Reviewed: Nov. 10, 2009

I enjoyed the ease of these buns and it is an easily adjustable recipe which is great. I cut the recipe in half used about 3/4 pre-baked acorn squash (which had some butter, brown sugar, cinnamon, and nutmeg on it), used brown sugar instead of white, and used 4 cups of 100% whole wheat. I did follow advice of others and let rise for about two hours. Dense but moist and fluffy as well.

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veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 8, 2009

Couldn't rate this recipe 5 stars because I haven't made them yet....but I'm going to. Except instead of hamburger buns, I'm going to try making hotdog buns. And, here's a 'trick' I learned a long time ago to get things to raise evenly: brush the tops w/melted butter or egg wash and set the pan on a heating pad set on 'low'. Don't cover. PRESTO!

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LIB

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

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Reviewed: Nov. 1, 2009

my changes: 1/4 c flat beer instead of warm water....added 1 egg to the recipe.....and soften butter......not melted margarine...i had to tweak the dough consistency by adding little bit of flour and some oil ....let my bread maker do the kneading and allowed 1 rise...before reshaping the dough and baking.....these buns were very soft..any tips on how to make these buns harder?

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luv2cuk

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Reviewed: Oct. 24, 2009

Good Recipe.. We have nice bread for our boloney's burger. but we only get 3 buns when we use the 6 serving recipe.

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ejia

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Reviewed: Oct. 21, 2009

these were awesome. the only thing they did puff up to about triple their size. I made out 8 and should have made about 12. I mixed these all in my bread machine, after mixing I put in a warm oven with a pan of warm water. I will make these again. I also used honey instead of sugar and butter instead of margarine. Thanks for a great recipe.

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okietrainer

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Reviewed: Oct. 10, 2009

followed the recipe and no fluffy buns here. only dense rolls that were more like a hard french roll. I am gonna try again with some of the recommendations of other reviewers, but will not make as stated again. Sorry, but didn't work for me.

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Jamie Girl

Cooking Level: Intermediate

Home Town: Walling, Tennessee, USA

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Reviewed: Oct. 5, 2009

EASY,LIGHT,FLUFFY AND DELICIOUS!

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SKANEE

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Skanee, Michigan, USA

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Reviewed: Sep. 28, 2009

This is a good roll recipe, It is not as light and fluffy as a hamburger bun should be. I might of screwed it up?

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JENNIADDY@HOTMAIL.COM

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Reviewed: Sep. 24, 2009

Amazing! You don't have to heat your milk/water/butter/sugar up very much to activate the yeast, although if you're worried about the freshness of your yeast be safe and proof according to directions. When it comes to kneading, you don't really have to work hard. Just knead it lightly until it is homogeneous, then press into a square, fold as you would a letter, then fold again the same way and flip it over, seam down. You can let it rise and do this again, but not necessary. I cut this in half and made 4 hoagie rolls with it. Brilliant!

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 24, 2009

I make a lot of bread, but it is usually an all day thing, and I don't always have time for that. This recipe is great because it is so fast but still comes out tasting really good. (Generally you have to sacrifice one or the other.) The only changes I would make would be to decrease the sugar - they were too sweet for my taste - and to make them a bit larger. These were fine if you are wanting dinner roll sized rolls, but really too small for sandwiches. (Maybe a White Castle style burger!) Otherwise a very nice, easy and tasty bun!

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Deborah7

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Reviewed: Sep. 23, 2009

Made them for lunch. started at 10:25 and pulled the first tray out by 11:45. Was a good and easy recipes. used 2 cups of wheat flour and turned out well. But I only got twenty buns and not twenty five. They where small but I had 1/6lb patty so they worked well. Will use many times.No more store bought buns for me. Thank you for the recipe.

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GALAJO

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Reviewed: Sep. 21, 2009

I've made this so many times and they've been PERFECT everytime, even when I didn't weigh properly and even once I made them drunk and forgot to warm the milk and melt the butter (I use instant yeast) Was my first time working with yeast too. So I dunno what the people who said this is a bad recipe did for it to fail but I find it fool proof. It's changed the way I eat, now I make all my own bread

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Roisin

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

I followed the advice of other reviewers on how to combine the ingredients and how to raise with hot water, but they still did not raise enough for hamburger buns, even after an hour. They are pretty good dinner rolls though.

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Katie

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Reviewed: Aug. 24, 2009

Well, if I was an experienced bread maker, maybe these would have turned out better. As it is they don't look too good, and I'm not sure they're going to taste good. Instructions are too vague. I wasn't sure whether to knead the dough or not, or whether to grease my pan. (I kneaded a little and thoroughly greased my pan.) Should I have let them rise some more while the oven preheated (I didn't). How do I get them brownde on top. I just hope they taste better than they look.

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Janet

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Reviewed: Aug. 11, 2009

More like big dinner rolls, but very easy to make and ok for sandwiches in a pinch.

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bleika

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Reviewed: Jul. 30, 2009

Wow. I'm really impressed. I made the dough in my bread maker and had to let them rise a little longer than 20 minutes, more like 30, and baked exactly 15 and they were perfect. PERFECT! They were soft and fluffy and tasted wonderful. I was very apprehensive about using A/P flour and not bread, and only doing one rise, but I stuck too it and it was worth it. So easy and quick I'll definitely be using this recipe over and over.

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JustinaKay

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

Great recipe a little crusty if you brush with butter in stead of milk. also if you want a softer bun like what you get at the market add less milk and more butter. you might want to exsperement a little with the milk to butter ratio. I also add 1tsp of dried garlic and 1tsp of black pepper an everyone i have served these too loved them. and dont be afraid to add your own flavors.

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132bacon

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Reviewed: Jul. 17, 2009

These were good! My kids thought they tasted better than store bought buns.

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CSBSIX

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

Went in the kitchen to make these buns and realized I did not have instant yeast or very much white flour. So, I used double rise yeast and wheat flour. Did not rise much,(even after letting it rise twice) but has a great flavor and texture. I will try this recipe again!

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kat210

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Reviewed: Jul. 12, 2009

Just made these today when I realized I forgot the buns when shopping. I substituted 2 cups all purpose flour with wheat flour, made the dough in the bread machine and then shaped and baked in the oven. My child doesn't normally like bread, but she asked for more after sampling a bite. Husband loved it too. The conclusions are: 1. These are better than buns bought from the store. 2. This could easily be made as a loaf bread. 3. We're going to use this to make cloverleaf rolls for the holidays.

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