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

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.

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...

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?

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

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

Even 2 1/2 T is a lot of yeast! I guess that's correct? Seems like a huge amount of yeast to me!

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

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

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.

Thanks Marigene... Where the heck have you been? You always shared good recipes. Hope to see you post.

Nancy