Victorio Roots & Branches Hand Crank Grain Mill

Description

Great for grinding fine whole-grain flours and coarse grain cereals. This compact burr grinder out-performs larger, heavier hand grinders with its stainless-steel milling cones.
● A simple, compact, hand crank mill
● Grind wheat, rice, oats, barley, non-oily seeds, and spices
● Holds up to 2 cups of grain
● Stainless steel grinding cone is adjustable from course to fine with the simple twist of a knob
● Wider clamp base allows for a secure grip on thicker counter tops (up to 2-inches)
Wheat Dough Recipe
½ c. Butter, melted
½ c. Sugar
2 c. very warm Water
2 tbsp Active Dry Yeast
In a stand mixer, beat above ingredients well.
Then add:
2 c. White Wheat Flour
2 Eggs, beaten
2 tsp Salt
Once all of the ingredients are mixed together, add 3-4 more cups of regular white flour, a little at a time, checking the consistency of the dough constantly. When finished, the dough should feel very sticky.
Let the dough rest for 5 minutes, then mix for 5 more minutes.
Using 1 tbsp of cooking oil, coat a large bowl thoroughly. Remove dough from the stand mixer and place into the pre-greased bowl. Rub the dough around in the bowl, so the outside of the dough also becomes coated in oil. Then, cover and let rise until double in size, or until an impression remains when poked.
Punch dough down and let rise another 10 minutes.
For Bread Loaves:
Divide dough in half, shape, and place into two greased, 8.5” X 4.5” loaf pans. Let rise in loaf pans until double in size. Then bake in oven, at 350°F, until golden brown, or when loaves sound hollow when tapped. Remove from pan and let cool on a wire cooling rack.
For Basic Rolls:
Form dough into 2-inch balls, place onto a greased baking pan and let rise for 15 minutes. Bake in oven at 350°F for 20-30 minutes, or until rolls are golden brown. Remove from oven and let cool.
For Cinnamon Rolls:
Roll dough out on a floured surface, into a rectangle. Pour ½ c. butter onto dough and sprinkle with any of the following toppings: Cinnamon, sugar, brown sugar, nuts and/or raisins. Roll up the dough, starting with the short side. Once rolled, pinch the edge closed and cut into 1 ½ inch rolls. Place cut rolls onto a greased baking pan and let rise for 15 minutes. Bake in oven at 350°F for 20-30 minutes, or until rolls are golden brown. Remove from oven and glaze with the frosting of your choice.
For Orange Rolls:
Roll dough out on a floured surface, into a rectangle. Pour ½ c. butter onto dough and sprinkle with any of the following toppings: orange zest and orange juice. Roll up the dough, starting with the short side. Once rolled, pinch the edge closed and cut into 1 ½ inch rolls. Place cut rolls onto a greased baking pan and let rise for 15 minutes. Bake in oven at 350°F for 20-30 minutes, or until rolls are golden brown. Remove from oven and glaze with a powdered sugar and orange juice frosting.
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