Once you make your own hamburger buns, there is no going back to the grocery store version. I try to double or triple batch these so I can always have these at the ready for Grilled Chicken Sandwiches, Turkey Burgers, Hamburgers, Sloppy Joe's, French Dip sandwiches or Pulled Pork Barbecue Sandwiches. These rolls can also be shaped a little larger and used as soup bowls, perfect for Clam Chowder, Chili or our favorite Smoked Salmon Chowder.
French Bread Rolls
Adapted from Allrecipes.com
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. Add the oil, salt, and 2 cups flour to the yeast mixture. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn dough out onto a lightly floured surface, and knead 6-10 minutes until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, for approximately one hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls if you are making into hamburger buns or soup bowls, make less dough balls but bigger balls, depending upon your preference. Anticipate the dough doubling in size. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 12-13 minutes in the preheated oven, or until golden brown.