Classic Powdered Milk Dinner Rolls
This cherished family recipe for Classic Powdered Milk Dinner Rolls has been passed down through generations, filling our home with the comforting aroma of freshly baked bread. These soft, fluffy rolls are incredibly versatile—not just perfect for dinner, but also great for turning into scrumptious cinnamon rolls. Each bite is a beautiful reminder of my mother's love and skill in the kitchen. Whether served alongside your favorite dishes or enjoyed on their own with butter, these dinner rolls are sure to become a staple in your own home.
N/A
Servings
125
Calories
8
Ingredients
Ingredients
Powdered Milk
1 cup (Dissolved in warm water)
Lukewarm Water
1 1/2 cups
Instant Yeast
1 (1/4 ounce) package
Sugar
1/2 cup
Melted Butter
1/4 cup (Melted)
Salt
1 teaspoon
Beaten Egg
1 (Beaten)
Flour
4 1/2 cups (All-purpose flour, for kneading)
Instructions
1
In a large mixing bowl, combine the powdered milk and sugar with the lukewarm water. Stir until the mixture is well dissolved. Then, gently sprinkle the instant yeast on top, allowing it to proof until a creamy foam forms on the surface, which should take about 5-10 minutes.
2
Once the yeast has foamed, stir in the beaten egg, melted butter, and salt until fully incorporated.
3
Gradually add the flour, one cup at a time, mixing until a soft dough begins to form. You may not need all the flour, so add it slowly until the dough is just pliable and slightly sticky.
4
Transfer the dough onto a lightly floured surface and knead for 6-8 minutes until the dough is smooth and elastic.
5
Shape the dough into a ball and place it in a well-oiled bowl, turning to coat the surface. Cover the bowl with plastic wrap or a clean kitchen towel.
6
Allow the dough to rise in a warm place until it has doubled in size, approximately 1 hour. After it has risen, punch it down to release the air, and let it rise again until doubled in size, about another 30 minutes.
7
Preheat the oven to 400°F (200°C). Shape the dough into 20 equal-sized rolls and place them in a greased 9 x 13-inch baking pan, ensuring they are close but not touching. Cover the pan and let the rolls rise until puffy, about 30 minutes.
8
Bake in the preheated oven for 20 minutes or until the rolls are golden brown on top. Remove from oven and let cool slightly before serving.
Nutrition Information
3.5g
Fat
20g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Powdered Milk Dinner Rolls?
They are soft, fluffy, and versatile dinner rolls made with powdered milk, known for being a cherished family recipe.
What is the calorie count for one dinner roll?
Each roll contains approximately 125 calories.
Can I use this dough for something other than dinner rolls?
Yes, this dough is versatile and excellent for making cinnamon rolls.
How much powdered milk is required for this recipe?
You will need 1 cup of powdered milk dissolved in warm water.
What type of yeast should I use?
The recipe calls for one 1/4 ounce package of instant yeast.
How long does it take for the yeast to proof?
It takes about 5-10 minutes for a creamy foam to form on the surface.
How much flour is needed?
The recipe requires approximately 4 1/2 cups of all-purpose flour, added gradually.
What is the recommended kneading time?
Knead the dough for 6-8 minutes on a lightly floured surface until smooth and elastic.
How long should the first rise last?
The dough should rise in a warm place until doubled in size, which takes about 1 hour.
Is there a second rise required?
Yes, after punching the dough down, let it rise again for about 30 minutes until doubled.
How many rolls does this recipe make?
This recipe makes 20 equal-sized rolls.
What size baking pan is best?
A greased 9 x 13-inch baking pan is recommended.
At what temperature should the rolls be baked?
The rolls should be baked at 400°F (200°C).
How long do the rolls need to bake?
Bake them for 20 minutes or until the tops are golden brown.
Should the rolls rise again once in the pan?
Yes, let the shaped rolls rise in the pan for about 30 minutes until they are puffy.
What is the protein content per roll?
Each roll provides about 3.5g of protein.
How much butter is used in the dough?
The recipe uses 1/4 cup of melted butter.
Does the recipe include eggs?
Yes, one beaten egg is incorporated into the mixture.
What is the fat content per serving?
There are 3.5g of fat per roll.
How many carbohydrates are in each roll?
There are 20g of carbohydrates per roll.
What should the dough consistency be?
The dough should be soft, pliable, and slightly sticky.
Is sugar used in this recipe?
Yes, the recipe requires 1/2 cup of sugar.
Do I need to grease the bowl for rising?
Yes, place the dough in a well-oiled bowl and turn to coat the surface.
How do I know when the yeast is ready?
The yeast is ready when a creamy foam forms on the surface of the water mixture.
Can I add all the flour at once?
No, flour should be added gradually, one cup at a time, to ensure the right consistency.
What is the purpose of punching down the dough?
Punching down the dough releases air before the second rise.
How should I arrange the rolls in the pan?
Place them close to each other but not touching before the final rise.
Is this recipe suitable for beginners?
Yes, it is a straightforward traditional baking recipe with clear instructions.
Should the water be hot or cold?
The water should be lukewarm (about 1 1/2 cups) to properly activate the yeast.
What is the best way to serve these rolls?
They are best served warm, either on their own or with butter.