I don't think this is a beginner's recipe. I read all the reviewers' hints and suggestions, read the instructions on my yeast packets thoroughly, and I still ended up with heavy, lumpy, yeasty buns. I'll try it again and see if I can get the hang of it.

I followed the recipe msmnts. The directions wern't very clear but I know how to bake a little! My buns looked great but they had very little flavour (just plain and bland) and they din't hold up well to the condiment and handling process. I will keep looking for a better recipe.

Used tips posted by others, heat milk, etc. Made soft yummy buns, but they were dinner roll size, not hamburger bun sized.

If you know what you are doing when making bread, this basic recipe is great. I will make it again and again. Thank you, Cheeron, I am glad to have your hamburger bun recipe!

I used rice milk instead of milk, butter instead of margarine, and active dry yeast instead of instant. I got the conversion from someone else, and put in 2 tbsp and 2 tsp of yeast. The instructions weren't great, like many others have said. I instead heated the milk, butter, water, and sugar together, then added the yeast and let it bubble. Then added the dry ingredients. The buns did rise but it took longer than the recipe said. They ended up being really yummy, but tasted a bit like yeast. I'm new at this, so I'm just guessing I might have put too much yeast in them.

In general, bread doesn't rise in 20 minutes. No instructions were given such as warming the milk to activate the yeast. My hamburger buns were hard and chalky.

I found this recipe very good but its more of a dinner role then a burger bun. i found it very thick and filling rather then lite and fluffy like store bot buns.

Tasted good but I would really wish for softer buns :) I followed the recipe exactly except that I halved everything and used butter instead of margarine.

I read the reviews first to see how other people coped with any problems. I halved the recipe and used my bread machine. I warmed the milk and made sure my butter was at room temp. I Placed the ingredients in minus the water and set my machine on the dough setting. I needed to add about an ounce of water while it mixed. After mixing I let the dough rest for about 10 min. and then proceded to make 8 buns. I didn't make round balls, I make them more like the shape of a bun trying not to stretch the dough too much. I let them rise for about 30 min. and popped them in my oven at 375. for about 20 min. They were light and fluffy. My husband put butter and jam on once of them and now he can't wait to BBQ tonight!! This one is a keeper!! Thanks

I think that the liquid may have been too hot as the yeast didn't rise. I have another recipe that takes a little longer, but I think I'll use that in the future.

Being that there are only two of us, I halved the recipe. Some of you must have super-yeast because my buns took about 45 minutes to rise. I also heated the milk, butter, water, sugar, and salt to about 115 before adding the yeast. If you follow the reviews, you should have no problem.

Many are saying you need to heat the water for the recipe to activate the yeast, well that is true if you are using active yeast, but not for instant yeast, which is what is called for in the recipe. Instant yeast does not require warm water or proofing.

These were yummy. Followed the recipe, but as other have said, heated the milk first to activate the yeast. I made them into mini hamburger buns and they were great!

I agree with the others, about heating the milk. I also added a tablespoon of "bread improver" per cup of flour and it made them extra soft, rather than the heavy roll texture I've gotten in the past when I've tried to make buns in the past.

This only gets three stars since the original recipe, IMO, just would not work. No wonder many are saying their buns are like biscuits. You can't have a great yeast bread product with no yeast formation (if you use cold milk), no kneading and no long-term raising (twice). It's a yeast bread recipe trying to be a quick bread recipe. All my comments are based on a halved recipe. I made this in my bread machine, but used warm milk and room temp butter. I also added 2 teaspoons of vital wheat gluten for texture and wheat germ and flax meal for nutrition. The recipe called for 3 cups of flour (half size), but I had to add at least another cup to get the desired dough. The machine mixed, kneaded (30 minutes), and rose the bread once. Then I removed it from the machine, punched it down, let it rest a bit, and then formed the buns and brushed them with milk and then seasoned with granulated garlic and dehydrated, minced onion. I let them raise another 30 minutes until it was apparent they wouldn't raise any higher. I should have had 13 buns, but I had 18. Next time I do this, I will make them larger. I served them with "Jeff's Sloppy Joes" from All Recipes. My husband LOVED it! We ate the leftover buns/rolls with manicotti the following evening.

These were good as dinner rolls, but not really as a bun. I made half the recipe first, then a second batch. For the second batch I made them a little larger and flattened them, but it really just wasnt burger material. Delicious none the less.

i usually never read the reviews when a recipe is highly rated, such as this, but i gotta tell yuh this recipe is a dud. I made 25 miniature buns.. yah they never rose past a golf ball. i was very disappointed. I will not try it again as i don't want to fiddle with the recipe. And i printed it on my good card paper too... stups...

they came out like flat, dense biscuits. i suppose the temperature is important, but stupid me reading the reviews afterward! i will definetly not try this recipe again. i guess i will be eating burgers on bread.