7 Reviews

I've made these buns twice now. The second time I cut down the sugar substantially to about 2 Tbsp (I'm not a big fan of sweet buns). It worked like a charm. So fluffy and delicious. Thanks!

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spacekadet October 14, 2008

Another great recipe Len! I made these tonight using the dough setting on the bread machine. Perfect!!! This is the best hamburger bun recipe I've tried. Thanks for sharing a recipe I'll use for all the burgers I make. Made for PAC Spring 2010.

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CJAY April 06, 2010

Wonderful! Great for hamburger buns. We are actually going to try them as rolls tonight with dinner. I just did water w/yeast and sugar then added the olive oil, then added all the dry mixed together. Good directions on kneading and resting!

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Mara #2 December 24, 2008

Great recipe! Super easy directions to follow. I'll increase the wheat next time - yum!

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dukeswalker June 13, 2008

Wonderful buns! I used the dough cycle on my bread machine and the results were excellent. This is a keeper for us. I'll also be making cloverleaf dinner rolls with this dough. It's much better than the recipe I was using. Thanks for a great recipe!

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racrgal May 02, 2008

These were good, and better for us than store bought. Thanks for the tip onforming the dough into the roll shape. Once I got the hang of it, they really looked like hamburger buns are supposed to look!

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Jenny Frenny March 13, 2008

The hamburger buns are great! I followed your directions to a "T" and was rewarded with delicious, pillowy hamburger buns that were surprising sturdy for how soft they were. I weighed my flour as well, but as far as I could tell your alternate US measurements were right on. For both steps 9 and 12 I let the dough rise for 1 hour. Thanks for sharing, this is a keeper recipe :) Nick's Mom

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Brenda. January 13, 2008
Light Wheat Hamburger Buns