Best Homemade Hamburger Buns Recipe
These soft burger buns are the best you will ever make. The next time you plan a burger feast or need burger buns for your hamburger patty, give them a try. They are soft, fluffy and golden but most importantly they melt in the mouth. This simple, easy and effortless recipe will have you making homemade hamburger buns every time you decide to make burgers.
I love crusty bread - I do! But not with my burgers. With my burger, the bread has to be soft and almost melt in the mouth. So I can taste my meat in all its glory. And at the same time have that sweet bread flavor. Know what I mean? If you love hamburgers as much as I do you know what I mean.
Now I've got a few bread recipes on this blog so by now you know that bread is a big deal to me and my family. In fact, while this is the most popular burger buns post, I thought my whole wheat burger buns recipe would get neglected but nope... just like us, you love both these recipes.
Ziv has to have bread for every meal and my kids are getting into the habit too. Me? Well, I love bread but have been doing a better job of eating right. So whether it's this hamburger soft burger bread, my whole wheat bread with fruit and nuts or even the classic white sandwich bread - we always have bread.
Ingredients and substitutes (Save/Pin)
- Flour - Bread flour does give a soft, light and airy bread with a tender crust. In the past, I have always used all-purpose flour for this bread and it works great too.
- Warm milk - I like adding milk to this bread recipe. It gives a nice soft tender crumb to the bread but if you want, you can substitute the milk with water. That would work just as well but the dough might be a bit looser so adding a few handfuls of flour may be necessary.
- Yeast - Active dry yeast is usually what I use but any active yeast works. Over the years, I've used many different brands. And I can tell the yeast has never been an issue. I have even used fresh yeast when I made it in India and the bread was just as soft.
Useful Tips and Tools
- A small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it's nice to get the yeast activated quickly and move on with the recipe.
- I like mixing bread dough by hand. It's quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it's often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. Personally, I also have a hand mixer. And yet, I don't use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read - which stand-mixer is good for home bakers)
- Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
- And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
How to make Soft Burger Buns / Hamburger Buns (Save/Pin)
Prepare dough in a mixture
- Using an electric bowl with the dough attachment.
- Add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
- Then add flour and salt to the mixer bowl. (not the additional flour).
- Knead starting on low for two minutes until all the dry flour is absorbed.
- Scrape the sides of the bowl. The dough will be soft and wet and that's OK.
- Knead for about 3 more minutes on medium adding only enough flour help with kneading.
- You want the dough to be really really soft, a little sticky is fine too! But it has to be elastic!
Prepare the dough by hand
- In a bowl - add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
- Place flour and salt in the mixer bowl. (not the additional flour).
- Add in the yeast mixture.
- Use a bench scraper or spoon to help remove the dough onto a lightly floured surface.
- Knead for about 5 to 7 minutes. without adding much flour. Use light pressure and knead with the heals of your hand.
Finger test
- Now for my usual finger test. By now you probably don't need me to show you this. (see progress pictures on my blog)
- Dig two fingers in. Pick your fingers -- the dough springs back. You should barely see your finger marks on the dough.
- The dough will still be a bit sticky. This is how it should be, soft, very elastic, still a little sticky.
Prove the first time
- Place in an oiled bowl to rise for about an hour or more, until double in volume.
- Once double in volume. Punch down.
Divide and form buns
- Divide the dough into 10 to 12 depending on how big you want the burgers.
- Let rest for 10 minutes. This will help with forming the buns.
- Form the buns exactly the same way I showed you in my post for dinner rolls.
Prove again before baking
- Cover with cling/plastic wrap and let rise in a warm place for about 45 mins to an hour.
- Once double in volume... Apply egg wash and sprinkle sesame seeds.
Baking the buns
- Bake in a preheated oven at 190 C/380 F for between 15 to 20 mins (depending on size and oven) or until golden brown.
- Important - as soon as you take the burgers out of the oven - cover them with a clean kitchen cloth so the burgers will retain the steam and stay soft.
- Let rest for 15 mins before you remove the kitchen cloth or serve.
Don't you just love this color? Golden Brown!
Tips for success - Hamburger buns (Save/Pin)
- The amount of flour you add to your recipe is key to the success of these buns. The final quantity of liquid - eggs, milk, the butter will determine if you need 400 or 450 or even 500 grams of flour.
