Reviewed: Jul. 26, 2009

I've made these buns several times now and they always turn out soft and light. I use 2 cups of whole wheat flour because that's my preference and don't move the baking pan between shelves, just bake it on a middle shelf for 18-20 minutes. Like many other reviewers, I'm not comfortable with the dough conditioners and other ingredients in many store bought buns. These are easy enough that I make them regularly. I normally get more than 12 buns out of mine, so I have plenty to freeze. These are surprisingly light and fluffy, even with part whole wheat flour. And still soft the second day. Thanks for the recipe.

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JBS

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Reviewed: Jul. 25, 2009

We thought this would make excellent BREAD! It was way too dense for a hamburger bun. It's so hard that with every bite, the burger would get squashed and break apart, making it very messy eating. Very tasty bread though!

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KSC77

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Reviewed: Jul. 21, 2009

This a nice hamburger bun recipe. My family and I really enjoyed it. I have read many of the reviews and think I can offer some help to those who are stuggling. You will have a very dense bun if you add too much flour. When you are adding the last two cups of flour, add them in a little at a time. When the dough starts to pull away from the bowl and is not so sticky that you have a sticky "pool" of it at the base of your bowl, you have the right amount of flour. It will still be a little sticky, but you will have a very light dough. If you find that your dough isn't rising well, there are a couple things you can do. First, check your yeast and make sure it is still good. You can do this by adding some yeast to warm water and adding a little flour or sugar. Leave it for about 10 minutes. At this point, it should be frothy or creamy looking. If it doesn't do anything, you need new yeast. Another thing you could do is switch flours to bread flour. It has a higher gluten content, and it should do better in the rising phase. If you wish to make the recipe with 100% whole wheat flour add a little gluten flour; a tablespoon for every cup of flour. I use this for making a 100% whole wheat breads with freshly ground wheat. It will help your dough rise. I hope this helps someone. :)

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happymommyx4

Cooking Level: Intermediate

Home Town: Towson, Maryland, USA

Living In: Burke, Virginia, USA

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Reviewed: Jul. 19, 2009

I am a rookie when baking breads, this recipe was sooo simple! I proofed the yeast beforehand like some other reviewers suggested...and also added some garlic powder. The rolls baked up beautifully! The only problem I had with these is I should have made the rolls bigger, our burger patties were falling off the edges. Thanks for a great recipe!

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babysmyles

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

I made these today when I realized I forgot the buns while shopping. I substituted 2 cups all purpose flour with wheat flour, made the dough in the bread machine and then shaped and baked in the oven. My child doesn't normally like bread, but she asked for more after sampling a bite. Husband loved it too. The conclusions are: 1. These are better than buns bought from the store. 2. This could easily be made as a loaf bread. 3. We're going to use this to make cloverleaf rolls for the holidays.

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BROZZY

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

After reading reviews and looking at several recipes, I decided to try these. I bake almost all my bread, rarely buy any, just hadn't tried hamburger buns yet. I hate to give poor reviews but I was so disappointed. The first batch were too dense, more like a hearty roll for hoagies, but not right for hamburgers. So I thought I must have messed up and tried again, let them rise longer, but still just not hamburger bun texture or taste.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

Absolutely perfect--so light and fluffy. Just like my Mom used to make. I was very proud to serve these at a family gathering.

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LOVEFOOD63

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Reviewed: Jun. 29, 2009

I and my family thought these were great! The only difference we made was letting the yeast prep in the water/milk first and then adding the flour and salt slowly, a cup at a time until it was a good mix. And I forgot the egg wash. But they were really good - it was nice not to have to rush to the store just because we needed hamburger buns.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Jun. 28, 2009

This was a very easy recipe & the results were wonderful. I had to add a little more flour (maybe about 1/4 c.) We eat homemade bread all the time, so we're used to a denser texture, but these were actually fluffy. Loved 'em!!

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AggieFan92

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 26, 2009

Very disappointed!. Made this two times. The first time the dough never rose! The second time I proofed the yeast first and added to the dry ingredients with the wet and it did rise to double. Did everything else exact. The buns had a hard time even getting golden brown so I had to get them out of the oven. Well, the buns were indeed dense and more like dinner rolls, tasty (thus the two stars and not one) but way too heavy to eat with burgers or pulled pork. Good to eat as a roll with dinner or on its own. My flour is new, everything is new and it just did not work! Why all the 5 stars when this recipe is just not what its cracked up to be.

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Anabela

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Jun. 22, 2009

I made these tonight for the second time and they are awesome! The only thing I do differently is add a little garlic powder to the mix. Yum!

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jun. 11, 2009

Great recipe. I have made these several times but bigger. They are great with burgers, pulled pork and I have even used leftovers as garlic toast.

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Jun. 10, 2009

Awesome! I have made these two days in a row. My family says I am NOT to buy buns again! I made hamburger and hot dog buns last night, served jalapeno cheese deer sausage with the hot dog buns. Made hamburger buns and hoagie buns tonight and served chicken salad. Will make these again and again. Thanks. (I used my bread machine dough cycle).

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Cricket aka MrsB

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Pearl, Mississippi, USA

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Reviewed: Jun. 10, 2009

These are so good! This is the first time making my own buns and I am surprised how easy they are. I substituted soymilk for the milk and I used half regular flour and half whole wheat flour.

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hmsteen

Cooking Level: Beginning

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Reviewed: Jun. 8, 2009

These are awesome! Very easy and they turn out perfect every time. Thanks so much!

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GraceAnn77

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Reviewed: May 31, 2009

I thought these were great! Yes, they are going to be more dense than the off the shelf buns, duh. However, mine were still very fluffy. Family loved them and they held up really well with juicy grilled burgers and all the toppings. Thanks for the great recipe ;)

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: May 30, 2009

Ugh. Really dense and yeasty-tasting.That much flour made a stiff dough that only rose after I added about another 3/4 cup milk. Before that there wasn't even enough liquid to disolve the yeast. It was dotting the dough like grains of sand, not raising at all. If I were to make this in the future, and I use the word 'if' very loosely, I would disolve the yeast directly in the milk after it has cooled. And instead add the salt to -some- of the flour, and proceed very carefully in adding it. I'm not sure why this has so many sparkling reviews. As written, it did not turn out well for me! Sorry.

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: May 29, 2009

I give this 4 stars for the simplicity and ease of the recipe, which is convenient enough to throw together a couple hours before dinner when you decide that you're too lazy to drive 5 minutes to the grocery store just for buns (hem, hem). The buns also turn out quite beautifully, given that you shape them properly and use the egg wash. Without some sort of topping or flavoring mixed into the dough (onion powder in the dough would be nice), however, they can tend to be a little bland. That's not necessarily a bad thing, though. I topped some of mine with sesame seeds and the rest with caramelized onions. These were definitely more dense than store-bought buns, but that didn't bother me one bit. In fact, I like them better for it! All in all, these were very, very good, and would only take a little onion powder or other flavoring in the dough to make them perfect.

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Francakes

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Reviewed: May 29, 2009

I am cloudzbabe son and I look forward to these everytime she makes them. Best hamburger buns I've ever had! Won't be disappointed.

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willcookformoney

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Reviewed: May 27, 2009

First time they came out great. I used only 5 cups of flour and kneaded by hand. Topped with sesame seeds and they look almost store bought, but taste better.

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