Belle's Hamburger Buns
My mom used to make these hamburger buns all the time. They are so easy to make: light and fluffy as well as beautiful to look at. I get raves whenever I make them. Try using them for sandwich rolls too--delicious!
My mom used to make these hamburger buns all the time. They are so easy to make: light and fluffy as well as beautiful to look at. I get raves whenever I make them. Try using them for sandwich rolls too--delicious!
OK, I have been searching for a good "all-purpose" white bread dough recipe - one that looks good, tastes good, feels soft, and doesn't get stale right away (yes, I'm a stickler, but when you go to all the trouble to make it yourself, you want it to be good). I just made these today, and so far the first three criteria are met! These rolls are GORGEOUS; even the dough is beautiful when you're working with it. They didn't taste bland to me at all, and usually I have to increase the salt or the sweetener in doughs. They are soft and yummy. I made 6 hamburger buns, 6 hot dog. I sprinkled sesame seeds on the hamb. buns. I just greased my cookie sheets - worked great! I'll see how they hold up in terms of getting stale - homemade bread does dry out sooner, but that's because it's not full of all those preservatives anyway! I have the leftovers in the freezer and will update on the "freshness factor" when I thaw them. You could easily get 24 smaller rolls out of this recipe. Highly recommend! *** Next day... I pulled one of the hamb. buns out of the freezer & thawed it in the microwave. Still very good texture & softness, although if you overheat it the bun can get a little tough. Thawing on the counter might have been a better idea. But this is good enough for me - I will look no further! LOVE IT! *** Even more updates - yes, thaw them on the counter, then heat in the microwave JUST until warm (for me, about 25 seconds for a hamb. bun). Delish.Read More
The taste was OK--it tasted a bit salty though. The recipe submitter said they are light and fluffy, but that's not how they turned out for me. They were kinda of hard from the outside and chewy from the inside like french bread. They were also too heavy for a hamburger or hot dog bun. The bread is thick and heavy that it steals the spotlight from the slice of meat or hot dog sausage you use. The bread fills you up before you reach the meat. Perhaps this recipe would be better to use for dinner rolls? Definitely not hamburger buns. Also, I wanted to add that you need way less flour than the recipe calls for. I almost used 4 cups. As soon as I mixed 3 cups of flour w/ the yeast mixture, the forming dough looked dry. The dough was easy to work with. Kneading the dough was the only light & fluffy thing in this recipe. Sorry. I may try again since I like to give some recipes a second chance. We'll see.Read More
OK, I have been searching for a good "all-purpose" white bread dough recipe - one that looks good, tastes good, feels soft, and doesn't get stale right away (yes, I'm a stickler, but when you go to all the trouble to make it yourself, you want it to be good). I just made these today, and so far the first three criteria are met! These rolls are GORGEOUS; even the dough is beautiful when you're working with it. They didn't taste bland to me at all, and usually I have to increase the salt or the sweetener in doughs. They are soft and yummy. I made 6 hamburger buns, 6 hot dog. I sprinkled sesame seeds on the hamb. buns. I just greased my cookie sheets - worked great! I'll see how they hold up in terms of getting stale - homemade bread does dry out sooner, but that's because it's not full of all those preservatives anyway! I have the leftovers in the freezer and will update on the "freshness factor" when I thaw them. You could easily get 24 smaller rolls out of this recipe. Highly recommend! *** Next day... I pulled one of the hamb. buns out of the freezer & thawed it in the microwave. Still very good texture & softness, although if you overheat it the bun can get a little tough. Thawing on the counter might have been a better idea. But this is good enough for me - I will look no further! LOVE IT! *** Even more updates - yes, thaw them on the counter, then heat in the microwave JUST until warm (for me, about 25 seconds for a hamb. bun). Delish.
Lovely soft, ethereal, yeasty pillows that will elevate your burgers well beyond the ordinary. Perfect exactly as written. Just be mindful not to add too much flour. The dough should feel ever-so-slightly sticky to the touch, so go somewhat light on your first flour addition. If you squeeze some in your hand, it should adhere just for a second or two before falling when you release it. If using a bread machine, check it after the initial kneading, while it rests, before the long knead part of the cycle, and add flour if too sticky, add a few drops of water if the dough seems heavy or dry. Check again 2-4 minutes into the second knead and adjust again, as necessary. The complaint that these rolls are too "dense", providing sufficient rising time is allowed per the recipe, is because of 1) insufficient kneading 2) insufficient rising time or 3) too much flour in proportion to liquid. The amount of flour when baking breads is not a precise science. Think of it as an "area" and not a "point." The amount can vary from one time to the next, depending on the humidity, altitude, barometric pressure, accuracy of measurement, if you've sifted, age of your flour, etc. Work by feel and don't consider any measurement to be carved in stone, if you want to produce perfect yeast breads of any kind. Use the minimum amount of flour necessary to achieve the above-described feel to the dough, and you'll make the most heavenly bread on earth, each and every time.
