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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Becca

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Reviewed: Apr. 2, 2008

This was the first time I made hamburger buns. They came out great.

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JJBARNES

Cooking Level: Expert

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Reviewed: Mar. 31, 2008

Not too bad, not too good. Update: I made these buns ahead of time and only tasted one by itself before I made my first comment. After having garden burgers with them, I'm changing my rating from 3 to 4 stars. These are actually great buns! I do think I may have overworked the dough a little, which messes with the texture a bit. Next time I'll set my timer.

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SPOODLES

Cooking Level: Expert

Home Town: Jefferson, North Carolina, USA

Living In: Boone, North Carolina, USA

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Reviewed: Mar. 17, 2008

These are awesome buns!!! Easy to make and turn out wonderful every time I make them. I especially love the taste they give to a chicken burger. Thanks for a wonderful recipe:)

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Roaminggirl

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Reviewed: Mar. 4, 2008

Excellent - not too heavy, slightly sweet, and a perfect match for a freshly-grilled burger. I made this recipe in my bread machine, using active yeast, and it turned out perfectly. The only change I made was to substitute one cup of whole wheat flour for one cup of the white flour.

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JAMESMUM

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Reviewed: Jan. 5, 2008

This recipe is very easy, especially if you have a stand mixer. The recipe instructions were very accurate, and the buns turned out perfectly. They're beautiful, and the texture is just right. I will be using this recipe alot in the future.

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jmartinmom24

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Dec. 14, 2007

a little dense but i love these. good for hamburgers or sandwiches.or even a dinner roll. i add coarse kosher salt to the top.

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mama cowpoke

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

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Reviewed: Nov. 11, 2007

Great bread. I made sure to flatten the dough and the buns came out perfectly shaped. They actually taste a lot like my grandmothers famous rolls, and of course that has to mean that it's a five star recipe! Cheers!

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Lisa

Cooking Level: Intermediate

Living In: Gothenburg, Västra Götalands, Sweden

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Reviewed: Nov. 6, 2007

These were awesome!! They were great for hamburgers and also for sloppy joes. Just put a little butter on a half and toast it, then put on your topping. YUM!!!!

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VIKFONTAINE

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Reviewed: Oct. 12, 2007

These were fantastic! So easy to make with mixer- I just wish I had cooked them a tad longer.

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kayakinnan

Cooking Level: Beginning

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Reviewed: Oct. 11, 2007

Beautiful buns! Holds up well to soggy foods such as my semi-world-famous pulled pork! Excellent recipe! Hubby raved! I will be adding this to my most-favored file. Thank you so much

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MARGILOWRY

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Reviewed: Oct. 10, 2007

I have made these buns several times and every time, they get better! This is a wonderful basic recipe that you can add you own flavor to. One reviewer stated she would try sesame seeds and onion on top. I thought that sounded great and it was. Thanks for this delicious bun recipe.

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ForceOfNature

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 30, 2007

A nice, all-purpose bun recipe. Be aware, these rolls rise straight up to heaven while baking, even though I flattened them out in hamburger bun shape first! They ended up looking like dinner rolls, but they still held up well with burgers. Family thought they were marvelous. Next time I will put on some sesame seeds, or put some minced onion in the dough for more flavor.

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Annecourager

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Puyallup, Washington, USA

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Reviewed: Sep. 29, 2007

I used my bread machines dough cycle to make these. I think I'll try kneading them by hand next time because the dough was really sticky and I couldn't get it into a ball shape. They tasted great, but were oddly shaped.

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Jenn

Cooking Level: Expert

Home Town: Lake Forest, California, USA

Living In: Pacific Grove, California, USA

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Reviewed: Sep. 21, 2007

This was a simple and delicious recipe. the batch size was perfect. I Wraped the dough around scrambled eggs, sausage, and cheese before the last proof; it made an easy breakfast sandwich which is portable and hearty. I also used it to make hotdog buns for polish dogs

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ChefAdams1

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Sep. 10, 2007

This is a good recipe for picky eaters or people who like simple tastes. My family and I like more complicated flavors, but we were still pleased with the results. We found they were more dense and heavier than typical hamburger buns. We decided to eat them as rolls with a little butter and salt. Keep in mind that these buns expand upward, but NOT outward, while baking.

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MPEPLIN

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Reviewed: Sep. 3, 2007

I want to try these again sometime. I am not the expert bread maker yet, but for some reason these never got very big for me at all (I let them rise over an hour). When I made them the directed golf ball size, they ended up being mini-sandwich buns! They still tasted all right, but weren't what I expected. They also were a little dense. I'll try again or have my husband try (he makes great breads) to see if we can get these fluffy and normal size! Fun to try.

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