Member's Choice!
There's nothing better than the aroma of fresh bread, and these buttery rolls will have your mouth watering while they bake. Hot out of the oven, they're super soft and just melt in your mouth. They'll be delicious with a holiday meal but are simple enough to prepare you'll find excuses to make the rolls.
05Place the dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 - 1 1/2 hours.
06Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
07With a large knife, cut the dough ball into 4 pieces. Cut each piece into 4 more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull the sides down and under to shape the roll. Place bottom side down in neat rows, not quite touching, in a well-buttered 9X13-inch pan.
08Cover rolls and allow to rise in warm place until doubled in bulk, about 30 - 45 minutes. When doubled in bulk, preheat the oven to 375 degrees F. Brush the tops of the rolls with melted butter and bake for 18 - 20 minutes, or until nicely browned. My oven runs hot so I usually bake at 325 so the tops do not brown before the rolls are done inside. Adjust your oven temp accordingly.
09If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.