Homemade sandwich rolls

Being short on bread products forces one to get creative. I had made a loaf of whole wheat bread last night but wanted to try my hand at making sandwich rolls/hamburger buns for lunch today. I recently bought The Bread Lover's Bread Machine Cookbook but was disappointed to find that nearly all the recipes called for extra gluten or other ingredients I don't keep on hand. So I went scouring the internet and found a recipe I could adapt to my liking.

Ingredients:
- 1 cup warm water
- 2 eggs
- 1/3 cup and 2 Tbsp oil (I used a combination of canola and olive because that's what I had)
- 1/4 cup sugar
- 1 tsp salt
- 3 cups white bread flour
- 1 cup whole wheat bread flour
- 1 1/2 tsp active dry yeast
- 1 egg
- 1 Tbsp water

Directions:
- Add all but the last two (egg and water) ingredients to the bread pan in the order listed (don't forget to put your kneading paddle in first!).
- Select "dough" setting on machine and start.
- When cycle is complete, remove dough from machine and place on a lightly floured surface.
- Divide dough into thirds, and then each piece half, and then each of those pieces in half again (giving you 12 pieces of dough).
- Press ball flat between hands and place on greased or parchment covered cookie sheet, pressing to about a 3 inch circle. (Use two cookie sheets.)
- Let rise in a warm place 30 minutes or so until double in volume.
- Combine beaten egg with water and brush over rolls.
- Bake at 350 degrees for about 10-15 minutes or until lightly brown.

Results:

Delicious homemade sandwich rolls!

Additional tips:
- The recipe originally called for all white flour but I substituted a cup of whole wheat to make it slightly healthier. I'm sure if you used all white they would come out even fluffier.
- I always have bad luck getting my dough to rise just left on the kitchen counter. So I usually preheat my oven to the lowest setting, let it cool down until it's just slightly warm (probably between 100-110 degrees), and then let the rolls rise in there. Otherwise my rise time is always several hours long.
- Freeze whatever rolls you don't use in the first two days...homemade bread goes bad so much faster than store-bought!