Reviewed: May 9, 2012

I thought these were really good, mine did turn out a little dense but I'm pretty sure I used too much flour and wish I would have read more of the reviews warning of this. Oh well, live and learn!

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Reviewer:

hotmama

Cooking Level: Intermediate

Home Town: Mahnomen, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

Reviewed: May 4, 2012

I did not care for this recipe. Way to much flour. Not worth the trouble.

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Reviewer:

cahoffer

Cooking Level: Expert

Home Town: Wausau, Wisconsin, USA

Living In: Marathon, Wisconsin, USA

Reviewed: Apr. 29, 2012

Great Hamburger buns. I did half the work in my bread maker. I microwaved the milk and water for a minute each and then added the rest of the ingredients as listed. After the second kneading of the machine, I removed the dough and placed it in a well greased bowl. The dough was very sticky so I added another 1/4 cup flour. I also used unhbleached bread flour instead. I rolled the dough into balls about twice the size of a golf ball and still came out with 16 buns. I did not do any wash on the buns. They were light and fluffy and held the hamburger with all the fixings without any problems. The taste was nice and light. My husband really liked them too and said I should always make these. Thank you for the recipe, it sure is a keeper and I will share with my daughter.

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Reviewer:

cuddls

Cooking Level: Expert

Reviewed: Apr. 24, 2012

I did not like these. They came out beautiful but they are way too dense and bland. Hamburger buns should be light and fluffy, these came out very heavy (heavier than potato bread). I do not think the bun benefited from the egg wash, unless you like your hamburger buns on the crunchy side. I might even compare the texture of this bread to French bread, or pizza crust, a really dense form of it. I always follow recipes to the letter the first time, so I know I didn't make any mistakes.

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Reviewer:

AyahDawood

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: Apr. 23, 2012

I found these buns to be a little heavy. I will say I dumped it all into a bread maker and didn't follow the directions about boiling the milk though, so it may be better if you follow all the directions properly.

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Reviewer:

Kim M

Reviewed: Mar. 28, 2012

I think these were very nice but I did have to make a couple of tweaks. I mixed 2 cups of flour with the yeast and added the milk mixture, while mixing I gradually added the remaining flour, but found that after 4 3/4 cups it was starting to look dry. Not one for wasting things, I chucked the egg white in and let the mixer knead it for a little more than 8 minutes. It was just enough moisture. These are not like commercial buns, they are better with a crunchy outside and fluffy soft inside. I was afraid after other reviews they may be bland so I sprinkled herbs de province on half of them. Both with and without they were very nice, I would say you just need to add half of the flour slowly because depending on the humidity in the air you may use more or less than the recipe calls for.

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Reviewer:

Ladybug

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Reviewed: Mar. 22, 2012

Easy--very good!

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Reviewer:

conwaycom2

Reviewed: Mar. 18, 2012

I love this recipe, easy with my Kitchenaid and so GOOD!

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Reviewer:

Graham Family Farm

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Reviewed: Mar. 18, 2012

Love this recipe. Very easy. I used 3 c stone ground wheat flour and the rest white, proofed my yeast in some of the warm liquid. Ate 2 of the buns right out of the oven! Following day, a little heavy on texture, but still light. Will definately make these again!

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