Due to poor reviews on the other hamburger bun recipes I tried this one which had NO ratings. I liked it. The buns turned out perfect & I even made sandwich rolls (like hoagie). The consistency of this finished product made a perfect (not soggy or mushy) hamburger bun. It is important for all cooks to know, when you work with yeast it is important to read on the jar/package the manufacturers recommendations for liquid temperatures. I learned that because I was adding liquid to the yeast/flour mixture I could put in the liquid when it registered 120-130 degrees. It probably wouldn't have risen had I not read the instructions on the yeast pkg first.
This a nice hamburger bun recipe. My family and I really enjoyed it. I have read many of the reviews and think I can offer some help to those who are stuggling. You will have a very dense bun if you add too much flour. When you are adding the last two cups of flour, add them in a little at a time. When the dough starts to pull away from the bowl and is not so sticky that you have a sticky "pool" of it at the base of your bowl, you have the right amount of flour. It will still be a little sticky, but you will have a very light dough. If you find that your dough isn't rising well, there are a couple things you can do. First, check your yeast and make sure it is still good. You can do this by adding some yeast to warm water and adding a little flour or sugar. Leave it for about 10 minutes. At this point, it should be frothy or creamy looking. If it doesn't do anything, you need new yeast. Another thing you could do is switch flours to bread flour. It has a higher gluten content, and it should do better in the rising phase. If you wish to make the recipe with 100% whole wheat flour add a little gluten flour; a tablespoon for every cup of flour. I use this for making a 100% whole wheat breads with freshly ground wheat. It will help your dough rise. I hope this helps someone. :)
Because I had run out of AP flour, I used whole wheat. I replaced the sugar with honey and only because this is how I'm used to making bread, I proofed my yeast by adding the warm liquid to it. Once bubbly, I then added my dry ingredients. After the egg wash, I sprinkled on some sesame seeds. My family raved over these buns, including my hubby who is not a bread person! Thank you!
This was a simple and delicious recipe. the batch size was perfect. I Wraped the dough around scrambled eggs, sausage, and cheese before the last proof; it made an easy breakfast sandwich which is portable and hearty. I also used it to make hotdog buns for polish dogs
Nice texture and very forgiving...My 3yo and I made these to hold bbq filling this weekend and everyone loved them. I used the exact ingredients, but mixed them up as we usually do. I let my daughter roll and pat the dough until they were almost flat..but they still rose beautifully. I did end up tossing on some minced onion and poppy seeds which gave "Tay-Tay's buns" some extra flavor...Thanks Belle!
Wonderful recipe. I divided the silky dough into 8 large buns. All the family enjoyed them, with the soft crust and chewy, soft crumb. The buns were a little thick for our tenderloin sandwiches, but would be perfect for hamburgers or cold cuts. The next day, the leftovers were great warmed with jam, too. I make bread quite often and intend on adding this to the favorites.
This is a great recipe, very easy & made very good buns. After I brushed the tops with the egg/water mixture I put sesame seed on top. Will use again and again.
Wonderful buns. I make them up and keep on hand in the freezer. So much better and healthier than store bought.
The taste was OK--it tasted a bit salty though. The recipe submitter said they are light and fluffy, but that's not how they turned out for me. They were kinda of hard from the outside and chewy from the inside like french bread. They were also too heavy for a hamburger or hot dog bun. The bread is thick and heavy that it steals the spotlight from the slice of meat or hot dog sausage you use. The bread fills you up before you reach the meat. Perhaps this recipe would be better to use for dinner rolls? Definitely not hamburger buns. Also, I wanted to add that you need way less flour than the recipe calls for. I almost used 4 cups. As soon as I mixed 3 cups of flour w/ the yeast mixture, the forming dough looked dry. The dough was easy to work with. Kneading the dough was the only light & fluffy thing in this recipe. Sorry. I may try again since I like to give some recipes a second chance. We'll see.
