Reviewed: Oct. 22, 2011

5 stars WITH the changes suggested by other reviewers. My family loved these. Perfect texture and taste. Changes: Halved the recipe to make 8 buns, replaced margarine with butter and put it all in my bread maker on dough cycle. (1.5 hours) Then I shaped the dough into balls and let them rise for a few more minutes before baking. My family doesn't want any other buns from now on and came up with a long list of other uses for these.

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Reviewer:

2busybee

Reviewed: Aug. 8, 2011

Very good!

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Reviewer:

Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Jul. 3, 2011

Not to self and others: Do not flatten the dough balls too much or else the buns expand out rather than up. Also, when scaling down, make 12 servings for 8 buns for larger burger patties.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Jun. 19, 2011

These are awesome!!! I will never buy hamburger/hotdog buns again!! I think the problem other reviewers are having result from not reading the ingredients properly. I did what another reviewer suggested and mixed the first four ingredients (w/ cold milk and water) and zapped it in the microwave until it reached 115 degrees (two minutes and then one minute) before adding the yeast. I also used active yeast instead of instant and it did take a little longer to rise, but I expected this. I just need to work on sizing because because they came out huge!! But they are soft and tasty and so perfectly golden brown!! My new go-to bun recipe. These could even be eaten as rolls! So good!

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Reviewer:

Mommah16

Reviewed: May 25, 2011

This is a super-delicious, very reliable recipe. I've made it 2-3 times per week since I first tried it 6 months ago, because my family absolutely loves these buns. I form the dough into kaiser-sized buns and we use them for all of our sandwiches and burger buns. I also make smaller dinner rolls and long, skinny bread sticks, and also hot-dog style buns. I also use the recipe for pizza dough by subbing water for the milk and olive oil for the butter. But our favorite way to eat these is exactly as the recipe states, and I've never had a bad batch. Seriously! It's one of my favorite recipes from allrecipes.com

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Reviewer:

quiltlover

Reviewed: May 16, 2011

These were great if you're looking for a hamburger bun that is more like a roll - like to be used in a White-Castle type burger. I found them to be a bit too heavy for ordinary hamburgers, so for that I used a light white bread recipe.

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Reviewer:

venezia

Reviewed: Apr. 30, 2011

they taste good but they turned out too heavy, i followed the recipe. could someone help me adjust this recipe so they are lighter? I'm a beginer at making bread

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Reviewer:

nina85

Reviewed: Apr. 15, 2011

Love this and is my favorite bread recipe! Tastes great and so simple to make. It doesnt take much time at all and I even used it to make bread bowls. I usually half the recipe and get 2 bowls. Only thing I've had to do different is lower the oven temp and cook a bit longer but thats probably my oven :)

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Reviewer:

Trish

Reviewed: Apr. 14, 2011

These were Great! My husband said the burgers were the best he ever had, and that the bun made all the difference. I used active dry yeast instead of instant because it's all I head. I let them rise for 35 minutes. They were perfect. I did press the dough balls flat onto the baking sheet to get a wider base. Proofing the yeast is just for peace of mind. Even with active dry yeast, if it's good it will work without proofing. It will rise faster if you do proof though. The dough was a little heavier than I thought it would be, and I think next time I'll go just shy of 6 cups for a fluffier finish. Thanks Cheer!

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