By Marg (CaymanDesigns) on July 03, 2004
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"What a hamburger bun should be. Substantial enough to handle a big burger with lots of toppings and yet have an excellent flavor all of its own. This is more like the kind of bun you'd get with a gourmet hamburger in a restaurant. If you are looking for one like grocery store buns, light and fluffy, these aren't what you are looking for. (And yes, it really does call for 1 cup of oil)"
Serving Size: 1 (81 g)
Servings Per Recipe: 16
"I just made these buns/rolls for the second time. My DH says it is the best roll recipe that I've ever tried, so I would give more stars if I could! I put the ingredients in my bread machine on "dough" setting and let it do the work of the kneading, then flattened them, cut with a glass dipped in flour, let them rise, baked and they were GREAT! We ate some as sandwich buns and more as dinner rolls. Thanks so much for this great keeper recipe!"
"These went together very quickly. Came out very dense though. Not sure what I did wrong. Maybe should have started the yeast in warm water first. Tasted great just a little heavy"
"It's a fairly simple recipe, however the dough didn't rise quite as much I'd expected, and the sandwich buns (to me) look more the size of supper rolls than something you could put a burger between. The dough was also very sticky when I tried to get it out onto the floured surface. Don't make them on the small side or you won't have big enough hamburger buns!"
"Great flavor to the bread, nice sturdy roll that can hold a burger without falling apart. I will absolutely be making these again!!"
"Substantial bun, holds up to a hamburger nicely and feels like restaurant-quality fare. I added an onion (chopped, sauteed and cooled) and dried onion flakes to the dough before the risings. To make the recipe with one package of yeast (meaning 2 1/4 tsp. or 3/4 tbsp.), scale the recipe to serve 12-15; the rest of the ingredients scale down easily - and conveniently leave 1/2 an egg for an egg wash. The dough was extremely easy to handle. However, the buns didn't rise as much as I'd hoped even with three 45-minute rises with new yeast, and they were a bit on the dry side. Will replace one cup of water with millk next time and add a bit more liquid next time to see how that affects texture and moisture level."
"I'm a beginner baker and this was good. I think I may have done somethign wrong. It wasn't bad, but it didn't raise as much as I thought it should have. I used all purpose flour and after reading up on it, I'll definitely have to get some bread flour. I'll remake and update my review once I do. The taste of the bread was good. I used EVOO for the oil and I did half the recipe since it was an experiment. The crumb was good, just not fluffy. :"
"Delicious! These were SO much better than store bought. I make bread a lot, but this is the first time we've tried homemade hamburger buns. I agree with some of the other posters who commented that these seemed like "gourmet" burgers or bakery/cafe burgers. We got 16 buns, and they were just about the right size for quarter pound hamburgers. I did have to cook them about 3 minutes longer than the time called for. I could have even gone 5 minutes longer on them to get the pretty browning in the picture (I suspect the buns that fell apart weren't cooked quite enough--we didn't have that problem at all). I kneaded them in my KitchenAid, and added at least 1/2 a cup of additional flour to them. Did the egg white wash and sesame seed garnish right after I shaped the buns for the last rising. Wonderful recipe!"
"Very, very good. I have not had a lot of success with bread before and these were amazing. I was confused about how to bake them but I just laid them out almost touching in a glass pan and it worked great, they baked evenly. They did kind of fall apart in spots but i could tell it was because I'd kneaded each piece a bit too much; just punch the dough down, divide evenly, and lay out to rise without any folding or scrunching and this won't happen."
"These were a big hit on a celebration I had at my home for a good friend. He was quite impressed that I made homemade buns. Pretty easy to make and good taste! The only reason that I gave it 4 stars was that the buns feel apart or seemed to be a bit crumbly once you put the meat on the bun."
"I baked buns!!! I'm not a baker and even I could do this! Easy and fun to do, these were terrific with our bacon cheeseburgers. They are a little heavier than store bought buns, but we all loved them. My kids said to make sure this got 5 stars. I cooked these for just over a half hour. Thanks!"
"These are the grand daddy of them all! I made half the recipe, and they are huge! Wonderful flavor and texture, I'll be making mushroom swiss burgers tonight! Thank you Marg!!"
"This was an excellent bun - I think it would be better as a dinner roll, because it was super with butter, but that is only my opinion. I halved the recipe, used 1/3 white flour, 2/3 whole wheat flour. I did brush with egg white and sprinkle sesame seeds prior to baking. I made gigantic buns, so I had to increase the cooking time. I will make these again - and soon! Thanks for a great recipe!"
"These buns were AWESOME! Definitely not for people who like their buns light and airy, These were serious burger buns, for serious burger people. I got rave reviews from the whole family about them, my other half even brought up how good they were again at bedtime,lol. These would be killer with a chile or a sauce on top, and I think that is how I try them next time. Thank you for an great recipe, I will be using this one often!"
"These are the only sandwich buns I make anymore- forget about going to the store! The only exception I make it to not add the egg. Without it I don't need any more flour than what is called for. I have found these to be great when made by hand and in the bread maker - the best roll recipe on Recipezaar!"
"These turned out really well. I used 1 cup whole wheat flour and 5 cups white flour. I made 10 hamburger buns and 8 hot dog buns."
"I made these with root beer pulled pork. And this made it 100 times better than it already was. THey were so good my brother in law was eatting them with just butter. Best rolls ever!!"
"I was hesitant on making these because I have never made buns fluffy enough to be good with hamburgers. I was patient and let these rise till the perfect plump big size then baked them. Wow, wow, wow. I have never made yeast buns that have worked out so perfectly before. They were so much better then store bought. I used them with Recipe #208583. Thank you so much. My husband was SOOOO impressed with me :)"