Sweet & savory country cooking from my table to yours!


Sweet Milk Dinner Rolls


I don’t know about anyone else, but the Thanksgiving holiday really wore me out.  I lived in my kitchen for two days before entertaining my entire family for the holiday.  And oh yes, five minutes before my guests started arriving, I looked at Don, who was carving the Turkey, and I totally freaked out…OMG I forgot to cook my potatoes for my mashed potatoes!!  Don assured me that we would all survive, but I couldn’t picture anyone having gravy without mashed potatoes.  I was so upset with myself, but as I apologized to each family member as they entered my kitchen, they all assured me that I had enough sides fixed to feed an army and that they would all survive.  All I can say is thank God for stuffing.

Well anyhow… now that things have calmed down a bit, I just had to take a minute or two to share this wonderful little dinner roll recipe that I tested for Thanksgiving.  Yep that’s me, try something new right on a holiday…the opposite of what I would advise anyone else to do.  I absolutely love playing with yeast, and I have so many dinner roll recipes to share.  After scanning over several dinner roll recipes, I realized that this particular recipe was a rather quick one, and I was running a little bit short on time, so I thought what the heck, I’ll try it.  I also grabbed a pan of frozen store-bought dinner rolls from my freezer just in case things didn’t go so well with the new recipe I was about to try.

Oh yes…this is a recipe I clipped from a Taste of Home magazine back in December of 2008.  It was submitted by Merle Dyck and her description of these wonderful little dinner rolls was so accurate.

These Sweet Milk Dinner Rolls have just a hint of sweetness and they are so fluffy and tender.  Did I need those store-bought rolls?  Heck no… these were so easy to make and they disappeared in no time.  I’ll be making these again for sure.  Hey Christmas is just around the corner.  You should try these for your Christmas dinner, and you have plenty of time to try them before the holiday.

Here’s how I made them…


I started by adding a packet of yeast to a bowl of very warm milk…


And letting it dissolve…


Next, I added some melted butter, sugar and some flour…


And I mixed it until it was smooth…


Then, I dumped the dough onto a well floured surface and sprinkled a generous amount of flour over the top of the dough…


And kneaded the dough until it was no longer sticky, about three minutes…


Once it was smooth and elastic but not sticky, I shaped it into a rounded slightly flattened ball…


And placed it in a well-greased bowl, turning it over once, to ensure that both the top and bottom were greased…


I covered the bowl with a towel and placed it in a warm area, free of drafts, for an hour…


Until the dough had risen to almost twice its normal size…


I punched down the dough in the bowl with my fist…


Then I placed the dough on a floured surface and used the heel of my hand to pat the dough out flat in somewhat of a rectangular shape…well I did say somewhat…


I used my bench scraper and cut the dough into 16 equal pieces…


And used my hands to shape each one into somewhat of a ball.  Next, I placed them on a greased cookie sheet, leaving plenty of room between each one, and yes…I forgot to take a picture, but I covered them with a towel and let them set in a warm place for about 35 minutes…then I put them in my oven and baked them for about 35 minutes until they were golden brown on top…


And I brushed the tops with melted butter and served them up!  Did I mention how quickly they disappeared?  I’ll be making these rolls again very soon.  Will I make them for Christmas?  Maybe…but who knows with me…I experiment with new yeast roll recipes all of the time.  I say, the more dinner roll recipes the better.  What would the world do without yeast!!

Try these out before the holidays, so you can see just how easy they are.  Then you can impress your family and watch the smiles as they devour them.


Cindy @ My Country Table


Sweet Milk Dinner Rolls

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55
  • Yield: 16 1x


A soft and tender dinner roll with a hint of sweetness.



  • 1 package (1/4 ounce) active dry yeast
  • 2 cups very warm (not hot) milk, 110 – 115 degrees.
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 45 cups all purpose flour
  • Butter for tops


  1. Preheat oven to 350 degrees.
  2. Dissolve the yeast in the warm milk in a large mixing bowl. Add the sugar, butter, salt and 3 cups of the flour. Mix with a wooden spoon until smooth. Add more flour to form a soft dough, or you can wait until you dump it onto a floured surface.
  3. Turn the dough onto a well floured surface. Add more flour as needed and knead for about 3 minutes or until the dough is smooth and elastic and no longer sticky. Form the dough into a rounded disc of dough and place in a well greased large bowl. Turn dough over once to ensure that both the top and bottom are greased. Cover with a towel and place in a warm place for about an hour until the dough has almost doubled in size.
  4. After the dough has risen punch it down and turn it onto a well floured surface again. Using the heel of your hand, pat the dough out into a somewhat rectangular shape, and cut the dough into 16 equal pieces. Shape each piece into a rounded ball like shape. Place each ball about two inches apart on a well greased cookie sheet. Cover and let rise in a warm place for about 30 minutes until almost doubled in size.
  5. Bake for about 35 minutes until golden brown on top. Butter tops and serve warm.


  • Prep time does not include “rising” of the dough. Rising time is approximately 1 hour and 35 minutes.
  • When I place dough in a warm place to rise, I usually preheat my oven to 160 degrees, turn it off and place my covered bowl in the oven, or I heat a large burner to medium heat and turn it off and place the covered bowl on the burner.