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Reviewed: Jun. 9, 2008

Delicious. Did not have yogurt so used 1/2C Sour Cream. I did use 3 tsp Dough Enhancer. Everything else was the same. My cousin was here for lunch and she said they look like they came from a bakery but they tasted much better. We made our hamburgers while the buns were still a little warm and they still held up to all the "fixins" we put in them.

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Renamae


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Reviewed: May 3, 2008

I made both hot dog and hamburger buns with these. We liked them, although I had a bit of an issue with shaping. Dough wouldn't stay stuck together in rolls. Otherwise, easy and good flavor. Thanks.

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Mar. 29, 2008

These were delicious!!! We followed the ingredient list exactly, minus the ranch dressing. For shaping them we simply rolled them into 6 balls and then pinched the dough from the top to the bottom to smooth them out. Then let them sit for a minute or so and then smooshed them down slightly. (We saw this from another recipe) Then we let them rise for about 20 minutes. We cooked them for only 8 minutes and they were fabulous. I don't think we will ever go back to store bought!

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motherofthree


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Reviewed: Jan. 15, 2008

These were good, but nothing to write home about.

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wifemotherslave

	Cooking Level: Expert Living In: Lawrence, Kansas, USA
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Reviewed: Nov. 13, 2007

These turned out fantastic! I added 1/2 cup milled flaxseed in place of that much flour, then added 2-3 t. Wheat Gluten to bring up the rise. Sprinkled with Sesame seeds and the buns looked like something I'd purchased at a specialty bread store! After forming buns, flash froze part of the dough before the second rise to pull out fresh for a later use. (Google- freezing bread dough for more info on this procedure)

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Michelle74

	Cooking Level: Expert
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Reviewed: Sep. 2, 2007

These were very good. The family gave 4 and 5 stars to the buns. I followed the directions exactly except I did not put the egg wash on the buns. You could detect the ranch, but it wasn't overpowering. I suppose you could adjust the ranch to personal taste. Thank you, Nancy, for the recipe!

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Martha and her daughter

	Cooking Level: Intermediate
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Reviewed: Jun. 8, 2007

These were OK, but not a single person could detect any sort of ranch taste.

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sweetchickie

	Cooking Level: Expert Home Town: Victoria, British Columbia, Canada Living In: Chilliwack, British Columbia, Canada
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Reviewed: May 1, 2007

i didnt have many things that this recipe called for like the ranch seasoning or the yogurt. i was just making these for my husband and i for dinner tonight. we really liked the recipe, the only thing i was upset with was i used the converter for a yield of 4 buns thinking that would be more than enough; i split the dough (made in my bread machine) into 2 balls and let rise for over an hour and they were tiny! BUT, i'll make this again.

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kleerae

	Cooking Level: Professional
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Reviewed: Dec. 19, 2006

Thought I'd be the first to rate these. They are really good and they look great coming out of the oven. I didn't have dry milk powder or any fresh milk so I went without, didn't seem to mess with the turnout. Also I just formed the dough into 12 balls and baked them on a greased baking pan. They were good enough to eat by themselves. My 2 and 3 year old and I shared one to see if they'd be good enough for Daddy. They were! We served them with my Barbecued Shredded Beef, ranch potatoes, and cream corn. Yum! Thanks for the great recipe. ***Oh, yea, I also substituted 1 cup of whole wheat flour for 1 cup white.

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TAMARA


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