Title: Hamburger/hot Dog Rolls
Categories: Breadmaker Bread
Yield: 1 Batch

SMALL (8
2/3	c	Water
1 1/4	tb	Margarine/butter
1 1/3	tb	Sugar
1 1/4	ts	Salt
2	c	Bread flour
2	tb	Nonfat dry milk
1	ts	Yeast
MEDIUM (12
1	c	Water
2	tb	Margarine/butter
2	tb	Sugar
2	ts	Salt
3	c	Bread flour
3	tb	Nonfat dry milk
1 1/2	ts	Yeast
LARGE (16
1 1/3	c	Water
2 1/2	tb	Margarine/butter
2 2/3	tb	Sugar
2 1/2	ts	Salt
4	c	Bread flour
1/4	c	Nonfat dry milk
2 1/2	ts	Yeast

SOURCE: The Bread Machine Cookbook by Donna Rathmell German, copyright 1991, ISBN #1-55867-025-4. MM format by Ursula R. Taylor. Use dough cycle as per manufacturers directions. Remove 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~ for 20 minutes or until done. Wonderful as is, but if you like extras, try adding 1, 1 /2 or 2 tbs. 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. PERSONAL NOTE from Ursula R. Taylor. I make these on a regulr basis and don't bother dividing them into appropriate number of balls and shaping. I roll the dough out with a rolling pin and cut them with a 4" biscuit cutter. Then place them on a cookie sheet and let them rise for the 1 hour and then bake. They are terrific not only for hamburgers but for sandwiches.

From: Ursulataylor To: Lorelia

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