Powdered Milk Dinner Rolls Recipes

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BREAD MACHINE ROLLS



Bread Machine Rolls image

These are the BEST dinner rolls I've ever made. They also make great buns for sandwiches. For a festive presentation, sprinkle with poppy or sesame seeds before baking.

Provided by Kay

Categories     Bread     Bread Machine

Time 1h35m

Yield 12

Number Of Ingredients 9

3 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
¼ cup dry milk powder
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 (.25 ounce) package active dry yeast
1 egg white
2 tablespoons water

Steps:

  • Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
  • Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 29.5 g, Cholesterol 5.6 mg, Fat 2.5 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 227.1 mg, Sugar 4.5 g

SOFT BUTTERMILK DINNER ROLLS



Soft Buttermilk Dinner Rolls image

Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. -Jennifer Patterson, Shoshone, Idaho

Provided by Taste of Home

Time 1h

Yield 20 servings.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup plus 2 tablespoons warm buttermilk (110° to 115°), divided
1/2 cup plus 1 teaspoon softened butter, divided
1 large egg, room temperature
1/3 cup sugar
1 teaspoon salt
4 cups bread flour

Steps:

  • Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

Nutrition Facts : Calories 165 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

ULTRA FLUFFY MILK BREAD ROLLS



Ultra Fluffy Milk Bread Rolls image

Weighing the ingredients using a kitchen scale is highly recommended over measuring by cups. It will take the guess work out of the recipe because a gram will always be a gram, but a cup won't always measure out to be the same, so you're more likely to achieve accurate results. Please use a scale if available.

Provided by Cleobuttera

Number Of Ingredients 19

1 egg
1 tablespoon heavy whipping cream or milk
For brushing the baked rolls: (optional)
1/2 tablespoon melted butter
For the whipped honey butter: (optional condiment for the rolls)
1/2 cup (113g/ 4oz) unsalted butter, softened to room temperature
1/4 cup honey
1/4 teaspoon cinnamon (optional)
2 1/2 cups (298g) bread flour (**see note)
2 tablespoons (14g) dry milk powder
1/4 cup (50g) sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup (113g) whole milk, slightly warmed
1 large egg
1/4 cup/ 4 tablespoons (57g) melted unsalted butter
3 tablespoons (43g) water
3 tablespoons (43g) whole milk
2 tablespoons (14g) bread flour (**see note)

Steps:

  • Combine the water, milk and flour in a small saucepan, and whisk together until no lumps remain.
  • Place the saucepan over low heat, and cook the mixture, stirring constantly using a heat-proof rubber spatula or whisk, until thickened to the consistency of loose roux and the spatula/whisk leaves lines in the bottom of the pan when dragged through; about 3 to 5 minutes.
  • Transfer the tangzhong to a small bowl, cover with plastic wrap directly on its surface and let it cool to room temperature. (To quicken the cooling process, I put it in the fridge while preparing the other steps)
  • In the bowl of a stand mixer (or any large bowl or bread machine) whisk together the flour, milk powder, sugar, salt and yeast to combine.
  • In a 2-cup measuring cup (or medium bowl) whisk together the milk, egg, melted butter and cooled tangzhong until well combined.
  • Pour the milk mixture over the flour mixture and with the mixer on low speed, knead together using the dough hook (or by hand or bread machine) until a dough forms. The dough will be very sticky when mixing begins, but resist the urge to add more flour; the dough will absorb the excess moisture and come together nicely as the mixing progresses.
  • Increase the speed to medium low and continue kneading until a smooth, elastic dough forms and is no longer sticky; 15 to 20 minutes. Set the timer! (It takes me exactly 20 minutes until its not sticky enough to handle) At this point, the dough should feel tacky (slightly sticky but not messy) and should easily come together in a taut ball when handled with lightly oiled hands. If this is not the case, then knead in a little more flour, one tablespoon at a time. A good indication of telling when the dough is ready, is being able to stretch between your hands into a thin film without it breaking right away. When it starts tearing, it will tear in a circular fashion.
  • Using lightly oiled hands, shape the dough into a ball, and transfer to a lightly greased large bowl. Cover tightly with plastic wrap and allow to rise in a warm place, until almost doubled in volume, 60 to 90 minutes.
  • Turn out the dough onto a work surface (you shouldn't need to dust it with flour). Pat the dough gently into an 8-inch square of even thickness. Using a bench knife or chef's knife, cut the dough into 9 pieces (3 rows by 3 rows). Separate pieces and cover loosely with plastic.
  • Spray (or grease) an 8 or 9-inch square pan with non-stick cooking spray. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Place the rolls into the prepared pan. Cover the pan loosely with plastic wrap and allow the rolls to rise for 40 to 50 minutes, until puffy. In the last 10 minutes of rising, preheat the oven to 350°F/180°C. If you want to ensure browned bottoms on your rolls, place a pizza stone or baking sheet in the oven to heat.
  • Prepare egg wash by whisking together the egg and heavy cream. When ready to bake, remove the plastic wrap from the pan, then gently brush the rolls with the egg wash. Bake the rolls (on top of the pizza stone/baking sheet, if using) for 20 to 25 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should register at least 190°F. (If the rolls tops are browning too quickly, loosely place a piece of foil on top of the rolls to prevent further browning).
  • Remove the rolls from the oven, then immediately brush with the 1/2 tablespoon melted butter. Allow them to cool in the pan for 10 minutes, then gently flip them onto a large plate then onto a wire rack. Serve warm or at room temperature with anything you please or slather with honey butter (recipe below). Store leftovers in an airtight container or freeze in freezer bags.
  • Add the butter, honey and cinnamon in a bowl and whip with the whisk attachment of an electric mixer until light and fluffy; 3 to 5 minutes.
  • Serve at room temperature but store in airtight container in the fridge.

