In your mixing bowl, add warm water and yeast and give it a stir with a fork. Allow to rest for a few minutes until it is puffy and happy.

In a separate bowl, mix together half of the flour and all of the milk powder and salt.

Gradually add the flour mixture into the liquid either by hand or with a stand mixer at low speed with a dough hook.

Continue to add in the remaining flour gradually until the dough pulls away from the bowl and forms a ball. It would be a little tacky but easy to handle.

If you are using a stand mixer, continue to let the dough knead at low speed for 8-10 minutes. There really is no limit to how long you can knead this dough.

Same deal if you are kneading by hand! Just knead until it feels right to you and can pass the windowpane test.

Once it is ready, it will be able to pass the windowpane test and will feel silky and soft. You’ll know when it is ready!

Next, place the dough in a greased bowl and cover it with a damp towel or cling wrap. Let it rest in a warm place until it has doubled in size.

Once doubled, punch the dough down and place it on a lightly floured surface.

Shape the dough into 12 equal-sized balls of dough. If you want to get technical, each ball will be roughly 80g in weight. For my batch specifically, they were 83g each. If you are weighing your ingredients, you should come up with something very similar.

Place the balls of dough in a buttered 9x13 baking dish and cover with a damp towel or cling wrap. Let rise for 30mins or so in a warm place.

Preheat oven to 375.

Place your prepped dinner rolls in the oven and bake at 375 for 30 minutes or until the tops of the rolls are golden brown.

Allow to cool completely and serve!