New and Improved Sub Rolls!

I have a tendency to overcommit myself to the kitchen on weekends and when I have other things to do, I try to cram all of my projects into one day. This past Saturday, we went to Schaumberg for a giant mall/Ikea trip and I came home with some really snazzy woodland creature cookie cutters. Moose, anyone?

Anyway, with Saturday a cooking wash, I went nuts on Sunday. I made pizza sauce, cookies, rhubarb compote, raspberry jam and the bagels I mention below. By the end of the day (we even had a dinner guest for whom I made the cookies), I was pooped and may have to reevaluate just how crazy I am willing to go in the name of culinary exploration.

Back to the business at hand, I have been doing a lot more with bread lately and experimenting with what I can easily make at home and what I might want to stick with buying. So far, homemade wins almost all of the time given the right recipe and my having time. This past week alone, I have made honey whole wheat sandwich buns, bagels and now these beauties. I wasn't completely satisfied with the previous recipe I'd made since they turned out to be a bit salty. Sure, they have their applications, but I think these may be a superior all purpose roll for hot dogs, subs and, shaped differently, burgers. The recipe does require more ingredients, but nothing you can't find in a local supermarket. I found it in one of my bread machine books, this one by Beth Hensperger. We made some lovely meatball subs with them for dinner and they are a perfectly flavorful complement.

As previously stated, I am a cheater, but normal bread making rules apply.

Hamburger Buns and Hot Dog Rolls
(375* for 15-22 mins. - makes 8)

1 cup water
1 large egg
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. sugar
3 cups bread flour
1/4 cup nonfat dry milk
2 Tbsp. instant potato flakes
1 Tbsp. gluten
1 1/2 tsp. salt
1 3/4 tsp. yeast

Toss everything together in the bread pan and set for the dough cycle. When cycle ends, turn dough out onto a lightly floured surface and cut into 8 equal(ish) pieces. Shape as desired (6 in. oblongs for long rolls or tight rounds for burgers). Place them on a parchment lined baking sheet or, if you've run out of parchment, a buttered one sprinkled with cornmeal. Flatten each piece by pressing with your palm. Cover loosely with plastic wrap and allow to rest for 30 mins., preheating the oven during this time and running off to play Plants vs. Zombies.

Before placing them in the oven, glaze them with 1 egg yolk beaten with 1 Tbsp. water. If desired, sprinkle glazed rolls with 1 1/2 Tbsp. sesame seeds or poppy seeds.

Bake for 15 to 22 mins., depending on size, until lightly browned. Remove baked rolls from baking sheet with a spatula and cool completely on a wire rack.