judikins

January 18, 2012 at 10:36pm

I noticed that you use 1/4 c dry milk in the blog, but the recipe linked to does not. Probably not a huge difference, but just wondered what you would recommend. Hi Judikins, Wow, great eyes! I never noticed that I added the dried milk to a recipe that didn't call for it, as the liquid was milk to begin with. The answer is NO, you don't have to have the dried milk for the dough, but if you do have it, you can certainly use 1/4 cup in the recipe for a little added richness to the dough. Thanks for pointing this out! ~ MaryJane
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