Regular Hamburger Rolls

1 package yeast 1/2 cup warm water 105 to 115 degrees F 1/4 cup plus 1 tablespoon granulated sugar 1/2 cup nonfat dry milk 2 teaspoons salt 6 tablespoons cubed butter 6 cups flour 1 1/2 cups cold water
Preheat oven to 400 degrees F.
Proof yeast in hot water with 1 tablespoon sugar; set aside.
In processor bowl, mix 1/4 cup sugar, dry milk, salt butter and flour. Pulse while adding proofed yeast. Add the cold water, and process until dough forms a ball.
Check the dough, (if too moist, add flour one tablespoon at a time. If too dry, add cold water, one tablespoon at a time) process dough in processor for 1 minute.
Transfer to a large oiled bowl, cover with plastic wrap and allow to double in size. Punch down.
Roll or pat dough until 1/2−inch thick. Cut in buns with a 3−inch round cutter *. Place on greased baking sheets 1 inch apart. Allow to double in size. Bake 15 minutes or until well browned. (If using 2 baking sheets, rotate after 10 minutes.)
* NOTE: If you want to make hot dog rolls, cut the dough into finger−size pieces).
I make the regular hamburger rolls for grilled chicken sandwiches.