If you wanted a SOFTER outer crust do NOT do the egg wash before baking. INSTEAD you should BASTE THE TOPS WITH JUST MILK for a "milk crust" just before baking -- it's a SOFT crust like store-bought bread crust. The egg wash gives it a shiny gloss... Egg white more just gloss, with the yolk it'll be a more yellowy gloss. You can tailor make the type of crust you want. If you put a pan of water, or ice cubes in the bottom of the oven it will steam them and they will be very chewy crusts, like French bread. Personally, I'm going to try it with a whole egg wash sprinkled with pre-toasted sesame seeds. Mmmmmmmm, good! ;-)
I have made these many times and if you want a great bun with wonderful flavor that is a light textured bread, make these. If you want fluffy flavorless sweet-tasting buns, buy a package from the store.. these are not your typical fluffy mass produced, tasteless, lifeless and laying waste in a plastic bag. I am laughing at many of the comments - "they didn't rise", "they aren't like hamburger buns should be", "they are too dense".. well, I have news for you, we've all become so accustomed to eating that mass produced garbage that it is now how we gauge what things should taste like. Step aside Sara Lee.. REAL buns are here!
I'm new to the world of bread baking, and this was my first attempt at making hamburger buns. I topped some with sesame seeds, a few with dried minced onion, and left a couple plain. I didn't flatten them at all, and that's something I would do in the future. They ended up looking more like a dinner roll rather than a hamburger bun. Although they look very nice, they're not the texture I was looking for in a hamburger bun, too dense/doughy, but that well could have been my lack of yeast bread baking experience. I'm planning to try this again using less flour to see if that will help lighten the texture. Still pretty tasty. UPDATE 9/3/11: Made again today starting with 4 cups of flour and added about another 1/2 to 3/4 cup of flour while kneading in the KA. I also think I over-kneaded the dough yesterday, so today I kneaded just until the dough started pulling away from the sides of the bowl. I made 12 good-sized balls which when slightly flattened turned out absolutely perfectly for a 1/3 lb burger (and they LOOKED like hamburger buns). Many reviewers made the comment about the buns being heavy, and based on how these buns turned out today, I think this recipe calls for too much flour. The texture was MUCH IMPROVED over what I made yesterday.
Worked very well with our pre-made hamburger patties. I will use some garlic powder next time to give it a bit more flavor. Also, after I let the milk mixture cool, I added the yeast to it and let it sit about 10 minutes until foamy as others stated. Worked well.
These tasted great, but didn't rise much for me and they were awfully dense. I made sure to not use too much flour (started w/just over 4C and didn't need to add anymore to make the dough not sticky), but they were not light and airy.
These worked out great. A little on the dense side but maybe I added too much flour.
Awesome! I made the dough in the breadmaker. Just skip steps 1 & 2, and start by putting all ingredients in the breadpan in the order recommended by manufacturer. Pick up on step 3 and enjoy! I also replaced 1 1/2 cups of flour with whole wheat all-purpose flour. My husband and 3 year old loved them!
These were amazing, I added some garlic powder and montreal steak seasoning to them. They work for a lot of things. We had them with our burgers one night, egg sandwiches in the morning, and garlic bread with our lasagna the following night. I will definately make them again.
Easy? Yes, with a dough hook on a stand mixer. Tasty? Yes, though I had trouble getting the top to brown and the bottom not to burn, even after following the instructions regarding the oven racks. Also, my buns were sort of flat and slightly dense but I've never been one to have luck with yeast breads. I might try this recipe again, as the imperfections could be my fault.
Made these today and they turned out great! I used 1 C. wholewheat flour and the rest white flour. Reading the reviews I noticed the people talking about how dense they were. I think the mistake some are making is to add the entire 5 1/2 cups flour rather than judging when enough has been added. I also used honey instead of sugar and let the yeast mix with the warm liquid rather than add it to the flour, I baked 1 pan at a time getting 13 big buns! They will be very good for sandwiches or even just eat with butter and jam. A sure way to impress if you're doing a summer BBQ. Thank you Belle!
Very disappointed!. Made this two times. The first time the dough never rose! The second time I proofed the yeast first and added to the dry ingredients with the wet and it did rise to double. Did everything else exact. The buns had a hard time even getting golden brown so I had to get them out of the oven. Well, the buns were indeed dense and more like dinner rolls, tasty (thus the two stars and not one) but way too heavy to eat with burgers or pulled pork. Good to eat as a roll with dinner or on its own. My flour is new, everything is new and it just did not work! Why all the 5 stars when this recipe is just not what its cracked up to be.
