• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact Mutt & Chops

Homemade Dinner Rolls with Sweet Milk

December 20, 2016 by Lori 7 Comments

Jump to Recipe Print Recipe

Sweet milk dinner roll feature image

Homemade dinner rolls.  Good any time of the year, right?  But just about an ABSOLUTE requirement for the holiday season.  These homemade dinner rolls made with sweet milk are delicious year-round, but they are super special on your holiday table.  So, thinking about your Christmas dinner?  Whether you plan to serve turkey, ham, or prime rib roast, you cannot go wrong with these dinner rolls.  That’s because they have just a hint of sweetness that makes those savory, salty proteins shine!

I got this recipe from a bread machine cookbook years ago, entitled Bread Machine Magic, Book of Helpful Hints.   The recipe was designed for baking a loaf in the bread machine.  But I NEVER bake any bread in my bread machine.  My bread machine’s sole purpose is to mix, knead, and proof my dough.  That’s it.  And it does a FANTASTIC job of it.  If you don’t have a bread machine, don’t sweat it.  You can also use a mixer with a hook attachment.  Or, if you are really ambitious, make the dough by hand.

Now, I’ve been making these rolls for years.  I don’t think my family would consider it a holiday table if these rolls weren’t present.  All my guys also love the leftover rolls to make sandwiches the next day with whatever holiday meat I made.  That’s why I usually have to make a double batch.  But I must say that my biggest fan of these rolls is probably my youngest nephew, Luke.  I’m pretty sure that all of my brother’s family enjoys these homemade dinner rolls, but Luke LOVES them.  I have fun making them just to watch him eat them.  Then again, his big brother Cole is pretty good at putting away meat and oven-roasted potatoes, too.  I have fun making those just to watch him have seconds as well.  Nephews and nieces are precious and I love every single one of mine.

Let’s see what goes into making these homemade dinner rolls with sweet milk

Ingredients for sweet milk dinner rolls

By the way, I’ve shared this recipe before when I showed you how I make sausage kolaches.   Five little ingredients.  That’s it!  And if you let a mixer or a bread machine do all the work, it is as easy as it can be.

Combine the ingredients for the sweet milk dinner rolls in the bread machine pan

And here’s one of the reasons I love this homemade dinner roll recipe.  Many bread recipes call for you to mix your yeast with sugar and water, let it sit, then add ingredients slowly, in a certain order, a bit at a time.  Yeah, not this one.  Dump everything in.  It won’t mind in the least, and it will still deliver the same wonderful dinner rolls every time.

Sweet milk dough after the kneading is done

Once the mixing and kneading are done, this is what it should look like.

Keep the bread machine lid closed to let the dough rise for the first proof (just a little over an hour).  If using a mixer with a blade attachment, leave the dough in the mixer bowl and cover it with plastic to keep it moist.

Sweet milk dough after the first proof

My bread machine dough setting is for an hour and thirty minutes.  At the end of that time, the dough looks like this, close to double in size.  It’s now ready to shape.

Cut the sweet milk dough into equal pieces and roll into balls

Drop the dough onto a clean, lightly floured surface, shape it loosely into a square, then cut into 12 equal pieces.  Now, I am telling you to cut it into 12 equal pieces, but my brain ALWAYS sees 13 equal pieces when I make these homemade dinner rolls.  It never fails.  I always end up with 13 dinner rolls.

Roll each piece into a ball.

Dough rolled into balls and covered with plastic in a prepared pan

Place the rolled dough into a greased baking pan, spray with cooking spray and cover loosely with plastic wrap to keep moist.

Give it 1 1/2 to 2 hours for the second proof.

Dinner roll balls second proof, ready for oven

Puffy little cuties, aren’t they?

Ready for the oven!

Sweet milk dinner rolls straight out of the oven, brushed with butter

After which they come out looking like this!  Well, they will as soon as you brush them with liberal amounts of melted butter.  Ahhhh, I know!  But it is SO GOOD!

