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Either way, dinner rolls are delishious (and endangered around Miss Sarah!)
Using your hand to “pop” them into shape makes for similar sizes and a nice round top.
Hand Popped Dinner Rolls
- 2 cups warm/hot water
- 1/2 cup butter
- 1/3 cup white sugar
- 2 teaspoons salt
- 1/2 cup cold water
- 2 packets yeast
- 5 1/2 cups flour
- 2 eggs
Melt butter in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast. Add 3 cups flour and mix. Add eggs and 2 1/2 – 3 cups more flour. Mix, cover and let rise until dough doubles in size. Punch down and let rise 30 more minutes or until doubles.
Now, take some of the dough and put it in your fist. Think of milking a cow — rolling your fingers over the dough from the pinky on up. This “POPS” a bubble of dough up into the circle between your thumb and pointer finger…about 2-3″ in size.
Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees oven for 30-45 minutes. Brush top of rolls with butter while hot.