Next time I'll use my tried and true bread recipe. I'm not quite sure where things went wrong. Wet mixture was at 110ºF, the usual lukewarm temp for water for yeast. But the dough was reluctant to rise.
I make these breakfast rolls, by putting the desired filling in after the first rise. Then put them on a baking sheet, and freeze. Take them out an hour or so before you need to cook them and let them finish rising for the last time. Then bake.I also add a little extra yeast when I am doing this. I work shift work, and it is hard to keep a family fed. Sometimes when I have a few days off, I will make up a batch with pizza like fillings , or a bunch of different cheeses . The field is wide open.And the beauty of it is, the six youngsters can take them out and cook them themselves. Of course, you run the risk of a teen age party making a run on them when you are there, but that is OK, it is good nourishing food, and I know where they are.
Very very light and fluffy! I have made the dough in a bread machine, using the exact ingredients, 3 times now. Every time, they turn out exactly right. This last time I split the dough in half, used half for rolls, and I rolled out the other half into a large rectangle, covered it with melted butter, cinnamon, sugar and brown sugar, rolled it up, sliced in 1/2 inch sections, let rise till doubled and baked at 375 for 10 min. The best cinnamon rolls ever! they were STILL so light and fluffy! Thanks so much for this recipe!
These are an excellent simple hamburger bun recipe. I make them frequently for sandwich rolls. I have even made them for hotdog buns! To make them into pretzel buns (I made pretzel hotdog buns with this recipe tonight - amazing), form the dough into the desired shape, allow to rest for ten minutes and then dip them into a almost boiling water bath mixture of water and baking soda for 20-25 seconds. Pat dry and bake for approximately 14-16 minutes or until a dark brown.
First I made these according to the recipe and they were good. I thought the texture was a bit dense, but they were good. THEN I made them again but added and egg and they were wonderful! Much ligher and fluffier texture (even though I also replaced 1 1/2 c of the white flour with whole wheat). I will definitely make these again with the addition of an egg.
I LOVE this recipe. I have made these buns about a dozen times and just havent reviewed until now. I have used this recipe to make hoggies, hot dog buns and hamburger buns, all with great success. Everyone that tries them cannot believ they are homemade. I have replaced the sugar with honey in some of the times i have made this as well as used butter on top instead of the egg mixture, each of these changes worked wonderfully. I honestly believe this is the easiest bun recipe out there. Thanks for sharing!
:: Start with only 4 cups of flour!! The 5.5 cups it calls for is TOO MUCH:: These rolls were perfection. I used rapid rise yeast instead of active dry yeast and I used brown sugar instead of white (becuase it was what I had on hand). I only needed 5 cups of flour, the dough was pretty dry at 5 cups, next time I will start with4.5 adn add in the other flour as needed while kneading. The kneading for the full 10 minutes really paid off.These rolls are absolutely delicious. Next time I think I will add some dried onions and make onion sandwich rolls. Update!! This recipe makes PERFECT garlic bread sticks. I followed everything exactly except I use the rapid rise yeast and bread flour and then roll them into sticks. Brush them with butter before they go in the oven, and again after they come out and then dust them with garlic salt. THey were better than olive garden!
Very dense buns :(
I made half the recipe using my bread machine, and they were excellent! At first I thought the outer crust would be too tough, not at all! Good flavor, perfect consistancy for bugers. I'm going to make sure to save this one, it is now my go to for hamburger buns!
I had to make these twice because they were far too dense the first time around. After reading more reviews I learned two important things that really made these turn out perfect. 1. read the instructions on the yeast packet. The instructions in the recipe say to let the heated liquids cool until look warm, however my yeast said to add flour mixture when liquid is 120*-130*F. 2. Slowly add the flour near the end until you have the dough at a slightly sticky texture. If you squeeze it between your fingers it should stick and then come off after a second or so. We've tried these with hamburgers and sandwiches and they are great!
I really loved this. I made a couple simple changes. I added the yeast only to the lukewarm liquid, and let it stand for a few minutes until it started to foam. I always do this when I make any bread recipe, but I just learned that this is called "proofing" the yeast. I used part whole-wheat and part white flour. I did not brush with egg. I brushed some melted butter on top after they came out of the oven. That kept them soft on top. The mistake I made was letting them cool in the pans. The bottoms got a little too hard. Next time I'll cool on a cooling rack. These were soft (except for the bottoms!) and delicious. These are a "make-again" as my kids say.
