My first breadmaker was acquired through Freecycle, a Hamilton Beach. The person giving it away was nice enough to include the instruction manual, complete with recipes. Not all of the recipes were winners, however I have enjoyed the basic dinner roll recipe and use it for not only rolls, but sub rolls and hamburger buns as well. In fact, because French bread is a little tough for my littlest ones to eat, we use this recipe baked into small loaves and buttered with garlic butter, instead of French bread, with pasta.
Bread Machine Dinner Roll Dough (24 rolls, 12 hamburger buns or 8 sub rolls)
1 egg + water to equal 1 1/3 cups
1/4 cup oil
1/4 cup sugar
1 1/2 tsp salt
4 cups bread flour (or 4 cups white flour with 3 Tbsp gluten) (Can substitute up to half with whole wheat flour)
2 tsp active dry yeast
Set breadmaker to dough cycle and add ingredients to pan in order listed. Let cycle run (mine take 1 1/2 hrs) and then shape the dough into your desired shapes (24 balls for rolls, 12 balls flattened with hands for hamburger buns, 8 balls rolled into fat “snakes” about 6 inches long for sub rolls) and place on buttered cookie sheet. Let rise covered in warm area for 20-30 minutes, until doubled. If you wish, you can brush them with 1 egg white mixed with 1 Tbsp water until frothy for a shiny surface, and can sprinkle buns with sesame seeds if desired (as shown in picture above). Bake at 350 degrees for 15-20 minutes, until lightly golden brown.
Unless you need this many rolls/buns for one meal, these can be completely cooled, dropped into freezer bags and kept in the freezer until needed. They will keep much better this way than in the fridge (where they dry out) or at room temperature (where molds will grow more quickly than store bought because of a lack of preservatives). To thaw, just sit out at room temperature for 1/2 hour, or microwave on high for 30 seconds.