This recipe, originally from here, was very simple and made nice soft rolls. I tried both hamburger and hot dog roll shapes and they also worked great for some chicken sandwiches. I’ve made them with only white AP flour, and also with part whole wheat, and both were delicious. They also freeze well, so definitely give them a try!
Ingredients (makes 10 hamburger rolls or 16 hot dog rolls)
360mL (1-1/2 cups) warm water
3/4 tbsp yeast
2 tbsp sugar
2 tbsp vegetable oil
1 tsp salt
4 cups (520g) all-purpose flour (can substitute part whole wheat)
Combine water, yeast, sugar, oil, salt, and 2 cups of the flour. Mix well.
Add the remaining 2 cups of flour a little at a time until the dough is firm enough to knead. Knead for about 5 minutes until smooth.
Place in a bowl, cover, and let rise in a warm place for about an hour, until double in size. Then punch down the dough and shape into rolls.
For hamburger rolls, use about 85g (3oz) of dough and roll into a sphere. Then press down on the baking sheet to flatten them slightly. Allow about 5cm / 2 inches of space in between so they don’t touch when they rise and bake.
For hot dog rolls, use 55g (2 oz) of dough and roll into a log shape. Place on the baking sheet, closer together than the hamburger rolls (about an inch apart). (They may seem small, but don’t forget they’ll rise quite a bit.)
Let the rolls rise again for about an hour.
Bake at 200C / 400F for 12-15 minutes, until lightly browned.