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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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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marlow

Cooking Level: Intermediate

Home Town: Cross Plains, Wisconsin, USA

Living In: Reedsburg, Wisconsin, USA

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Reviewed: Jan. 20, 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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Realmom

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

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Reviewed: Jan. 15, 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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happywife05

Cooking Level: Intermediate

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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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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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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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mamaflower

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Sacramento, California, USA

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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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housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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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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lovetocook

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

This recipe was very good and easy to follow. The buns came out bakery-quality good. I replaced 2 cups of the all-piurpose flour with whole wheat flour to make it healthier. It tasted great. And it took less than an hour! These make really big buns, so, the next time I make them, I'll probably make 15 instead of 12 buns.

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ARISTA74

Cooking Level: Intermediate

Living In: Brownstown, Michigan, USA

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Reviewed: Sep. 9, 2008

Buns were wonderful and so simple to make. My husband thought they would make better dinner rolls than hamburger buns.

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missylou

Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA

Living In: Perkinston, Mississippi, USA

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Reviewed: Sep. 1, 2008

Yes, they did smell wonderful and did turn out wonderfully soft... but I was a little disappointed as they were not all that tasty. So the second time i made them, I doubled the salt and they came out just right for us. It is a great recipe to play around with. Next time I'll make these with raisins and a little more sugar..mmmh:-).

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swissmom

Cooking Level: Intermediate

Living In: Lausanne, Vaud, Switzerland

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Reviewed: Aug. 31, 2008

Cut the recipe in half and thru all ingredients into the bread machine on dough cycle. Added salt and olive oil to the tops before baking. VERY soft and really tasty!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Aug. 26, 2008

I used 1 cup of white suger instead and it made this recipe even better!

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5starmom

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Greenville, Texas, USA

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Reviewed: Aug. 23, 2008

I honestly have to give this recipe 5 stars. Not only did I think these tasted great but so did my whole family. They can be used as hamburger buns or sandwich buns. I also liked how easy they were to make, I usually don´t have luck in making any kind of bread but these were no fail :) Thanks for sharing.

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Angela in Germany

Cooking Level: Beginning

Home Town: Georgetown, Illinois, USA

Living In: Borken, Nordrhein-Westfalen, Germany

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Reviewed: Aug. 2, 2008

Holy Moly!! This turned out great! I used 1 TB of dry yeast and increased the sugar to 1/3 cup and mixed in my Kitchenaid for 10 min. Other than that I followed the recipe and eating my second bun. Going to use these as hamburger buns later this evening!

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LiLi

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jul. 26, 2008

This is a good, basic, FAST recipe. I like making my own breads but I hardly every have time. These rose much faster then I anticipated - I checked them after ~25 minutes and they were doubled in size. We ate half and froze the other half - kept wonderfully. Thanks for sharing!

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JENG79

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 22, 2008

I have never had luck with making buns. THESE turned out beautiful:) Very easy to put together. Love this.

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Joyce

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

I wish my buns would look like the ones in the pictures, but they don't. Might be user error, but I am a novice bread baker though I have tried for years to find a no fail recipe. I would recommend Amish White Bread as being the best soft airy type bread anyone can made. This one may take experience ...cause mine don't really even have good texture. Thanks for posting though!

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MHASHLEY

Cooking Level: Expert

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Reviewed: May 28, 2008

This recipe was very easy to make, with no kneading and only one rise. If I had made them to be eaten on their own, I might say they weren't very flavorful, but we ate them with sloppy joes and burgers, and they were perfect! It's important to beat the dough after adding the lukewarm liquids for the full 3 minutes to get soft buns. And don't add too much flour. I ended up adding 4 1/2 cups of flour, one of which was whole wheat. The dough was kind of sticky after the 10 minute rest, but ended up making buns that were soft and fluffy, perfect for hamburgers. I'll definitely be making these again!

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