These soft and buttery dinner rolls are a delightful addition to any meal, perfect for family gatherings or a cozy dinner.
Dissolve the yeast and a pinch of sugar in the warm water in a large mixing bowl. Let it sit until foamy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Cream the butter and sugar together until smooth.
Softened butter works best for creaming.
Beat the eggs into the creamed mixture until well combined.
Add eggs one at a time for easier mixing.
Add the hot water to the egg mixture and mix well.
Hot water helps to bring the mixture to the right temperature for the yeast.
Combine the egg mixture with the yeast mixture.
Ensure the yeast mixture is foamy before combining.
Stir in 2 cups of flour and the salt until smooth.
Mix thoroughly to avoid lumps.
Gradually add the remaining flour, one cup at a time, until a soft dough forms.
The dough should be slightly sticky but manageable.
Knead the dough on a floured surface until smooth and elastic.
Kneading develops the gluten for a better texture.
Place the dough in a greased bowl, cover with a towel, and let it rise until doubled in size.
Place the bowl in a warm area for optimal rising.
Punch down the dough and let it rise again until doubled.
This second rise improves the texture of the rolls.
Divide the dough into small pieces and shape into balls.
Keep the dough balls uniform in size for even baking.
Dip each ball in melted butter and place in muffin tins.
The butter adds a rich flavor and helps with browning.
Cover and let the rolls rise until doubled in size.
Ensure the rolls are in a warm spot for this rise.
Bake the rolls in a preheated oven at 400°F for 15 minutes.
Rotate the pan halfway through for even baking.
Brush the tops with any remaining melted butter and bake for an additional 2 minutes until golden brown.
This step gives the rolls a shiny, golden finish.
Remove the rolls from the oven, let them cool slightly, and serve warm.
Serve with butter or jam for a delightful treat.
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