Ingredients
Scale
- 2 C warm water
- 2/3 C nonfat dry milk
- 2 Tb yeast
- 1/4 C sugar
- 2 tsp salt
- 1/3 C butter, melted
- 1 egg
- 5 – 5 1/2 C flour
Instructions
- In your mixer with whisk attachment, combine water and milk powder until milk dissolves.
- Add yeast, sugar, butter, egg and 2 C of flour.
- Mix on medium speed for 2 minutes.
- Switch to dough hook and add 2 more cups of flour and salt. Mix for 2 minutes then add enough of remaining flour to achieve a soft, but not overly sticky dough. It will be much softer than a bread dough.
- Cover and allow dough to rise until double, about one hour.
- Turn dough onto floured surface and divide into desired number of rolls.
- Using your hand in a cupping shape, rolls dough into tight balls and place on a greased sheet pan (for giant rolls, five rows of three or for normal, 8 rows of five).
- Cover and allow rolls to rise until double in size.
- Bake at 375 for 15-18 minutes.
- Brush top of rolls with melted butter when they are finished baking.
Nutrition
- Serving Size: 1 roll
- Calories: 142
- Sugar: 3g
- Sodium: 201mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg