The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 20, 2004
Charlene, thank you so much for this wonderful recipe. It is so much simpler to bake buns and bread, no more 2 or 3 risings. I let the dough rest for about an hour if I have the time before shaping them into buns. I use the dough to wrap round sausages. Delicious according to nephew and neices who are my guinea pigs!! I have distributed this recipe to quite a number of people. Thank you again
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The reviewer gave this recipe 1 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 21, 2004
worst bread I ever baked.
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Cooking Level: Expert

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 16, 2004
Produces lots (16 med-sized) of delicious soft buns easily in a short time (~ 1 hr), which satisfied my in-house critics (5 of them) from ages 39 to 10. I love making bread from scratch, and this is the first yeast bread I've tried, that didn't need kneading, WOW. Apprehensive but did as per recipe, used all milk (as per reviews, thank you. Will try with melted butter next time, instead of oil. Thank you Charlene - excellent recipe. 5/3/04: Tried with butter and 1/2 cup wholemeal flour - still good but firmer, husband ok with it, but I think I prefer it like the original with all milk, as do the children. Updated - 24/11/07: Have made sticky pecan caramel rolls and many variations of dried fruit and nuts and/or chocolate buns with this recipe - always a winner. Fave combos: crystallised ginger, pineapple, apricots, almonds/pecans - all chopped coarsely, + mini choc and white choc chips. Or, dried cranberries, orange rind, almonds or pecans and mini white chocolate chips. One of the best recipe finds here.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 13, 2004
These are really easy to make and very good.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 10, 2004
these did not turn out for me, they were bland and I wont be making them again.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 5, 2004
had to use skim milk.....everything stayed flat...maybe thats where i went wrong
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 3, 2004
I may never use store-bought buns again. These were EASY and YUMMY! I added a little wheat flour to make them healthier and they still turned out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 18, 2004
The recipe did not specify what type of yeast I should use. I used Fleischmann's Traditional Yeast and the buns came out alright but the next time I will try the recipe using Quick-Rise Yeast. Hopefully they will come out fluffier. Other than that, I would use a milk and sugar glaze on the dough before baking. Next time, I should end up with sweet, fluffy dinner rolls.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 12, 2004
5 stars for the texture. I substituted 2 cups wheat flour for two of the white and brown sugar instead of white for fear that my change in flour would make the rolls to hard but no problem! Next time I'll add the white sugar back in or maybe some honey to make these a bit sweeter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 28, 2003
OMG! I just pulled these out of the oven and I am thrilled! These were super simple to make. Not only do they smell wonderful and look great but I just ate one plain and they taste wonderful as well. We will be eating them shortly for chopped beef sandwiches. I can already tell that I will be making these often. Thank you sooo much for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 16, 2003
One word: YUM! Your recipe is great-- the dough rised perfected and baked up high and fluffy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 25, 2003
Excellent recipe for hamburger buns which remind me of Fuddruckers but would not recommend them for dinner rolls. The rolls are a beautiful color and texture for hamburgers but are a little bland for dinner rolls.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Hixson, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 16, 2003
This was a big hit last night. So easy to make. I will be using this recipe often. In fact I'm going to make some Hoagie buns tonight for beef dip sandwiches tomorrow night. Thanks Charlene.
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Cooking Level: Expert

Home Town: Torrington, Wyoming, USA
Living In: Ridgecrest, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 18, 2003
These buns were extremely easy to make and they tasted great. No more store bought buns for us. I make them ahead now and freeze them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 4, 2003
A BIG Thank you Charlene! I have been looking for over a year for a recipe like this one. The texture is exactky what I've been looking for, and there so easy to make. A huge hit in my Yankee family.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 19, 2003
I made dinner rolls out of these. They were very good for my first try at bread made from scratch. They didn't really rise for me though and we found them to be fairly heavy. I will definitely try this again but will use 4 cups of flour instead of 5 and wait a little longer to see if dough will rise.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: May 1, 2003
I made dinner rolls out of these, and was very dissapointed. However, my 5 year old and fiance loved them. They did not rise for me really. I also scaled the recipe down, thinking I would be overwhelmed with dinner rolls, so that could've been a big boo boo on my part. I do, however, plan to try again with the full scale recipe for the hamburger buns, so I'm not completely writing this off.
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Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 26, 2003
EXCELLENT!! What more can I say. I made these with Olive Oil instead of vegetable oil and they turned out delicous. The next day, I made them again this time adding another 1/4 cup of sugar, a handful of raisins and some cinnamon and ginger and I had some delicious tasty fruit buns which were delicious toasted with butter. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 21, 2003
These Buns are Fantastic, and so easy to make, very good for dinner rolls, a hit with my family. Will be making these alot. Thanks for posting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 17, 2003
These were great dinner rolls I made them for my family and my kids just ate them up. They were so easy to make that I think I could use this recipe to make a loaf of bread too.
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