The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by Mallinda
Reviewed: Jul. 6, 2009
Fantastic recipe! Not only do these taste good and have a nice texture, they're easy and quick to make, and they're beautiful to look at. I'll definitely be making these again!
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Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 2, 2009
These were good,but they were dense and a little sweet. tasted more like a bun for a breakfast sandwich or fried chicken than a burger.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 1, 2009
These buns are great! Very versatile too. I have made them twice, and I am giving the recipe 4 stars because they come out relatively flat. I followed the instructions exactly, so I am not sure what to make of it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 10, 2009
i use this recipe for pepperoni rolls...i seperate it into small balls and then roll it out and fill it with pepperoni and cheese and roll it up....back for 15 -20 minutes at the called for temp.. the kids love these so much i usually have to make a double batch for lunch and snacks
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Cooking Level: Expert

Living In: Martins Ferry, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 29, 2009
Guest were amazed to taste this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 26, 2009
I made these tonight for our grilled chicken teriyaki sandwiches..they were fantastic! I used whole wheat flour, rather than white and canola rather than vegetable oil. Other than that, I made as directed. I plan to make again & again! Thanks for sharing.
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Cooking Level: Expert

Living In: Neosho, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 19, 2009
The buns turned out very well and were easy to make but were a bit too sweet. Also the top of the buns didn't turn brown. I think the next time I'll make it, I'll decrease the sugar and coat the top of the buns with some egg wash.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 7, 2009
this recipe is very good.It is easy to make and the results are always great.I use these buns for hamburgers,hotdogs,garlic bunsand just to eat.I will not buy buns at the store anymore.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 6, 2009
Wow, what an easy and fast bread/roll; I can make this quickly, after work, for an accompaniment with dinner. I added dried tarragon and dill to mine, and I make it as a dinner roll recipe -- but with the added herbs, it's nice as a savory breakfast addition, as well. I always substitute extra virgin olive oil for the vegetable oil, and I even placed less than called for, in the original recipe; it always bakes perfectly. Thank you for a delicious roll!
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Cooking Level: Intermediate

Home Town: Great Meadows, New Jersey, USA
Living In: Belle Mead, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 5, 2009
Oh, yum. My husband's still talking about these. Great recipe. I did use only 4 cups of flour (one of them whole wheat) and kneaded after the mixing for about 4-6 min. It rose well on the table (I was unsure about this). The ones on the top rack looked a lovely dark brown.
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Home Town: Dayton, Ohio, USA
Living In: Governors Bay, Canterbury, New Zealand

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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 18, 2009
I didn't care for these.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Hermann, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Feb. 13, 2009
I made this recipe without any ingredient substitutions. I did however, put all the ingredients in my bread machine, set for the dough cycle, with the liquids on the bottom and the yeast on the top. Once the dough was made, I followed the recipe for shaping and baking. The rolls came out looking beautiful and very tasty. They were on the sweeter side, as others have stated, but we liked them that way. They made great sandwich rolls; but, if I were making them as dinner rolls, I would make them half the size. They would make fabulous dinner rolls!
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Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 9, 2009
Very easy to make...but just so so as far as flavor. I made them to use with veggie burgers and I thought they were too dense. The flavor of the veggie burger was lost in this dense bland bun. I even tasted a warm bun out of the oven with a little butter and it was so bland. I don't think I'll make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 21, 2009
Very easy and flavorful. I used 1/2 whole wheat pastry flour. The buns were a little bit crumbly, probably because of the whole wheat flour. Will try making as dinner rolls next time. Couldn't believe how easy these were for a yeast bread.
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Cooking Level: Intermediate

Home Town: Cross Plains, Wisconsin, USA
Living In: Reedsburg, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 21, 2009
As hamburger buns these are really fantastic and they hardly take any time at all. They are a good 60-minute roll recipe as well, but much better as buns. My husband decreed that we would never buy buns again.
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Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jan. 16, 2009
These worked well as buns for our BBQ Chicken Sandwiches. Although the recipe did not specify, I had to knead the bread because it was very sticky. Very good for buns, though I would not use them as dinner rolls as they would be a bit too bland for that use.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by pomplemousse
Reviewed: Dec. 20, 2008
Very good little buns. A bit sweet, but I'm getting used to that from white breads. I am not a sweet person, so maybe it's all me. I used honey instead of sugar bc I prefer honey and I had some honey that's carmalizing so I wanted to use it up. I was leary of mixing salt with yeast and no proofing, but they worked well enough. I used about 5 1/2 cups of flour total and ended up kneading the 1/2 cup in. It was just a bit sticky--it's a bit wet here. Bf loved them. I'll have to add them to my rotation. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 21, 2008
This is a great recipe. Would make excellent dinner rolls. They were a little too sweet for my taste for a hamburger bun though.
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Cooking Level: Intermediate

Home Town: Napa, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 12, 2008
This didn't taste very good and didn't rise very well. I am rating it a three because I think the rising part was my fault
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Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 3, 2008
This is our favorite recipe for hamburger buns, I actually use white whole wheat that I grind and it is still so light, I don't know how some people get dense buns. I let mine rise for 20-30 min. and they are definitly doubled in size by then. This is a recipe you should try if you want some good hamburger buns! Oh I forgot to add that I do put the water (110 deg), milk (110 deg), yeast, and sugar in my kitchen aid and let it sit for 10 min (when it gets bubbly) and then add the rest of the ingredients and let it knead for10 min or so. I don't know if that makes a difference or not, that's how I always work with yeast.
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Cooking Level: Expert

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