Reviewed: Oct. 7, 2009

These are very good-tasting and good-textured buns--perfect for homemade sandwich buns. I only gave the recipe 4 stars because I had to mix in quite a bit of extra flour (1-2 cups) just to get the dough dry enough to handle. It was too sticky to shape or hold a shape when I followed the recipe as written.

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Fyona

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Sep. 3, 2009

This recipie is great and it is easy! The first time around I substituted 2 cups of wheat flour and I was out of milk so I used yogurt. I was very pleased with the result. I just made a second batch with new variations. I added a little less yeast and sugar. Also I wanted to try mixing in whole grains so I sprouted some wheat berries(to make them soft) and cooked some quinoa, I also mixed in some flax seeds and rye. I mixed all of these in after mixing the liquids, and before the remainder of the flour. I still used a mix of white and wheat four as well as the yogurt in this recipe. Wow what a success! I am very pleased with the addition of the whole grains, I will do this agian.

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lazerclaire

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Reviewed: Sep. 3, 2009

I just made these buns for dinner tonight and they turned out great! I forgot to mix the batter for 3 minutes in the beginning and then got distracted when the dough was rising under the bowl, so the dough ended up under the bowl for twice as long, but they turned out fluffy and superb despite all my mistakes. I also made the Homemade Black Bean Veggie Burgers and these went great together.

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VeggieMama

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Reviewed: Aug. 13, 2009

These were great! I made them in my KA and they were super easy. I made into both hot dog and hamburger/sandwich rolls. I baked, then froze some and they were great thawed, as well as fresh from the oven. I also froze a batch after the first rise, to later bake and serve, but I haven't baked and served them yet, so I'll have to edit my review then and update how that worked out for me. These are a tad sweet, so if you don't care for a sweeter roll, you may want to cut back the sugar a bit. I don't think I'll buy rolls again! TY!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

great buns! i converted it to make in my bread machine and it worked great. the buns were HUGE! my kids dont want the "yucky ones" from the store anymore.

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jaysjan

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Reviewed: Aug. 8, 2009

Their name describes them exactly - TASTY. I found that they make an excellent dinner roll, but a little tender for a hamburger bun, although tasty. I sliced them and toasted them for breakfast with butter and jam...yummy! I halved the recipe, but next time I'll use the full recipe, since they disappeared too quickly. So fast to make, you don't have to plan hours ahead to enjoy this great treat.

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PAT79

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

Slightly dense, good dinner roll, not necessarily a great hamburger bun. Was delicious for egg and sausage sandwich.

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Ann Frances

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Reviewed: Aug. 1, 2009

I wanted to try this out by making it as written first. These were very easy to make in my Kitchen Aid and they were fast too. Now, what I've noticed that may be helpful to others is that it seems to have just a little too much of a yeast taste, so decreasing it a little may be the best solution because for 12 buns I don't believe the recipe would be impacted at all since they grew so much and I probably could have made 13 or 14. Besides that I'll have to try to substitute butter for the oil next time because in my opinion that would have made the recipe true to it's name "Tasty". Have to agree with Mallinda... They were absolutely beautiful to look at! I paired it with "Barbecued Beef Brisket from this site".

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 27, 2009

I think these are wonderful! They were very easy to make using my KitchenAid mixer. the only change I made was I used a little less white sugar, probably more like 1/8 cup. I have 12 big hamburger-size buns that I'll be using tonight with the Zesty BBQ chicken from this site. My kids and I each had one with our lunch a little while ago though and we all agreed it's a keeper :)

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Jul. 4, 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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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 1, 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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KIMBRi

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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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aryafoxy

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Reviewed: Jun. 9, 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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beth

Cooking Level: Expert

Living In: Martins Ferry, Ohio, USA

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Reviewed: May 28, 2009

Guest were amazed to taste this one.

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Amirekha1

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Reviewed: May 17, 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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zainab1990

Cooking Level: Intermediate

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Reviewed: Apr. 5, 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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marg

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Reviewed: Mar. 4, 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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Ginny

Home Town: Dayton, Ohio, USA

Living In: Governors Bay, Canterbury, New Zealand

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Reviewed: Feb. 13, 2009

I didn't care for these.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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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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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Feb. 7, 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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babysuns

Cooking Level: Intermediate

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Tasty Buns

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