Homemade Dinner Rolls/ Hamburger Buns
-slightly adapted from Jenni A.-
2 1/2 c. warm water
1 c. sugar
7 1/2 tsp. yeast
7 c. flour
1 1/2 tsp. salt
2 eggs, beaten
In the bowl of an electric mixer, combine sugar, yeast, and water. Mix with a fork until well-combined. Let sit for 5 minutes until yeast has proofed.
Add eggs, flour, and salt and combine well, using a dough hook attachment. Add up to a cup more flour ONLY if needed. Keeping the dough fairly sticky will make the rolls more soft and tender. Place dough in a warm area and cover the bowl with a clean towel. Let rise until double-- about an hour. Punch dough down after the initial rise, and prepare cookie sheets by rubbing GENEROUSLY with slightly softened butter.
Pinch off a large chunk of dough (about 1/4 c.) and gently form into a ball. The easiest way to form a smooth ball is NOT by rolling it like you would with cookie dough. Bread dough must be stretched. Start by touching all 5 fingers of your left hand together. Then take your neat ball of dough and place I on top. Using your right hand with your fingers shaped like an “OK” sign, push down on the ball of dough causing it to stretch over your left hand’s fingers and become smooth. The bottom of each roll will have a little pucker….Which is fine. As long as the top looks smooth. Transfer each roll to the greased cookie sheets. For large rolls/ hamburger buns, place 12 rolls on each cookie sheet, and do up to 20 for smaller rolls. Cover rolls and let rise again until double, about 40 minutes.
Bake at 350 degrees for 7-10 minutes for small rolls and 10-12 for large rolls. Remove when tops are light golden, and rub tops with a stick of butter before serving.