Reviewed: Nov. 11, 2009

These were amazing, I changed it a little bit instead of dried minced onion I used dry onion soup mix and omitted the salt. They turned out amazing and were the perfect compliment to the smoked pulled pork served on them. I will definitely be making these again.

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mellowsnikki

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Reviewed: Nov. 6, 2009

These were pretty good for burgers. Next time I will make them bigger. If you make 24 like the recipe says they are more like slider buns.

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MOM-2

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

My husband would give this five stars, but I'm giving it four. Pros: very easy, very tasty, nice texture. Cons: Goes stale quicker than many homemade roll recipe. If you have a small family, just make enough for that night and you'll have a treat!

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bakesabunch

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Reviewed: Sep. 13, 2009

Definitely a great recipe!!! The only thing I did differently was that I added an egg wash on top and sprinkled more dried onions and poppy seeds on top. Served them with hamburgers and they were all gone in one evening.

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Saintcooks

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jul. 15, 2009

Wonderful onion flavor! The mustard was kind of lost in the background however (I used dijon, which is all I had). The rolls turned out soft and delicious. I made 12 large sandwich size buns rather than 24 tiny ones; turned out great, thanks for the recipe!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 19, 2009

These came out wonderfully! So soft and delicious. I didn't have dried onion on hand, so I used 2tbsp of fresh green onion and 2tbsp of yellow onion, quite finely chopped. The flavour came out rather mild, but still present enough to keep things interesting, and the onion wasn't overpowering (which is often the problem with onion buns). I'll definitely be making this recipe again!

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Childe

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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Reviewed: Dec. 14, 2008

I have been making these buns for many years. I have always used Guldens Spicy Brown Mustard, makes them brown and giving them a moderate mustard taste.

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4PattY

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Reviewed: Dec. 2, 2008

I made one third of this recipe into 8 buns and had them fresh and warm as marvelous cheese steak sandwiches. That way I didn't really notice the onion or mustard, though they definitely had a tangy sort of odor straight from the oven. The milk and egg make for a very soft and pillowy texture, and subbing in seasoned salt for the regular results in a more golden bun. Mine didn't rise as quickly as I would have liked but they were beautiful with a quick slit across the top and egg wash before the oven did it's magic..I should have taken a picture!

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Stephanie Lawrence

Home Town: Amsterdam, New York, USA

Living In: Cobleskill, New York, USA

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Reviewed: Nov. 11, 2008

This is the third bun recipe I tried and they turned out quite tasty, although I thought they left a slight bitter aftertaste. I had them with portobello mushroom, red pepper & goats cheese.

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tatu

Cooking Level: Expert

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Reviewed: May 25, 2008

These are very good. I was hoping for a bit more mustard flavor, but it is kind of there. Just not strong, which upon reflection, is fine. Bf doesn't love mustard, and I do. But he liked these, so they're a success. Perfect! :o) I used my bread machine to mix the dough, but I should have halved it bc it needed some help. Still, turned out well. 25 min at 350 was perfect. Thanks for sharing.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 17, 2008

I stuffed these with hamberger, onions, garlic and cheese, and added a little basil to the dough. mmmmm...so yummy. I pack them in lunches or have them as a snack. I haven't tried freezing them yet tho.

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