HAMBURGER OR HOT DOG ROLLS

SMALL (8 ROLLS):
2/3 cup water
1 1/4 tablespoons butter or margarine
1 1/3 tablespoons sugar
1 1/4 teaspoons salt
2 cups bread flour
2 tablespoons nonfat dry milk powder
1 teaspoon yeast

MEDIUM (12 ROLLS):
1 cup water
2 tablespoons butter or margarine
2 tablespoons sugar
2 teaspoons salt
3 cups bread flour
3 tablespoons nonfat dry milk powder
1 1/2 teaspoons yeast

LARGE (16 ROLLS):
1 1/3 cups water
2 1/2 tablespoons butter or margarine
2 2/3 tablespoons sugar
2 1/2 teaspoons salt
4 cups bread flour
1/4 cup nonfat dry milk powder
2 1/2 teaspoons yeast

Prepare dough using dough cycle as per manufacturers directions.

Remove dough from pan. Punch dough down and let rest for 20 minutes.

Divide into appropriate number of balls, make bun shapes and flatten. Let rise for 1 hour.

Bake at 375 degrees F for 20 minutes or until done.

VARIATIONS:

Wonderful as is, but if you like extras, try adding 1, 1 /2 or 2 tbsp. of one of the following to the dough: sesame seeds, poppy seeds, chives, minced onion.

You may also brush the tops of the buns with a beaten egg and sprinkle on sesame seeds immediately prior to baking.

Adapted from source: The Bread Machine Cookbook by Donna Rathmell German, 1991