40-Minute Hamburger Buns

from Best of Country Breads cookbook--many thanks to Maria for giving me this recipe, we use it constantly! I love how fast they are to make--they really are just 40 minutes. My husband says he thinks he likes it better than my grandma's rolls (which might be blasphemy). These buns are nice and hearty, so I do a wheat/white blend for plain eating, but most (or all) white when we use them for burgers. I don't think I'll ever want to eat a purchased burger bun again though. I am going to start experimenting with making these oblong for hot dogs and hoagies.
Makes 10-12 buns (the recipe says it makes 12, but I usually do 10, and they are still on the smaller side (I like smaller burgers so that works fine). If you want big 'quarter pounder' size buns, expect this recipe to make 8-9 buns.

2 Tbs active dry yeast
1 cup + 2Tbs warm water (that's 1 1/8 cups)
1/3 c oil (vegetable or olive)
1/4 c sugar
1 egg
1 tsp salt
3-4 cups flour (can be done whole wheat, although tastes best at about 50/50 white/wheat. You will need more flour for higher white content, less for higher wheat content)

In a mixing bowl, dissolve yeast in warm water. Add oil and sugar, let stand for 5 minutes.
Add the eggs, salt, and enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 3-5 minutes. Do not let rise! Divide into 12 (or fewer) pieces; shape each into a ball. Place 2-3" apart on a greased baking sheet and flatten slightly. Cover and let rest for 10 minutes (they will rise). Bake at 425* for 8-12 minutes or until golden brown. Remove to wire racks to cool.