Reviewed: Apr. 2, 2012

Super easy and quick. They're not light and fluffy if you like light and fluffy. I don't so I looooved these. They're sturdy with a great flavor!

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5 users found this review helpful

Reviewer:

Kana

Reviewed: Mar. 6, 2012

this was really easy since I used the instant yeast, the one thing that I did that wasn't mentioned was, just b/4 I let it rise the first time I put a piece of saran wrap on my scale and weighed my dough, I then converted it all over to ounces and then divided by 25 and came out with .38 ounces just so all my buns were the same size. which is something that you're looking for when preparing food. the one thing that I did try was putting sesame seeds on the tops of my buns but the little devils didn't stay on. So I will try something different next time when I make these, which will be in about 3 weeks when I have the first summer kick off of the bbq season and will be doing a pork shoulder and I will need about 4 dozed of these lovely beauties

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3 users found this review helpful

Reviewer:

kd5ntl

Cooking Level: Professional

Home Town: Belen, New Mexico, USA

Living In: Ravenna, Nebraska, USA

Reviewed: Feb. 11, 2012

I used regular yeast and warm ingredients, followed the recipe as is with the 20 minute rise and they turned out great! I needed them fast and it took less than an hour start to finish.

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2 users found this review helpful

Reviewer:

rkiltz

Cooking Level: Expert

Reviewed: Feb. 5, 2012

fantastic! I halved the recipe and made mini sized buns for our sliders. I had no problems with the dough and they were delicious.

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3 users found this review helpful

Reviewer:

GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Jan. 20, 2012

You haven't had a sandwich or a burger until you've tried it on a homemade bun! The kneading was hard for me due to health/physical issues, so I cut the recipe in half and use my breadmaker for the kneading and first rise. I put the milk, yeast, and salt in the bread maker, let it sit for a few minutes (until foamy), then add all the other ingredients and push start. After the first rise, I punch it down, form my buns, let them rise then bake. I often add about 1/4 C. of nutritional yeast for nutritional purposes and they come out fantastic. Also, I'm at a low elevation/high humidity and must bake for less then 20 min (more like 15). So good my Pappa eats them plain like a dinner roll!

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1 user found this review helpful

Reviewer:

Lara

Cooking Level: Expert

Home Town: Myrtle Creek, Oregon, USA

Reviewed: Jan. 15, 2012

Huge hit!

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Reviewer:

stacia101

Home Town: Pensacola, Florida, USA

Living In: Mill City, Oregon, USA

Reviewed: Jan. 15, 2012

I scaled the recipe to 12 servings, followed it exactly as written and had excellent results. These rolls are so incredibly easy to make, and with one short 20-minute rise, FAST! I did use an egg wash and topped them with poppy seeds, sesame seeds, and dried onion. I followed the recommendation of a reviewer and made eight instead of 12 which yielded good-sized buns. The texture is light and fluffy, but most importantly, they taste fantastic! This is now my go-to recipe for hamburger buns and is going into my Favorites folder. Thanks CHEERON883 for sharing because IMO this is 5-star all the way. UPDATE 8.19.12 Made half a recipe and ended up with four decent-sized hamburger buns and 6 slider buns. Tasty, as usual.

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10 users found this review helpful

Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jan. 13, 2012

These are so easy to make and taste great. I omitted the 1/4 cup water because I don't usually proof yeast and I used Red Star Active Dry because that's what I have on hand. The only thing I might change it to use less salt. I weighed the dough into 4 ounce portions and got ten 4" buns. I'll make them again but I'll add about 1 cup of whole wheat flour for a little more flavor.

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Reviewer:

Maryann

Cooking Level: Expert

Living In: Rockford, Illinois, USA

Reviewed: Jan. 1, 2012

Super easy and tasty! I used rice milk because of dairy allergies around here and it worked just fine. I found coating my hands with olive oil helped shape the dough without excess stickiness.

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Reviewer:

BSTANDLEE

Reviewed: Nov. 6, 2011

This recipe was amazing!! So, my husband shot a deer this season and I was trying my hardest to make a 5 star meal out of the meat for our family friends one night. I made these buns to go on our feta avocado deer burgers. OMG it was amazing! I got rave reviews from everyone for the bread. My husband was upset there were none left over for him. But. I ended up giving him some of mine. He liked them so much im making them again today for my ground turkey buffalo & ranch burgers! Follow it exactly like it says and its fool proof! VERY VERY Delicious! Just like bread at Schlotzkys!

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