SWEET MILK DINNER ROLLS



Sweet Milk Dinner Rolls image

A hint of sweetness in these tender buns brings in many compliments. Served warm with butter or jam, this sweet roll recipe is a big hit at any meal. They re-heat nicely, too. -Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Time 55m

Yield 16 rolls.

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
2 cups warm 2% milk (110° to 115°)
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
4 to 5 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, salt and 3 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 35-40 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 168 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 174mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

POWDERED MILK DINNER ROLLS



Powdered Milk Dinner Rolls image

A hand me down recipe in our family. This is a versatile dough and we use it to make cinnamon rolls as well. The smell of these fresh baked rolls bring back memories of my mother.

Provided by Billiebcc

Categories     Breads

Time 3h20m

Yield 20 rolls, 20 serving(s)

Number Of Ingredients 8

1 cup powdered milk
1 1/2 cups lukewarm water
1 (1/4 ounce) package instant yeast
1/2 cup sugar
1/4 cup melted butter
1 teaspoon salt
1 beaten egg
4 1/2 cups flour

Steps:

  • In a large bowl combine the dissolve the powdered milk and sugar in the warm water and then stir in the yeast. Allow to proof until a creamy foam forms.
  • Stir in the beaten egg, melted butter and salt.
  • Then slowly add the 4 1/2 cups flour or enough to make a soft dough.
  • Knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with plastic wrap.
  • Let rise until doubled in bulk, about 1 hour. Punch down and let rise until doubled in bulk again.
  • Pre-heat oven to 400 degrees, shape into 20 rolls and place in a 9 x 13 greased cake pan. Cover and let rise until doubled.
  • Bake for 20 minutes or until golden brown.

Nutrition Facts : Calories 180.9, Fat 4.6, SaturatedFat 2.7, Cholesterol 21.6, Sodium 165.5, Carbohydrate 29.4, Fiber 1.1, Sugar 7.5, Protein 5.4

SCHOOL CAFETERIA YEAST ROLLS



School Cafeteria Yeast Rolls image

School Cafeteria Yeast Rolls - the rolls that came with my grammar school lunch were always the highlight of the meal. I found the recipe for those yummy rolls in a government cookbook & couldn't resist trying them. OMG! SO good! Super easy to make with only 6 ingredients - bread flour, salt, sugar, vegetable oil, water, and yeast. These are now our go-to homemade rolls for the holidays!

Provided by Plain Chicken

Categories     Side Dish

Time 2h3m

Number Of Ingredients 8

2½ Tbsp yeast
¾ cup warm water
6½ cups bread flour
11 Tbsp instant non-fat dry milk powder
6½ Tbsp sugar
1 Tbsp salt
6½ Tbsp vegetable oil
1¼ cups water

Steps:

  • In a small bowl, combine yeast and 3/4 cup of water. Set aside.
  • In the bowl of an electric stand mixer, combine flour, sugar, salt, and dry milk powder.
  • Add vegetable oil and 1¼ cup water. Mix on low for 3 minutes.
  • Add yeast mixture and knead on medium speed for 8 minutes, until the dough is smooth and elastic.
  • Loosely cover the bowl and let the dough rise in a warm spot until double in size, about 45 minutes.
  • Punch dough down. Lightly spray a 9x13-inch baking dish with cooking spray. Divide the dough into 24 balls and place in the prepared baking dish. Loosely cover the dish and let the dough rise in a warm spot until double in size, about 30 minutes.
  • Preheat oven to 400ºF. Bake rolls for 18 to 20 minutes.
  • Brush baked rolls with melted butter and enjoy!

