Regular Hamburger Rolls
(Food processor method)
- 1 package yeast
- 1/2 cup warm water 105 to 115 degrees F
- 1/4 cup plus 1 tablespoon granulated sugar
- 1/2 cup nonfat dry milk
- 2 teaspoons salt
- 6 tablespoons cubed butter
- 6 cups flour
- 1 1/2 cups cold water
- Heat oven to 400 degrees F.
- Proof yeast in hot water with 1 tablespoon sugar; set aside.
- In processor bowl, mix 1/4 cup sugar, dry milk, salt butter and flour. Pulse
while adding proofed yeast.
- Add the cold water, and process until dough forms a ball.
- Check the dough, (if too moist, add flour one tablespoon at a time. If too dry,
add cold water, one tablespoon at a time) process dough in processor for 1 minute.
- Transfer to a large oiled bowl, cover with plastic wrap and allow to double in
size. Punch down.
- Roll or pat dough until 1/2-inch thick. Cut in buns with a 3-inch round cutter*.
Place on greased baking sheets 1 inch apart. Allow to double in size.
- Bake for 15 minutes or until well browned. (If using 2 baking sheets, rotate
after 10 minutes.)
* If you want to make hot dog rolls, cut the dough into finger-size pieces).
I make the regular hamburger rolls for grilled chicken sandwiches.
Posted by BettyBoop50 at Recipe Goldmine May 1, 2001.