Tasty Buns Recipe

For those of you who found these buns to dense, the key factor I've found in how fluffy they are is the inital mixing before you add the rest of the flour. When I mixed these by hand i never did the full three minutes, since the mixture looked smooth well before that. They came out kinda dense this way, but still tasty. When I was able to use a mixer I mixed longer and faster, and I was surprised how fluffy that made the buns. I learned later why this happens. True yeast does do most of the rising and forming air bubbles. However with out proper mixing there will be air bubbles in the bread and they will be uneven in size. What the mixing does is with grainy things like salt kinda punches holes in the dough even in the soupy state before adding all the flour, these holes in the dough will remain and be filled by the CO2 made by the yeast during baking, thus fluffy buns

I used 2 tsp of non-activated yeast. Instead of following the first step, I heated the milk, stirred in the sugar, stirred in the yeast and let it activate. In a separate bowl I mixed the water, oil and salt and then I combined together the yeast mixture once it was activated. After that I added the flour until dough formed. Once cooked the buns were delicious!!

Very tasty rolls. I have to modify it slightly for high altitude to avoid over-rising and collapse and achieve a finer texture. I reduce the yeast to about 1 tablespoon, use bread flour, and let the dough have a full rise to double in a covered bowl at room temperature before punching down and forming the 12 rolls. I let the formed rolls rise about 75% (not fully double) before baking at 415 degrees F for about 10 minutes. They'll rise a little more while cooking. I freeze the rolls in bags of 3 so I only have to pull out one bag to thaw for dinner. This recipe makes for yummy dinner rolls too if divided into 24 rolls.

I made these for hamburger buns and they turned out great. And I agree with out reviewers don't over mix at the beginning, I mixed by hand and it didn't take 3 mins to make it smooth. Also I only needed to add an additional 2 cups of flour not 3, and I just let it sit for 15 mins in the bowl covered ( why dirty the counter?) Make sure to let them rise to double their size once divided, it doesn't say how long in the recipe, it took them about an hour-hour and a half to double for me. They came out light and fluffy. Hubby requested that I make them again.

Love these buns!! Always taste great, and are super easy to make! I have made some edits to this recipe based on my own preferences: -I swapped out 2 cups of the white flour for whole wheat (one for the initial mix, and one for post wet ingredients) -I replaced 1/2 of the white sugar with brown, and took a touch of sugar overall out (to the tune of about a tbps or so). It made the buns less sweet, which made them tastier overall! -I also let the dough rise for about an hour rather than the 10 minutes as the recipe suggests, which allows them to be super light and fluffy.

Love this recipe. I rolled out the extra dough after shaping 12 buns, brushed on some butter and added home made saskatoon jam. I rolled them as you would make cinnamon rolls, let them rise for an hour. After risen I topped them with a butter, honey, and Saskatoon concoction. Baked them for ~25 minutes. They are super tasty! Thought I would share :-)

I was hosting a BBQ last night and wanted a gourmet burger bun but didn't want to pay for 20 gourmet buns at the store. This recipe was an absolute hit! No one could believe that I made the buns. They worked out perfectly. I used my kitchen aid mixer and let the dough stand for longer than 10 mins (closer to 45). I then punched it down and formed it into rolls. I pushed down the rolls twice before baking so they would not be too round. I agree the flavour of these may not be ideal for a roll, but they were awesome burger buns. Very happy with this recipe!! I used a combo of bread flour and all purpose.

These are perfect and easy. I throw all the ingredients (I just use one package of quick rise yeast) in my bread maker and let it do the work for me. I then pinch the dough off and roll in my hands to make 12 balls, which I just flatten out a bit on a baking sheet for burger buns. Tonight I'll be making hot dog buns. I love the simple ingredients and the lack of preservatives and artificial crud. These are a keeper, and the recipe allows for the addition of herbs or the use of various oils if you want to spruce it up.

The buns are great for sandwiches and burgers.They are soft and chewy and just the right density to hold toppings. I read multiple comments and decided to make a few changes to put chance on my side. It was worth it! I cut down the yeast a little (4 tsp instead of 5) and I added less flour (4 cups instead of 5), since some people said it was dense (half all-purpose half bread flour) and the buns turned out great! I made 9 and cooked for 17 minutes.

Fantastic!!! Some people commented that the buns are too dense... I didn't try the recipe "as is" so I can't say for sure. I added 4 tsp of vital wheat gluten, as this keeps the texture light and fluffy (I always add some when I use all purpose flour for yeast baking.) Also substituted some whole wheat flour. I made 17 buns instead of 12 and was glad I did, as they were plenty big enough. I will definitely make these buns again!!!

Can’t wait to make it again next week.

so easy to follow thay are amazing

Nope no changes

Quick, easy, and ridiculously tasty.

I have been making bread for 15 years. I don't often make buns because I always end up with weird sizes even though they taste good. But I forgot to buy some this morning and needed some for supper. So I found these. I doubled it. Followed the instructions. They rose and baked beautifully but they don't taste right to me. They taste a bit off. I can't quite put my finger on it.

Very nice dough and easy to make.

Made hamburger buns with this, and had serious doubts as it went, just too easy for yeast bread, I thought. It is a delicious and easy bread, firm enough for a hamburger bun, but still tender and delicious. Tastes more like dinner rolls than hamburger buns to me, which thrilled me. I'll be doing this again and again, including dinner rolls.

They are delicious, very easy and definitely not dense. I love this recipe.

Made them twice and they do the work. Not great but it doesn't need alot of things that is nice. Make these every time I'm out of things. But better the next time

Lovely buns. I've now made these a few times. My go to for burger buns.