Sweet milk bread dinner roll on a plate with melted butter

And of course, you have to eat them warm and buttered.  So that the butter melts and pools inside.  Because the natural order of things calls for just this outcome.  Though my scale…not so much.    Mmmmmm…a moment of reverent silence.

Sweet milk bread dinner rolls on a plate with pan in background

Ok, Lukey.  Every Thanksgiving, right buddy?  Aunt Lori’s got you covered!

 

Sweet milk dinner roll feature image

Homemade Dinner Rolls with Sweet Milk

Lori
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 25 mins
Total Time 2 hrs 25 mins
Servings 12 dinner rolls

Ingredients
  

  • 3 1/2 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon butter softened
  • 2 teaspoons active dry yeast
  • 1/2 cup sweetened condensed milk
  • 1 cup +/- warm water

Instructions
 

  • Place all the ingredients but the water in a bread machine pan set to dough option. Or you can use a mixer with a hook attachment.
  • Then add one cup of water and start mixing the dough.
  • Watch it as it mixes. The dough should be ready when it comes together and separates from the side of the bowl. Add more water and/or flour in small amounts, as needed, depending on how the mixture behaves.
  • Allow to rise until almost doubled (about an hour or so).
  • Once it has risen, transfer to a lightly floured surface and shape into a loose rectangle.
  • Using a cutter, cut the dough into 12 equally-sized pieces.
  • Then roll into balls and put into a greased rectangular baking pan, equally spaced three wide and four deep.
  • Finally, spray lightly with cooking spray and cover loosely with plastic wrap to keep moist.
  • Allow the rolls to grow to almost double in size (about 1 1/2 hours).
  • Place in a pre-heated oven at 375° F and bake for 25 - 30 minutes. Or until the rolls are golden brown and sound hollow when lightly tapped on top.
  • Remove from oven and brush generously with melted butter.
  • Serve warm.

 

Thanks for sharing!

Filed Under: Breads, Sides, Snacks and Party Food Tagged With: Baking, Bread, Comfort Food, Condensed Milk, Dinner Rolls, Holiday Baking, Rolls

Previous Post: « Brazilian Chicken and Rice Soup – Canja
Next Post: Fried Ravioli »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Comments

  1. Karen Jessen says

    December 20, 2016 at 7:17 pm

    I can’t wait to try these dinner rolls. They sound absolutely delicious and I’m sure a double batch will be required by my family too. I never thought of using my bread machine for the kneading and rising. Great hint!

    Reply
    • Lori says

      December 21, 2016 at 7:59 am

      So glad you were inspired by these, Karen! Welcome to Mutt Chops! Yes, once I discovered the dough setting on my bread machine, I never went back, ha ha. A suggestion for you. If making a double batch, make separate batches. I’ve not run into a residential bread machine that can accommodate a dough made with 7 cups of flour. I have two bread machines for that purpose alone. Or, if you have a standing mixer with a dough hook, you can make one batch with it and the other in the bread machine. Best of luck with your rolls!

      Reply
      • Karen Jessen says

        December 21, 2016 at 11:09 am

        Thanks! I’ll make two separate batches as you suggest. Have a great holiday Lori!

        Reply
  2. Mike Nichols says

    December 20, 2016 at 8:13 pm

    Luke just read this and was nodding with a smile on his face. And yes, these rolls are delicious!

    Reply
  3. Lori says

    December 21, 2016 at 8:00 am

    Maybe I should just rename these “Luke Rolls”. 🙂

    Reply
  4. BM says

    June 23, 2019 at 1:09 pm

    Can you freeze these buns? They look amazing and I’m definitely going to give them a try!

    Reply
    • Lori says

      June 23, 2019 at 8:33 pm

      You know, BM, I am ashamed to say that I am not a “make things ahead and freeze them” kind of woman. So I have little to no experience freezing any of my recipes. BUT, I would think that if you froze them immediately after shaping the individual rolls, they should do ok. When ready to bake, just place the frozen balls of dough into a prepared dish and allow to thaw and rise until double in size and I can’t think why it should not turn out just fine. Good luck!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
278 shares
  • 223
  • 7