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High Rise Dinner Rolls
January 01, 2011

I made these for New Year's Eve to serve with crockpot soups that my guests brought. I changed the recipe by using dry milk, not buttermilk, softening the yeast in all of the required water and adding the powdered milk with the flour. I also used canned dry eggs by the same method: the powdered eggs go in with a cup of flour, and the necessary liquid is added as water at the beginning. Then I use my Bosch to knead the large amount of dough. The rolls were fluffier than most rolls and browned beautifully. I will make this recipe often. I quadrupled the recipe and sent dozens home with my guests for New Year's Day sandwiches. The rolls were huge and worked for sandwiches and dinner rolls as well. This is a new standard recipe. I think they will roll out well for cinnamon rolls, too. I complement the chef. My husband said they were a triumph at our party.

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