Patricia Barnes scatters a handful of all-purpose flour on the kitchen counter, plops a pile of yeast dough in the middle, and begins patting and shaping the mixture with her hands.
“You want the dough to be about an inch thick,” says Barnes, 58, placing her index finger alongside the dough as a measure before flattening the mixture with her trusty rolling pin.
Using the same round stainless steel cutter that helped her start Sister Schubert’s Homemade Rolls in 1992 in her kitchen in Troy, Ala. (pop. 13,935), she presses individual rolls and hand-dips each in a bowl of melted butter, deftly folding more than a dozen into an aluminum foil pan for baking, packaging and freezing.
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