Comments on: Homemade Hamburger Buns in a Jiffy

By: alisa

alisa — Fri, 10 Feb 2012 18:30:55 +0000

So glad you have been enjoying it for so long! Love the tip on kneading it. I’ll give that a go. Thanks!

By: AVBear

AVBear — Fri, 10 Feb 2012 09:28:19 +0000

I just wanted to say thank you too. I discovered this recipe over a year ago, and now I make them regularly. It’s amazing what a difference home-made hamburger buns make! They are super easy and really yummy.

I find I get the best (fluffy and soft) results when I make sure to knead the dough really well (- easy, now that I have a kitchen aid… just let it go with the dough hook for 5-8 minutes).

Thanks for this!!

By: alisa

alisa — Thu, 26 Jan 2012 23:52:33 +0000

Glad you enjoyed! Thanks for the feedback Ellen.

By: Ellen

Ellen — Thu, 26 Jan 2012 21:12:02 +0000

these were perfect! Exactly what I wanted. I’m going to blog about this recipe and post a link to this page. Thanks!

By: Min

Min — Tue, 10 Jan 2012 05:29:04 +0000

Hi Alisa, I use my yeast all the time with success (even the day before I made these) so I guess I should have just let them rise longer…I’ll try again with way less sugar! Thanks.

By: alisa

alisa — Tue, 10 Jan 2012 03:15:34 +0000

Hi Min! So glad you are enjoying the ebook!

In terms of sugar, if you like them less sweet then lower away. The recipe should work just fine with less sugar. I’ve had people say that they turned out great with just 1 tablespoon.

In terms of light-ness, perhaps the yeast or baking powder you used weren’t fresh? These aren’t super-light and airy, but usually turn out like kaiser buns or wheat hamburger buns (a little heartier than white), but aren’t doughy like the ones that use dough conditioners. Yours actually should have been a bit lighter though since you used all white flour, which is what makes me wonder about the leaveners.

If you have time, you can let them rise for 30 minutes, which will of course make for a lighter bun if the yeast is active. I hope that helps!

By: Min

Min — Mon, 09 Jan 2012 01:40:40 +0000

Hi Alisa! I wanted to tell you how much I’ve been enjoying Smart School Time Recipes! If you ever published it in regular book form, I’d be first in line to buy one.

Wondering if you or anyone has had success lowering the sugar in these? I made them tonight, I only had all-purpose flour so that’s what I used. They rose fine, but weren’t very light (like a store-bought bun). The other thing that bugged me was how SWEET they actually are. Any feedback re: lowering sugar content? I’m tempted to reduce it to 1 tablespoon…or less.

I hope your holidays were wonderful! I’ve been meaning to email you about the e-book, but things get busy and I forget.
Take care!
Min

By: Jan

Jan — Wed, 23 Nov 2011 02:12:58 +0000

Thanks so much for your timely reply! These are on the menu for Thanksgiving!

By: alisa

alisa — Tue, 22 Nov 2011 03:24:25 +0000

Hi Jan, glad your family enjoyed them! The yeast is mainly to help with a quicker rise. If you have time to let them rise for an hour, you can easily reduce the yeast to 1 tablespoon or even one packet of yeast (2-1/4 teaspoons) if that is more convenient.

I have tried them with less yeast, and they still work, but didn’t seem quite as fluffy, so I stuck with the higher amount when I didn’t have time to let them rise.

By: Jan

Jan — Tue, 22 Nov 2011 00:23:42 +0000

I just made these tonight and my kids loved them. Thank you! It is our Thanksgiving tradition for me to make buns using my grandma’s recipe, but I’ve eliminated dairy from my diet. Your recipe is very similar to hers and just what I was hoping to find. Have you tried making it with less yeast? Does using this much yeast cause them to rise quickly or serve as a substitute for milk? Or both?