Comments on: Whole Wheat Hamburger Buns

By: Shelli

Shelli — Thu, 11 Mar 2010 01:07:24 +0000

Just tried this recipe…WOW!!!! Great one. We will use this one from now on. Thanks!

By: Amanda

Amanda — Tue, 23 Feb 2010 20:35:31 +0000

I’m giving these another try today, they are already rising better than the last batch, so I’m happy! I might just get this “baking with yeast” thing yet!

Thank you so much for your blog, I can’t tell you what a blessing it’s been to me and my family!

By: Solange

Solange — Thu, 18 Feb 2010 23:29:43 +0000

Laura, I just love your recipe. Today is my second time and I did some changes: I used 1/2 c of warm water; 2 TB oil instead of butter and 1/4 c of milk. The dough is unreal.
Thanks so much for this delicious recipe.

By: chanelle

chanelle — Wed, 10 Feb 2010 16:18:32 +0000

just wanted to thank you for a great recipe. I made these last night for BLTs. They were a big hit with my family! thanks again!

By: Amber

Amber — Sun, 07 Feb 2010 19:17:59 +0000

I made these yesterday for my family using a bread machine and they turned out perfectly. I used 5 cups of the flour and used the dough setting. I only got 16 buns, but I’m sure my buns are much bigger.

By: Amanda

Amanda — Sun, 31 Jan 2010 02:35:33 +0000

I have been wanting to make these for days now and was so excited to give it a try, they seemed like they would be so easy! And they were, but I must have done something wrong, they didn’t rise as much as I thought they would. Some rose nicely, but others just sat there. I’m not sure what I did wrong, but I baked them anyway. They taste great, just look a little flat. Maybe my water was too warm for the yeast? Or not warm enough? I’m new to using yeast!

By: Alexandra

Alexandra — Mon, 11 Jan 2010 02:34:56 +0000

Oh wow, these were AMAZING.
fluffy and delicious.
usually recipes I have room for improvement, but there were flawless.
thanks!

By: Tracy N

Tracy N — Sat, 12 Dec 2009 01:41:00 +0000

I made these and they were fantastic the night I made them. I froze some after cooking them and before letting them rise for the second time just to see which would be better for us. The cooked and frozen ones are long gone and were yummy. My first batch of uncooked frozen ones I let set too long wanting them to rise more and they were yucky. I learned to just let them thaw and rise a little. I think about 3 hours would have been adequate and I let them set for 4-5. We were pleasantly surprised by the texture.

By: Becki

Becki — Wed, 02 Dec 2009 18:48:26 +0000

Love this recipe.

Empty tuna cans make great cutters for hamburger buns too! I have one in my drawer always.

By: Craig

Craig — Sat, 21 Nov 2009 19:40:18 +0000

WOW!!!! That’s all I can say. Better than anything you can buy at the store. I made mine vegan by using soy milk and Earth Balance spread. I’m going to use this for every kind of roll I can think of. Dinner rolls, bread sticks, pizza crust (not a roll but I think I can make it work)…FANTASTIC! Laura, I love your buns…er…I love this recipe.