Dinner rolls are usually eaten here only during the Holidays. However, every now and then we love them with “regular” meals especially soups and stews. These are always gone within 24 hours of making them.
Note: This batter is slightly hard to put into cupcake holders because it is so thick and gooey. So they can create 1 to 2 dozen depending on how high you fill the cups.
2 packages Active dry yeast (4 1/2 tsp)
2 cups Water (105 – 115 degrees)
2 tbs Sugar
2 tsp Salt
2 tbs Butter
4 1/2 cups Flour
Dissolve the yeast in the warm water (usually 110-115 degrees)
Add the eggs, sugar, salt, butter, and flour.
Mix until the dough is smooth and almost slightly forms a blob.
Cover and let rise for about 30 minutes until it is doubled in size.
Spoon the dough down.Don’t panic when you go to spoon down the dough and it is almost like a Flubber or THICK glue-like consistency. It means you did the dough correctly.
“Spoon” the dough into the holders filling each until it is about 1/2 full. Don’t worry if they are 3/4 full to full instead. You will just have MUTANT dinner rolls.
Let stand for an additional 20-30 minutes for a second rise. If you filled it close to the top of the cup, don’t panic, mine has yet to overflow.
Bake at 400 degrees until the tops are a golden brown (about 15 minutes)