What's important is to look at the consistency of your dough. It has to be very soft, spongy and yes still sticky but elastic!! I have tried my best to give you pictures below to illustrate. - Temperature - If you have made bread before, then you know that temperature plays a huge role in bread baking. Beginning with the temperature of your liquid ingredients - you want that to be approximately 41 C / 105 F. If it's cooler then it will fail to revive your yeast. And if it's hotter again you will kill the yeast giving you a flatbread.
NO, you don't really need a thermometer. The best way to test it is - just stick a little clean finger if you can keep your finger in there without discomfort it's good. I always say - it's the same temperature you give milk to a baby - warm. - Covering the rolls as soon as they come out of the oven. This is an important step so don't skip and don't forget. When you cover the hot buns in a clean kitchen cloth you are letting the steam in the buns to cool inside the buns - this keeps the buns soft and moist - not dried out.
Troubleshooting
Why did my dough not rise?
Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
My buns were not soft? They were dense.
If you add too much flour to the dough the buns will be dense, not soft. You want the dough to be soft, elastic and still slightly sticky when kneading.
My buns deflated when baking?
Prove the buns for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the buns they tend to rise and deflate when baking.
Why are my buns flat?
Again if you over-proof the buns before baking they will rise and deflate giving you flat hamburger buns.
Frequently asked questions
Yes, both active dry and instead yeast are used in exactly the same way so you can use either in of the same quantity.
Absolutely, you can use 21 grams of fresh yeast for this recipe below.
- 1 1/4 block of 0.6 oz size or 1/2 block of 2 oz size fresh yeast.
The purpose of the sugar in this recipe is to feed the yeast. The amount is not much so don't worry the burgers buns won't be sweet.
You can use bread flour for these buns but it is not absolutely necessary. I have been making these buns for years and have always used regular all-purpose flour.
Unless you are making buns to feed a crowd you don't need a stand mixer. I usually make these in batches of 12 and always make them by hand. I find kneading dough by hand very therapeutic, you should try it. But if you have a stand mixer then definitely use it.
The consistency of the dough.
The dough should be soft, elastic and slightly sticky. Avoid the temptation to add more flour. Use flour on your hands when kneading but don't make the dough dense.
My mom used to say - a well-kneaded bread dough should be soft and jiggly like a baby's bottom.
Absolutely, you can knead the dough the night before and let them slow rise in the fridge over-night. Bring them to room temperature before you shape them into buns. Then let them rise the second time at room temperature before baking.
If stored properly these burger buns will last for 3 to 4 days at room temperature. These freeze well too so if you make extra place them in a ziplock back and freeze them for longer.
I wrap the burger buns in damp/moist paper towels and reheat them in the microwave at 30 seconds intervals until warm like freshly baked buns. These must be used quickly so reheat them just when you are ready to serve.
Yes, and they are absolutely delicious. I have shared a step by step recipe with you already - Soft whole wheat burger buns.
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Soft Burger Buns The Best you will Ever Make aka Burger Buns Recipe
Print Pin RateDescription
Ingredients
- 360 ml (1.48 cups) Warm milk (about 41 Cor 105 F)
- 1 (1 ) Egg large
- 60 grams (0.26 cups) Melted butter
- 2 tbsp (2 tbsp) Sugar
- 2 1/4 tsp (2 1/4 tsp) Instant dry yeast (1 envelop)
- 1 1/2 tsp (1.5 tsp) Salt
- 440 grams (3.52 cups) Bread flour or all-purpose flour
- 65 grams (0.52 cups) All-purpose flour - additional up to 110 grams
- 1 Egg wash beaten egg with 2 tbsp water
- 2 tbsp Sesame seeds or poppy seeds
Instructions
Prepare dough in a mixture
- Using an electric bowl with dough attachment.
- Add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
- Then add flour and salt to the mixer bowl. (not the additional flour)
- Knead starting on low for two minutes until all the dry flour is absorbed.
- Scrape the sides of the bowl. The dough will be soft and wet and that's OK.
- Knead for about 3 more minutes on medium adding only enough flour help with kneading.
- You want the dough to be really really soft, a little sticky is fine too! But it has to be elastic!
Prepare dough by hand
- In a bowl - add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
- Place flour and salt in the mixer bowl. (not the additional flour)
- Add in the yeast mixture.
- Use a bench scraper or spoon to help remove the dough onto a lightly floured surface.
