Reviewed: Apr. 26, 2013

This was fantastic! I had to hide the buns, so they'd last for another meal! We did cut down the sugar, too, but overall it was amazing. Perfect with butter or as a sandwich.

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CrystalF

Reviewed: Mar. 10, 2013

I halved the sugar and they were still a bit sweet for sandwich buns. Would make perfect dinner rolls, though. I also omitted step 5, and they came out super soft, fluffy and delicious.

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ChriSpenceRachel

Cooking Level: Intermediate

Reviewed: Feb. 6, 2013

I liked the texture of these buns, but the sugar should be cut in half at least. Much, much too sweet.

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little_calamari

Reviewed: Feb. 3, 2013

Oh... my... gaaawwd! This is the best recipe for soft buns ever! I used the garlic butter I made and added cumin powder to the recipe. I also turned them into cresent rolls by dividing the dough in two and rolling out into round. Made 24 medium cresent rolls. So soft, so good. The house smells wonderful and my tongue is actually curves in a smiling gesture. Thank you! MAKE THESE. They are very adaptable too in terms of seasonings. One could add thyme, rosemary, etc. Love it!

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mango01

Reviewed: Jan. 22, 2013

These turned out nicely. I like the taste, the size, and the texture. I think I even messed up a little on the rise, so I can't wait to make them again! These are now our daily sandwich breads (I vowed to not buy store bread again)

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Reviewer:

Onika101

Reviewed: Jan. 16, 2013

I will preface this by saying I am new at breads, and new at my stand mixer. I would call this a rather "involved" recipe that didn't turn out how I expected it to. I was looking for "lighter than air" or fluffy sandwich rolls. I followed recipe to the letter. While good, they are heavier than I would like. Unfortunately Allrecipes doesn't allow feedback for where I may have mis-stepped. I will stick to other forums for complex recipes and keep Allrecipes for the simple. I am probably to blame for lack of success!!

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tankiegirlie

Reviewed: Dec. 19, 2012

This is the absolute best sandwich bun I have ever had! My family uses them for everything...hot or cold sandwiches, hamburgers, PB&J, egg sandwiches, you name it! The recipe is super easy and fairly quick. As with everything else homemade, you will never buy buns again!

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Reviewed: Sep. 10, 2012

These turned out so well! The only thing I changed was to use half whole wheat flour. I made 12 buns and they're the perfect size for sandwiches. I used them for burgers last night and they were great. Other recipes I've tried have come out dense and not good for sandwiches but these were perfect. I highly recommend them.

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bananavision

Reviewed: Sep. 8, 2012

wonderful ,easy recipe! I followed the recipe exact only I used half the sugar. the rolls are awesome!

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Reviewer:

Cindy

Cooking Level: Expert

Reviewed: Sep. 7, 2012

Followed this mostly as directed and came out great. I had to proof my yeast so I took a tsp. of the sugar called for and added it to 1/4 cup warm water for proofing. I had to use a bit more flour but that is a variable that changes with so many factors anyway. I add flour until the dough feels right, not exactly as called for. I ended up letting the dough mix in the mixer for about 7 minutes total between low to medium speed. The dough was a soup before adding the rest of the called for flour. I added some milk to the melted butter to brush the rolls. My last proof time was less than called for and the rolls continued to puff up while cooking. I hand shaped them and baked on silicone mats (see the picture I posted). I made 10 rolls that fit burgers well. These are not flaky like store bought rolls but they are an even better texture, reminiscent of pizza rolls (gluten formation dependent on mixing times). They are fairly light and springy. Although they puffed a bit tall, they compress easily when biting.

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