This is a FANTASTIC recipe! I frequently make homemade bread and usually do all of the mixing/kneading by hand since I don't have a dough hook or a bread machine. This recipe is so easy and almost perfect as written. I only used 5 cups of flour. And after putting the egg wash on, I sprinkled dried chopped onion and garlic salt on top of the buns. They were wonderful! Thank you for a great recipe!
A bit bland, I didn't have good luck with these.
I followed these directions exactly, but the outside of the rolls was hard rather than soft. I will try a different recipe next time.
Once the water/milk/butter mixture came down to 110 degrees I added the yeast and let it bloom for about 10 minutes. I added **ONLY 3 CUPS of FLOUR** to the wet ingredients, kneaded for 10 minutes and rested the dough on a wire rack over a pot of hot water. Wonderful results. I will definitely make again.
worth the work! I ended up using about a cup less flour than called for - I put the yeast in the warm liquid and added flour a cup at a time. Make sure you don't let it rise longer than 1 hour before splitting up the dough into buns, otherwise your buns are a little flat, but still flakey on the inside and chewy outside!
I made these to go with BBQ beef that I prepared for dinner but couldn't help having part of one warm from the oven with a little butter. These are nothing short of amazingly delicious and so easy to make. These are going to be a bread that I will prepare every week to have on hand for sandwiches, buns, dinner rolls, etc. Just fantastic - thanks so much!
These buns are tasteless bland, came out WAY too dense and harder than I prefer. This recipe might cut it for some,but I am looking to make a more commercial like bun, light, fluffy, airy and simple!
Mine turned out perfect! I used the dough cycle on my bread machine, heated up the first 5 ingredients in the microwave and used bread flour
For those comments on the "denseness" of these buns... um, yeah.. they aren't the buns you buy off the shelf at the grocery store. This should not be a huge surprise. Mine turn out light and fluffy, but an incorrect measure of flour or overmixing can make them dense and too dry to mix. NEVER PACK YOUR FLOUR IN A MEASURING CUP!! If you do, you'll get way too much flour. If you want a light bun, you can cut back on the kneading by a couple minutes and then brush with butter at the end of cooking time. Your dough should be sticky and adhere to the bottom of your mixing bowl, but clean off the sides. Also, for those of you who want to change up the recipe to proof your yeast in the warm liquids.. that works too. I've made them both ways and have never had a problem with the rise. Allrecipes changed that part of the directions.. for whatever reason when they published it, but either way works. If the buns are dry, it could be you over kneaded them, did not measure your flour properly (too much) or something different as a different altitude or a sunny vs. a rainy day.. which can effect bread baking.
Made these today, and I was definitely pleasantly surprised! I usually hate hamburger buns, especially the cardboard-flavoured store-bought ones, but these were very nice. They look so wonderful, too. Even though I was only cooking for one, I made a full batch and I'll be enjoying the rest for lunch next week, freezing them in batches. I did do what I've always been thought to do with the yeast; mix lukewarm water and sugar with the yeast and leave it for ten minutes. I then poured it in with the flour, milk, butter and salt and took my frustrations out on the poor dough *laughs* These are easy to make and comes out great, and I'll definitely make them more often.
Amazing! I prepped the ingredients a few hours early and used the bread machine dough cycle. I peaked when it was mixing and had my doubts; the dough seemed very heavy and I had to resist adding liquid. After it was done rising I was greeted with beautiful dough that was overfilling the machine. I punched down and shaped into 8 large burger buns. I let them rise on a greased baking sheet I sprinkled with cornmeal. I had to help the rising process along by warming the oven to 100 degrees than turning off. It took them about 20 minutes in there. I baked the 2 pans individually. I forgot the egg wash for the first pan, they were soft with a very slight crust, I remembered for the second pan, and added a light sprinkling of sesame seeds. That batch was glossy and crusty. I suggest toasting the split buns or using then day old if using a "wet" filling like pulled pork or sloppy joes. As for the people that had "thick" dough. I wonder if you maybe needed to knead more and let rise longer? This was about double a loaf recipe. If I didn't use my bread machine to mix the dough I probably would have gotten tired and under mixed the dough. Also, it was cold and dry today...the second rising took double what it does in the summer, but was probably key to these amazing buns!
They taste ok but they are very dense and not exactly what I would consider a hamburger bun. I think that proofing the yeast would have helped them rise better and hence be a little less dense.
These were very heavy and dense. I would make them again, but with some changes to the recipe, especially the amount of flour.
