first of all proof your yeast...put a quarter teaspoon of it into a 1/4 cup of water with a teaspoon of sugar....the water should be just slightly warmer than blood temp. If it bubbles it's good...if not buy new.
Here's the recipe I loke for sandwich rolls...just plain dinner rolls, but very good for a ham or turkey sandwich.

Mrs. AveryÂs Rolls

2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
½ C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.

This will make about 3 dozen small fist sized dinner rolls or 1 dozen big sandwich buns.

For sticky buns:
Have about 1/2 a pound of soft butter handy before you begin
For sticky buns, let the dough rest about 20 minutes, divide into 3 pieces and roll or pat out 1/3 into a rectangle abut 1/3 of an inch thick...spread thickly with soft butter, and sprinkle generously with brown sugar and cinnamon...some add pecans here and raisins but my family prefers them without.
Roll up the dough starting with the long side and seal the edges.
Take one of the pans and spread thickly with butter (do you sense a trend here??), cover with brown sugar and drizzle with honey in a zig zag pattern using about 1 1/2 tablespoons. You can use syrup if you choose...the object is to keep the bottom of the buns sticky after baking.
Cut your dough roll into 1 1/4 inch pieces (about 12 pieces) and set into the prepared pan, cut side up. Cover with Saran and proceed with the other pieces of dough in like manner.
Preheat oven to 350....remove saran and bake rolls (bake the first pan first as it should have risen by now) for 20 to 25 minutes until nicely browned....
Turn out onto serving plate as soon as you remove from the oven.
I like to leave those pans of rolls that I won't be using immediately in the pans, cool about 20 minutes, wrap very well with foil and freeze.
When ready to use them, place in a 300 oven (still frozen) for about 45 minutes. Place in the middle of the oven so they don't scorch on the bottom.
Turn out on to a serving plate and they are almost as good as the first time.

Thanks for the hint for the yeast. All the time I spend reading this forum, one would think I would remember that. And thanks for the recipe.

This the one I use for hamburgers and pulled pork sandwiches.

Hamurger Buns

* 3/4 to 1 cup lukewarm water
* 2 tablespoons butter
* 1 large egg
* 3 1/2 cups (14 3/4 ounces) King-Arthur Unbleached All-Purpose-Flour
* 1/4 (1 3/4 ounces) cup sugar
* 1 1/4 teaspoons salt
* 1 tablespoon instant yeast

Directions

1) Mix and knead all of the dough ingredientsby hand, mixer, or bread machine to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.

4) If desired, brush buns with melted butter. Or brush lightly with egg
wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.

5) Bake the buns in a preheated 375F oven for 12 to 15 minutes, till golden. Cool on a rack.

(These notes are from the poster on CF who posted the King Arthur recipe, darn if I can recall who so someone please put your hand up!)

I let the bread machine knead the dough for me, so the actual amount of work involved is about five minutes to shape the buns--less if you do it according to their instructions, which are easier. Also, I usually use roughly one-third whole wheat flour by weight instead of all white.

These make great burger buns, but they're also delicious all-around sandwich buns.

Thanks Chase, that sounds good too, and not too hard.

I am "yeast bread challenged" so I have no recipe to offer. But Annie has a good one for Honey Wheta Rolls that I want to try one day....Maybe she'll post.

Off the subject, just wondering if you are in MN? Your forum name made me wonder...

Linda

Nothing wrong with off subject. And yes I am, Elk River as you guessed, going on 13 years. How about you?

Used to live in Ramsey, right off County Road 5, but moved up near Cambridge about 7 years ago. Welcome! Good to have a fellow Minnesotan on the forum!

Linda

Thanks for the welcome Linda and have a great Christmas! Just as a side note the darn 2006 yeast was dead. Wasn't meant to be today, maybe tomorrow.

Putting my hand up--those were my notes to the KA recipe, Chase. And I also remember posting a link to a neat little video showing how a professional baker forms rolls. My own technique isn't quite that slick, but it works!

Did you proof your yeast to make sure it's really dead, kaelkriver? I store mine in the freezer, and it lasts for years, so if you don't know for certain that yours is kaput, it might be worth proofing some (a packet of yeast plus a teaspoon of sugar in a half cup of baby-warm water, allowed to stand for about five minutes till tiny bubbles form all over the surface).

Here is a link that might be useful: Rolling rolls

Maureen , so glad I can put a name to the recipe. I have made those rolls so often and they are always a huge hit.

This is the most requested "roll" recipe I use. Even a few folks here us it now too..I have used all AP flour when I didn't have any WW...

Here is a link that might be useful: Honey Wheat Sandwich Rolls

This is the recipe I've been using the most lately.

Here is a link that might be useful: Soft Yogurt Sandwich Rolls

I love that blog, Terri. She has a lot of good recipes on there.
Your wheat rolls sound good also.
Lisa

I've made a few cookie recipe from their that were okay..but my husband loves her Soft Sugar Cookie recipe..I think it's the buttermilk that he likes the most.

Oh wow, I just got back from a shopping trip and I was so pleased to see the recipes and links, thank you! I can't wait to check it out. While I was out we stopped at Sam's and they had 2 - 1# packages on sale for under $5. Looked like a good deal to me, so of course I bought it. Well I'm looking at the package right now and it says "instant dry yeast". Is this the same as you get in the small packages at the grocery store? It's not the same as quick, is it? And what's bread yeast that's referred to in the Honey wheat rolls.

Call me confused and let me tell you that this is the kind of thing that makes me another person that is yeast challenged.

Thanks for your patience.

I get the Active Dry Yeast from Costco. By Red Star.

I use that no matter what "yeast" is called for..never had bad results..have nothing to compare it to, in a different yeast though. LOL

And when a recipe calls for "one packet" I use 2 1/4 t of the above yeast.

Thanks Terri,

I'll do what you suggest and go for it.

You will find that there are some that will use the exact yeast called for...and for good reason I surmise..but I don't do that. I just use the yeast I have in the amount that is called for..I may be missing something in the "rises" or tenderness of the dough..I don't know, as I haven't tried it any other way. :o)

I do what Terri does....and have for years....it works very well...I say don't sweat the small stuff....and when the dough is mixed and rising in the tub...you will never know the difference.
Linda C