Buns, rolls, or whatever you want to call them. These are my standard dinner/sandwich roll; I make them big so they serve nicely for sandwiches later on. When they're completely cool, I'll freeze them in packages of two or three and enjoy them for two or three weeks. Hard to beat for a breakfast or lunch sandwich of most any description.
Recipe made 11 3.8-oz buns; couldn't remember if I used 3.5 or 3.8 for a dozen out of each batch of dough. Proofed in a warmed oven for 1.5 hours, made into rolls, oven rewarmed, proofed for another hour. I use a full tablespoon of yeast, to 4 cups flour, 2 tbsp butter, 1/4 cup sugar, 1 1/2 tsp. salt, an egg and 1 1/4 cups 105F to 110F water.
