Dinner rolls always add something to the table. I love when they are fresh from the oven. Soft, fluffy and warm! Here is my take on a dinner roll.

Like with baking any breads, this does take some time since you do need to let the bread rise twice.

Begin the recipe by beating 6 Tbsp of softened butter with one package (2 Tbsp) of instant bread yeast and 1/4 cup sugar.

To this mixture, add 2 cups warm milk, 2 tsp of salt and 2 eggs. Once the wet ingredients are mixed, you want to slowly add 5 1/2 cups of flour. For the last 1/2 cup of flour, add it slowly and stop when the dough pulls away from the side of the bowl. You may not need all of the flour.

Put the dough into a bowl and let it rise for about an hour and a half. Make sure to cover with a damp towel.

When the dough has doubled in size, punch it down and portion it out into 24 buns. I decided to divide it in some cupcake tins.

To make it a bit more fun, I wanted to a cut some spikes to the buns. (Really I wanted to make hedgehog buns but they puffed too much when the came out of the oven.)

Let the buns rise for another hour.  Preheat the oven to 375 degrees and after they have finished rising, place the buns in the oven to bake for about 14 minutes or until the buns get brown. These buns didn’t get the brown that I wanted.  When the buns are ready, take them out of the oven and brush with some melted butter. Let them sit for just a couple of minutes to absorb the butter. Serve warm or let them cool before storing.

I wish these turned out more like hedgehogs because that would have been really cute. Oh well they are still delicious! Eat it now or eat it later. Enjoy!!
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Original recipe: http://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/