Just made these for a cookout I hosted. Everyone was amazed to see fresh buns being made but the only thing that amazed them more was the taste. These things come out looking gorgeous and I'm an amateur who's never even made bread before. Only advice is don't think you need to follow the amount of flour exactly as called for. Start with 3 cups or so and keep adding until the dough is not sticking to your hands. I ended up only using like 4 cups.
I'm new to yeast, but i usually dissolve the yeast first. I can see the yeast in the mixture. Also, the dough isn't rising at all. Not sure how they will bake. Not impressed so far. Update: did not rise.
Jeff didn't like these.
These were very good. Made exactly according to the recipe. Thank you.
Followed this recipe and the buns turned out too dense for my liking... good taste but hard to eat.
These did not turn out at all - we followed the directions to the letter and we ended up with dense, tasteless lumps. We don't ever change a recipe until we've made it at least once with no changes - therefore we didn't proof the yeast or anything first. Not too sure why these didn't turn out unfortunately they ended up in the trash... (you know it's a bad sign when the yeast is still undissolved when you form the dough into balls and it falls out of the dough into your hands...)
I don't get the high reviews on this! I did everything right and they turned out just kind of dense and tasted like basic flour, water, yeasty bread!
I thought these were great! Yes, they are going to be more dense than the off the shelf buns, duh. However, mine were still very fluffy. Family loved them and they held up really well with juicy grilled burgers and all the toppings. Thanks for the great recipe ;)
These buns are amazing!! So moist and delicious! The only thing I changed was mixing it in my bread machine for 15 minutes and then unplugging and allowing to rise in the warm mixer for 30 minutes. My husband told me we can never go back to store bought!
I followed the recipe exceptly except I used buttermilk (I had some leftover) and the buns were as advertised. I would flatten them a little more before baking, but they are fantastic. I used carroway seeds on the top and the aroma in this house is overwhelming. This will be my go-to hamburger bun recipe.
Although, they rose well and appeared to have turned out well they seemed to be lacking in flavor and to be very dense. I ended up adding a couple small spoons of water to the mixer as the dough seemed very heavy to me. The directions were easy to follow, though I didn't understand why with the end product they were so hearty. I guess the texture of the dough should have been an indicator of that. The only thing I can think is that the buns at the stores and bakeries add dough conditioners which causes them to over rise and be super soft. Although, I thought they tasted more like a dense sub bread it was still better than buying store bought and not knowing what is in them. I would have just prefered a lighter bun.
Mixed with bread machine on dough cycle, starting with 4 cups flour, adding only 1/2 cup more while mixing. Total of 4 1/2 cups flour. Substituted buttermilk, half bread flour, Canola oil. Made 8 large sandwich (HB) buns. Used them with NEAT SLOPPY JOES, on this site. My husband really likes them. Thanks.
Great tasting buns! This puts a finishing touch to a great grilled hamburger.
These were easy and very good. I found I didn't need all the flour called for, so perhaps those who are having trouble would benefit from just adding it as needed instead of dumping it in all at once.
Were not at soft as I would have liked..trying to find something as close to the real thing as possible!
These were very good when they were first made. The next day we used them for Hamburger buns and they fell apart. It was like they were too dry. I stored them in a plastic bag after they were completely cooled.
Yum! I've never made buns of any kind and these turned out perfect! I followed the directions to a tee..and they are wonderful!
I've made a lot of rolls ~ I made these for hamburger buns and I'm a little confused with the 5 star ratings. The taste of these was really good, but they do come out very heavy and dense. I've made these twice (to possibly account for human error), and while the dough was easy to work with and light both times, the buns are not. Good taste though!
Delicious! So much better than store bought. Will make these again. No changes needed.
Very heavy buns...not light and fluffy, but tasty enough
Yummy! Great for Sloppy Joes
Careful when adding flour, I ended up needing only 4 cups to make the perfect dough. I added only 1 tsp of salt because I used salted butter. I brushed the tops with milk since I heard it makes them soft, not crispy on top. I thought the recipe failed because they came out of the oven almost rock hard, but softened up immensely as they cooled. I baked them to use for sandwiches for my husbands lunches so as soon as they cooled, I grabbed the funniest looking one and made a sandwich to taste test. It was delicious! I thought it was the perfect mixture of softness/chewiness and the taste was delicious.
Easy, soft & delicious! I toss the ingredients into the bread machine, split the dough into 12 buns and bake them on a stone. The bread machine does all the hard work and it takes less time than running to the grocery store to buy a bag of buns.
