Great recipe! I don't have a bread machine so I followed what Mariam did and the buns just came out amazing. Note: I only put in 2T of sugar as many reviewers said the buns were too sweet - also the buns rose more 'up' than 'out' so I let my rolls rise, flattened them a bit and then let them rise again for about 10 minutes. Before baking, I used a sharp knife to cut 2-3 slits on top of the buns and then egg washed them and sprinkled with sesame and poppy seeds. I should mention that the buns were not very big and I got 10 plus 1 mini one. Again, I followed Mariam's format and rolled the dough into balls instead of rolling it out and using a cutter to shape them. The buns are very light - just what I've been looking for! I don't think I'll have to buy store-bought buns again!

Reviewed On: Mar. 2, 2010

These taste identical to the frozen ones I used to buy from the store. I stopped eating those and miss them... I'm so glad this recipe is here! I didn't add the black pepper, as suggested by another reviewer. I'm going to try them again with the bp to see if there's a big difference. Thanks for the recipe =)

Reviewed On: Feb. 21, 2010

Very good, authentic recipe. I made a cashew paste with cashews and whipping cream (thick paste) in the food processor. You only need a couple of tablespoons but it makes a huge difference. Coming from an Indian background, I can say that the cooking does not use cornstarch, rather things like cashew paste or cream to thicken up sauces/curries. Tastes great with freshly baked 'naan' (by Mic), also from this site. Great recipe - thanks =)

Reviewed On: Feb. 21, 2010