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 LOCATION: Recipes >> Breads Yeast >> Hamburger Buns 02
Recipe Reviews: How does this recipe taste? Average Ratings:
Write an ON-LINE REVIEW and share your thoughts with others. 5 of 6 people found the following review helpful:
Reviewer: Anonymous from Canada I've made this recipe a few times. I tried doing it as described but found that even with brand-new yeast, the dough didn't rise significantly. I cut out all but the first 45-minute rising time and found no difference in density of the finished product. When I make these buns they are rather dense and not really appropriate for hamburgers, but I keep making them because they are buttery, flavourful, and easy to make. Was this review helpful to you? Yes No 2 of 2 people found the following review helpful:
Reviewer: Tom from Kerala, India I used this recipe for around two years, making burger buns for a small snack bar. They are easy to make, and if bagged as suggested, and kept in the fridge, it keeps for weeks. (I used to send frozen raw beef patties and buns for my nephews, 200 Km away). I stumbled on this recipe after a lot of searching. Actually it was my search for burger buns that brought me to this site. I made a change in the method though, beat the egss, poured the oil, stirred well, dumped in the sugar, salt, yeast and water and stirred again. Poured into my stand mixer, dibbled in the flour with the paddle on, ran it for 10 minutes. Thank you very much for posting this. Was this review helpful to you? Yes No 
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Hamburger Buns 02