I did not like these. They came out beautiful but they are way too dense and bland. Hamburger buns should be light and fluffy, these came out very heavy (heavier than potato bread). I do not think the bun benefited from the egg wash, unless you like your hamburger buns on the crunchy side. I might even compare the texture of this bread to French bread, or pizza crust, a really dense form of it. I always follow recipes to the letter the first time, so I know I didn't make any mistakes.
I think these were very nice but I did have to make a couple of tweaks. I mixed 2 cups of flour with the yeast and added the milk mixture, while mixing I gradually added the remaining flour, but found that after 4 3/4 cups it was starting to look dry. Not one for wasting things, I chucked the egg white in and let the mixer knead it for a little more than 8 minutes. It was just enough moisture. These are not like commercial buns, they are better with a crunchy outside and fluffy soft inside. I was afraid after other reviews they may be bland so I sprinkled herbs de province on half of them. Both with and without they were very nice, I would say you just need to add half of the flour slowly because depending on the humidity in the air you may use more or less than the recipe calls for.
These were great! I didn't find them to be dense at all. I used half whole wheat flour and used my bread machine to make the dough. I only made half the batch and got 8 decent sized buns out of it.
These were ok. I used whole wheat flour and made the dough in the bread machine. I added just a tad more yeast because of all the reviews claiming these are really dense. After I'd shaped them, I put them aside to rise for 20 minutes per the recipe. Nothing happened. So I left them. For like 3 HOURS. They didn't rise much. Definitely didn't "double" in size. Also, they were really small for burger buns. Next time I will probably try to get 8 or 9 buns instead of 12. I don't know what to do about denseness.. they tasted really good though. Just not the texture of storebought, which I guess isn't necessarily a bad thing. :) Thanks for posting!
These rolls are excellent. I did adjust the recipe/preperation the second time around. They were somewhat overly dense the first time when I followed the recipe exactly. I reduced the flour to 5 cups and mixed for 3 minutes on a higher speed in my stand mixer with the bread hook. They were lighter and fluffier but with the same great taste, I will continue with these modifications from now on.
These were so easy to make. Who knew? The dough was so easy to work with. They are much better than store bought, and they held up really well with our BBQ sandwiches. The only thing I'll do different next time is make them a little bigger when I portion out the buns.
I made these tonight to put my sloppy joes on. I thought they tasted pretty good. They were tender, but a little more dense than what I like for hamburger buns. I'm definately going to make them again but I will use them for brat buns! This recipe will be awesome for that. I will also use it for pizza crust next time I make homemade pizza.
After reading reviews and looking at several recipes, I decided to try these. I bake almost all my bread, rarely buy any, just hadn't tried hamburger buns yet. I hate to give poor reviews but I was so disappointed. The first batch were too dense, more like a hearty roll for hoagies, but not right for hamburgers. So I thought I must have messed up and tried again, let them rise longer, but still just not hamburger bun texture or taste.
Turned out not to my liking. I can't figure out what I did wrong, I think I followed the recipe exactly.
These were so easy to make and turned out delicious! They do make a slightly more dense bun, but not what I would consider too heavy. I used my KitchenAid to knead the dough and only did so for about 6 minutes. Next time I'll knead it for a little less to see if it yields a lighter bun. The taste was fabulous and I'll never go back to store bought again!
Maybe I messed these up but they did not turn out at all. I'm usually pretty good with breads and I followed the recipe exactly,and they turned out very heavy. I served them at a barbecue complete with beer so you can imagine the full tummies after dinner! I won't be making these again, just too heavy of a bread for hamburger buns. They also had a very bland taste, if you do try these I would suggest adding some herbs or spices to the top atleast to give them a little flavor.
Ugh. Really dense and yeasty-tasting.That much flour made a stiff dough that only rose after I added about another 3/4 cup milk. Before that there wasn't even enough liquid to disolve the yeast. It was dotting the dough like grains of sand, not raising at all. If I were to make this in the future, and I use the word 'if' very loosely, I would disolve the yeast directly in the milk after it has cooled. And instead add the salt to -some- of the flour, and proceed very carefully in adding it. I'm not sure why this has so many sparkling reviews. As written, it did not turn out well for me! Sorry.
These were fantastic! Once I saw that the author of the recipe was from Missoula, Montana (GO GRIZ!) I knew it would be a winner, and WERE THEY EVER! I substituted 1 1/2 cups of whole wheat flour and they were still fantastic. The dough was not sticky at all was was very easy to shape into buns. I topped some of mine with sesame seeds and some with poppy seeds. This will be my "go-to" recipe to make hamburger buns! Thanks for sharing!
