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Tasty dinner rolls made with evaporated milk?

14 years ago

My daughter is working in a refugee camp and regular staples are not always available. She said she is hungry for my dinner rolls but of course doesn't have the milk needed. Does anyone have a recipe that uses evaporated milk, regular or unsweetened?

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Comments (11)

grainlady_ks
14 years ago
You can always mix evaporated milk 50/50 with water to make regular strength milk and use it in any bread recipe that calls for milk. Check web sites for different brands of evaporated milk for their recipes. My mother almost always used evaporated for "milk" in all her cooking and baking. -Grainlady
lindac
14 years ago
Evaporated milk is never sweetened....condensed milk is.

you can use this recipe and substitute a can of evaporated milk and enough water to make 2 cups, for the 2 cups of milk called for..
2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
1/2 C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Makes 3 dozen small dinner rolls or 8 big sandwich rolls. Bake at 350 until golden.About 15 minutes for small dinner rolls, 25 to 30 minutes for very large sandwich rolls. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.
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I use coconut oil as our main fat for cooking/baking, and I'm here at the bellybutton of "over there" (Kansas), but I wouldn't use any brands that are hydrogenated like Copha. That's as bad (for your health) as using hydrogenated shortening, which is what we use instead of Copha. Believe me, if the general population WANTED Copha, it would be readily available. Coconut oil is more commonly used by the Hispanic community around here, and LouAna brand is carried at Wal-Mart as well as our local grocery store. For years I had to order it because it wasn't available locally. I also use Lyle's Golden Syrup. I CAN get it locally - even out here in the middle of nowhere, and use it in any recipe calling for light syrup because I avoid high fructose corn syrup (like Karo syrup) these days. I use Steen's 100% Cane Syrup for dark syrup. More information and recipes using evaporated milk at the link below, as well as other brands of evaporated milk web site. -Grainlady Here is a link that might be useful: Carnation Evaporated Milk
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My favorite right now is Sol's Honey Rolls. The recipe does not call for kneading but I put it into my bread machine anyway, works like a charm: Sol's Honey Rolls 1 Cup milk 1/2 Cup honey 1/2 Cup butter [1 stick] 2 Tsp salt 1 -2 tablespoons granulated sugar* 2 pkges. dry yeast 1/2 Cup warm water [110ÃÂº-115ÃÂºF] 2 large eggs lightly beaten 6- 6 1/2 cups All Purpose flour Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey. In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes. Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough. Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour. Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375F and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven. Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar. As an alternative, I like these and I do them in the bread machine too: Butternut Squash Rolls 1 package (1/4 ounce) active dry yeast 1 cup warm milk (110ÃÂ° to 115ÃÂ°) 1/4 cup warm water (110ÃÂ° to 115ÃÂ°) 3 tablespoons butter, softened 2 teaspoons salt 1/2 cup sugar 1 cup mashed cooked butternut squash 5 to 5-1/2 cups all-purpose flour, divided In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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. Punch dough down. Form into rolls; place in two greased 10-in.cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375ÃÂ° for 20-25 minutes or until golden brown. Yield: 2 dozen. Annie
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I'm experiencing the lull before the storm right now, so I thought I'd better take the opportunity to express my thanks for the recipe. I baked the rolls yesterday, and decided my husband and I could share one roll -- just a taste test. When he was done with his portion he told me he'd be happy to finish off the other 19 rolls all by himself and just keep their prior existence a secret from the rest of the family at Thanksgiving dinner. So I'd say they were a hit with him! I liked them too. And with some leftover mashed butternut squash and canned pumpkin, I can see me making a few more batches in the near future. Next time, however, I'll make sandwich rolls because I use those more than dinner rolls. I like having sandwich/hamburger buns in the freezer because they're so versatile. Thanks for the recipe, Annie.
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wizardnm
14 years ago
I'm not sure who originally posted this recipe but it is one that I have made numerous times. I have even turned part of it into cinnamon rolls.

I just spent about an hour finding it, not on any current threads, it was not in my saved recipe file but I knew what I was looking for and found it using Google. I have now saved it in my own file...
The Spicery Rolls Source of recipe: CF but I don't know who. ??? Recipe Introduction Sweet, yeasty flavor 1 1/2 cups boiling water 1/2 cup margarine (I use butter) 1 1/2 teaspoons salt 1 cup sugar 1 1/2 cups water (hot but not boiling) 6 ounces evaporated milk 1/4 cup yeast (yes, that is correct...I use Instant yeast) 9 1/8 cups flour In a large bowl, pour boiling water over butter. Add salt and sugar and stir well. When butter is melted, mix in additional water. Stir in evaporated milk. Slowly add flour and yeast. Turn out onto floured board and knead for about 10 minutes. Next grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about an hour. Form into dinner\-size rolls. Let rise until doubled. Bake 20\-25 minutes at 375 degrees. Makes 36 large rolls. Nancy
puzzlefan
Original Author
14 years ago
Thanks for the help. I'll give each recipe a try before forwarding them. Do you think using olive oil would require any kind of adjustment to the recipes?
dgkritch
14 years ago
I'll second the Spicery Rolls!! I can't access my archived files right now or I could tell you originally posted it. Grr.
Anyway, it's very, very good and makes lots!

Olive oil is going to give you a very different flavor, not bad, just different. I think I'd try a 1/2 or 1/3 batch to see if you like it.

Deanna
nancyofnc
14 years ago
wizardnm - the original recipe for The Spicery restaurant's dinner rolls, as found on the King Arthur' community post site, calls for 2 1/2 Tablespoons yeast not 1/4 Cup (that is 4 Tablespoons). All the other measurements and ingredients are identical to yours.

Nancy

Here is a link that might be useful: The Spicrey dinner roll recipe
arkansas girl
14 years ago
Even 2 1/2 T is a lot of yeast! I guess that's correct? Seems like a huge amount of yeast to me!
wizardnm
14 years ago
Thanks Nancy for drawing our attention to that. I have used the 1/4 Cup and never thought about it. The recipe I posted is just as it was posted here (including the note about the yeast).
I never gave it a thought because I love the yeasty flavor.

Nancy
dgkritch
14 years ago
marigene posted the recipe here (at least when I copied it) and that was several years ago. Yes, mine uses the 1/4 cup yeast. I've also made it with half whole wheat flour.
Delicious and a "no-fail" recipe for me!

Deanna
Marigene
14 years ago
Yes, I am the one that posted the original recipe. The Spicery Roll recipe is from The Spicery in Glendale, AZ...it has been their signature rolls since they opened in 1987. The recipe was never from King Arthur Flour! And yes, it is a quarter cup of yeast.
wizardnm
14 years ago
Thanks Marigene... Where the heck have you been? You always shared good recipes. Hope to see you post.

Nancy

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