Dinner Rolls/Hamburger Buns

Depending on the size you make these, you can use them as dinner rolls or do like I did and make them big enough to use as buns for hamburgers, sloppy joes, etc...

3 1/2 to 3 3/4 cups all purpose flour

1/4 cup sugar

1/4 cup butter or margarine, softened

1 tsp salt

2 1/4 tsp (1 pkg) regular or active dry yeast

1/2 cup very warm water (120-130 degrees F)

1/2 cup very warm milk (120-130 degrees F)

1 large egg

butter or margarine, melted, if desired

What to Do:

1. In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt, and yeast until well mixed. Add warm water, warm milk, and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening (or put a little oil in the bottom). Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastice wrap and let rise in a warm place about 1 hour until dough has doubled in size. Dough is ready if indentation remains when touched.

3. Grease bottom and sides of 13x 9 inch pan with shortening or cooking spray for hot rolls, or cookie sheet for buns.

4. Gently push fist into dough to deflate. For hot rolls, divide dough into 15 equal parts. For buns, make balls of dough about half the size you want the finished bun to be. Shape each piece into a ball; place in pan. Brush with melted butter if desired. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size.

To make the tops of my buns look cool, I cut criss-crossing slits in the balls of dough right after I put them on the pan and before they started to rise. (This picture is after the dough has risen, right before they went into the oven)

5. Heat oven to 375 degrees F. Bake 10-12 minutes or until golden brown. Serve warm or cool.

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