The best recipe in the Bread Bible for hamburger/hot dog rolls is The Basic Soft White Sandwich Loaf (page 244). It’s nice and soft with a soft crust. For buns I think about 3 ounces (80 grams) makes a good-sized bun. To shape round rolls you place one on an unfloured work surface and cup your hand over the ball of dough with your fingertips only touching the surface and the palm of your hand gently touching the top of the dough ball. Then move your hand quickly in small circles. This causes a surface tension on the dough ball and when you turn it over you will see a small hole on the bottom, so pinch it closed. (You can actually do two at a time - one in each hand). You should be able to get 12 buns on a half-sheet pan. When they are proofing, put a piece of oiled plastic wrap over them and cover with another half-sheet pan to weigh them down somewhat. They will then spread outwards rather than upwards. When ready to bake you can give them a milk or egg wash and sprinkle with sesame or poppy seeds - or just leave them plain.
I wouldn’t use dessert rings for rolls - they are more appropriate for a wet dough like English muffins.
Good luck and let us know how they turn out.