Reviewed: Apr. 14, 2009

While I wouldn't say these are your typical hamburger bun they are really good. My family likes them for use in egg sandwiches. I use my mixer with the dough hook to stir and kneed the dough thus avoiding the stickyness. For additional sweetness I 2tb honey, I have also made them regular way. I used olive oil instead of vegetable oil. Very good.

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BUJNA

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Reviewed: Oct. 14, 2007

easy to make and delicious! also good the next day for an egg & cheese sandwich. i sometimes adjust the size for bigger/smaller buns. they rise a lot so beware. i make these every time i make burgers so there's a delicious meal, as well as no left over buns.

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mama cowpoke

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

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Reviewed: Sep. 13, 2004

These buns were awesome! I sustituted 1/2 wheat flour for a different texture and flavor and it worked out great. I'm sure they would be just as good with all white flour. Heavy, but not too dense. We used them for sloppy joes, and will definitely make them again. Kept well overnight and made for a good peanut butter sandwich for breakfast :)

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MEHUNGRY98

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Mar. 15, 2004

Excellent recipe. Mine turned out just a little heavier than I was expecting, but I think that may be because my bread machine (on dough setting) worked the dough longer than the time called for in the recipe. Or else I used too much flour and got it a little too stiff. Even still the rolls had a great texture and taste, a special treat with grilled burgers -- a 5 star recipe for sure.

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Cassandra

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Picayune, Mississippi, USA

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Reviewed: Jan. 29, 2004

These have a great light texture, I think because they contain less flour than the average recipe. As noted, the dough is indeed sticky however I mixed this in a food processor so I had no problem with the kneading. I used regular yeast (took about 20 min. longer for the 1st rise), half whole wheat flour and baked them for close to 20 minutes. They're great.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 15, 2002

I made both your recipe and another one that uses less sugar and flour, but also uses an egg in the mix. I haven't yet decided which one I prefer, but honestly they're both GREAT! I am thrilled that I am able to make this from scratch with not much time involved. Thank you! Tomorrow is Father's Day and I am trying out both buns on my guests, I'll let you know how it goes :o)

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DianesDelight

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Reviewed: Nov. 7, 2001

This is a great recipe. My husband and I just love it. I cut the recipe in half and put it in my bread machine on the DOUGH setting and it works just great! But make sure there is just the right amount of flour so it's not too sloppy or too stiff in the machine. Thank you for sharing this one! I had always wanted to make hamburger buns at home but all the other recipes I used had a tough outside, but this is nice and soft, just like if they came from a bakery!

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