With one enriched dough recipe you can make chewy dinner rolls, or turn them into hotdog/hamburger buns. Give it a try!
5 cups bread flour
1 cup whole wheat flour
4.5 tsp active dry yeast
2 tsp salt
2 Tbsp sugar
2 cups warm milk
0.5 cups warm water
2 Tbsp vegetable oil
1) Put your yeast, sugar, and water in a large mixing bowl. Let the yeast bloom for a few minutes before adding milk, oil, 3 cups of bread flour, and salt. Begin to mix! I use a stand mixer, but you could do it by hand if you like!
2) Begin adding the whole wheat flour, and gradually the bread flour. Depending on your climate and other factors you may need less than the flour I suggest. Add in slowly, until the dough comes clean off the side of the bowl.
3) I like to sprinkle my workspace with flour and do a final knead to get it into a ball.
4) Coat another bowl with non-stick spray, put the dough in and cover it. It will need to rise about an hour.
5) Once risen, gently punch down the dough, and put it on a floured surface. I like to tighten up the dough into a ball and weigh it at this point. You have two options:
6a) Dinner Rolls: I took a 9 in. round dish and began forming dough balls of roughly 95g each. I think these rolls were probably too big, to be honest. I situated them with a little space, and let them rise for about 45 minutes. I had more dough than space in this dish, so I ended up making 4 or 5 more in another dish. I think you could make smaller rolls in multiple dishes–just watch closely as they bake! The final steps are the same for both options.
6b) Hotdog/Hamburger Buns: Divide the dough into roughly 18 pieces. You can form them into oblong shapes about 4.5 in. long, or into balls that you flatten slightly–roughly 3.5 in. across. I line up the hotdog buns on a baking sheet covered in parchment, though I’ve also used a perforated demi-baguette pan. Let them rise about 45 minutes, while covered with a cloth.
7) Preheat oven to 400F. Once the dough is risen, generously brush it with an egg wash mixture (one egg and a splash of water.)
8) Bake 20 minutes or so, until you have a nice even color on the tops of your buns/rolls. I tend to rotate the pan at about the halfway mark because of how my oven distributes heat, but yours might be different!