Also have a Cuisinart DLC XP which is used for the really big jobs. I would really like to get the Robot Coup R2 but that will never happen.
 
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Looks delicious! Might have to give this a try. Kinda reminded me of my aunt that lived down the road... whenever I stopped to visit she would bake me a plate of cookies ( like 4) . Thanks for sharing!

Ryan
 
Great looking rolls, Rich.
Our kitchen is always kept cool, so getting dough to rise was a problem. I solved that by digging out an old electric heating pad we had in the closet. I checked out the temps, with my instant read therm, at each of the 3 heat settings and found that when set on low the temp stays at a constant 100F--perfect for proofing dough. I always proof the dough twice, and the heating pad gives me a constant temp and great results.
Gary
 
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Rolls look great! Great looking piece of old pottery!
Thanks for the comments . I have several pieces of that pottery . Great stuff . Stuff gets baked on this one , and I can't get it off .
You cannot beat a food processor for versatility.
This is the first one I've had . I have to agree .
Looks delicious! Might have to give this a try.
Thanks Ryan .
Oh ya, I can smell it from here!
We don't have the space for a lot of kitchen gadgets. Just a Ninja blender and the KA mixer.
Those are 2 good ones to have .
Great looking rolls, Rich.
Thanks Gary . They don't last long .
old electric heating pad
That's a great idea .
 
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Nice work. No food processor here either, just the KA. I think the last batch of buns, turned out like hockey pucks. Might have mixed too long. Haven't mastered the dough thing yet.
 
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