Soft-N-Fluffy Hamburger Buns Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: May 21, 2010
I have never used wheat gluten with white flour before, this made for a very light texture. I used 2 1/2 cups of flour and made 8 hamburger size buns. But they were too sweet to eat with burgers. I will toast them with plain cinnamon or use them to make bread pudding.
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Cooking Level: Intermediate

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Reviewed: May 20, 2010
Great recipe the only change I would make is to cut down the amount of sugar. Rolls had a sweet taste which I don't really want on my hamburger.
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Photo by Sweettreats
Home Town: Orangevale, California, USA
Living In: Antelope, California, USA
Reviewed: May 19, 2010
I made these using my stand mixer by proofing the yeast in the warm water with just 1 tbs. of sugar then adding the oil. I added the flour (1/2 AP, 1/2 WW) mixed with the vital wheat gluten and salt 1 cup at a time and used about 3 1/4 cups to get a lovely soft dough. I got 10 nice size rolls. This is a keeper thanks WFDM!!
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Photo by Pam-3BoysMama
Reviewed: May 18, 2010
I attempted to follow the recipe exactly, but my bread machine decided to slip a belt halfway through the knead cycle. I finished kneading by hand and let the dough rise in a greased, covered bowl for about an hour before following the rest of the directions. I did use an egg wash as I wanted to add sesame seeds to half the buns. These are exactly what they claim to be: Soft-N-Fluffy! I will definitely make them again!
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
Reviewed: May 18, 2010
03/16 AWESOME! they really live up to their name! I am eating one right now with strawberry jam. I used whole milk for water and brushed the rolls with butter when removed from the oven. Delicious! 03/22 I made the buns again today, used 1/2 ww and 1/2 ap flour, 1 tbsp vital gluten, my husband said these were even better! use 3 oz balls by weight for buns
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Photo by the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Owen Sound, Ontario, Canada
Photo by tanya
Reviewed: May 15, 2010
Wonderful!!! I made these yesterday to serve hamburgers on. I did not need twelve of them so I made a half recipe. I only got 4 out of it. While making the half recipe in the bread machine the dough sucked the paddle of the bottom, so I took the dough and and let it finish rising. I thought the dough seemed a little stiff. So I got scared and started another batch. I decided to try a full recipe but had to use mostly wheat flour.( I did add more gluten) The full recipe made about 7 rolls. I think you would only get 12 if you made dinner rolls/sliders. The funny thing is that both attempts came out fantastic!!! I thought I was going to have to freeze some... but nope.My 4 yr old ate 2 yesterday. I also made a sandwich for lunch yesterday with one and plan on doing that again today.I will be making these again and soon because they are almost gone!
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Photo by tanya

Cooking Level: Intermediate

Living In: Carmichael, California, USA

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