Nothing's better than delicious homemade dinner rolls. I love the yeasty smell that wafts through my home while I'm making them. It makes me anxious to get them baked so I can pull one off and slather it with butter and chow down!
In a bowl, put 2 cups boiling water, 1/2 cup butter, and 1/2 cup sugar. Let the butter melt completely.
When this cools to where you can stick your finger in without burning yourself (about 120* F), add the yeast. 4 teaspoons of yeast to be precise. Let it sit for 10-15 minutes until the yeast gets all bubbly.
Add three eggs and 4 cups bread flour. Mix on medium speed. At this point, add 1 1/2 tsp salt and continue adding flour, one cup at a time until the dough starts pulling together and is no longer soft and sticky.
Pull from the bowl and knead on a floured counter until you have the desired texture. Spray the bowl you used with PAM and put the dough back in. Cover with a towel and let rise for an hour or until double in size.
When doubled, punch the dough down. Knead again for a minute.
Pull pieces of dough and shape into a ball. You'll want to make them about the size of a large egg. You don't want them too big and you don't want them too small. You should easily fit 8 in a loaf pan.
Once you finish balling up the dough. Put in sprayed bread pans and cover. Let them rise for about an hour or until the balls reach the top of the pan. Don't let them grow any bigger or else they will SPILL OVER when you bake them.
Preheat your oven to 400*. Put your pans in the oven and bake for 15 minutes. Lower the heat to 350* and let them finish cooking. Pull from oven when the tops are nice and golden brown.
Remove from the pans and let them cool on a baking rack. Don't let them cool in their pans because the steam will make them soggy on the bottoms.
This recipe makes 2 dozen rolls.
You can cut this recipe in half, or freeze the extra (freeze them right after you ball them and before the 2nd rising process).