Reviewed: Nov. 1, 2009

The first time I made it, I followed the recipe exactly and the buns turned out a little sweeter than what we would have liked. Then the next time, I reduced the sugar to 1 heaping tablespoon, and made them by hand instead of using a cookie cutter (because I found that process a bit troublesome), and the result was AMAZING! Definitely the best sandwich buns I have ever had in my entire life! I made a few individual buns, and a big cluster in a 9-inch cake pan, and sprinkled some white sesame seeds on top of them after generously brushing them with butter - they were scrumptious! Try some toppings on them! You won't regret it!

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M. R. Phoenix

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 9, 2009

Amazing, I ate them and was shocked! I used all-purpose flour, added a little olive oil to the batter, added only 1/2c extra flour than what the recipe states while kneading by hand (initially kneaded 3 cups in food processor) and let rise for about 7 hours, LOL long story. 350F for 15 minutes or light brown. I only got 11 small buns, so will probably double the recipe next time to get 12 big buns for hamburgers. Can't wait to make it again.

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Hasan'sCook

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

I let the dough rise for a little more than an hour. I got stiff dinner rolls. I'm starting to think I'm not cut out to make bread. It just doesn't work for me. Maybe my yeast was old.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 25, 2009

My husband loves stuffed buns. This recipe works great for the buns. I don't have a bread machine, so, I used ingredients as in this recipe (no butter) but followed the usual method of soaking the yeast in warm water (1/2 cup), mixing wet ingredients (room temperature) together and then adding dry ingredients to it. I needed almost a cup more of flour to get a good consistency, probably because of the water I used with the yeast. Once I divided the dough to bun size, I stuffed them with a potato and spice filling and let them rise. I lightly sprayed them with cooking oil, sprinkled a few sesame seeds on top. Looked awesome. We had a gathering and everyone loved them!

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Menaz B

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Reviewed: Aug. 2, 2009

This is an outstanding recipe. My husband is allergic to certain kinds of bread and he loves hamburger and sloppy joes. So finding this recipe was wonderful.. I made these and he loves them. They keep very well. This is a keeper.

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IDJ1973

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Reviewed: Jul. 24, 2009

These were great! I followed the recipe exactly and I changed the shape so they'd work for hot dogs and they were delicious! Who needs to buy buns when you have a recipe this easy and good!

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Jul. 18, 2009

Great buns!! I have used these with pulled pork, bbq brisket, and hamburgers with rave reviews everytime!! This recipe is a must try....and keep!!!

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Jul. 2, 2009

These were good buns, good flavor, not overly sweet, just not quite what I was expecting. My boys ate them right up, though!

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Great Rolls! Easy to make and yummy! I made them to go with Pulled Pork sandwiches... so good.

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Simsmom

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

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Reviewed: Jun. 22, 2009

Great! We loved it. If you make sure to let them rest, they will be big.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jun. 5, 2009

Very good! We used it for hoagies and also sloppy joes, and both were yummy. They do come out pretty small using the biscuit cutter though. Will try with a bigger one next time to see if that gets them the right size.

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Launi L.

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Reviewed: May 27, 2009

Sorry, I'm going to be a nay-sayer on this recipe... WAAAAAY too much sugar! No wonder people say their kids love them! These have more sugar than most SWEET ROLL recipes on this site! I usually try to make a recipe as it is written when I first try it, but I had already started it when I saw how much sugar it called for, so I was already committed! So, this time... I changed the recipe by cutting the sugar from 4T to 1T and they were still too sweet for us, but we don't eat sugary foods. I also used kosher salt, so upped the salt a smidge and it was not enough. Next time, I will cut the sugar to 1t and will up the salt to 2t kosher salt and try again. They rose quite nicely and baked up well, just too sweet! Instead of 18 rolls, I made 9 large ones, formed by hand. I also, instead of buttering them before the rise, made an egg wash and slathered it on before I baked them... and topped them with sesame seeds. I will use the basic recipe again with my changes to make 5 star rolls!

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: May 20, 2009

Wow!! I don't even know what to say. I made these to go with sloppy joes, and sloppy joes will now never be the same. This recipe is incredible. I followed the recipe exactly but used a 3 inch biscuit cutter. I got 12 buns, and with remaining dough I made 6 mini cinnamon rolls. My buns baked for 18 minutes on a Pampered Chef stone. You won't be disappointed in this recipe. Thank you so much for sharing!

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LolaMama

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

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Reviewed: May 5, 2009

I can not say enought good things about this recipe! I followed directions and made in the bread machine. I divided the dough in half. With one half I rolled and cut with a biscuit cutter. the other half, I just made balls (a little nuts I weighted each ball with a kitchen scale to make equal). could not tell the difference once baked. So, i will just roll into balls when i make them from now on. And I will be making these once a week or so from no on. My kids loved them.

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bubblesnak

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Reviewed: Apr. 15, 2009

Awesome! Delicious! My family loved them. Will be making these often!

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CHRISTA920

Cooking Level: Expert

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Reviewed: Feb. 6, 2009

Made these for BBQ sandwiches. Instead of cutting I rolled them into balls before letting them rise. They were good. Soft, a little bit sweet, a little yeasty tasting, but not overwhelmingly so. Thanks!

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Sandi

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 30, 2009

yummy! very much like our local soft pretzels- sweet and soft... excellent with bbq!

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willowandlaylasmom

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

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Reviewed: Jan. 22, 2009

I had not one problem. I was so happy with the texture and flavor. Will be making theses again!!!

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rodak77

Cooking Level: Expert

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Jan. 10, 2009

These rolls were great! One thing that I did to help with the second rise is; I turned the over on 200 degrees right before the bread machine beeped to signal that it was done...once it was warm I turned it off and proceeded to roll the dough out. I did not follow as the recipe says to flatten it out and cut, instead I rolled out separate buns, and then flattened them into disks...(for those of you who own a scale, each roll weighed approximately 3oz (though I did end up with a teeny ball that had to be thrown out)). I was able to make 11 nice sized rolls with weighing them out. So, after I rolled them out and placed them on a greased cookie sheet, I placed them in the _now_ off oven and let them rise for 45 minutes, once 45 minutes were up, I turned the oven on and left them in the oven--this helps with a nice "oven spring" they fluff up nicely when you use this method! I wouldn't change anything about this..this is definitely a keeper.

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ruxpin55

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Reviewed: Jan. 7, 2009

These are excellent. Everybody loved them.

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Brent

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Soft Sandwich Buns

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