- Knead for about 5 to 7 minutes. without adding much flour. Use light pressure and knead with the heals of your hand.
Finger test
- Now for my usual finger test. (By now you probably don't need me to show you this..! (see progress pictures on my blog)
- Dig two fingers in - Pick your fingers -- the dough spring back. You should barely see your finger marks on the dough.
- The dough will still be a bit sticky. This is how it should be -soft, very elastic, still a little sticky.
Prove the first time
- Place in an oiled bowl to rise for about an hour or more until double in volume.
- Once double in volume. Punch down.
Divide and form buns
- Divide the dough into 10 to 12 depending on how big you want the burgers.
- Let rest for 10 minutes. This will help with forming the buns.
- Form the buns exactly the same way I showed you in my post for dinner rolls.
Prove again before baking
- Cover with cling/plastic wrap and let rise in a warm place for about 45 mins to an hour.
- Once double in volume... Apply egg wash and sprinkle sesame seeds.
Baking the buns
- Bake in a preheated oven at 190 C/380 F for between 15 to 20 mins (depending on size and oven) or until golden brown.
- Important - as soon as you take the burgers out of the oven - cover them with a clean kitchen cloth so the burgers will retain the steam and stay soft.
- Let rest for 15 mins before you remove the kitchen cloth or serve.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
About Videos - most recipes has two videos - a quick version & longer detailed version. Sometimes a similar recipe video may be used
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Alexis
Amazing hamburger buns-soft and perfectly done. My entire family raved about them. Thank you for the recipe!
Veena Azmanov
Yeey, thank you, Alexis. So happy to hear that. Thanks for coming back to write this feedback
Janelle
Holy cow - finally - bun/nap recipe that actually makes buns soft enough for burgers! I turned leftover pork loin into pulled BBQ pork last night and, with a sigh, again googled "softest airiest hamburger bun recipe". I bypassed the usual forerunners and gave this recipe a try and BINGO! Soft, airy, PERFECT buns! I've been so disappointed with recipes resulting in buns which, although lovely and yummy, were really too dense to use as sandwich/burger bread. I also appreciated the simplicity of the recipe, and that the ingredients are listed by weight. Here's how I made these buns: Flour: I *did* use bread flour, but only because I bake frequently so had it on hand. Mixer: KitchenAid stand mixer. Dough consistency: soft soft soft! Pay attention to Veena; resist adding more flour. As a veteran home baker I know "slack" dough means softer crumb, but it's still takes some intestinal fortitude not to toss in another dollop of flour. Thanks to Veena for this addition to my "best recipe" collection!
Veena Azmanov
Thank you so much, Jenelle. Happy you enjoyed my recipe. I am very proud of this recipe so thrilled to read your comment. Thank you for coming back to write this feedback.
Dave K.
I had outstanding results with your recipe. It's precisely the sort of bun I've been looking for. Your video content was very helpful - I had a much better idea of the consistency for which I was shooting, which made a big, big difference. As a consequence, I used even less flour than I thought I would need. Yes, the dough was quite sticky, but with a bench knife and a little flour here and there, it all came together beautifully. I'll be using your recipe for the rest of my life.
Veena Azmanov
Thank you, Dave. Happy your found my video useful and these buns worked out perfectly for you. Thank you for coming back to write this feedback.
Dave wallace
Hi Veena,
I have tried this recipe several times now, and while the buns taste good, they do not rise the second time.
I get a great rise the first time- double in volume or more. but after I shape the buns and let them rest another 45 min to 1 hr, they do not rise.
Any suggestions would be appreciated!
Veena Azmanov
Hey Dave, Not sure I understand. If the dough rises the first time it will automatically rise again a couple of times as long as the yeast is active. In fact, they should rise even if you keep them in the fridge for longer. I usually make the buns and keep them in a warm place away from any cold draft. Then bake them in a hot oven.
Monika Saxena
Hello ma'am,
I used dry active yeast , 1st time it works very well but 2 nd time it not work , should I keep it in room temperature or in refrigerator. Pls answer me.
Veena Azmanov
Hey Monika. Check to see if the yeast is good. Make sure it is activated.
The first rise at room temperature is important. Then you and punch the dough down and let it rest in the fridge until you are ready to form the rolls. Prove the rolls again before baking.
