By DotM on April 24, 2004
Photo by Erin R.
Photo by Erin R.
"This is a recipe that I put together myself and ever since I have never bought any."
Serving Size: 1 (59 g)
Servings Per Recipe: 18
"OMG This is a wonderful recipe. I sort of made like Hot Pockets. I just tore off some dough and rolled it in a circle, then stuffed it with a sloppy joe type filling.. Baked it at 375 for about 15- 20 minutes. This would be great for kids because the filling does not fall out. DH is already thinking of other fillings for this recipe. Thank You so much. Highly recommended. Oh, I cut the sugar in half."
"if you like hamburgers that are 4 inches across, make 12. This recipe also makes great dinner buns."
"Officially my go-to recipe for any type of buns. These are so tasty, I've even used the recipe as dinner rolls, just making them smaller. Thank you for this keeper!!!"
"I have made hamburger buns with this recipe several times now and they come out perfect every time! Great texture and they keep well in a ziplock bag, soo good! A friend gave us some angus patties (he ownes a McDonalds) and I made the buns with them and it was the best burger ever! The next time I was in a hurry and I bought some expensive potatoe buns from the grocery and the same angus burgers were so blah! It is definately all about the bread! Thanks so much for a keeper."
"Perfect! Such an easy dough to work with, too! Lacking a bread machine, I used my stand mixer and allowed the finished kneaded dough to rise for about an hour (doubled) before shaping into desired purposes. I used half of the total dough for a loaf (8x4 loaf pan), half for rolls (I got 6 of the size I wanted). I think that 18 is a bit much to expect if you want a "hamburger"-sized bun; probably more like 12 using the full recipe. Still: this was great, both the loaf and rolls turned out incredibly light and fluffy. Next I'm going to try adapting this for cinnamon rolls!"
"Best buns I've ever made...thank you!!"
"Loved this recipe. Followed it exactly except I had no seasame seeds. With my leftover buns, I took some store bought frozen sausage patties and made individual breakfast sandwiches which I also froze. Now each morning, my son enjoys these microwaveable breakfast sandwiches before school! He says they are WAAAAYYYY better than store bought! Thanks!"
"I have been trying sandwich roll recipes since I got my ABM. They were all too dense and were like rocks. This recipe was perfect, I am so glad to have finally found a recipe that I can use. This will be the go to recipe for sandwich rolls. They were light and delicious."
"These were excellent and the instructions were nice and clear. I liked the technique for shaping the rolls. I usually use a recipe that calls for milk, but I was out so I tried this one and we all liked it even better. Thanks for the keeper!"
"very easy to make and half. It worked great as a sandwich bread and as burger buns and my husband ate one as a roll, and said, "this bread is good!". I usually have to ask for compliments so that's a great achievement."
"I am thrilled to have finally found a soft and deliciously versitile bread. The results were yummy and soft hamburger buns... and stayed soft hours later!! We enjoyed some big monster burgers with this yummy find. Thank you for sharing this with us! (cant wait to start tweaking with Italian seasoning and MORE!!)"
"Delicious recipe , thanks"
"I loved this recipe. I had trouble getting uniform sized buns but with practice I should get better. Thanks"
"These are outstanding! So easy to make and my family raved about them!"
"These were simply excellent. My kids absolutely loved them."
"I used this recipe to make vegan hamburger buns by omitting the egg. I was worried at first that they wouldn't turn out, but they were great! I have made this recipe several times now just to make sure the first time wasn't a fluke and every time has been a success:)Thank you for this great recipe:) Oh! Because I omitted the egg, I added a 1/4 cup more water and no egg wash on top."
"I cannot seems to ever find a hamburger bun large enough to fit my burger. So, with a quick search found this recipe. My family LOVES them. The verdict is that "I would choose this one over those from the store. The juices do not soak up in the bread the crust is tender and the bun itself is so soft." That comment came from my husband. My kids just kept saying mmmmm mmmMMMmmm. The prep was so easy I will never have to buy a bun again. I did not make as many because I wanted bigger buns.... Thank you for sharing this PERFECT recipe."
"Fabulous!I made 12 large buns and added 1 cup of ww flour and 3 of white. I always brush my breads with butter after they come out of the oven, and they are soooo soft. The only thing is, that I can taste the oil. I always use butter or marg. for making breads. Next time I make these I will use that instead of oil. But thankyou for this post, will make these again!"