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Dough roller – a unique way of kneading dough. An Ankarsrum icon since the beginning!

Use this dough roller with the dough knife to help drive the dough towards the middle of the bowl.

This dough roller fits all Assistent models (N1-N30).

Which one to use, the dough roller or the dough hook? This is a matter of opinion and taste. The end result is the same in many respects, and it’s something of a personal preference really. However, there are advantages to both options. The dough roller kneads the dough and the hook rather pulls the dough. The dough roller has been with us since the dawn of time, whereas the dough hook was added when introducing the Assistent Original in the USA. Our advice is to try both and see what you think. One point to note is that the dough hook is more suitable for larger doughs.

The dough roller was an attachment produced for Assistent Original when it was first manufactured back in the early 1940s. Back then the dough roller was made of wood. The dough roller is always used in combination with the dough knife, which is designed to replicate the process of kneading and working the dough by hand. In this case, the dough roller is a fist that kneads the dough and the dough knife is the hand that folds it during kneading. The dough knife has the additional job of scraping the inside of the bowl. This method results in a traditional kneading process similar to kneading by hand, which is unique to the Ankarsrum Assistent. With the dough roller you can make both larger and smaller batches of dough. If you only make one batch for one loaf, we recommend using the dough roller rather than the dough hook. The dough roller is also the preferred option when making doughs with a high liquid content or a lot of butter. (Read more about this here.) The dough roller is also very useful when baking gluten-free. (Read more about this here.) When using the dough roller, remember not to lock the arm straight away but to leave the dough roller to rotate along the inner edge of the bowl. Only when the dough becomes so firm that it climbs up the inside of the bowl should you lock the roller 2-4 cm away from the edge of the bowl.

General user tips
Add the liquid first. Then add the remaining ingredients, leaving the flour until last and adding it a little at a time. Generally when you make dough in an Ankarsrum, you can, as a rule, use slightly less flour than indicated in the recipe. A good tip is therefore to add flour a little at a time as the dough forms. Then when you set the timer and leave the Assistent to knead the dough, try not to add any more flour. As stronger gluten strands develop during kneading, adding flour at this point will cause new weaker strands to form as well. (Read more about this here.) After 8-10 minutes of being worked by the Assistent the dough should start to feel firmer. If you feel that the arm is “punching” the dough or that the dough is not moving, this usually indicates that the dough has become too firm. If this happens, reduce the speed and adjust the arm using the base knob.

 

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