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These buns are excellent! Really easy recipe, and manageable time frame (to include both rises). For my oven, they need 15 mins of cook time. Also, they really rise, so next time I'm planning to make them much smaller. Thank you for posting this great recipe!

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ltemple99 September 11, 2011

Yummy and easy!

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Climbnyak July 04, 2011

Liked it a lot. Made "slider" size buns. With the leftover dough, made a loaf. Very nice.

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Momma21 June 20, 2011

My family loves rolls for sandwiches, and we love these! I'm not so good at getting the sizes right, they come out all different, but I will be a little more detail oriented. Last time around I put the egg on, then sprinkled some Italian herbs and parm cheese on before baking!

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miccikoz June 15, 2010

What an awesome recipe, and a lovely story. I followed the recipe almost exactly, except for a few things: I didn't use the optional things, I used Brummel & Brown's buttery spread for the butter, and I substituted whole wheat flour for the first 2 cups, adding about 3 more cups of all-purpose flour, totaling 5 cups in the buns. I had to use the high end of the rising times because it's a hot day today, and our cooler is cooling down the house, so I let the dough rise in the turned-off oven. The buns rose like crazy (I let them rise [and bake] on one 11x17 jelly roll pan, and they were all touching), and I baked them for 15 minutes (until they were golden). They smelled SO good! I was going to half the recipe, for just my husband and me, but I'm sure I'll use the rest when I have a Boca burger or a veggie burger for lunch, or they would probably freeze well too. I made these to use with Uncle Matt's Sloppy Joes for us tonight. Thanks so much for posting this easy and great recipe. I'm sure I'll use it again and again. :)

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Greeny4444 May 28, 2010

What an outstanding recipe for truly soft, tender sandwich/hamburger buns with a lovely crumb! I made them exactly per the recipe, with the exception of substituting Baker's Special Milk Powder (mixed with dry ingredients) and water for the milk called for in the original recipe. As you can see from the photo, the buns rose incredibly high and finished with a nice sheen. The rise time was spot on for me, as was the bake time, and I love that this is such an uncomplicated recipe--it was remarkably quick with the KitchenAid. My husband announced that we shall never again purchase store-bought hamburger buns!

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Donna Marie B. December 18, 2009
Hamburger Buns