Reviewed: Nov. 3, 2009

I used the breadmaker to make the dough for these, as I had several other things on the go at the same time. I only used 1T of sugar and would go with that another time. As described the rolls were beautifully soft. Thanks Sally I will use this recipe again.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 3, 2009

The dough was great to work with, and the house smelled like I had walked into a actual bread factory! They needed more than 30 minutes to rise. I just let them have most of an afternoon for that, and popped them in the oven as dinner time approached. DH liked them better than another recipe I had been using, but I may try one or two more. If this one beats all others, I'll come back and add another star. Thanks for posting.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Reviewed: Oct. 30, 2009

Quite tasty and healthy, especially when you use whole wheat flour.

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mollykathrynlewis

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Reviewed: Oct. 24, 2009

this recipe is a keeper, the freshly baked buns added a very nice flavor to my burger. they were very fluffy and tasty. I did`t change any thing except for waiting for the dough to double in size (it took one hour)and then I followed the recipe exactly. thank u for sharing this amazing recipe.

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 21, 2009

Nope. Flat, dense and heavy. They just didn't really rise (and I primed my yeast, too). While the flavor was okay, they just weren't buns. Also, the number of servings is way off, unless you like tiny buns. Just didn't work for me at all.

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galincognito

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Reviewed: Oct. 10, 2009

they were pretty nice, but they had this differrent taste than the store bought ones which doesnt make them technically bread but more tasting like pastries. i followed some of the advice in the reviews as i was using active dry yeast so i let the yeast proof with some warm milk and sugar first, mixed all ingredients let it proof then shaped it and proofed it again.

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ImanA

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Reviewed: Oct. 5, 2009

Delicious! Turns a simple meal into a gourmet meal. I felt silly making homemade buns for sloppy joes, but I'm SO glad I did. These are excellent! I sprinkled a few sesame seeds on top before baking - cause I like 'em.

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Mominator

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Oct. 3, 2009

This really is an excellent recipe, one of the best roll dough recipes I have found to date... I did do a few substitutions which I will list here. that turned out wonderful... First in the 4 1/2 cups of all purpose flour I substituted 1/2 cup of whole wheat flour to ad just a touch of flavor and body... Instead of regular milk I used Silk soy milk.... Also I activated the yeast in the 1/2 cup of 110% water... Flour, salt into the mixer bowl.. as the milk, sugar and butter ( I used real butter )just melted the butter in a small sauce pan and the yeast activated... I beat the egg seperately... Mixer on low with the dough hook, I added the milk and butter mixture to the flour, then the egg and finally the yeast... mixing it into a VERY sticky dough... I then took it to the counter and worked in enough flour to where it made a nice soft dough ball... I placed that into a greased bowl and let it rise in the oven... NO heat just the light on and a pan of hot water under it for an hour... Also I do not cover My dough when proofing it.... Not required. After that I punched it down and back at the counter formed my rolls .... absolutely wonderful... :)

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Innemeth

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Reviewed: Sep. 27, 2009

I hate those of the shelf from the markets because it is too small! I like my patties big and thick, so this recipe allows me to customize to the size I like. The bun is nice and soft, and smells very good!!! Highly recommended for burger lovers!

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FISHBRAIN

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Reviewed: Sep. 12, 2009

These were amazing. My family loved them. Super light and fluffy. So good with the BBQ Pork I made and then with PB&J the next day. YUM!

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Sep. 12, 2009

I might have done something wrong, but they didn't rise, were small and dense.

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Coral

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Reviewed: Sep. 7, 2009

Turned out just the way they should.

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JUDY1310

Cooking Level: Expert

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Reviewed: Sep. 3, 2009

I made this twice in the past two days. The first time, I forgot about the milk mixture for a second and it boiled over! I still used it. Let the dough proof in an oiled bowl for a few hours, covered in a warm place. I was worried, because I could still see little specks of yeast in the dough. Didn't rise super high. I then shaped into balls and proofed again until it rose a bit more then baked. They were heavenly!!! I served them with tuna burgers from this site. Soooo fluffy, and soo delicious! The second time, I kept an eye on the milk and did the rest exactly the same as the first time. Still see specks of yeast, did not bake yet, but can tell they will be just fine, and as delicious as yesterday. I will try to proof the yeast in the milk mixture next time before adding the flour, even though after baking no more trace of yeast. Perfect buns!!!!!(PS: ONE PACKAGE OF YEAST= 2 1/2 TSP ;) )LOVE THEM!!!!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 30, 2009

These buns were spectacular. I confess that I switched to bread flour because that's what I had on hand. I tossed everything in the bread machine, let it go through the bread cycle, cut it into rolls and let them rise for a bit over an hour. Excellent, I'll make these many times.

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Elle Kasey

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Reviewed: Aug. 14, 2009

Wow, these turned out great. I used my bread machine to do the kneading then pulled out and cut into 12 buns. Let rise about 1 hour and baked for about 15 minutes. YUMMMO.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 11, 2009

We loved them with burgers. We butter and garlic them and place them on the grill just before the burgers are ready. Great recipe!

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CARRIELYNN1

Cooking Level: Intermediate

Home Town: Elizabeth, Colorado, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Aug. 8, 2009

These came out just great, I proof the yeast with a little of the warm milk 110*temp mixed with the sugar,butter...about a 1/4 Milk cup to 1 Tbl yeast I used...after about 10 mins then I mixed everything...I proofed for 50mins ,then made the rolls and then proofed 35 mins.I made half hamburger w/sesame seed and half hot bun with poppy seed..I rolled the dough out and used a 32oz tomato can to cut the hamburger buns and the hot dog..I just rolled in a log and cut 6"ea...made about 7 of ea....Best hot dog bun I ever have had...cant get poppy seed buns here in FL where Im at...being from chicago..thats what im use too.

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SOHOL

Cooking Level: Professional

Home Town: Glen Ellyn, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Aug. 2, 2009

Good recipes. I will use it again. Bread turned out nicely. I used 1 cup of wheat flour in place of 1 cup of the white flour. It took a little over an hour to rise. I punched it down after, shaped the dough and let it rise on the baking sheet for another 20 minutes. Hot dog buns are perfect. Hamburger buns were a little smaller than i had hoped.

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rrrrrrredbelly

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

These were excellent! My boyfriend made a beef burger and I made a turkey burger and both went great with this fluffy bun. I used half wheat flour and substituted the butter for applesauce and only used egg whites for a fat free and healthier bun. They still turned out perfect. I froze the buns that were not used. I will never buy hamburger or hotdog buns again!

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