*** UPDATED 04/22/09 - I see this recipe has now been edited to say warm milk and more working the dough. Perhaps AR adapted the recipe as it was submitted. *** This only gets three stars since the original recipe, IMO, just would not work. No wonder many are saying their buns are like biscuits. You can't have a great yeast bread product with no yeast formation (if you use cold milk), no kneading and no long-term raising (twice). It's a yeast bread recipe trying to be a quick bread recipe. All my comments are based on a halved recipe. I made this in my bread machine, but used warm milk and room temp butter. I also added 2 teaspoons of vital wheat gluten for texture and wheat germ and flax meal for nutrition. The recipe called for 3 cups of flour (half size), but I had to add at least another cup to get the desired dough. The machine mixed, kneaded (30 minutes), and rose the bread once. Then I removed it from the machine, punched it down, let it rest a bit, and then formed the buns and brushed them with milk and then seasoned with granulated garlic and dehydrated, minced onion. I let them raise another 30 minutes until it was apparent they wouldn't raise any higher. I should have had 13 buns, but I had 18. Next time I do this, I will make them larger. I served them with "Jeff's Sloppy Joes" from All Recipes. My husband LOVED it! We ate the leftover buns/rolls with manicotti the following evening.
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