2 Reviews

Great buns, which leads to panini and then to garlic bread and then to croutons and then to breadcrumbs...and then to the birds, but I doubt there would even be one crumb left.

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gailanng September 17, 2011

I made these buns today and they came out soft and great texture like they were restaurant made.This is my go to bun recipe.The substitutions I made were using fat-free milk and sifting my flour twice to get a great texture that's not crumbly.They turn out fabulous and taste great.And thanks for sharing this recipe.

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USCCAP October 10, 2010
Hamburger Buns Par Excellence