In my 4+ years of making homemade buns, these are undoubtedly the best. I actually caught DH (who is a self-proclaimed MEAT ONLY kinda guy) eating the buns by themselves. Since there was only two of us, I halved the recipe and did get five HUGE buns! I used Smart Balance butter and halved the amount called for in the dough. Everything worked fine. Since I loved the smell of the onions, I actually saved some of them to sprinkle ontop of the buns before baking too. Great touch. Finally, because I like softer bun tops, I skipped the egg and water step and would do the same again. FANTASIC recipe!!!!!!!!!!!!!!!!
Very nice sandwich roll, like the onion flavor, but I should have added more. That's not the recipe fault as I did not use the full amount listed as I was afraid that the moist onions might ruin my dough - which is probably not the case. Slice well, with a nice soft inside that will hold up well for sandwiches no matter what kind. These have been enjoyed by everyone that tried them. The dough was lovely to work with and had a nice rise to it.
Too sweet for my taste, but my husband liked them. I agree with the person who doubled the onion and garlic amounts -- next time I would do the same, and maybe cut down on the sugar. Plus try adding some dried herbs like thyme and sage.
Oopsie, I forgot to post my review for this bun recipe I made for Thanksgiving. It was easier to make these because I used an ABM to prep the dough. The buns were a huge hit at Thanksgiving and potlucks a few days later. The buns also froze well. I garnered about 6-7 *huge* 7" diameter buns. Thanks for posting!
I had to change my reviews after tasting these. They were very yummy. I did have a time with mixing the dough once I tried to add the onions but found that a dough scraper helped with getting it up and cutting. I made rolls in muffin pans and 6 large rolls and trust me they are huge. Don't make these the day of something important. Do it the day or night before so your not stressed.
Yum, yum, yum, yum! These are so great, I didn't have any leftover to freeze. Next time I will double the batch. I doubled the onions/garlic in this recipe because we love really oniony/garlicy buns. I also added 1/4 tsp red pepper flakes. I think I will double that next time as the onion/garlic mixture kinda overpowered the spice. These are fabulous as hamburger buns and makes a ham and cheese sandwich a work of culinary art. Marilyn Warren