Hamburger Buns

A complete FAIL .. I never even got close to putting in the oven .. I knew from the looks of dough it was going to be a complete failure . I had a bad feeling from measurements and directions that were given and I don’t want to talk about it anymore ! 🙁

I followed the recipe to a degree. I always eyeball my yeast so I did 3 heaping tablespoons of yeast. (I don’t use the packets, only the jars.) I used my milk and water cold but melted my butter to boiling before adding it to the wet ingredients. I whisked those together and then added the yeast on top and let it sit for 10 minutes. After that I hand mixed the flour in and gave it a good knead before sectioning out. ( If you want to make 20 buns you are looking at slider size buns. Aim for 12-15 for regular size buns.) I flattened and then tucked the four edges of each bun into each other and rolled them in lightly floured hands for 30 seconds each, until there were no folds in the dough. I let them sit about 45 min, scored the tops, egg washed them and put them in to bake. I baked for 20 minutes, not 15 and they came out perfect.

When you make this, if you’re not using instant yeast the recipe calls for you need to put the yeast into the warm (like baby bottle temp) water with the sugar and let it foam up for a few minutes. If your yeast doesn’t foam up it’s no good. Give yeast a chance 🙂 Then put the rest of your liquid ingredients in and add the flour to it gradually. The first time I used the exact recipe with 20 minute rise and got decently flavored hockey pucks although I watched them like a hawk and took them out as soon as they began to change color. The flavor was good, rather neutral as one would expect from a hamburger bun. They were, as many reviewers said, more like dinner rolls — but I much prefer the texture to the air buns in the store and these have a much better flavor. The second batch I made rolls double the size suggested, shaped them by hand, then let them rise for about an hour. That produced a much better product that was also the right size for a standard frozen patty. I also added a teaspoon of garlic and 1/8 cup of parmesan sprinkle as a peace offering because the people waiting for hamburgers were not happy. To get toppings to stick, before baking beat an egg and brush that over the tops, then put your toppings on and they will stay in place. These rolls do get a bit crisp on the bottom but I brushed them with melted butter all over when they came out, which also helps keep leftovers fresh in the container. I’m sorry I can’t rate this higher, but using the re

Another bread recjpe that naturally can’t be divided into different servings. You can’t adjust ingredient quantities just by dividing by the number of servings you want, especially baking. These ended up dense and dry, which I should have known since there is no rising involved and the liquid to dry ratio is way off. And these should be called slider buns. l take that back: mini-slider buns. Awful. No clue how others had success if they adjusted the quantity at all, unless they bake bread regularly like I do. i like to try new recipes from time to time. This one was a total bust.

I’m not sure what happened, I follow the recipe exactly, they did not really rise or anything. They were very dense and we’re more like a biscuit than a bun. Also, I had put sesame seeds on the top, they all fell off.

I put in half wheat flour and half ap flour and doubled the recipe, didn’t get as many as I wanted or thought I would but they still came out awesome and tasty

Only got 3 out of what was supposed to be 25… All sticky even though I followed recipe perfectly.

These are great and easy to tweak depending on what you’re making. Servings are definitely wrong, unless you’re making mini sliders. If you’re truly using for hamburger buns I think its more fare to say this recipe makes 12, not 24. That being said I usually make 24. Because we usually use as rolls. My family loves them!!!

These buns were really easy to make, and they turned out wonderfully. I used everything bagel seasoning on top instead of regular sesame seeds.

for an easy recipe this is perfect! I did have to make less of them because they were too small for hamburgers. I also mixed the yeast with only the water and let the dough rise before and after forming the buns

great recipe when you are in a rush. Doesn’t need so much prep.

Modified to 16 hamburger buns – turned out to be more like 10 large dinner rolls

Only deducted a star because directions were vague. I mixed the milk, sugar, & water ( at temperature on yeast package) added the yeast and let it proof for 5 minutes. Then I added the rest of the ingredients. Followed the rest of directions as written. Not the biggest buns – I made sliders. BUT since I was quarantined at home and forgot to get buns – I was happy these were so fast – and delicious.

I don’t bake with rapid rise yeast too often, but I decided to give this recipe a go, and I’m glad I did! I quartered it since I only needed 6 buns, and it worked really well. I turned the oven to broil for the last couple of minutes of baking (watching closely so the buns didn’t burn), and they browned nicely.

Excellent recipe and doesn’t take too long to make.

Very hard to get it to come out as hamburger buns. I have made these twice, the first time they came out as biscuits and the second time they were between a biscuit and a hamburger bun. Maybe 3rd time is a charm? lol This has been the most difficult bread to make for me so far in terms of trying to get it to come out as a hamburger bun and not a biscuit.

This recipe is a nice jumping off point. I need to practice my technique and alter the amount of the dough I use for each bun. I did allow the dough to rise in a bowl until doubled in size. Then I made the buns and gave them time for a second rise. Before baking I brushed with water and sprinkled sesame seeds. Very tasty for the first time! Added bonus: very inexpensive to make and you know it is preservative free! I’m freezing our leftovers in packages of four.

This recipe is junk. I make fresh bread all the time but these came out like flat hockey pucks. Never again.

Turned out great! I used active dry yeast instead of instant. Then used the bowl of hot water (heated in kettle) under the buns inside the oven to make them rise quickly.

I was craving hamburgers, but did not want to run to the store for buns. These buns tasted good and had a good texture. I put 25 round balls on sheets to rise in oven and while they had a nice rise, they were still pretty small. I ended up having to reshape patties into slider sizes, so we had sliders for dinner instead of the hamburgers I had planned to serve.

I wanted some buns for our sloppy joes! They came out just right! My family like them plain as well. The third time, I added vanilla and cinnamon for a breakfast item!