Absolutely delicious. Made exactly as written using kitchenaid bread hook and were fantastic. Would be good with sesame seeds on top.
These were ok; I almost followed the recipe to a T, except I realized I'd forgot the salt. I scaled it for 18 buns, but I didn't use all the flour it stated to use, about a cup and half less, actually. I was afraid it would get to dry; the consistency I had was soft and pliable, just a tiny tad "wet." But it was not sticky. However, mine came out a bit heavy; I know that homemade tend to be denser than store, but I think these were a bit too much. Not sure if losing the salt messed it up, but I've done that in bread recipes with no prbs, so? Any ways will try once more, since it is so highly reviewed. Any ideas on what I did wrong, wouldn't mind hearing in future comments. Thanks!
If you have the time to make them, these are worth the effort. I made 8 jumbo buns and they were absolutely delicious. I will definitely be baking these again.
Five stars for easiness, but only three for flavor. I thought they were okay - a bit too dense for me. I think they raised too fast and that's why they didn't have a fluffiness to them.
Loved these buns! A lot of homemade buns fall apart when eating a hamburger but these do not! Thanks!
I made these today followed the recipe to the -T-. I really appreciated the easy to follow directions she gave. It helped me so much. I have been trying all the recipes on here and so far these have turned out the best for me. Thanks
Excellent! I can see making miniatures for mini hamburgers, but a full sized bun has enough density to support a 1/3 lb hamburger. I'd love to try with sesame seeds next time. I will definitely make these again. Update: I made this dough in my Zojirushi breadmaker ... so easy, and just as good. Made them a little larger and flattened a little more .. perfect hamburger buns. As another reviewer pointed out, humidity can slightly affect the ratio of water to flour, and there's a little bit of a learning curve in recognizing when the dough is just right. But really, it's not too difficult so do try this recipe for buns.
I had the same issues that most others did. The dough was wonderful and light, but the buns were not. HARD on the outside, but soft on the inside. Also, they didn't get quite as big as I wanted.....more like mini-bun size. Won't make these again.
Really good flavor but I replaced the AP flour with bread flour for a better texture. Yummy.
So let me first say that if you were to ONLY eat them the first day you make them, it would be a 5 star recipe! However, the very next day, the rolls were totally dried out, almost inedible, and would be a 1 star recipe. I make bread and rolls all the time, and I know not all homemade breads dry out so quickly. So, make these if you want to eat them right away, because they are delightful! I had NO trouble with the dough rising (maybe people weren't proofing correctly?), and the texture was not dense at all. They were light inside, but had enough texture to withstand holding in both hands like you do for a burger/sandwich and not getting squashed. The egg wash looked fabulous. I sprinkled sesame seeds on after the wash and it looked amazing. I would recommend refrigerating half of the dough before the second rise if you plan on having them another day, and baking them fresh right before eating. Note: I halved the recipe, and got 8 large buns. Other than that, I followed the recipe exactly, letting my bread machine do the work, and baking for 20min.
These are really good. I use all whole wheat flour, make the dough let it rise until doubled, shape into 12 good size buns, let them rise about 25 minutes and bake. They are a staple in my house being made at least once a week.
I used 3 1/2 c whole wheat flour and 2 c all purpose. These turned out beautiful, and really do hold up very nicely to a piled high burger w/ all the fixins. I baked in the oven for the entire 10 minutes after switching the racks. I'm freezing the leftover buns, we'll see how that goes!
Delicious!! I used 1/2 whole wheat flour, and brown sugar instead of white. My husband said we're never buying hamburger buns again.
I used bread and wheat flour and they came out a little dense but had a very good flavor
Great after making this a few times and tweaking it a bit. To streamline the process, in step #1 I do not add the water to the saucepan and I only heat it until the butter melts - boiling it is unnecessary. Then I add the water. Otherwise you are sitting around wasting time waiting for the mixture to become lukewarm. I probably had to add another 1/2-1 cup of flour as I kneaded the dough (it is humid where I live, so my flour was not quite as dry as it usually is). After shaping the buns, I let them sit about 35-40 minutes until they had risen some. 20 minutes is not quite long enough. Skipped the egg wash and didn't feel like the buns needed it.
These were extremely dense, like heavy pancakes. I would never use them for a hamburger-- I wouldn't even be able to bite through the whole thing! Taste was fine, but we will be eating these rolls for breakfast rather than using them for burgers.