Kitchen Confidence

How to Roll Out Dough with a Stand Mixer

By • August 26, 2014 • 3 Comments

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Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. 

Today: Kenzi shows you how to roll out homemade cracker dough using the KitchenAid® Stand Mixer and Pasta Roller attachment.

We love making pasta dough by hand -- mixing it, cutting it, and feeding it through a pasta machine is a lot of fun, and very gratifying. But pasta machines aren't just for pasta -- you can use them to roll out things like cracker dough and flatbreads, too.

Watch Kenzi make crispy rye and seed crackers that are ready to dive into the dip of your choice (we chose this white bean dip, which we proceeded to demolish after the video was over) with the help of a stand mixer attachment. And then, the next time you want to make your own dough, give your tired arms a break, put away those rolling pins, and rely on your stand mixer. 

Peter Reinhart's Crispy Rye and Seed Crackers

Adapted freely from Artisan Breads Every Day (Ten Speed Press, 2009)

Makes 4 pans of crackers

1/4 cup sunflower seeds
1/4 cup pepitas
3 tablespoons flaxseed
6 tablespoons sesame seeds
1 cup rye flour
3/4 cup white whole-wheat flour
1/3 teaspoon kosher salt (or 1/4 teaspoon salt)
2 tablespoons vegetable oil
1 tablespoon honey
3/4 cup water
1 egg
Sesame seeds and poppy seeds for garnish

See the full recipe (and save and print it) here.

Video by Kyle Orosz

KitchenAid 

This article is brought to you by our friends at KitchenAid®.

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Tags: crackers, kitchenaid, kitchen confidence, stand mixer, mixer, rye crackers, how-to & DIY

Comments (3)

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25 days ago vvvanessa

I'm curious about the folding process here. When I roll out cracker dough (and according to this recipe), I roll it out a piece of it once to the desired thickness, no multiple rolls with folds in between. I've not used my KitchenAid to roll dough, but if the guide is set at, say 1 (as Kenzi mentions in the video), won't you get that thickness on the first pass, without repeated folding?

In any case, I really need a pasta maker attachment now.

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24 days ago witloof

In my experience when you don't do the folds on the larger thicknesses first and fold as you go, the dough tends to tear and shred.

Boxes

26 days ago Erica Cheek

This will be my first saved recipe. Maybe I will actually be able to make some crackers instead of paying 5 bucks at whole foods.