Reviewed: May 25, 2009

First I made these according to the recipe and they were good. I thought the texture was a bit dense, but they were good. THEN I made them again but added and egg and they were wonderful! Much ligher and fluffier texture (even though I also replaced 1 1/2 c of the white flour with whole wheat). I will definitely make these again with the addition of an egg.

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iluvmysix

Cooking Level: Expert

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

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Reviewed: May 20, 2009

these are great!

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MEOW218

Cooking Level: Intermediate

Home Town: Summerfield, Prince Edward Island, Canada

Living In: Edson, Alberta, Canada

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Reviewed: May 10, 2009

way good

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Kevin

Cooking Level: Intermediate

Home Town: Duchesne, Utah, USA

Living In: Mapleton, Utah, USA

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Reviewed: May 8, 2009

I needed a recipe to make buns and need it quick. The name got my attention and it was the recipe to try. I was nervous as I was not so sure if it would come out great. But it was and my kids "inhaled" the buns! Great thanks! And that got me to look into the site of course as I wanted to say thank you.

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Sue

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Reviewed: May 1, 2009

mmm these were goooooood good. I kept mine in paper bags (the wine bags from the grocery store are awesome) and they were good the next day. I also toasted them in a pan. They are firm enough to hold together with bbq pulled pork and lots o' sauce. I also froze a few rolls and reheated them by thawing on the counter then 20 sec in the microwave, they were still tasty! My only regret is that they weren't very shiny on top, but I've never been able to get that right.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 30, 2009

Very good and easy to make. I baked them a little less then called for but may be because my oven runs hot. I've made them 3 times.

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Heather

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Reviewed: Apr. 26, 2009

These were fantastic! Once I saw that the author of the recipe was from Missoula, Montana (GO GRIZ!) I knew it would be a winner, and WERE THEY EVER! I substituted 1 1/2 cups of whole wheat flour and they were still fantastic. The dough was not sticky at all was was very easy to shape into buns. I topped some of mine with sesame seeds and some with poppy seeds. This will be my "go-to" recipe to make hamburger buns! Thanks for sharing!

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Marlee'sMom

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Apr. 22, 2009

Followed EXACTLY. They were good but I did find them a little heavy for what I like in a hamburger bun. Pretty easy to make though. A nice treat to have homemade buns with a sunny bbq. Thanks!

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J

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

there are very good...don't let the egg yolk wash touch the pan!

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ORVILLE76

Cooking Level: Expert

Living In: Winona, Minnesota, USA

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Reviewed: Apr. 16, 2009

Flavor was good and the dough was easy to work with but mine turned out dense for some reason. They weren't light and fluffy like you would want a hamburger bun. I will attempt again just in case it was something I did inadvertently.

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ejimommy

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Reviewed: Apr. 11, 2009

Very good. The 'golf size' dough balls don't make regular size buns, but more like mini buns. I added an extra egg to the dough to tenderize and moisten it up - very good as is though. I only had to bake mine for 11-12 min. for golf size dough balls. I sprinkled with poppy seeds and sesame seeds - will definitely make again.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 9, 2009

I don't think I will ever buy hamburger buns from the store again. These were so good and I thought had plenty of taste. I mean how much taste does a hamburger bun even have. But these were so good, in the morning Im having these with eggs and sausage. I had to go somewhere so mine rose in a bowl for about 2 1/2 hrs. and then when I went to put them in the oven I forgot to add the egg yolk and water part. Mine cooked for 10 mins and then I took them out and spread some butter and grated parmesan cheese, put them back in the oven for 5 more mins. turned out beautiful.

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southerncook

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

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Reviewed: Apr. 9, 2009

I thought the flavor was very bland.

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wrozier

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Apr. 6, 2009

Very good directions in the recipe - thanks for the yeast reminder (I killed it in another recipe). They tasted great - took these and store bought ones to eat with sloppy joes at our small group and no one even opened the store bought ones!!

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squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

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Reviewed: Apr. 4, 2009

Yummy! Great for Sloppy Joes

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Rebecca

Cooking Level: Intermediate

Home Town: Lawrenceville, Georgia, USA

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Mar. 30, 2009

These make a nice dinner roll, but the texture was way off for a hamburger roll. Too crusty on the outside, too soft on the inside.

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DJRM77

Cooking Level: Expert

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Reviewed: Mar. 26, 2009

VERY TENDER ROLLS SECOND TIME AROUND ADDED HOMEMADE RANCH DIP MIX AND 1 CUP CHEESE YUM

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luvya

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

This recipe is phenomenal! I've made it a handful of times and had no problems. I've also made these rolls with whole wheat flour and they are delicious that way, too. Sometimes I take the suggestion of a reviewer and wrap the dough around scrambled eggs, sausage and cheese (before the last proof) to make a nice breakfast sandwich. Delicious!

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snbjork

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Reviewed: Mar. 10, 2009

These were very good. Made exactly according to the recipe. Thank you.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Feb. 18, 2009

These were ok. I used whole wheat flour and made the dough in the bread machine. I added just a tad more yeast because of all the reviews claiming these are really dense. After I'd shaped them, I put them aside to rise for 20 minutes per the recipe. Nothing happened. So I left them. For like 3 HOURS. They didn't rise much. Definitely didn't "double" in size. Also, they were really small for burger buns. Next time I will probably try to get 8 or 9 buns instead of 12. I don't know what to do about denseness.. they tasted really good though. Just not the texture of storebought, which I guess isn't necessarily a bad thing. :) Thanks for posting!

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