By Sue Lau on October 30, 2008
Photo by Annacia
Photo by Annacia
"Perfect for making the buns for your favorite sandwiches a little more healthy while still remaining delicious!"
Serving Size: 1 (802 g)
Servings Per Recipe: 1
"Lovely, dense but not overly heavy rolls. I doubled the recipe, made 1/2 into rolls and the other half into a loaf. So very tasty! And easy to make, too. I used yogurt whey and milk instead of all milk, freshly ground whole wheat flour, and I brushed the tops of the rolls with melted butter before baking. A perfect partner for the pimento cheeseburgers I made for dinner. Thank you for a healthy, tasty, easy bun recipe!"
"Hmm. I'm not quite going to give this any stars because of problems I ran into. First off, after I started, I realized I didn't have a thermometer. I microwaved the milk until just warm to touch, and hoped that was enough. Also, I used instant yeast that was overdue... whoops. My dough seemed very wet and I ended up adding loads of flour, though I still dont think I added enough because they rose very little, and do not resemble Annacia's puffy bun photo. They are a fair bit dense, and again I think thats to do with too much liquid (which I also think was emphasized due to the wet day I made them). They were still yummy to eat, just not what we had expected. I'm considering trying these again, but with proper equipment."
"This is one of those recipes that I wish I could give more than 5 stars. The bread it makes is nothing short of perfect. The texture is ideal, it bakes perfectly, it's incredibly easy to work with and it tastes wonderful. I replaced the butter with Canola so the fat would be a healthier sort, used Splenda for the honey and skim milk. The tops were brushed with just egg white. I really can't rave enough about this. They rise like crazy too. If your looking for a sure thing bread recipe you've found it. This recipe has just become my standard!! Made for My 3 Chef's Fall '08."