Homemade Buns

From: The BLESSED Chef

On Jun 4, 2008

Hey Pamela! I have never tried to make bread like this before but this was a very good recipe- I did cut it in 1/4 to make a smaller batch- Just curious if I should have cut the yeast mixture -it seems they didn't rise as well as the ones in the pictures. I also tried what "Heather U" suggested and added sesame seeds. The family really enjoyed them especially with "ravensmith"s Pasta E Fagioli in a crockpot recipe. Have a Blessed Day!! 1 Cor.15:57

From: ladypit

On Dec 8, 2007

Very nice. I'm not the best with yeast breads, but this was not very difficult and came out well. I used them to make Ham Calzones so I only got about 20 buns out of this, plus all the calzones. I froze some for a quick meal later. Thanks Pamela, and thanks to the older generation who taught you!

From: BeachGirl

On Oct 21, 2003

OUTSTANDING - excellent flavor. These deserve more than 5 stars!!! Light textured buns, even made with 1/2 whole wheat flour! Since there were no assembling instructions, here's what I did. After step 1, I added salt, sugar, vinegar, wheat germ, and oil to yeast mixture, and mixed 30 seconds. Added oil and mixed 30 seconds. I then added half unbleached flour and mixed to form a soft dough. Then added the remaining flour (whole wheat) one cup at a time, until the dough was stiff. I skipped step 2. Sprayed mixing bowl with Pamcovered with plastic srap, and let dough rise as instructed in step 3. Continued with rising and baking instructions as listed. They were fabulous! I rolled out dough to about 3/4" thickness and cut 24 3-inch rounds. After rising, half the recipe made 24 light 3-1/2" diameter buns 1-3/4" tall. As soon as a friend make me the larger cutter, I can make those X-large hamburger buns in healthy whole wheat. I am pleased to add this recipe to my permanent cookbook. I may never buy hamburger buns again!

From: Heather U.

On Jan 24, 2005

Pamela, I made these buns today and they were delicious. I scaled the recipe to yield 12 buns (~3 c flour), and used 1 c white whole wheat flour and 1/4 c soy flour with bread flour making up the remainder. I shaped them into long buns for brats (AKA bratwurst, not spoiled kids!), and brushed the top with an egg wash so a sprinkle of poppy or sesame seeds would stick. What a great texture...soft but with substance. Really good. Thanks!