Very easy, and quite tasty. Cant wait to experiment with it. Oh, a lot of reviewers said that theres stuck to the parchement paper. I used silicon baking mats and had no problem at all.

I made these twice. They were good both times. Make sure you let them rise in a warm oven though. I just turn my oven on to any temperature for 30 seconds and then turn it off and put them in. And give them extra rising time. That always helps. They turned out great and my guests loved them. They did loose alot of their puffiness when I set them on the counter to preheat the oven, but I kind of liked them flatter becasue it makes the burger more manageable and you don't have to un-hinge your jaw to get it into your mouth :-)

I'm usually note very good with the yeast dough, but these came out great. I made a half-portion with rapid-rise yeast, which was actually few months past its "best" date. The recipe might be actually meant for this kind of yeast - actuve dry usually needs "proofing", but rapid-rise just gets mixed with the flour and then the wet ingredients are added. Instead of bringing the liquids to boil and waiting for them to cool, I warmed it up in the microwave until it reached 125 F (120-130 F is recommended for rapid-rise yeast). Then I started the dough in the food processor with about 1 3/4 cups flour (for 6 buns). Processed the dough until it came together and processor started to struggle and then kneaded by hand 5 min. tops, adding only as much flour as needed. I probably ended up using only about 2 1/4 cups of flour instead of suggested 2 3/4. Since I had only one pan, I simply baked the buns for 15 min. on the middle rack. The crust was a bit too tough when they came out of the oven, but I covered the rolls with a clean dish towel for about 20 min. (checking periodically) while they were cooling on the rack. This softened the crust just perfectly and they had a very nice texture inside and out. Thank you for sharing this recipe with us.

These rolls are wonderful! After brushing with the egg/water mixture, I sprinkled with onion powder & fresh cracked black pepper. excellent. Will use again!

really good. they store well and freeze well.

This was really good, and I'm not usually one to try yeast breads. The advice on another comment about the temperature of the milk (should be between 120 & 130 it said) may have helped for a beginner like me. They were perfect, my family loved them.

WOW! Easy,easy, easy..I grew up in a home where my grandmother made bread all the time.She taught me....It was an all day affair...but not these buns...fast and great! I grind my own Ground Beef for burgers and these buns make my burgers the best!! thx so much for sharing. I have made them many times...

OK- If I knew that hamburger rolls that were homemade were this easy and SO good- I would have made them sooner! Thank you for a great recipe!!!! I placed all the ingredients into my bread machine (dough cycle) and then formed by hand. My husband loved these with just butter! I had extra dough since we only needed 8 rolls so I placed the dough in a bread pan and topped with Marjoram, Rosemary, Garlic Salt and the Egg Wash- baked for 25 minutes. THANK YOU CLOUDZBABE, these rolls rock!

Used bread flour and a little whole wheat flour. These are good buns, but I really think they work better for sandwiches than hamburgers. The egg wash leaves the outside a little crispier than I like for a burger and the buns are a little dense. Definitely did not need all the amount of flour.

These were good, and they were easy to make, and rose well. We had them with Greek Turkey burgers. I made exactly 12, like the recipe said. These are not like store-bought hamburger buns. They are filling, and good!

I'm only giving this four stars because of the directions. Also, the crust came out a little crispy for a hamburger bun. But I'm sure some adjustments to this otherwise very good tasting recipe could fix those things. The directions say that the dough balls should be a little bigger than a golf ball, but I made mine significantly bigger and still had enough dough for 16 rolls. However, some of them did not really get as big as I thought they would, although they're still perfectly useable as hamburger buns. I am trying to save money by making breads and bulkie rolls instead of buying and other than the things I mentioned, I was happy with the texture inside and flavor and would definitely make these again. Since it made so many, one batch frozen will last awhile for my husband (who takes bulkie roll sandwiches to work).

Maybe I should wait until I've actually tried this with a hamburger, but I've just tried one of the mini rolls alone and it's soo good. I used only 5 cups of flour (2/5 whole wheat). I also added a teaspoon of onion powder to the dough and then sprikled dill weed, sesame seeds, and onion powder on top. So good.

The only thing I *didn't* like about these is that they were a little tough. But next time I'll just knead them for 6 or 7 minutes instead of the 8. This recipe is a keeper!

Thanks for the positive comments! Try using bread flour and if you do, decrease the amount by about 1/2 cup. I give it a good "hook" in the KitchenAid for about 5 minutes. I do use a hamburger bun pan that I bought from King Arthur flour years ago... great tops to these. I too use a yolk/water brushing and add sesame, poppy or a bit of sea salt.

These were good! I was expecting them to be softer on the bottom but all in all these are great. I used them for sloppy Jos!