I used this recipe to make mini hamburgers for a friend's baby shower, and was very pleased with the results. (I made a half-batch of the recipe.) I heated the first four ingredients in a saucepan until warm, but not so warm that it was uncomfortable to submerge a (clean!) finger. I also substituted butter for margarine, because that's what I had on hand. I moved the mixture to a medium mixing bowl, stirred in the salt, and sprinkled a couple of teaspoons of instant yeast over the top. As previous posters have noted, instant yeast does not require proofing, but I did wait a little while (while prepping some other toppings for the burgers) to see it start to act. Once it did, I proceeded as written until it came time to shape the dough. I made a dough tube, then sliced it into pieces that had about an inch to an inch and a half diameter and were an inch wide. This made over three dozen buns, possibly closer to four dozen. I let those rise, then they baked for 10-15 minutes, until they were lightly brown on top. They rose out more than they rose up, which ended up being perfect for my purposes, but may pose a challenge for larger buns. The resulting buns were light, had plenty of air, but also held up remarkably well to condiments and toppings. I am about to make them again for the second time in two days. Thanks!
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I used this recipe to make mini hamburgers for a friend's baby shower, and was very pleased...