Reviewed: Jun. 7, 2007

Awesome! I made these as dinner rolls last night. I have never been able to make bread, but my mom and hubby kept pushing me to keep trying. I'm so glad I found this recipe! They were so proud and so was I! I only made a few small changes...used bread flour, used half of the sugar, and used 1 1/2 tsp. salt. I made 24 rolls and put them into two 9x13 pans. Then, let them rise until doubled and baked them. When they were hot out of the oven, I brushed the tops with butter. I am so happy and excited to have this recipe. It's easy, quick, and it works!!!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: May 30, 2007

This recipe was just alright for me. I found it to be quite heavy. Not what I wanted for a hamburger bun. However, it was still good, but I think better for dipping into soup or chili.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: May 18, 2007

Great basic recipe! If this didn't work for you, you did something wrong (for example, I tried halving the recipe and kept getting biscuits instead of buns :) )

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Diana

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Wichita Falls, Texas, USA

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Reviewed: May 11, 2007

These are great! I used butter instead of oil, I am just not fond of oil, and I used half wheat flour and regular flour. Made some hot dog buns and some hamburger buns. I will make these again. My family loved them.

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c-13

Cooking Level: Intermediate

Home Town: Eaton, Indiana, USA

Living In: Farmland, Indiana, USA

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Reviewed: Apr. 28, 2007

Perfection! These buns were tasty and had a perfect consistency to hold up to a hamburger! I didn't change the recipe itself except to use only 4 1/2 cups flour and made the dough in my bread machine. I got a little creative with the dough, though. After the dough rested for 10 minutes, I used a rolling pin and rolled it out to about 3/4 inch to 1 inch and used a 2" round cutter to make 2 dozen mini buns. Before baking, I brushed some egg wash on top to give it that nice shiny glaze and sprinkled half with sesame seeds and the other half with dehydrated minced onion. Yummy! Because the dough expands when rising and hamburgers tend to shrink, I used a 3" round cutter to make the perfect size little burgers for these buns!

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LROHNER

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Wallingford, Connecticut, USA

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Reviewed: Apr. 17, 2007

This recipe is amazing! I have used it over and over, with wheat flour and white flour, in multiple countries, and it ALWAYS works. It's FAST, EASY and every time I cook it someone says, "Wow, these are great! Can I have the recipe?!" A great all-around, stand-by roll recipe!!!!!

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Dispjute

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Reviewed: Mar. 25, 2007

I've made buns before and they never seemed to turn out. I tries this recipe and they tasted great, all my friends asked for the recipe. The only thing i changed was after the dough sat under the bowl i kneaded it for 7 minutes and then shaped them into buns and put them on my tray and put a cloth over them till they become twice the size they were before. I used the buns with my stew that i had made in my crock pot that night.

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Megan

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 11, 2007

Fantastic bread!!! Didn't change a thing.

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sopania

Cooking Level: Intermediate

Living In: La Laguna, Canarias, Spain

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Reviewed: Mar. 6, 2007

Super easy to make but not much flavor. Preferred Diana's Hawaiian Bread Rolls from this site.

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Feb. 24, 2007

Wonderful! I followed the recipe as printed and they came out perfectly--great appearance, texture and taste. My husband grills terrific hamburgers and they are a great compliment to them. I used my KitchenAid mixer with the regular paddle and the dough was easy; very little effort compared to most yeast breads. Kay B.

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KayB

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Reviewed: Feb. 19, 2007

I made these tonight to go with our hamburgers. I liked them, but my husband thought they were too sweet. I thought they were just fine though.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Feb. 14, 2007

Nice and soft. Good recipe. Will make again.

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dagwood17

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 9, 2007

These were the best buns I have ever made. I love to bake and I just couldn't get over these. I made half a batch, (only had one pkg of yeast), but the family loved it and want me to make plenty next time. Thanks for a great recipe and taking the time to tell everyone exactly how to do it.

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Evangella

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Reviewed: Feb. 3, 2007

Wow, these buns are amazing. You hardly have to work on these. Great recipe. Thanks a lot.

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Umm Maryam

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Reviewed: Jan. 29, 2007

Despite reading so many reviews of this recipe I was still so shocked at how great these were. And they couldn't have been easier. They didn't rise as much as they were supposed to, but that was my fault. I added a tiny bit of sesame oil with the rest of the oil and it added a nice flavor. My husband said they were better than any other hamburger buns he's ever had.

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Sarah Zeigler

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Jan. 25, 2007

I found this recipe months ago and have used nothing else since. Easy and delicious! Bread's always been intimidating to me, but not this one! I don't buy buns now-I make them! And they are wonderful. Thanks!

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melinda

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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Reviewed: Jan. 3, 2007

Oh my gosh, these came out so wonderful and talk about EASY! I had so much flour left over from my Christmas baking, so when it came time to make hamburgers, I thought I'd try my hand at fresh buns. This recipe was perfect. I was in a hurry and didn't let them rise as much as I could have, but they still came out wonderfully.

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PROSPERING

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Dec. 30, 2006

A keeper. Soft, light, and tasty. I used half butter and half olive oil for the oil, and substitued 2 cups of whole wheat flour for 2 cups of white. A very easy bread recipe too! The only thing was the bottoms got a little browner than I'd consider perfect, but I don't think that's a fault of the recipe.

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Luminous

Cooking Level: Expert

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Reviewed: Dec. 24, 2006

this recipe rocks my fiance makes buns and all sorts a stuff with it, a very good base dough recipe. he has made cinnimon rolls with it, dinner rolls, sandwich buns, bread. 5 star for sure and great directions,easy to follow!!!

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MI_ILLUSION_ST

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Reviewed: Nov. 26, 2006

Love them! Very easy and quick to make!

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tanyafehr

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

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Tasty Buns

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