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“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.”
3hrs 20mins
20 rolls

Ingredients Nutrition


  1. 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.
  2. Stir in the beaten egg, melted butter and salt.
  3. Then slowly add the 4 1/2 cups flour or enough to make a soft dough.
  4. Knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with plastic wrap.
  5. Let rise until doubled in bulk, about 1 hour. Punch down and let rise until doubled in bulk again.
  6. 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.
  7. Bake for 20 minutes or until golden brown.

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