Rolling in dough

Once every couple of weeks, I use a stand-mixer for making the dough for our sandwich and toast bread. The hook and bowl have to be washed by hand. So, while it's out and in use, I like to get it good and dirty with lots of dough.

Last Friday, I used the mixer to make whole wheat dough for 4 loaves of sandwich bread.

Then when that bread dough was out of the mixer, I started a batch of multi-purpose French bread dough, which can also be used for pizza crust and focaccia, in addition to laves of French bread. I make enough of this dough at one time for 4 loaves/uses of dough. I ball these up and place on a sheet of oiled plastic wrap, and freeze in a large zippered plastic bag.

And finally, I used the mixer for a batch of refrigerator, rich roll dough. This dough stays "good" for about 4 days in the fridge. Saturday morning, I used a portion for homemade donuts. Saturday evening I made crescent rolls to go with our dinner. Then on Monday, I took out the last of the refrigerator dough and made rhubarb sticky buns to have with breakfast on Tuesday (and yes, also for a snack for myself on Monday afternoon!)