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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Sarah Riley

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

These were way more complicated and more time consuming then i have originally expected. But they turned out good!

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strayredbolt

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Reviewed: Jul. 11, 2009

Perfect, not too dense, easy to make. I do not think I will buy buns again. We made one batch of 16 yesterday and I am going to make another tonight. I am also going to try it as a loaf, sub rolls, or dinner rolls, just perfect.

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wackerd

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Reviewed: Jun. 22, 2009

These were so easy, and tasted wonderful. We made smaller ones for the kids who don't ever eat a whole hamburger they were the perfect size no waste. It was fun, easy, and a perfect fit. Thank you

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songbird9495

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Reviewed: Jun. 21, 2009

These worked out better than I expected. I started the dough in the bread machine and removed it after an hour (from an hour and a half dough cycle) and then cut 12 roughly equal sized pieces and shaped them according to the directions for hot dog buns. I found it best not to flour the counter when patting them into roughly 6 x 4 rectangles before rolling, so that they stuck together better. I placed them on a prepared baking sheet and covered them with plastic wrap sprayed with cooking spray. They took another 1/2 hour to 45 minutes to double in size (and I had them sitting on top of a warm oven). The four stars is because, as other reviewers have mentioned, the time estimate is much shorter than it actually needs to be for proper rising of the buns. They baked up beautifully and were the perfect texture. I will definitely make again, and maybe brush with butter and onions for onion rolls. Yum!

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smiley-emily

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Jun. 14, 2009

Used white whole wheat flour (from King Arthur) and let it rise twice (ninety minutes and then thirty minutes). These were good but not the best rolls I've ever made. They were a bit too dense, but they had a nice flavor and froze well.

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Rachel Haley

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Reviewed: Jun. 11, 2009

Excellent recipe! I just switched around the method used to mix the buns, since I used traditional yeast. I had no problems with denseness- I always proof my dough and shaped buns in a preheated 115F oven and I used approx half bread flour and half all purpose flour. Bread flour is twice as expensive as all purpose, but it is worth it- it gives such a better texture to bread! I urge those who had problems with this recipe previously to try again with my suggested changes.

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mayura

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

We loved these. I made the dough in the bread machine and used a little less than half wheat flour and the rest all-purpose flour. These will be my go-to rolls for hamburgers and hot dogs for now anyway. Edit to add: For anyone who ends up with dense or flat rolls, my advice would be after you make the dough, let it rise for an hour or until about double. Then punch it down, shape into buns and let rise again for about 35 minutes. This is what I did, and my rolls were perfect.

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HappyBakerBrittany

Cooking Level: Intermediate

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Reviewed: May 11, 2009

These have got to be the best buns I have made so far :) I put it on dough cycle in the bread machine, then punched down and formed into buns and let rise again and baked them. Delish hot out of the oven!

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adventureseeker

Cooking Level: Intermediate

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Reviewed: May 9, 2009

I threw everything in my bread maker on the dough cycle, did not "proof" the yeast", shaped them after the 1 1/2 hours in the dough maker and let them rise about an hour in my rather cool house. Came out perfect. Easy enough for a beginner if you don't get wrapped around the details. Just follow the original recipe, but let rise an hour after the first kneading and 30-45 minutes after shaping and you'll do fine. Not heavy at all, in fact, I thought they were rather fluffy. I won't buy buns again.

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Sistercat

Cooking Level: Expert

Home Town: Randolph, New York, USA

Living In: Wellsboro, Pennsylvania, USA

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Reviewed: May 8, 2009

I followed the recipe to the letter, but these didn't come out like I pictured. They taste great, but they're way too dense for hot dog or hamburger buns. Maybe they should be allowed to rise longer, or rise in a humid area. The recipe as written gets 3 stars.

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Illisil

Cooking Level: Intermediate

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Reviewed: May 2, 2009

These were fantastic! We had them with burgers for dinner and then buttered for breakfast the next morning. Will definitely make often. Thanks for the recipe.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Apr. 21, 2009

Fantastic! the smell of this bread cooking made me drool! Used with Slow cooker Buffalo Chicken.

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Apr. 19, 2009

I can not think of any word except fantastic!!!!!!!!!!

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ANGELAANDJAKERS

Cooking Level: Expert

Home Town: Norwalk, Iowa, USA

Living In: Riverside, California, USA

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Reviewed: Apr. 14, 2009

These turned out really well. I was afraid they'd risen too much but they were good. Nice flavor. Held up pretty well to our burgers too.

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JNB

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 6, 2009

Well, I killed my yeast on this one, so it started out bad, but I found adding the flour 1/2 cup at a time confusing and wished the recipe stated how many 1/2 cups you would have. In spite of the fact that they were as heavy as baseballs, they still tasted ok!

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squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

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Reviewed: Apr. 5, 2009

I made half burger and half hot dog buns. Not exactly sure what went wrong. Maybe because I ran out of AP flour and so I used almost 1.5 cups of wheat flour and I used bread flour for kneading - my buns didn't rise as much as I thought they would so they were more like mini burger buns. The taste was o.k. They were not fluffy but not so dense like hockey pucks. I'll try it again

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