1,174 dry milk recipes

Overnight ham souffle (strata) layered with French bread, cheddar, mushrooms, and olives in an egg custard. Assemble the night before and bake in the morning.

Salmon puff is a make-ahead microwave casserole layering canned salmon, seasoned croutons, and cheddar cheese in an egg custard with Worcestershire and dry mustard.

Tom Kha Gai - Thai coconut chicken soup with lemongrass, galangal, and dried red chiles. A creamy, aromatic broth simmered from scratch and served with white rice.

Soft honey yeast rolls with a sweet butter-honey-sugar topping drizzled on before baking. No kneading required, just drop spoonfuls of sticky dough into the pan.

Cheese and onion casserole with layers of buttered day-old bread and sauteed onion-cheddar sauce baked in milk until golden and bubbly. A savory bread pudding with a mustard kick.

Swedish cardamom braid bread with raisins, a classic Scandinavian yeast bread shaped into a beautiful three-strand plait. Soft, fragrant, and lightly sweet.

Yeast-raised honey doughnuts fried golden and stuffed with a chunky filling of dried apricots, apples, and walnuts bound in honey. A festive, fruit-forward treat for the holidays.

Sweet yeast crust dough makes a tender, slightly sweet base for fruit tarts, kuchen, or kolache. Two rises, one egg-and-butter enriched dough, ready for any filling.

Cheesehorns: soft whole-wheat yeast rolls wrapped around cheese slices and mixed herbs, baked into crescent-shaped savory horns. A make-ahead snack or dinner-basket bread.

Homemade pizza crust mixes Parmesan and Romano cheese right into a soft bread machine dough for an extra-savory base. Roll, top, and bake into golden, cheese-flecked pizza.

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

Molasses rye bread with half a cup of dark molasses for deep color and caramel sweetness. Two round loaves, rye and bread flour, milk-based dough. German-style.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.

Cloverleaf refrigerator rolls: soft, tender potato yeast rolls shaped three balls to a muffin cup so they pull apart into clover-leaf petals. The make-ahead dough chills overnight for fresh-baked rolls on demand.

An exotic and delicious peanut sauce made with dried red chilies and dark soy sauce that tastes amazing with rice or noodles.

Homemade sour cream cinnamon rolls with a soft yeasted dough, brown sugar cinnamon filling, and vanilla confectioners sugar icing. The sour cream makes them impossibly tender. Makes 12.