If you wish to use the “Sunday Best” Dinner Roll recipe and make it by hand, make the following changes to the recipe:
1. For the water–use only 1/2 cup warm water to proof the yeast.
2. Replace the remaining water with milk, 1 1/2 cups.
3. Warm the milk prior to using it in the recipe, either in the microwave or in a pan on the stove-top. It just needs to be warm, not hot.
4. Proof the yeast in a large bowl (with the 1/2 cup warm water and 1/2 teaspoon of sugar).
5. After the yeast is nice and bubbly, add the milk, butter, remaining sugar, eggs, salt, and dough enhancer (if using). Stir these ingredients together, then add 4 cups of the flour. Stir with a large, heavy duty spoon (such as a wooden spoon) until mixture is smooth.
5. Add enough of the remaining flour to form a soft dough. At this point, turn the dough out onto a floured counter-top. Knead the dough with your hands, adding flour a little at a time as needed. Be careful not to add too much flour. The dough should be soft, but you should still be able to knead it. Too much flour will cause the rolls to be heavy and dense. It takes practice to know when the right amount of flour has been added. Continue to knead the dough until it is smooth and elastic. When the dough has been kneaded enough, you will see very tiny bubbles on the surface of the dough.
6. Put the dough in a buttered or greased bowl, turn the dough over once so that a lightly greased surface is facing up. Cover the bowl with a damp kitchen towel or some plastic wrap. Put the bowl of dough in a warm place to rise until double in bulk, usually about an hour. Punch down and work the dough a little bit to get the large gas bubbles out of it.
7. Allow dough to rest, covered, for about 10 minutes. Follow the remainder of the directions in the recipe for forming, raising, rising, and cooking the rolls.

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