Reviewed: Feb. 7, 2011

Very very light and fluffy! I have made the dough in a bread machine, using the exact ingredients, 3 times now. Every time, they turn out exactly right. This last time I split the dough in half, used half for rolls, and I rolled out the other half into a large rectangle, covered it with melted butter, cinnamon, sugar and brown sugar, rolled it up, sliced in 1/2 inch sections, let rise till doubled and baked at 375 for 10 min. The best cinnamon rolls ever! they were STILL so light and fluffy! Thanks so much for this recipe!

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Reviewer:

Autumnswirl

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

Reviewed: Feb. 7, 2011

Delicious! I'm at high-altitude and these turned out soft and buttery with no alteration. I used a bread machine on the dough setting to mix the dough, then shaped, let them have a final rise, and popped them in the oven. Great, easy recipe!

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Reviewer:

Sicily

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Feb. 7, 2011

well the first batch of these did NOT turn out. I did it exactly as instructed mixing the yeast in with my flour, however, it just didn't rise well. I also had used 2 cups of Whole Wheat Flour, and 2.5 cups of white. I left the other cup of white out till seeing if I needed it. Not wanting to feel defeated I made another batched and saved the other smaller ones as biscuits for soups. The second time around I waited till the liquid was lukewarm, then added the yeast to it and proofed it first. Once it was done about 15 min, I then added it to the flour, this time using 1 cup of whole wheat and 3.5cups of White Flour. They don't feel super light, but Im assuming that is from the whole wheat all purpose flour. Anyway, they resemble hamburger buns better then the first batch and did what it was supposed to which was rise! Im not sure how they taste yet since they just came out of the oven, but will try them with my hamburgers tonight and then update this one on taste. Thanks for sharing!

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Reviewer:

CINDEES

Cooking Level: Intermediate

Living In: Vernon, British Columbia, Canada

Reviewed: Feb. 7, 2011

These turned out more like a dinner bun for me, but we loved them! I made them the size stated but they were way too small so I made some just smaller than a tennis ball and they were okay to put turkey burgers on. They turned out to be a firm bun, not so soft and fluffy inside, but still good!

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Reviewer:

rknoel

Cooking Level: Expert

Home Town: Spirit River, Alberta, Canada

Reviewed: Feb. 7, 2011

So I went to the store today and when I turned down the bread aisle, I discovered there to be no hamburger buns on the shelves. None. Zilch. Not even the off-off brand. Nada. Seems everyone bought buns over the weekend for the Big Game.... wait a minute.... I could MAKE them. So that's exactly what I did. And they couldn't have turned out more perfect. I am a hamburger bun-making rock star! Thanks BellesAZ.

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Reviewer:

Nicolette

Reviewed: Feb. 5, 2011

Rave reviews by my family. I will make these again.

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Reviewer:

Barb Edge

Reviewed: Feb. 3, 2011

I got snowed in so I made some homemade hamburger rolls for dinner instead of getting some from the store. Glad I did because they were great. Will continue to use the recipe.

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Reviewer:

Monica

Reviewed: Feb. 1, 2011

Beautiful, fluffy, soft, great flavor! Will make again! Second time I used this recipe, I made pizza dough-it is the best homemade pizza dough!

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Reviewer:

Christine

Cooking Level: Beginning

Reviewed: Feb. 1, 2011

:: Start with only 4 cups of flour!! The 5.5 cups it calls for is TOO MUCH:: These rolls were perfection. I used rapid rise yeast instead of active dry yeast and I used brown sugar instead of white (becuase it was what I had on hand). I only needed 5 cups of flour, the dough was pretty dry at 5 cups, next time I will start with4.5 adn add in the other flour as needed while kneading. The kneading for the full 10 minutes really paid off.These rolls are absolutely delicious. Next time I think I will add some dried onions and make onion sandwich rolls. Update!! This recipe makes PERFECT garlic bread sticks. I followed everything exactly except I use the rapid rise yeast and bread flour and then roll them into sticks. Brush them with butter before they go in the oven, and again after they come out and then dust them with garlic salt. THey were better than olive garden!

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