Reviewed: May 28, 2012

I followed the recipe exactly and had to add a few tablespoons of flour because it was sticky but that's normal since it's always humid here. I let these rise for over an hour and they turned out huge. They are light and fluffy and taste great. For those that had dense buns maybe they didn't rise long enough. I always use rapid rise yeast too.

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: May 28, 2012

I've made these several times and they're the family favorite! Store bought tastes like cardboard compared to these. I use a mix on (freshly milled by me) whole white wheat flour and all purpose. I also let it rise once in a greased bowl then punch down, form and put on baking sheet lined with reusable parchment paper. Then I brush an egg wash on them (1 egg 1 tablespoon water beaten). I top them off with a mix of sesame seed, minced onion, and garlic powder. Wowzers, they're delicious!! This time I substituted honey for the sugar; they're on the first rise now.

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Mrs.Escandon

Cooking Level: Beginning

Living In: Temecula, California, USA

Reviewed: May 28, 2012

excellent buns.... turned out wonderful... I let mine rise a for extra time about half an hour in the bowl... divided rolled into balls flattened and let rise for another 45 minutes if you have the time i definitely suggested it..... i brushed mine with an egg white wash and sprinkled with sesame seeds and poppy seeds... great presentation... great texture.... great taste....

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ChefScharny

Reviewed: May 28, 2012

These were ok, I followed the recipe exactly and came out with buns that were too small for burgers. I let the rolls rise for about 40 minutes and made 12 rolls. I guess if I try it next time I will make bigger rolls and let them rise for at least an hour. The rolls were good taste wise, but were very dense. I was looking for more of a crusty style roll for my burgers, but this one was worth trying. Would be great as a dinner roll.

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misszizka

Reviewed: May 25, 2012

I made in the bread machine and they came out really sticky and I was worried they wouldn't turn out good but with the addition of some flour to prevent a sticky mess these turned out fabulous!!

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mumkim

Reviewed: May 21, 2012

These are really good. I really can't fathom some of the negative reviews at all. If you're having trouble getting them to rise, or if they're turning out too dense, your first step should be to try proofing your yeast. If your yeast proofs fine, then remember to mix the first stage of ingredients really well before adding the rest of the flour to give the yeast time to start munching on the sugar and making bubbles. Also remember that any bread recipe's suggested amount of flour is just that: a suggestion. If your dough won't take more flour, don't just keep dumping it in. I ended up only using about 4 C of flour total today, but in different weather or with different flour I might use more. Once you get the dough to the right consistency, knead it ONLY until it is smooth. Resist the temptation to keep kneading; overkneaded bread is dense bread.

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dragonflyGrrl

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: May 19, 2012

Very good buns, but I felt they were a little sweeter than I'm used to bread being. They were however consumed quickly by my family. :)

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Koifish

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: May 19, 2012

I made vegan buns last week (ran out of eggs) that where better than these. The bottom half was dense and the top half had an air bubble. I was using King Arthur Flour and followed the recipe perfectly. I made a second batch a bit wetter for my dry climate and it was no different. Forgetting texture, it didn't even taste as good as the vegan buns... and I didn't love the vegan buns either!

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iscorefilm

Cooking Level: Expert

Reviewed: May 17, 2012

Hello from Germany, it was my first recipe from all recipe.com and i have to say: Great!!!! The buns taste like the buns i have eaten when i was in Virginia! Easy to make, great taste!

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germancook

Reviewed: May 15, 2012

These are amazing!!!! I used my breadmaker which gave me perfect dough, the rise time is VERY important. They need to look big and puffy before you bake them or you will end up with a dense bun. I let mine rise for an hour and a half before I baked them, they were absolutely perfect, thanks so much for this great recipe!

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