Reviewed: May 25, 2012

I made in the bread machine and they came out really sticky and I was worried they wouldn't turn out good but with the addition of some flour to prevent a sticky mess these turned out fabulous!!

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Reviewer:

mumkim

Reviewed: May 21, 2012

These are really good. I really can't fathom some of the negative reviews at all. If you're having trouble getting them to rise, or if they're turning out too dense, your first step should be to try proofing your yeast. If your yeast proofs fine, then remember to mix the first stage of ingredients really well before adding the rest of the flour to give the yeast time to start munching on the sugar and making bubbles. Also remember that any bread recipe's suggested amount of flour is just that: a suggestion. If your dough won't take more flour, don't just keep dumping it in. I ended up only using about 4 C of flour total today, but in different weather or with different flour I might use more. Once you get the dough to the right consistency, knead it ONLY until it is smooth. Resist the temptation to keep kneading; overkneaded bread is dense bread.

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Reviewer:

dragonflyGrrl

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: May 19, 2012

Very good buns, but I felt they were a little sweeter than I'm used to bread being. They were however consumed quickly by my family. :)

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Reviewer:

Koifish

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: May 19, 2012

I made vegan buns last week (ran out of eggs) that where better than these. The bottom half was dense and the top half had an air bubble. I was using King Arthur Flour and followed the recipe perfectly. I made a second batch a bit wetter for my dry climate and it was no different. Forgetting texture, it didn't even taste as good as the vegan buns... and I didn't love the vegan buns either!

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Reviewer:

iscorefilm

Cooking Level: Expert

Reviewed: May 17, 2012

Hello from Germany, it was my first recipe from all recipe.com and i have to say: Great!!!! The buns taste like the buns i have eaten when i was in Virginia! Easy to make, great taste!

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germancook

Reviewed: May 15, 2012

These are amazing!!!! I used my breadmaker which gave me perfect dough, the rise time is VERY important. They need to look big and puffy before you bake them or you will end up with a dense bun. I let mine rise for an hour and a half before I baked them, they were absolutely perfect, thanks so much for this great recipe!

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Reviewer:

skoutstaal

Reviewed: May 14, 2012

I tried these hamburger buns and they turned out very small and heavy, I even cooked them for over 15 minutes and they were still sticky on inside. These buns I would recommend for chilli or soup but not hamburgers.

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Reviewer:

StephanyJ

Reviewed: May 10, 2012

Granted, I haven't mastered the art of shaping hotdog buns, but these are amazing! I toy with the recipe alot (I add garlic, rosemary, cheese, chives...) and these have become the most asked for donation to every bar-b-que!

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Reviewer:

foxy81201

Reviewed: Apr. 29, 2012

Recently I made these for my family and they absolutely loved them. They are so easy to make and come out great

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Reviewer:

Banshee57

Cooking Level: Intermediate

Living In: Reynoldsville, Pennsylvania, USA

Reviewed: Apr. 26, 2012

Fantastic! I used 80% whole wheat, 1 tablespoon instant yeast, and replaced the 1 cup of milk with a 1/2 cup of soy milk and more water. Also used margarine instead of butter. Just simply perfect, rave reviews, totally wonderful. I will be making these for my kids' lunches, much cheaper than buying them the rolls I was sending them to school with!

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