Two questions: 1) I don't normally have milk powder in the house. Do you recommend a substitution or simply omitting it? What would be the effect of omitting the milk? 2) Would it make sense to try to bake the rolls on a baking stone or is the dough too sticky to make that work? Milk is usually added for color and flavor, but mostly color. You don't have to omit it, instead use 1 cup of water and 1/2 cup of milk both at room temperature. You can go ahead and bake them on your stone if they are on parchment. Just transfer the parchment to the stone. Happy baking! Betsy@KAF

• Reply