Summer cookouts, I'm ready for you.
It turned out to be surprisingly easy. I used my Dinner Roll recipe, which you can find here. But I'm going to rewrite it here, because my process has evolved a little over time.
Based on Aunt Betty's Sweet Roll Dough
1½ C lukewarm water
1 T yeast
¼ C sugar
¼ C canola oil
¼ C instant potato flakes
½ C instant nonfat dry milk (9 T non-instant)
¾ tsp. salt
1½ C (6.4 oz.) soft white whole wheat flour + 3 C (12.8 oz.) hard white whole wheat flour
Note: This is my preferred flour combination. Other alternatives:
1½ C (6.4 oz.) soft white whole wheat flour + 3 C (12.8 oz.) hard red whole wheat flour
1½ C (6.4 oz.) soft white whole wheat flour + 3 C (12.8 oz.) all-purpose flour
4½ C (19.2 oz.) hard white whole wheat, hard red whole wheat, or all-purpose flour
Pour warm water in stand mixer (KitchenAid) bowl. Add sugar, yeast, and the soft white whole wheat flour. Using the paddle (not the dough hook), mix on lowest setting while adding the canola oil, potato flakes, dry milk, and salt. Stop the mixer and add a few spoonfuls of the hard white whole wheat flour, and then the eggs. Resume mixing on lowest setting; add the rest of the flour, and continue mixing for 5 minutes. Turn off mixer and cover the bowl with damp kitchen towel. Let dough sit for 30 minutes.
On a clean, dry counter, sprinkle about ½ C hard white whole wheat flour. Have some more on hand, just in case. Lower the mixing bowl and detach the paddle, disturbing the dough as little as possible. Use a wet spoon to scrape dough from the paddle into the bowl. Use the wet spoon to scrape the dough from the bowl onto the floured counter. It will come out fairly easily because of the rising.
Knead the dough 40-50 times, until it is smooth and elastic, but not dry.
Place the dough in a large bowl with a small amount of canola oil to coat the surface. Cover with wax paper or plastic wrap. Set in a cold place—probably the refrigerator—for 1½ hours.
Punch down the dough and fold it a few times. Divide it into 24 pieces. A dough scraper is great for cutting the dough. Form each piece into a ball by stretching the top and pinching the ends together at the bottom. Place the rolls about ½-1 inch apart on buttered (or parchment papered) baking sheets. 24 fit nicely on a baker's half sheet. Cover the rolls; let rise at warm room temperature for 45 minutes. If your baking sheet situation is such that you won't be able to fit all of the rolls in the oven at the same time, set the ones that will have to wait in the refrigerator, setting them out again when you put the first ones in the oven.
For Hamburger Rolls: After making the balls, flatten each ball into a 3-inch round. Place the rounds about ½ inch apart on buttered (or parchment papered) baking sheets. 12 fit nicely on a baker's half sheet.
A few minutes before the rolls are finished rising, preheat the oven to 400°F. Bake the rolls at 400°F for 5 minutes; reduce temperature to 350°F and continue baking another 10-12 minutes, or until the rolls are browned on top. Remove the pan from the oven and set to cool on a rack.
After the rolls are completely cool, put them in clean plastic bags. Freeze any that you will not use within a couple of days.