In a stand mixer with dough hook, by hand, or with a bread machine- mix all the ingredients together until a soft smooth dough forms. It will be really soft but not sticky. Start with the 3/4 cup of water and add more as needed- when it's really humid you will need the lesser water.

Place the dough in a large lightly oiled bowl, cover, and let rise until almost doubled, 1 to 2 hours.

line 2 baking sheets (1 for hot dog rolls) with a silmats or parchment paper or lightly grease them.

For hamburger rolls-Gently deflate the dough, and divide it into 8 or 9 pieces (about 4 to 4.5 oz each). Shape and smooth each piece into a round ball and place on prepared pans. Gently flatten each roll to about 3" across.

For hot dog rolls- Gently deflate the dough and divide into 8 or 9 pieces (3.5 to 4 oz each). Shape and smooth each piece into cylinder shape about 4 to 4 1/2 inches long. Place pieces on the prepared pan and press to flatten a bit. For the soft sided rolls pictured- place on pan with sides touching (line them up right next to each other). Otherwise place on the pan a few inches apart.

Cover with lightly greased plastic wrap and let rise for about 30 min to an hour, or until noticeably puffy.

When almost done rising preheat oven to 375°F

Brush the rolls/buns with about half of the melted butter. Sprinkle any toppings on at this time if desired.

Bake the buns in the preheated oven for about 15 to 18 minutes or until golden. Remove them from the oven, and brush with the remaining melted butter (carefully if you have toppings on them). Remove to a cooling rack to cool completely.

Best used the same day. If not using that day then package in freezer bags and place in freezer. Allow to thaw on counter when you need them or use microwave.