By plantfreek on April 19, 2009
Photo by Greeny4444
Photo by Greeny4444
"This has a nice backstory to it (don't all my recipes ha ha:-) A friend of mine who lives way out in Washington State told me about her Fleischmann's Yeast Breads booklet. She got it in a mixer she received as a wedding gift over 25 years ago. She says the recipes in the booklet are sooooo good she has worn her booklet to a frazzle-pages are coming loose, dog-eared, you know what I'm talking about. Anyway, I decided I'd try to find her a new one (or a good used one) I spent weeks searching the web looking on ebay, amazon, alibris and every little site I knew of to find a copy. Finally after 3 months of looking I found two copies on ebay-bid on em and got both of em for a real good price! Boy was she happy. She told me about this bun recipe and how great it was and that I should try making them. She was right (she usually is:-) These make very good buns. You can add sesame or poppy seeds to the tops with an egg wash. With summer fast upon us I thought I'd send this one in. I use these all the time when I make my Blue Mill Tavern Sandwiches I've posted to this site. Enjoy! Makes 8 buns. P.S. I'm very sad to say my friend who told me of this recipe has gone on to be with the Lord. I shall miss her very very much but I know she is now with her beloved husband and family who passed before her. Thank you Kath for making me a better person (and a better baker!)."
Serving Size: 1 (201 g)
Servings Per Recipe: 4
"These buns are excellent! Really easy recipe, and manageable time frame (to include both rises). For my oven, they need 15 mins of cook time. Also, they really rise, so next time I'm planning to make them much smaller. Thank you for posting this great recipe!"
"Yummy and easy!"
"Liked it a lot. Made "slider" size buns. With the leftover dough, made a loaf. Very nice."
"My family loves rolls for sandwiches, and we love these! I'm not so good at getting the sizes right, they come out all different, but I will be a little more detail oriented. Last time around I put the egg on, then sprinkled some Italian herbs and parm cheese on before baking!"
"What an awesome recipe, and a lovely story. I followed the recipe almost exactly, except for a few things: I didn't use the optional things, I used Brummel & Brown's buttery spread for the butter, and I substituted whole wheat flour for the first 2 cups, adding about 3 more cups of all-purpose flour, totaling 5 cups in the buns. I had to use the high end of the rising times because it's a hot day today, and our cooler is cooling down the house, so I let the dough rise in the turned-off oven. The buns rose like crazy (I let them rise [and bake] on one 11x17 jelly roll pan, and they were all touching), and I baked them for 15 minutes (until they were golden). They smelled SO good! I was going to half the recipe, for just my husband and me, but I'm sure I'll use the rest when I have a Boca burger or a veggie burger for lunch, or they would probably freeze well too. I made these to use with Recipe #360416 for us tonight. Thanks so much for posting this easy and great recipe. I'm sure I'll use it again and again. :)"
"What an outstanding recipe for truly soft, tender sandwich/hamburger buns with a lovely crumb! I made them exactly per the recipe, with the exception of substituting Baker's Special Milk Powder (mixed with dry ingredients) and water for the milk called for in the original recipe. As you can see from the photo, the buns rose incredibly high and finished with a nice sheen. The rise time was spot on for me, as was the bake time, and I love that this is such an uncomplicated recipe--it was remarkably quick with the KitchenAid. My husband announced that we shall never again purchase store-bought hamburger buns!"