Back in 2008 I uploaded a photo of my freshly baked buns so I could compile a post later. Later never came and this draft picture file just sat there waiting and waiting for me to post it!
The difference in how you make and bake these determines their look. I placed these close together in the pan when raising so the edges touched and they were tender and to be pulled apart. I also often make these into individual buns by placing them farther apart. I also make loaves of bread, bread braids and cinnamon buns from this same recipe.
Classic White Dough
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 
Let
your dough set for about 10 minutes after kneading to rest. 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 in your floured hands and place on greased or
parchment lined baking sheets. Letting them rise a bit will give you a taller fluffier bun but you can also bake them right away if you are pressed for time and don't mind a dense roll. 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.
