150 Reviews

2009 Update: I've been using this recipe for over 2 years now and I love it! I'm making my own hotdog and hamburg buns, which amazes me still. I use 2 cups all purpose flour and 1 3/4 cups bread flour and a scant 1/4 cup sugar. I get 12 hamburger rolls...weighing in at 2 1/2 ounces per roll. This is a perfect bread recipe. Thank you again.

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Deely April 10, 2009

FABULOUS, BIG BURGER BUNS! I subbed 1/2 cup whole wheat and the rest BF - I was out of AP & BF was low. I skipped the butter and lightly pressed in some raw sesame seeds after getting them onto the pan. I baked them at 350F for 15 minutes. They were dark brown when I took them out to cool the pan on the rack and the top crust seemed really firm. To our delight, as they sat, they softened up PERFECTLY. Very tasty! Since I just did a free-form on a cookie sheet, I want to buy one of those specialty hamburger pans! EXCELLENT! We had Bison sloppy joes w/cheddar & mustard on these. They were tender, but held up. Thank you so much for posting. This will be the staple for our burger buns now!

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BIG_CHIEF February 28, 2009

Very nice recipe! I would stick to using this recipe only for hamburger or hot dog buns even for a dinner bread because it is a bit doughy but very delicious.

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Chef Army wife Becky February 19, 2009

I tried this for Cinnamon bun and it was so hard to work with it was my first ever attemp at cinnamon buns and it was awful maybe I did something wrong the dough was way too sticky. I finally got it rolled out and put my cinnamon and sugar and it totally fell apart it went from buns to a big blob it tasted ok it was a little doughy and bread likefor me sorry.

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jawserwog February 16, 2009

another happy review - I used approx. 2 Tbl. sugar, 3 Tbl. powdered milk and a little more than 1 1/4 C water, but I had also added about 2 Tbl. potato flour & subbed a cup of whole-wheat flour, so I think the dough needed additional liquid. mixed this in the Kitchenaid & let rise for about an hour before shaping into 10 hamburger rolls. we ate two of them before dinner, and I will definitely make these again - having rolls that actually taste good (instead of store-bought fluff) made our sandwiches (roast beef & boursin) extra wonderful. Thank you!

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wax lion January 27, 2009

I have to say that this is the BEST bread product that has ever come out of my kitchen. Fantastic, thank you. Was aiming for 'sub' buns, so I did ten pieces instead of the 12 for hot dog buns. They weren't quite the right size so I'll do 8 next time...probably before the end of the week if I know how quickly my family will inhale these. I lightly brushed mine with olive oil before the first rising, before they went for baking and when they came out, and the crust is just perfect. These absolutely beg for variations on flavourings and for toppings. Am also wondering how this dough would do as just a standard loaf of bread. I may never buy buns again.

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ejuneca January 20, 2009

I tried these for the first time this weekend, and they turned out great! I did hot dog buns. I used 3C bread flour and 3/4C wheat. I brushed the buns with butter before and after the last rise. They were terrific! And doing the dough in the bread machine was a snap. Thanks!

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Jooley Ann January 19, 2009

Very nice recipe. I used all purpose flour and the hamburger buns came out nice. But I think next time I will add some wheat gluten to the flour just to make it a bit fluffier. But that's a problem with my all purpose flour and not the recipe.

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Twiggyann November 13, 2008

This is my favorite bun/roll recipe!! I've been making it for a few months now, and the whole family loves it. I do reduce the temp to 350 and usually bake for only 10 mins. Sometimes I use 1c buttermilk and 1/4c water- delicious! I also use bread flour. Thanks for the great recipe.

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missymarissy September 15, 2008

Great stuff! The dough is wonderful to work with-- smooth and elastic, not sticky-- and the buns taste great. I would definitely make these again.

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vfutrell August 30, 2008
Hot Dog/Hamburger Buns/Rolls/Cinnamon Buns Dough Cycle A.b.m.