Sweet Milk Dinner Rolls
A hint of sweetness in these tender milk rolls brings in many compliments. Served warm with butter or jam, this recipe is a big hit at any meal. They reheat nicely, too. —Merle Dyck, Elkford, British Columbia
Milk Roll Tips
Can you make these milk rolls smaller?
If you'd like to make these rolls smaller or larger, simply decrease or increase the bake time by a few minutes. They also will take slightly less time to double in size on the second rise (or more time if you're making larger rolls).
Can you make milk rolls ahead of time?
Similar to most other dinner roll recipes, milk rolls can be made ahead of time and stored at room temperature in an airtight container for 1-3 days. Or freeze them for up to 6 months. If you want that straight-from-the-oven taste, thaw the rolls if needed, then warm them on a pan in a 350° oven for 3-5 minutes.
What can you serve with milk rolls?
Serve milk rolls with butter (these are our top-rated brands of butter) and homemade jam, Nutella, or a drizzle of honey.
—Peggy Woodward, Taste of Home Senior Food Editor
Ingredients
- 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 5-1/2 cups all-purpose flour
Directions
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1In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt and 3 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
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2Turn 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.
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3Punch 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.
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4Bake at 350° until golden brown, 30-35 minutes. Remove from pans to wire racks. Serve warm.
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