Just to let you know how much like store bought buns these were--my kids ate them thinking they were regular hamburger buns I'd bought at the store. I doubled the recipe and I have to admit I made them too big--they were giant buns. I got 6 big buns out of each batch and two smaller ones. I had two pans (6 each) that I brushed with egg white and water, sprinkled with sesame seeds, then baked as directed. They never browned one bit, but they were definitely done. The last four I baked at the temperature I normally use for homemade rolls--425°--and they browned very nicely. When my kids saw the last four, they remarked, "Mom! You made homemade rolls!" I told them they had already been eating homemade rolls (the non browned ones) and that's when they finally noticed they weren't store bought. We used them for sloppy joes, and they held up fine. They were soft and kind of bland, but...so are store bought. I make whole wheat bread and other kinds of bread weekly, and found these to be easy to work with without a bread machine. I used gluten because I had some, but I don't know if it was needed. I may add some whole wheat flour next time. I'll definitely make them again. Thank you!
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Just to let you know how much like store bought buns these were--my kids ate them thinking...