Regular Hamburger Rolls
(Food processor method)

Ingredients

• 1 envelope yeast
• 1/2 cup warm water 105 to 115 degrees F
• 1/4 cup + 1 tablespoon granulated sugar
• 1/2 cup nonfat dry milk
• 2 teaspoons salt
• 6 tablespoons cubed butter
• 6 cups all-purpose flour
• 1 1/2 cups cold water

Instructions

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.)

Notes

* 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.

Attribution

Posted by BettyBoop50 at Recipe Goldmine May 1, 2001.