WHOLE WHEAT DINNER ROLLS



Whole Wheat Dinner Rolls image

I love whole wheat bread. I like making the dough into dinner rolls once in awhile for something different. This recipe is basically the same recipe as my Homemade White Bread #218566, except I use 100% whole wheat. I like using King Arthur's 100% whole wheat flour for making wheat bread. I like the true wheat flavor it gives. If you find the flavor of 100% whole wheat to strong and too dense, you can substitute half the wheat flour for bread flour to get a more light tasting flavor. The time is approx. for making the rolls as is the amount. I usally get 14 rolls, but you can get more or less depending on the size of roll you want. You can also make this same recipe into loaf bread if you want.

Provided by Olive

Categories     Yeast Breads

Time 1h30m

Yield 1 14, 14 serving(s)

Number Of Ingredients 7

2 (1/4 ounce) packages active dry yeast
2 teaspoons salt
1/4 cup brown sugar or 1/4 cup honey
1/2 cup canola oil or 1/2 cup extra light virgin olive oil
2 cups hot water
1/3 cup powdered milk
5 cups 100% whole wheat flour

Steps:

  • Note: If you do not have powdered milk, you can heat 2 cups of milk, or 1 cup milk & 1 cup water; whichever you prefer, in a small saucepan to 120 degrees on a candy thermometer and omit the 2 cups of water. Also, when making 100% whole wheat bread, you may have to adjust the amount of wheat flour if the weather is too humid or dry. Adding to much wheat flour can make the bread dry. If you do not like the strong flavor of 100% wheat bread then you can replace some of the flour with bread flour and it will be lighter in texture, but I prefer the 100% flavor of whole wheat bread.
  • Grease a large mixing bowl and set aside. In another large mixing bowl, add the yeast, salt, sugar or honey, oil, and hot water. With a mixer, mix all those ingredients for 2 minutes. Add 2 cups of wheat flour and the powdered milk. Mix for another 2 minutes. With a wooden spoon, stir in the 3 cups of whole wheat flour. Remove the dough from the bowl out onto a lightly floured counter top or table. Knead the dough for 10 minutes until smooth and elastic. You may need to sprinkle a little flour on your dough or counter top a couple of times if it is too sticky, but not too much. Take dough and place it in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don't tighten it down, just lay it over the bowl loosely....or you can use a small t-towel too. The plastic helps it from drying out to much. Let it rise until double in a warm place. Like; a sunny window or on a warm clothes dryer that is running. It can rise as quickly as 45 minutes in those warm places. Otherwise, it can take up to 1 hour to 1 ½ hours depending on the temperature in your house. To test to see if the dough has doubled, press the dough on the top with the tips of your two fingers, lightly and quickly about 1/2 inch into the dough. If the impression stays, the dough is doubled and is ready. If the indent disappears quickly, it needs a little more time; cover and let rise a bit longer. ( 100% wheat bread does not get the height like white bread does).
  • Lightly grease a cookie sheet with shortening, or you can line with parchment paper. After the dough has risen, dump the dough from the bowl onto a clean table or counter. Pull about 14 pieces of dough off the dough, and shape them into balls by tucking the ends under...kind of like pinching it all towards the center on the underside of the roll. Place shaped rolls onto the greased cookie sheet(s) about 2 inches apart. Cover with towel; let rise in a warm place for about 30 minutes.
  • Preheat oven to 325 degrees. Bake 1 cookie sheet at a time, and bake for 25-30 minutes. They should be golden brown on top. Remove from oven. Take a wet paper towel, and it can be really good and wet, and wipe off the tops of the baked rolls. This does not make your bread soggy. (trust me! ) It keeps the bread crust soft! But...You can avoid this step if you want. Remove rolls from cookie sheet to racks to cool. Wait at least 5 minutes (if you can) before splitting a roll open and smearing it with butter before eating. This gives the bread a few minutes to set. If there is any left over, cool the rolls completely, and store in a airtight container or put into freezer bags and freeze for future eating. You can then microwave 1 frozen roll for 30 seconds when you are ready for another taste of homemade bread.
  • To bake bread in a loaf pan: You can use 2 loaf pans, your choice, but since the 100% whole wheat bread is denser and slightly heavier than white, it does not rise as high in a loaf pan as white bread. So I bake it in a single loaf pan to get a nice looking loaf of bread.
  • Ok,that being said....Same ingredients, same procedure. Except, after the first rising, remove dough from bowl and flatten it into a greased loaf pan for the final rising. Cover with a towel and let it rise for about 45 minutes in a warm place. Preheat oven to 350 degrees (bake in a hotter oven than for the rolls) Bake for about 40-50 minutes. Remove from oven. Wipe down bread with a wet paper towel. Remove from pan and cool on a wire rack. And....if you insist on cutting a slice of bread before it is cool, use a electric knife or a large serrated bread knife so the loaf don't get squashed down when you are cutting it. :o).

Nutrition Facts : Calories 247, Fat 9.4, SaturatedFat 1.2, Cholesterol 3, Sodium 348.4, Carbohydrate 36.5, Fiber 5.4, Sugar 5.1, Protein 7.1

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