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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


  1. Heat oven to 400 degrees F.
  2. Proof yeast in hot water with 1 tablespoon sugar; set aside.
  3. In processor bowl, mix 1/4 cup sugar, dry milk, salt butter and flour. Pulse while adding proofed yeast.
  4. Add the cold water, and process until dough forms a ball.
  5. 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.
  6. Transfer to a large oiled bowl, cover with plastic wrap and allow to double in size. Punch down.
  7. 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.
  8. 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.