White Rolls

I never buy hot dog or hamburger buns.  They're too underwhelming for how expensive they are, and they never come in the right number.  I always use this recipe instead to make my own.  The number produced is equally weird, but they taste so wonderful that Sameer and I end up eating the rest of them as dinner rolls, sometimes warm with butter, sometimes plain.  The entire batch is inevitably gone inside 48 hours.  Set aside plenty of time to make these since the dough has to rise more than once.  If dinner depends on these rolls, I typically make them a day in advance and keep them in a ziploc bag.  I'm being adventurous today and only making them 4 hours before dinner.  I plan to make veggie burgers tonight and have some more of the rolls tomorrow night with chik'n piccata and green bean casserole.

Ingredients
3 cups bread flour
3 tbs sugar
1 tsp salt
1/4 cup dry milk powder
1 cup warm water (110 degrees F / 45 degrees C -- I know it's the right temperature when it feels warm on my hand, but just barely.  If you've heated milk for homemade yogurt, it's like that.)
2 tbs butter, softened
1 (.25 oz) package active dry yeast (also known as 1.5 tsp, if you bake enough you buy the big jar like I do)
1 egg white
2 tbs water

Directions

1. Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
2. Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces (or eight if you want them big enough for burgers), and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes (longer is fine too -- I often abandon my dough for well over an hour when tending to Simran). Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.  (If you skip or forget the egg wash, it's fine.  The only difference is they won't be quite as golden brown or crusty on the outside.  They taste just as good.)