"A sweet roll dough that is versatile to make more than just hamburger buns: hotdog rolls, loaf bread, dinner buns cinnamon rolls and more!"
Half batch - 8 buns
Doubled recipe - 16 buns

This recipe has been doubled; cut recipe into a half batch, if desired

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Tools you will need:
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Large bowl for measuring flour https://amzn.to/3NjrP3u
Measuring cups https://amzn.to/3Dor4S9
Measuring spoons https://amzn.to/3Dor4S9
Whisk to aerate flour https://amzn.to/3DlKZ4g
Scoop Spoon for dipping method of flour https://amzn.to/3WbRqjb
Kitchen Aid machine or bread machine, hand mixer, or wooden paddle if making dough by hand https://amzn.to/3TSok6z
Spatula https://amzn.to/3U6xpZX
Scraping spatula https://amzn.to/3U6xpZX
Wooden dough board or Nylon type https://amzn.to/3We34tI
Baking pan for rolls or loaf pan for bread or both https://amzn.to/3U870uf
Brush for greasing pans or use cooking spray https://amzn.to/3TR301v
Kitchen Thermometer for bread (instant read) or tooth picks (the old fashioned go to tool) https://amzn.to/3Fzv311
Potholders https://amzn.to/3sPJy9f
Cooling rack https://amzn.to/3sMQjc9

The ingredients you will need:

2 cups hot water, not enough to burn your skin
4 tbsp of butter or ¼ cup
½ cup sugar, white, granulated
2 tsp salt
Bakers yeast or rapid rise
6 cups flour
1 cup reserved
Additional flour for board if needed

What To Do:

In the kitchen aid bowl add water, butter, salt, sugar and 2 cups flour
Mix with paddle until it looks like pancake batter.
Add 2 cups more of flour, and bury 2 tbsp yeast into the flour not to come in contact with the batter where the salt is.
Switch from paddle to dough hook. Mix the dough for a minute. Stop mixer, test. Dough will be sticky, yet make sure you add just a little flour at a time, you may or may not need all the flour. Once the dough begins to turn into a ball, stop mixer. Place dough onto floured board and knead for 5 to 10 minutes or until dough looks smooth and not cracked. Place dough into a large bowl, cover with towel and keep warm for 1 hour. After 1 hour, punch down the dough, and once again rise for the second hour.
Now the dough is ready to shape. Cut dough into 16 pieces or how ever large you want your buns to be, 2 oz, 4 oz, small or large. Place balls on greased baking sheet and let rise for 45 minutes or until the balls begin to touch.
Bake in 375 degree oven for 13-15 minutes or until delicately browned. If making loaf bread, set oven to 350 degrees and bake for 25 to 30 minutes. Tooth pick test is the go to, or you can test it with a kitchen thermometer.

**Note: If storing bread, you can freeze these buns and breads. Place the buns in a heavy-duty freezer bag or wrap buns tightly with aluminum foil or plastic freezer wrap and freeze. The buns will maintain there best quality for about 3 months time if properly stored. After that they will remain safe to eat beyond the due date, but will have an off taste.

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Sonja and Christopher from 'Red Cardinal Kitchen' saying, “Happy Eating, and God Bless!”