123 Reviews of Hot Dog/Hamburger Buns/Rolls/Cinnamon Buns Dough Cycle A.b.m.

From: Heather Sullivan

On Dec 9, 2004

I love this recipe since I have all the ingredients on hand. It produces a soft, fine-textured bread which is very versatile. I've used this recipe to make hamburger buns, hot dog buns, cinnamon buns and a really lovely cheese and onion bread. I don't have a breadmachine so I just mix it all in my stand mixer after warming up the milk and oil in a small saucepan. I made very small cinnamon buns and they were really nice. I reduce the sugar to only a tablespoon or two for hamburger/hotdog buns and used 1/4c. of sugar for the cinnamon buns. I found using a 1/4c. of sugar for the savory buns made them too sweet for my tastes.

From: Missy Wombat

On Jul 27, 2004

I made only six burger buns but I like my buns large. I checked them at the 14 minute mark and the tops were a bit overdone in my small convection oven so I suggest that you should start checking them after 10 minutes. Also tried sesame seeds on some of the buns which works well. Excellent recipe and one of my better bun efforts.

From: Roxygirl in Colorado

On Jun 6, 2005

I'd admired these photos for awhile, and just had the occasion to make hamburger rolls myself. I warmed the milk (skim) with the sugar (heaping 1/4 cup-perfect amount and not too sweet). One new trick I discovered was to use my large muffin top pan (made 6) and baked the remaining 3 on my greased cookie sheet. I brushed with butter before baking and sprinkled with sesame seeds (although without egg yolk the seeds didn't stick as well). I recommend the brushing with butter, since my buns were stored for several hours uncovered and had the best texture ever (reminded me of potato bread). My dinner guests were "wowed" and said it was the best hamburger they had ever had. I will be making these from now on. I just couldn't go back to store bought! Roxygirl in Colo.

From: Lisa Kaye

On Apr 30, 2005

My husband has made these buns several times and we love them. He even made wheat buns with this recipe using 2 cups of wheat flour and 2 cups white bread flour. Thanks for the great recipe.

From: Impera_Magna

On Aug 4, 2006

I made cinnamon rolls following the instructions exactly. The dough was easy to roll out and sliced well. I got 19 rolls cut 1" thick. Only 15 fit in the 9x13" pan so I baked the four "ends" in the toaster oven w/o the 2nd rise. YUMMY! The rolls are light and tender and have just the right amount of sweetness. Perfect, imho. The rest are doing their 2nd rise in the oven and are going to Bunco w/ me tonight. Can't wait to try them when my grandsons come to visit. They LOVE cinnamon rolls but have never had homemade before. I'm gonna be one popular grandmama w/ this recipe! My other cinnamon roll recipes are going "bye bye"... This is the one I'm using from now on! Thanks, Dorel!!! EDITED TO ADD: I made the hamburger rolls for dinner tonight. EXCELLENT!!!

From: Maggie in Florida

On Nov 13, 2007

These were very good and a cinch to bake. In fact, you gave excellent instructions that were easy to follow. We had them for breakfast this morning...I made an egg sandwich out of my omelet. They were so much better tasting than the generic buns you get in the supermarket! I would definitely try them again! The only thing that was a minor problem was that they spread out too much. I think that next time I will make more of them, so they will be smaller in size. The recipe DID say LARGE buns! I think that I would make 12 buns the next time I try them. After cooling them, I split them in half and froze the ones we weren't going to eat right away. Now I will have some in reserve when the need arises. Thank you for posting, Dorel.

From: Judy from Hawaii

On Sep 3, 2005

Very easy & very, very good. I made 9 good sized rolls which I used for BBQ pork sandwiches. Fourteen minutes was just about right for baking time. Thanks, Dorel.

From: Petdrwife

On Sep 2, 2005

My husband requested a turkey dinner for his birthday and to this family that means "homemade rolls". I made this recipe as rolls on a cookie sheet and all I heard through the whole dinner was "pass the rolls please and mmmmmmmmmmmmmmmm"!

From: LonghornMama

On May 30, 2006

Great recipe! I made hamburger buns, using half unbleached all purpose flour and half white whole wheat flour and 1/4 cup sugar which worked well. Can't wait to try these as hot dog buns and cinnamon rolls. Dough was very easy to work with and result was tender but stood up well and held together when used with a burger. Super easy with the bread machine doing the work. This is one of those recipes that is better with experience. I took "thickness of a pancake" just a little too literally. Mine were very large and rather flat even though they did rise very well. Also, when I baked mine on the top rack, they did brown a bit too quickly. Not a problem with the recipe, just the chef LOL and next time I'll know. There will be a next time! I'll definitely try them again. Thanks, Dorel, for sharing your recipe!

From: ~Nimz~

On Aug 3, 2005

These were wonderful. What a wonderful recipe. I did add a little extra milk, a 1/2 tsp extra of salt and only 2 1/2 tbls of sugar and warmed the milk before adding to the BM, after reading all the reviews. Don't underestimate the size of these buns, mine turned out huge, but I only make 8 hamburger buns. Thanks Dorel for a great recipe.