Reviewed: Mar. 17, 2009

You know a recipe is good when you screw up and it STILL turns out great. My mistake was when I attempted to proof the yeast. I did so with the 1/2 cup of water and then forgot and added another half cup to the milk and butter to heat. So I had to measure out a cup of the milk mixture, which threw off my ratio. THEN just as I was about to knead the dough, I had to take my daughter to softball practice. Despite all of this, they came out beautifully. I don't think my tastebuds could take it if I followed this recipe exactly. Definitely a keeper and worthy of me keeping all the ingredients on hand. Would make wonderful dinner rolls and perfect "slider" buns.

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w8n2xhl

Cooking Level: Expert

Home Town: Jeannette, Pennsylvania, USA

Living In: Madison Heights, Michigan, USA

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Reviewed: Mar. 14, 2009

Excellent! No more store bought buns!

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Amy R.

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Reviewed: Mar. 13, 2009

I did a yeast starter with normal yeast (4 tsp) and then followed the directions otherwise exactly. The buns were very light and fluffy and GREAT. I only marked them down slightly because they really were more like a light dinner roll in consistency than a heavier bun, but they still tasted fantastic.

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curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

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Reviewed: Mar. 11, 2009

after reading this recipe and all the reviews, i had to try it out, however i did listen to others and proofed my yeast with 1tsp of sugar in the water then once it proofed i added it to the flour/sugar/salt before the milk/butter mixture. i let the dough proof for an hour an then i divided it up into buns and placed in pan and let raise again for an hour. HOWEVER I had an oven malfunction. so i was forced to bake my buns in the toaster oven 2 at a time. and turning them over to make sure they didnt burn on one side. after this long ordeal, my buns still turned out fantastic, soft, and delicious. not even hard on the exterior.( which i was worried about being so close to the heat in the toaster oven) i will definitely try this recipe again, once i get a new oven. and i bet it will be even better!

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REANNA RAMKISSOON

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Reviewed: Feb. 22, 2009

My yeast was expired, it proofed, but I used a little extra just in case, about 1 tsp extra. Other than that, I followed the recipe exactly, using my kitchen-aid mixer to knead the dough, and got 16 big awesome hot-dog buns. Oh, one more thing, I let them rise about an hour, recipe says less than that for hot-dog buns.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Feb. 21, 2009

I made this in my kitchen aid mixer tonight for supper. It was wonderful. I cut the recipe in half and made slider buns. I followed the recipe exactly except for cutting it in half. There were fabulous!!!! Thanks

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christina

Cooking Level: Intermediate

Home Town: Oxford, Mississippi, USA

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Reviewed: Feb. 21, 2009

Good standby recipe. Made one or two more buns than recipe suggests. Used fresh yeast and proofed it first. The key to perfection is the rolling technique, stretching and smoothing the dough's skin for that flawless look.

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Feb. 19, 2009

To dense to be considered a hotdog or burger bun. it's not terribly awful as a regular sandwich bread. all in all not my fave bread recipe but not the worst.

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BUJNA

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Reviewed: Feb. 16, 2009

This is only the second bread that I have ever made. I did think they came out a little dense but I'm sure that's my lack of experience. My boyfriend loved them. So I will definately try these again.

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Tasha

Cooking Level: Intermediate

Home Town: Sherman, Texas, USA

Living In: Zionsville, Pennsylvania, USA

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Reviewed: Feb. 10, 2009

I used my bread machine to mix the dough and let it rise. I did substitute 1 cup of whole wheat flower. I formed the buns and let them rise for 35 min. They turned out awesome. Best bun recipe ever! Thank You!

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KCook

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Reviewed: Feb. 9, 2009

These were the best! I will never buy buns again. The recipe was easy, and the end product was oh so yummy. The only problem that I had was making the buns too big, but next time I will know how to do them right. Thanks for a great recipe.

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jking

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

These are the best hamburger buns I have ever made! They came out light and fluffy and they taste great. This will be the recipe I reach for every time. I did use bread flour instead of all purpose flour and I had to add a little more flour than it called for. Other than that I made it just as the recipe said.

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littlered

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Reviewed: Feb. 4, 2009

These are very good.. The first time I made these I used instant yeast and they turned out very dense, taste was good but too dense, could have been my mistake so I waited to review.. 2nd time I used traditional avtive dry yeast and proofed it and they turned out perfect!! I did do an egg wash on top.. Yummy!!

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mlshannon

Cooking Level: Expert

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Reviewed: Jan. 31, 2009

I put all the ingredients in my bread machine with the liquids on the bottom and the yeast on the top. (I also scrambled the egg slightly). I set it for the dough cycle; and, when finished, I followed the instructions starting with step 3. I also used a pkg. of Active Dry Yeast as it was all I had. The end product could not have been better. I will definitely keep this recipe as it was not only delicious but was very easy to do.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Jan. 31, 2009

Great homemade buns....I keep extra ones in the freezer, pop them in the oven to get them a bit warm, and just as good as if they were fresh!

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Lisa H.

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Reviewed: Jan. 30, 2009

These had great flavour and were so soft when they came out of the oven I thought they were undone. Waited till they cooled to see if they'd taste as good as when they just came out and they were firmer but still fluffy and very soft. Very easy recipe and will definitely make again. I basically followed all the instructions except change a few things according to how I usually make bread. For those who ended up with hard buns they prob didn't rise because the yeast was killed when being mixed directly with the salt. I always mix the salt in with the flour and gradually add that in while mixing. I also let the dough rise twice.

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Chua

Cooking Level: Beginning

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Reviewed: Jan. 26, 2009

My first attempt at making my own buns! They were very good, but a little on the heavy side. I didn't have any problem with them being too flat. I will make them again. Hopefully I can get the "light and fluffy" buns that others got!

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JAKAD

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jan. 23, 2009

Honestly, this recipe did not work for me. Maybe its something I did wrong, but I've never had a bread recipe fail me. I followed the recipe to a T but it wouldn't even rise. I have this recipe a 3 because I'm sure I must have messed it up somehow. Oh well, I guess i'll try it again :)

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acurtis64

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

I made these for the first time today. They turned out delicious, but a little flat. I suggest ignoring the "flatten slightly" directive in step 3. Also: Understand the difference between instant yeast and active dry yeast. This recipe calls for instant. It will need to be modified for active dry. Those who had bad results likely had yeast trouble.

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FatDave

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Reviewed: Jan. 18, 2009

Really wonderful flavor. I did let the dough proof for two hours, punched it down, shaped into buns, and then let rise another hour. But they could not have been better. Then I baked at 350 for 12 min. Almost a shame to put a burger on them, they are that good.

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Tunahelper

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Burger or Hot Dog Buns

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