Hamburger Buns or Hot Dog Rolls (food processor)

5 cups all-purpose flour
4 tsp. active dry yeast
1 Tbsp. salt
2 cups warm water
2 Tbsp. butter

Dissolve the yeast in 1/2 c. of the water with a tiny pinch of sugar, and let proof for 10 minutes.

Place the flour and the salt in the food processor and buzz a couple of times to blend. Add the butter and pulse a few times to cut in.

With the processor running, add the dissolved yeast and the remaining 1 1/2 cups water in a steady stream. When the dough forms a ball on the blade, let the machine run 45 seconds to knead. Turn the dough out of the work bowl onto a lightly floured surface and knead 50 or so times, until the dough is very smooth.

Put the dough in an oiled bowl and let rise about an hour, or until double.

Turn the risen dough out onto the work surface. Depending on whether you want round "buns" for hamburgers or long "rolls" for hot dogs, do one of the following:

For hamburger buns:
Cut the dough into 12 pieces and roll each piece under your palm and cupped fingers until it's smooth. Pinch the dough together on the bottom and place the rolls on a greased (or parchment-lined) baking sheet.

For hot dog rolls:
cut the dough into 4 chunks. Roll each chunk under your palms into a cylinder about 1 1/2 inches thick and about 15 inches long. Cut the cylinder into 3 pieces. Flatten each piece gently, then press a crease with the edge of your hand lengthwise down the middle of each piece. Fold the dough along the crease and pinch the edges together. Place on greased or parchment-lined baking sheet.

Cover lightly with plastic wrap and a soft towel and let rise for 40 minutes; meanwhile preheat the oven to 400 degrees F.

Before baking, brush each roll with some milk and sprinkle with sesame seeds. Bake about 20-22 minutes, until puffed and golden brown.