Reviewed: Feb. 5, 2008

Yummy! Why buy hot dog or hamburger buns again? I mixed the dough in my bread machine and then formed into hamburger or hot dog buns and let rise and baked. They were great.

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DES777

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Arcade, New York, USA

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Reviewed: Jan. 28, 2008

I followed this recipe,I only changed the rising time,I let them rise for an hour,they did'nt seem to have rised all that much however, I brushed with the egg solution and topped with sesame seeds they turned out looking perfect just like @lyssa's they did'nt really taste like any thing though. I do not know if I will be making them again,still looking.

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Deniece

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

These are very good! Hamburgers are so much more special with homemade buns.

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ONICA GRAY

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Reviewed: Jan. 18, 2008

These were amazing. Everyone loved them. I did make two changes. I used 1 1/2 cup bread flour in place of all-purpose. I also let them rise twice as long. They were not dense, but soft and fluffy. Smelled amazing.

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Meagan

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

The recipe was great! I didn't change a thing. I've made it twice now, once hamburger buns and once to use for cheddar brats. Both times it turned out wonderful. They are on the dense side, but that just reminds me of when my Grandma used to make home made bread. This is the only bun recipe I will use from now on!

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Lilijo

Cooking Level: Expert

Home Town: Eveleth, Minnesota, USA

Living In: Hutchinson, Minnesota, USA

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Reviewed: Jan. 14, 2008

I have made these buns a few times already! My husband and I love 'em! I took some advice and let dough rise for an hour, then rolled the dough into balls, letting them rise for another 30 mins and then baking them. Worked perfectly!

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WannaBeChef

Cooking Level: Expert

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Reviewed: Jan. 14, 2008

Thanx for a great recipe!! I've made these 3 times now (as hamburger buns) and each time they've been better. I find that one rise works just fine; I shape them into ten rolls, do the fancy razor blade slashes and brush with egg white and sprinkle with sesame seed. Mmmm, I'm getting hungry.... No more store-bought buns for this boy!

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adamshoe

Cooking Level: Intermediate

Home Town: Oakland, California, USA

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Reviewed: Dec. 7, 2007

Dad and Ron really like. It makes 16 buns, not 12. Allow to rise at least 20 minutes longer.

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heathermarie

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Reviewed: Nov. 20, 2007

These are unlike any bun I have had. If baked until *just* done, they will stay soft for the next day. We use these in place of bread for sandwiches on a regular basis. Sometimes I have to add a little more flour to keep it fom being too sticky while handling, and it will cause the buns to not brown on the top...but they still are VERY GOOD!! Also good results using oil in place of the butter. Thanks!!

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BELLADIEGO

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Victorville, California, USA

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Reviewed: Nov. 16, 2007

These were pretty good! I doubled the recipe and made some hotdog buns and some hamburger buns. I used about 75% whole wheat flour as well, and gave the dough 2 risings.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 30, 2007

i must have done something wrong...it was fine for what it was but it was horrible trying to eat it as left overs...will try again but i may just use another yeast bread recipe on here instead.....

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mommyfisc3

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 11, 2007

I liked the fact these didn't turn out too sweet, as any other roll/bun recipe I've used in the past has been over-sweet, they were a touch stodgy in comparison to shop bought however I find that with any home made bread products. would definitely use this recipe again, the clincher being both my kids and husband loved them. In fact my husband said the buns were better than the burgers I made!

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cupotea

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2007

These came out good, but a little on the dense side for me. Next time I think I'll dissolve the yeast with the liquid mixture before adding to the flour mixture. I believe that is where the problem was with the dough not being airy enough. The taste was great though, and the family preferred these to another recipe I had been using from this site.

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Reni

Cooking Level: Expert

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Reviewed: Sep. 21, 2007

These are fantastic! fluffy and tasty! Thanks

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Beth K

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Reviewed: Sep. 4, 2007

These were awesome. I did let the dough rise first before shaping them. They were great with BBQ Pork. Even the next day they were great. The recipe was so easy to make. I just let my Kitchen Aide do all the work!!!!

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JESSI L

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Reviewed: Sep. 4, 2007

My hot dog buns turned out great. I also did a first rise before cutting and shaping the dough. They came out fluffy, smooth, and pretty. Smelled so good that my dog stole one off the table even though she's usually so well behaved!

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bibi

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Reviewed: Aug. 31, 2007

This is the best roll or bun recipe I have ever tried! I like a softer crust, so almost at the end of baking I brushed milk over the surface for a softer finish. It also made an excellent loaf for soups and dinners, just slightly longer rise and bake times.

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ace's wife

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Reviewed: Aug. 7, 2007

These buns turned out great! They were the perfect weight for hamburgers or sloppy joes. I used half whole wheat flour and they still turned out light and fluffy. I did let the dough rise before I formed the buns. It was a little difficult to get the shape right. I think the best way is to roll it out and use a round cutter. I am planning on making a double batch of these to make PB&J sandwiches for school to stick in the freezer. My kids loved the bread.

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ABLOOMFIELD

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 14, 2007

These got rave reviews from my kids and hubby!! I followed recipe to a T and used my bread machine. I got very confused about how much yeast to add, so I followed bread machine instructions and used 2 1/4 tsp. Turned out perfect!! I made small mini burger buns and large, "man" size buns and found that the larger ones needed about 2 more mins. to bake. Highly recommend these soft fluffy buns!!

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MrsRPM

Cooking Level: Expert

Living In: Duncan, British Columbia, Canada

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Reviewed: Jul. 9, 2007

So frustrating. I tried these TWICE, and I gave it two stars because they werent' terrible, my kids at them warm with butter and jelly, but by no means a soft, fluffy bun like I expected. The first time I put it in my mixer, and followed the directions, etc., and they came out way too dense and bland. So, this morning I tried again, and kneaded it by hand thinking maybe using the mixer had over-kneaded them, making them too dense. NOPE! Turned out the same! The only other thing I will try is just using warm water from the tap instead of in a saucepan. I usually make my bread with home milled whole wheat and maybe I am just used to the fresh, soft flavor. My tougnue kind of rejected these. Maybe one more go at it and add gluten this time?

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