“I got this in my e-mail today from preparedpantry.com. It calls for bakers dry milk. You can use regular dry milk but the yeast will not grow as rapidly. The dough conditioner makes the bread lighter and better textured.”
2hrs 5mins
12 rolls

Ingredients Nutrition


  1. Heat the butter until it is almost melted and set aside.
  2. Grease the inside of 10 x 15 inch pan or a large baking sheet, including the rims.
  3. Measure the water. Use an insta-read thermometer to get the temperature right.
  4. Place 2 cups of the bread flour and the yeast in the bowl of your stand-type mixer equipped with a dough hook. Turn the mixer on for a couple of bursts to disperse the yeast. Add the water and mix for 30 to 60 seconds.
  5. In another bowl, mix the rest of the flour with the salt, sugar, dry milk, and dough conditioner. Add this mixture to the wet mixture along with the melted butter.
  6. Knead with the dough hook on medium speed for 4 minutes or until the gluten is well-developed.
  7. Grease a large mixing bowl. Turn the dough out into the large mixing bowl and turn once to grease both sides of the dough ball. Cover the bowl with plastic wrap and set it aside to rise. It should double in size in about 45 minutes. If it has not, let it rest longer.
  8. Divide the dough into balls about 2 inches in diameter. Place the balls on the greased pan about 1/2 inch apart. Cover with plastic wrap and let sit again to rise. They should double in size in about 45 minutes. Let them rise until they are very puffy. If they start to blister, poke the blisters with a toothpick and place the rolls in the oven.
  9. Bake for about 25 minutes at 350* or until the tops are browned and the internal temperature is at least 190*. Remove them from the oven. After a few minutes, remove the rolls from the pan and place them on a wire rack to cool. Serve warm.

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