Reviewed: Jul. 18, 2008

WOW! Easy,easy, easy..I grew up in a home where my grandmother made bread all the time.She taught me....It was an all day affair...but not these buns...fast and great! I grind my own Ground Beef for burgers and these buns make my burgers the best!! thx so much for sharing. I have made them many times...

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Kim H

Cooking Level: Expert

Home Town: South Prairie, Washington, USA

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Reviewed: Jun. 29, 2008

OK- If I knew that hamburger rolls that were homemade were this easy and SO good- I would have made them sooner! Thank you for a great recipe!!!! I placed all the ingredients into my bread machine (dough cycle) and then formed by hand. My husband loved these with just butter! I had extra dough since we only needed 8 rolls so I placed the dough in a bread pan and topped with Marjoram, Rosemary, Garlic Salt and the Egg Wash- baked for 25 minutes. THANK YOU CLOUDZBABE, these rolls rock!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jun. 25, 2008

Used bread flour and a little whole wheat flour. These are good buns, but I really think they work better for sandwiches than hamburgers. The egg wash leaves the outside a little crispier than I like for a burger and the buns are a little dense. Definitely did not need all the amount of flour.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

These were good, and they were easy to make, and rose well. We had them with Greek Turkey burgers. I made exactly 12, like the recipe said. These are not like store-bought hamburger buns. They are filling, and good!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

I'm only giving this four stars because of the directions. Also, the crust came out a little crispy for a hamburger bun. But I'm sure some adjustments to this otherwise very good tasting recipe could fix those things. The directions say that the dough balls should be a little bigger than a golf ball, but I made mine significantly bigger and still had enough dough for 16 rolls. However, some of them did not really get as big as I thought they would, although they're still perfectly useable as hamburger buns. I am trying to save money by making breads and bulkie rolls instead of buying and other than the things I mentioned, I was happy with the texture inside and flavor and would definitely make these again. Since it made so many, one batch frozen will last awhile for my husband (who takes bulkie roll sandwiches to work).

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SCOUTSAGIRL

Cooking Level: Expert

Home Town: Buxton, Maine, USA

Living In: Porter, Maine, USA

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Reviewed: May 31, 2008

Maybe I should wait until I've actually tried this with a hamburger, but I've just tried one of the mini rolls alone and it's soo good. I used only 5 cups of flour (2/5 whole wheat). I also added a teaspoon of onion powder to the dough and then sprikled dill weed, sesame seeds, and onion powder on top. So good.

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Jessica B

Cooking Level: Expert

Home Town: Waycross, Georgia, USA

Living In: Severn, Maryland, USA

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Reviewed: May 30, 2008

The only thing I *didn't* like about these is that they were a little tough. But next time I'll just knead them for 6 or 7 minutes instead of the 8. This recipe is a keeper!

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MELLOWCHEDDAR

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Reviewed: May 25, 2008

For those comments on the "denseness" of these buns... um, yeah.. they aren't the buns you buy off the shelf at the grocery store. This should not be a huge surprise. Mine turn out light and fluffy, but an incorrect measure of flour or overmixing can make them dense. If you want a light bun, you can cut back on the kneading by a couple minutes and then brush with butter at the end of cooking time. Your dough should be sticky and adhere to the bottom of your mixing bowl, but clean off the sides. Also, for those of you who want to change up the recipe to proof your yeast in the warm liquids.. that works too. I've made them both ways and have never had a problem with the rise. Allrecipes changed that part of the directions.. for whatever reason when they published it, but either way works. If the buns are dry, it could be you over kneaded them, did not measure your flour properly (too much) or something different as a different altitude or a sunny vs. a rainy day.. which can effect bread baking.

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 25, 2008

These were good! I was expecting them to be softer on the bottom but all in all these are great. I used them for sloppy Jos!

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Doolittlenomnoms

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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Reviewed: May 18, 2008

I followed this recipe carefully and took into consideration other reviews, but I still had a fairly dense bun that was just a little too heavy. I blame this on my developing baking skills though, and others with more experience might have a better end result.

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Barbara

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Reviewed: May 14, 2008

I used 3 1/2 c whole wheat flour and 2 c all purpose. These turned out beautiful, and really do hold up very nicely to a piled high burger w/ all the fixins. I baked in the oven for the entire 10 minutes after switching the racks. I'm freezing the leftover buns, we'll see how that goes!

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: May 2, 2008

Thanks for the great recipe! All of the kids and my husband thought they were great. After one bite, one of my daughters said they were the best hamburger buns she had ever eaten! I did these in my bread machine and replaced some of the white flour with whole wheat flour. They came out just right, not too wimpy and not too heavy - just perfect for a hamburger with all the fixins. I think the key to not having them turn out too heavy is to add ONLY enough flour during mixing so that the dough is not very sticky. If you add too much flour, I think it would result in a heavier bun. Also, be sure to let them rise plenty long. They should be nice and light. I will definitely be making these again.

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HeidiLS

Cooking Level: Intermediate

Living In: Madison Heights, Virginia, USA

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Reviewed: May 1, 2008

I tried making this twice. The first time it didn't rise well because I used rapid rise yeast and didn't warm the liquid enough. The second time was better but still very dense. It could be me, but I did not get fluffy bread.

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Cheri

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Reviewed: Apr. 27, 2008

These buns were fantastic! They were simple to make! Follow the recipe exactly and you won't be disappointed! The whole family loved these!!!

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Dani S.

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Reviewed: Apr. 25, 2008

These are good, basic buns. They are a bit more like rolls, but for heaver burgers or sandwiches like meatloaf sandwiches, they are very good--hold up to all that liquid. I halved the amount of rolls to make sandwich rolls and they were quite big. I think following the recipe amount of buns and making them longer would make for some good hot dog buns. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 21, 2008

These were amazing, I added some garlic powder and montreal steak seasoning to them. They work for a lot of things. We had them with our burgers one night, egg sandwiches in the morning, and garlic bread with our lasagna the following night. I will definately make them again.

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Jennifer

Cooking Level: Intermediate

Home Town: Fremont, Michigan, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 19, 2008

My family really liked these. They held up to juicy burgers with mayo and ketchup. They are not at all like store bought buns that seem to melt away like the sugar/corn syrup in them. They are very basic tasting though and I could see putting some onion bits or powder or something in/on them before baking. Over all they are a great platform to start from. I will make them again.

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Naryia

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

These came out quite good, just a little heavier than I like. Next time I will not add use all the flour to start with. I will likely use 4 1/2 cups of flour and then after I mix in the liquid and knead for awhile, I will add more if needed. The dough was a bit stiffer than I am used to working with and that is because I followed the directions and added all the flour at once. My guess is 5 cups would have been enough. Cutting back and then adding, if necessary, is the way to go. Make sure you let your liquid cools down to 120-130 degrees. Following the direction of "lukewarm" could result in a disaster if your definition of lukewarm is much warmer than 130 degrees. I baked each pan separately for 15 minutes. Unless you have a convection oven it is never a good idea to bake on more than one shelf at the same time. These rolls smelled so good and tasted great. The minor heaviness I experienced was likely due to too much flour. Great recipe and very easy!!!

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MARY DOMAZ

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Reviewed: Apr. 3, 2008

I have made these several times and I don't change a thing. I follow the recipe exactly using my stand mixer and the buns come out light and fluffy with a wonderful texture. I sprinkle poppy seeds on the top. My family loves them.

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