Reviewed: May 22, 2012

Great recipe! I like to weigh, so for those of you with a scale, the bread flour measures 15 oz., the whole wheat flour is 5 oz., and the honey is 3 oz. I found I needed to add about 1/4 c. more flour as I was kneading. I've made hamburger buns, hot dog buns, and I think this would make a great loaf for sandwich bread, too. Thank you!!

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Reviewer:

TEANCUM1

Reviewed: Apr. 28, 2012

I'd agree w/ everyone else - wonderful rolls! That said, I made some adjustments based on ingredients I had available. I had a scant 1/3 cup WW flour, so I used that, plus I ground up about 1/3 cup flax seeds, and 1 3/4 cup oats (ground) - to equal about 1 3/4 cup whole grain, and then I decreased the white flour to 2 cups. Or thereabouts. It worked, they're delicious! That's the fun thing about cooking - you can play with these recipes and take advantage of ingredients you have on hand!

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AuntieJen

Reviewed: Apr. 25, 2012

These are so good! They have more of a dinner roll sweetness to them, but I have used them for sandwiches and burgers with no complaints. I will definitely be trying this recipe as a loaf, per another reviewer.

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humboldt foodie

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

Very good hamburger buns! My 3-year-old granddaughter loved them. I did NOT roll the dough out. Instead I formed the dough into 12 buns and placed them on a cookie sheet to rise. They were a good size for a double patty burger and held up very well with burger toppings. We will definately make these again.

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Bambam

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Cooking Level: Intermediate

Living In: Troutville, Virginia, USA

Reviewed: Apr. 10, 2012

I made these for hamburger buns last night... Holy cow, incredible taste and texture to this bread!!! I wasn't crazy about it as buns, but will definitely be on the menu for dinner rolls!!! Thank you for the recipe!!!

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Reviewer:

Wendy

Reviewed: Mar. 28, 2012

Superior flavor and very easy. I don't like bread machines so I adapted the directions for a stand mixer and more traditional method still using the same ingredients, per directions below, and it was AMAZING.

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aussieheelr

Reviewed: Mar. 24, 2012

Very tasty bun. On the denser side but will make again to see if I can get it fluffier.

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Reviewer:

Shirley

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Mar. 21, 2012

We have a new favorite in our household!! I followed the recipe exactly except for not warming the milk since my bread machine does that for me. I took another reviewer's suggestion and cut out the rolls using a wide-mouth canning jar which was the perfect size. Absolutely wonderful and a great base for experimenting with adding garlic, herbs, etc. Next time I will adjust the white-to-wheat flour to increase the wheat flour content and see how that goes. Thank you, thank you, thank you!!!!

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Reviewer:

Leonda58

Cooking Level: Expert

Reviewed: Mar. 15, 2012

Absolutely AMAZING rolls! I made exactly as instructed in my bread maker (putting in wet ingredients first--milk, butter, egg, honey--then the salt, flour and yeast on top). Brushed lightly with butter once out of the oven. So good, soft, and delicious. Will definitely be making these again. UPDATE: Just made this recipe into 2 loaves of bread - baked at 350 degrees for 20-25 minutes and was perfect. Note: I did mix the dough in bread machine, then formed into 2 loaves and let rise another 2-3 hours. These loaves are light and fluffy!

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Reviewer:

MissKitty

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

This was perfect for what I was looking for- a wholesome, soft roll to use as both a bun and for sandwiches. My only deviation from the recipe was that I used an entire packet of active dry yeast (1/4 oz) and I divided the dough into 12 balls instead of cutting 14 biscuits. 10 minutes in the oven was perfect.

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