Reviewed: Feb. 25, 2008

These were excellent for hamburger buns!

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Feb. 2, 2008

good bread!

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shawnessym

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2008

Oh my gosh, these are good. I ran out of hamburger buns, so I decided to make some hamburger buns. Maybe I was being lazy or something. These are awesome. These are sweet, and certainly double as dinner rolls. I do want to try them cut larger. But, my son didn't even realize they were wheat buns. And they did not last long at our house.

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RHONLYNN

Cooking Level: Intermediate

Living In: Independence, Missouri, USA

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Reviewed: Dec. 31, 2007

Very good recipe. I've tried other bun/roll recipes and have been so disappointed... this one was great! Dh didn't like the tops buttered, said they made his hands too greasy when eating a sandwich. I will opt to cool with a damp cloth over them next time to get a softer crust without the extra shine. (worked well!) But for taste and ease... it was wonderful! Thanks!

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~Melissa

Cooking Level: Expert

Home Town: Red Wing, Minnesota, USA

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Reviewed: Dec. 8, 2007

My husband and I enjoyed them but my kids didn't like the honey taste. I will make them again but maybe tweak it a bit.

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cocominkayka

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 1, 2007

These rolls were light and wonderful! Just the dinner roll I have been looking for! Using a biscuit cutter, I get 20 rolls. They freeze great; since it is only my husband and I, I can take 2 or 3 out for dinner, wrap them in foil, and heat them in the over for 15 min. or so, and they taste just as fresh as when first made!

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nmchilecat

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Edgewood, New Mexico, USA

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Reviewed: Nov. 30, 2007

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Char

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 29, 2007

These are great. I actually forgot the salt, but the texture and the crumb was fantastic. We had a highly seasoned filling, so the lack of salt didn't matter so much, but I could tell that, made correctly, these would be awesome. I'm never buying buns again.

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bizarrogirl

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Reviewed: Nov. 27, 2007

Wow!! Onto my 2nd batch as the family can not get enough!! Thank you ever so much, we will never buy dinner or hamburger buns again!!!!

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MNTKN

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Reviewed: Nov. 14, 2007

Honestly, you can't get much better than this recipe. I followed the recipe exactly and got beautiful, light and fluffy rolls. These are officially on the post-Thanksgiving menu for Turkey Sandwiches. Great recipe!!

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OTTOS2

Cooking Level: Expert

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Reviewed: Nov. 14, 2007

Yummy! Be careful not to roll the dough to thin before cutting!

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W. Pike

Cooking Level: Expert

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Reviewed: Nov. 3, 2007

I love this recipe. I have occasionally substituted raw buttermilk or water for the milk or used whole wheat pastry flour for more (or all) of the total flour called for, and they are always good. I like to make a whole batch and freeze them in foil packages of 2 to just defrost when my husband and I have hamburgers. Beats the store-bought rolls any day!

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kristen m

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

Awesome rolls! Light, moist, with just a just a touch of sweetness. This will become my go-to recipe. I too increased the wheat flour and reduced the white, increased the yeast to 1-1/2 tsp per suggestion, and I used brown rice syrup instead of honey which I didn't have on hand. I can't recommend these enough. Made turkey loin/honey-mustard cole slaw sandwiches with them. Unfortunately the dog enjoyed the other half of the rolls while hubby was in the shower. At least now I won't be tempted to eat them all myself today.

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aje0103

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Reviewed: Oct. 27, 2007

EXCELLENT!!! I shaped these into 24 dinner rolls. I also increased the yeast to 1 1/2 tsps as some have suggested. They were light and soft, yet had a very nice wheat flavor. This recipe will be replacing my regular white roll dough! Yumm!

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Stephanie

Cooking Level: Expert

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Reviewed: Oct. 25, 2007

This is my absolute favorite bread recipe. I have made it as sandwich rolls (using a large tuna can for a cutter), dinner rolls baked in a muffin tin, two perfect size bread loaves, and baguettes for awesome subs. I love this recipe, the bread is so soft and sweet!

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Oct. 12, 2007

I thought that they really pretty good. They are more of a hamburger bun than a sandwich bun. Too coarse for sandwich meat. I substituted some of the milk with water, as milk makes it more coarse.

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Mrs. Henderson

Cooking Level: Expert

Home Town: Grassy Butte, North Dakota, USA

Living In: Keene, North Dakota, USA

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Reviewed: Oct. 9, 2007

Excellent. My family loved these. I made these on Sunday and got 16 out of the dough. By Monday evening there wasn't one left. I think that tells you how good they were. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 6, 2007

These were great even though I burnt the bottoms. Watch them closely towards the end to make sure they don't burn, honey makes them burn easier.

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Faith, Mommy of 3

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Reviewed: Oct. 5, 2007

These things are so good that I had to force myself to put them away after eating two as small ham sandwiches and then two more plain. My family loved them and have asked for me to make them again. This one is a winner!!!!!

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JMARTINJR

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Reviewed: Oct. 4, 2007

these rolls were the best, i loved them. they came put perfect, i think mine rose in a warm area for about a hour and the tripled in size they were light and fluffly. If you allowed them to rise properly and put them in a pipping hot oven they should not be dense at all. Perfect

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