Expired Milk Rolls

Do you have problems with kids in the house who refuse to drink milk beyond the "sell by" date, despite the fact that the milk is still good?  That attitude is epidemic around here.  So, a couple of days ago, Mark announced that our milk was 3 days past the sell by date, and despite the fact that I was still drinking it, including in my hot beverages (which will bring out the curdle in milk that's not quite ready to curdle), it was considered "rotten."  What to do?  Use it for baking, of course.  After all, plenty of recipes call for sour milk!  So I came up with these rolls when I was making broiled chicken sandwiches for dinner the other night.

EXPIRED (OR SOUR) MILK ROLLS

1-1/2 cups expired or sour milk
1 or 2 tbsp yeast*
3 cups flour
1 cup white whole wheat flour
1 tbsp sugar
1 tsp salt
2 tbsp vegetable oil
2 tbsp gluten powder

Heat the milk to about 100F, then pour it in your mixer or bread machine bucket.  Sprinkle in the yeast, then add the other ingredients in the order given.  Mix in the bread machine or mixer for about 20 minutes, or as according to my directions to the right --------->  Let rise until doubled in size, form into rolls and let rise again.  Brush with warm milk, and bake at 350F for 18 to 22 minutes.  Makes 10 large (3-1/2 ounce) or 16 medium (2-1/4 ounce) rolls.  Perfect for sandwiches or burgers, and delicious just for nibbling.

*Note: Use 2 tbsp yeast for fast rising; you'll have your rolls in under an hour.  1 tbsp yeast allows you to proceed at a more leisurely pace, but I never plan that far ahead.

The white whole wheat makes these rolls higher in fiber, but no one will notice.  Use nonfat milk, as I did, and these are a heart-healthy alternative to store bought: no cholesterol!

Happy Thorsday, everyone!