This is an AWESOME recipe, I had made it several times as listed, the last time I made them I was out of milk so I substituted buttermilk, the results were even more amazing!!! I will never buy another store bought bun again.
Followed the recipe to the T, except that instead of using a stand mixer I used a wooden spoon and my hands. Came out BEAUTIFUL. One of my favorite bread recipes so far, hands down!
Lovely recipe. Haven't bought a store bought bun since I began making these. Thank you
Kittencal, these buns ARE fabulous. Yum. My 8-year-old and I shaped these into hot dog buns and the family scarfed down all but one for dinner. They have great flavor and lovely color. Worked fine with no-trans-fat shortening and skim milk. I replaced some of the bread flour with soy flour, and opted out of the sesame seeds, instead brushing with egg white to make them shiny and then following up with some butter to make them soft. Delicious. Thanks, KC!
These were awesome. Followed the recipe to the letter except I only added two T. of sugar as we are not fond of sweet hamburger rolls. Also, when it came to the yeast, I just added one package of yeast. I noticed that the salt is not included in the instructions portion of the recipe, but I tossed it in with the flour and such. Also, I opted to use standard flour rather than bread flour as it is cheaper to use. I mixed this with the dough attachment using my KAid stand mixer and the dough was fabulous. I preheated the oven to 200 so that my rise time was only one hour and opted to just spray the tops of the buns with PAM cooking spray rather than use the egg white (no sesame seeds added). These buns turned out fabulous. They weren't as heavy as some that I have made in the past which is exactly what I was looking for. Thank you for a wonderful recipe. I no longer buy bread products so I will be using this again and again and again! This is a definite keeper. My search is over. :)
These buns were a big hit. I followed the recipe as written except I only used one package of yeast which is 2 1/4 teaspoons instead of one tablespoon as written. Will be making these again.
Kitt, I have to tell you that you are my go to chef for recipes on this site. I probably have made 95% of you recipes and have never never been dissappointed. The buns have to be the best.....I have not rated your recipes because I am usually in the kitchen cooking or baking all day...these buns are the BEST these are the only buns I use these days. I have made them in the Kitchenaid and I have made them in my bread maker (when I am feeling lazy.lol) and always fantastic. Thank you looking forward to more of your recipes. Krystyna
these are really good buns Thank you Kittencal
This recipe is exactly what I was looking for! Thank you Kittencal! No more chemical-laden commercial buns for this family. That said, I am not one to ordinarily use shortening, and I won't be buying it again after I use it up (I have enough left in the pantry for one more batch). I do see, though, that reviewers have had success with melted butter, and I almost think oil might work also. I have some experimenting to do. I also think I want to try freezing some and see how they do. I am very much a last-minute cook, and I don't want the prep time to keep me from making hamburgers. This batch is nearly all gone after using them for breakfast and lunch sandwiches. The texture is still perfect even several days later! Did I mention that I love these?!?