By ~Nimz~ on June 29, 2007
Photo by Galley Wench
Photo by Galley Wench
"These are simply delicious and although you have to plan ahead (feed the starter the night before), they are easy to make. The dough is very easy to work with. Most of the cook time is in the rising time. It is made for the bread machine's dough cycle. I did not include the time it takes for rising. Hope you enjoy."
Serving Size: 1 (589 g)
Servings Per Recipe: 1
"Thank you for posting! I was looking for a hamburger bun recipe that : used whole wheat flour, sourdough and a breadmaker and I was not disappointed!"
"Delicous!!! After making a batch of kohlrabi salad (more like a slaw) with a recipe from this site, I had quite a bit leftover. It made me hungry for pulled pork sandwiches with slaw. Had a nice pork roast in the freezer, cooked it up in the crock pot and made these buns to serve it on. The wheat flour was just the right touch, keeping the buns from being 'doughy' and the sourdough flavor really shined through. Recipe made 8 HUGE buns, 1 per person. This recipe is a keeper!!!"
"The buns I made with this recipe are really OUTSTANDING & great-tasting! Followed your easy directions right down the line & had a great time of it! Devoured two of them right out of the oven! Like the idea of topping them with sesame seeds or something else similar, & will have to do that another time, probably within the week! Thanks for sharing your tasty buns! [Tagged, made & reviewed in the 1-2-3 Hit Wonders cooking game]"
"This was great! I used recipe #13750 and did only a half batch to start. I used part of the egg and regular salt as I didn't have any kosher. I also made it with my KitchenAid as I don't have a bread maker. Thanks, Nimz!!"
"These are great, and fun to make! Definitely beats the Bimbo Bread we get in Mexico. Followed the recipe with the exception I had to substitue two Tablespoons of vegetable oil for 2 Tablespoons of butter ... was out of butter. Since I had no butter, brushed the tops of the buns with egg white (with a little water) and sprinkled on sesame seeds. Insead of rolling and cutting the buns I rolled the dough into a log and sliced off about 1 inch pieces and then reshaped them before putting on the parchment lined pans. Took about an hour for them to rise sufficiently. Then baked them at 375 degrees for 15 minutes and they came out perfect. Only thing I'll change the next time is add a tad more salt. The recipe made 11 buns . . .guess mine are smaller than yours. Thanks for sharing a great recipe! PS: Forgot to mention how great these are with Sloppy Joes, they don't fall apart like store-bought buns! Come to think of it . . these are outstanding -- 5 Stars!"