Reviewed: May 20, 2012

Very easy and so much better than store bought! Will definitely make again!

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Reviewed: Apr. 28, 2012

simple and easy. I put grilled onions on top. I did use regular yeast but it didn't take long. Will definitely make again. I like the idea of making these soup bowls.

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Summer

Reviewed: Apr. 19, 2012

For such a quick recipe, these are not bad. The batch I made were really 3 star buns, but I made lots of substitutions, so it wasn't a good test of the recipe. I was baffled by many previous comments about heating the milk. I've never heated liquid when using instant yeast (though it should be at room temp.) I subbed soy milk for the milk and olive oil for the butter, and still enjoyed the buns. I made only 12, but they rose well (in 20 minutes) and I ended up with 12 good size, rather dense, but tasty buns. Thanks for the recipe!

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Anne B-A

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 5, 2012

These are awesome made them first time today I will be makeing these any time I want buns I followed the recipe exactly mixed them with my kitchenade and the dough hook though.

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kitchenmagician

Reviewed: Apr. 4, 2012

Oh, yum! I made these tonight; I wanted to use up some leftover eggplant parmesan, so I thought I'd serve subs. I halved the recipe (just three of us) and shaped them into mini-sub rolls. I warmed the milk/water/sugar/butter mixture and used active yeast; placed them in a warm oven to raise for 20 minutes as directed. These buns were fast, delicious, and made the leftovers extra-special. I will be making these again and again!

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TeacherMommy

Cooking Level: Intermediate

Reviewed: Apr. 4, 2012

Didn't get as many as recipe mentioned, but will be making again & bigger yet. I don't know why they didn't spread & shape better, but even if I only get a dozen out of a full recipe that is ok. Very easy to make. Dough was very sticky, so may have to add more flour than calls for.

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PPK

Living In: Watertown, South Dakota, USA

Reviewed: Apr. 3, 2012

I have not tried this recipe yet, but am curious why all the reviews address warming the milk and water. The recipe clearly instructs you to use warm milk (110 degrees) and warm water. It also says to mix the first 5 ingredients and let stand for 5 minutes which is plenty of time to proof the yeast.

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donna

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Cooking Level: Intermediate

Living In: Midland, Texas, USA

Reviewed: Apr. 2, 2012

Super easy and quick. They're not light and fluffy if you like light and fluffy. I don't so I looooved these. They're sturdy with a great flavor!

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Kana

Reviewed: Mar. 6, 2012

this was really easy since I used the instant yeast, the one thing that I did that wasn't mentioned was, just b/4 I let it rise the first time I put a piece of saran wrap on my scale and weighed my dough, I then converted it all over to ounces and then divided by 25 and came out with .38 ounces just so all my buns were the same size. which is something that you're looking for when preparing food. the one thing that I did try was putting sesame seeds on the tops of my buns but the little devils didn't stay on. So I will try something different next time when I make these, which will be in about 3 weeks when I have the first summer kick off of the bbq season and will be doing a pork shoulder and I will need about 4 dozed of these lovely beauties

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kd5ntl

Cooking Level: Professional

Home Town: Belen, New Mexico, USA

Living In: Ravenna, Nebraska, USA

Reviewed: Feb. 11, 2012

I used regular yeast and warm ingredients, followed the recipe as is with the 20 minute rise and they turned out great! I needed them fast and it took less than an hour start to finish.

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