DIY Food

How to Roll Out Dough with a Stand Mixer

August 26, 2014

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.

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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


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

See what other Food52 readers are saying.

  • rozy
  • mesato
  • vvvanessa
  • witloof
Emi Boscamp

Written by: Emi Boscamp

Editorial Intern, Food52


rozy November 7, 2015
Yes, we can do it more by using these KitchenAid Attachments.
Are Kitchenaid Products available in India?
Can you provide me official website detail?
mesato January 13, 2015
I made the chickpea crackers ( using this method and it left a very stubborn "film" of chickpea on the roller that I'm chipping away at with toothpicks since I can't use water. Sigh. :( Not good for all doughs, I guess.
vvvanessa August 28, 2014
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.
witloof August 28, 2014
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.