Although I've posted my classic white dough recipe previously, many visitors to my site don't visit every day, but pop in as they can or if there is a certain recipe they need. For that reason I don't mind posting a recipe again if I've happened to have made it again.
And I have. These are homemade rolls I made to go with dinner earlier this month. They were so hot and tender and perfect that my daughter and I both had 2 straight from the solar oven, when they were hot and fresh... even though it was only about a half hour until dinner! Snitching before dinner isn't always a bad thing; not when they are as good as these!
Classic White Dough
Can be used for bread, buns, cinnamon rolls, garlic bread, etc.
12 oz. warm water
1 1/2 t salt
2 T butter
4 c unbleached bread flour (or use all purpose if that is what you already have)
2 T dry milk powder
2 T sugar
1 3/4 t yeast, dry
Either place this in a bread machine 
Remove the
dough from the machine or the mixer bowl. Divide it in half. Then each
half into half. Then each of those halves into half. This is how you
will get fairly equal sized balls. If making rolls to go with a meal
divide them until you have golf ball sized balls. If using for
hamburger buns, stop dividing the dough when they are double that size
so they will be large enough for the hamburger patties. Roll and
flatten a tiny bit in your floured hands and place on greased or
parchment lined baking sheets. Let rise according to what you are making; until about double in size for rolls, breads, buns.
Bake at 375F for approximately 15
minutes but this can be up to 22 minutes depending on the size buns you
make, the thickness of your baking sheet and your oven. When they are
golden brown remove them, brush the tops with butter for a softer bun
and let cool to warm to serve as rolls or cool completely and serve as
hamburger buns.
