January's King Arthur Bake Along was for pizza rolls. Last Saturday's snowy day seemed like the perfect opportunity to set dough to rise, turn on the oven and produce something special for my crew. The recipe uses milk in the dough, which I was a little suspect of. However, it worked out great. It was much stretchier and sturdier than the dough I usually use. No unexpected tears, easy to roll into a consistent thickness, and relatively easy to shape into a rectangle. Definitely a recipe to save and try again.