Michael Rivers
Too much confusion on measurements! I had to convert 2 or three of them into something I could use in my kitchen. I cannot measure decimal anything (spoons cups etc ... grams?)
Lets use traditional measurements and let the few who feel a need convert to decimal
The rolls are crusty but I am unsure I measured everything properly. (They were good for crusty dinner bread.
I will try the recipe again.
Veena Azmanov
Hey Michael. Sorry to hear you had issues with measurements. The recipe has standard measurements. Grams and ml for metrics or cups and oz for US. That's what most people prefer.
The rolls should be super soft when wrapped in a clean kitchen cloth. I hope they turn soft when you try again. Thanks for coming back to leave this feedback.
ami
Honestly, I've tried so many bun recipes from various blogs over the years but I was never able to get it right..it was either too hard or too dry or the yeast taste was too over powering...your recipe was just amazing! The buns turned out so soft n yummy..So thank you so much for sharing this recipe...everyone at home loved it ♥?
Veena Azmanov
Thank you so much Ami. So happy you enjoyed this recipe so much. We love this one as well. Thank you for coming back to write this feedback. It will encourage more people to try this recipe.
Marilyn
Hi Veena,
This is the second recipe of yours I tried. Came out beautifully and my husband loved it.
I used the bread maker to mix and rise the dough and it was so easy to make.
Thanks again,
Marilyn
Veena Azmanov
Thank you, Marilyn. So happy to hear that you and your family enjoyed these burger buns. Thank you so much for coming back to write this feedback. Love hearing from those who try my recipes.
Jayne Crayton
These are awesome. I love your recipes.
Veena Azmanov
Thank you, Jayne
Chariot
I've baked a lot of burger buns but these are definitely the best I've made! Thanks for sharing. I wouldn't change a thing.
Veena Azmanov
Thank you so much Chariot. So happy to hear you had success with this recipe and enjoyed it so much. Thank you so much for coming back to write this feedback.
Akshata
Hi @Veena i have tried this soft burger buns recipe it came out so soft n tasty wow thank you so much all credits to you...
Veena Azmanov
Thank you so much Akshata. So happy you had success with this recipe and enjoyed it. Thank you so much for coming back to write this feedback.
Suzi Conklin
fyi there are 3 teaspoons in a tablespoon. This is a lovely recipe.
Veena Azmanov
Yes, thank you Suzi
Paulino José
Dear Veena,
this recipe is perfect and super versatile! I've tried a few variants, with half whole wheat, and/or rye. I've made one with cocoa, coffee and honey or molasses. I've shaped in tiny buns and larger loaves. It works perfectly every time. Thank you very much!
Veena Azmanov
Thank you so much, Paulino. So happy to hear that. I do love this recipe very much so I'm happy to hear you say these things. Thank you so much for this feedback. Appreciate it very much
Carmen
I make this recipe vegan, by using a flax egg (1 Tblsp ground up flax seed & 3 Tblsp warm water, mix and leave a few minutes to coagulate), and using almond milk. I also don't add any sugar. They turn out perfect!!! So glad I found this recipe, as I make and sell burgers every Friday using these buns. LOVE!!
Veena Azmanov
Thank you Carmen. So happy you had great success with this recipe despite the substitution. Thanks for coming back to write this feedback. I'm sure this will help someone else who may be looking for the eggless option. Thanks again
Dk
Hi! I love this recipe!! Make it all the time! Have you tried to freeze them?? Or your dinner rolls, classic white bread or tortillas????
Veena Azmanov
Hey DK - yes I do freeze my breads often and they do well. Just like regular store-bought bread. I heat them from frozen in the microwave so they do not dry out.
Dk
thank you so much!
Veena Azmanov
You are welcome
Alessio Maxia
Hello from Germany,Veena!
Just made your buns. They turned out great,in spite of my involvement.
Is your store in a major city? Maybe I'll try one of your cakes when I'm in the vicinity.
Greetings
Alessio
Veena Azmanov
Hey Alessio. Great to hear you have success with this recipe. It's very popular on the blog and in our home.. I am a home baker not store front so my cake are custom decorated - made to order. Thanks
Goolzar
Hi can I substitute the egg with something else, or not use egg at all?
Veena Azmanov
You can try not using egg at all, it should still work.
Georgia
Hello!
It looks like a great recipe, I give it a try!
I am looking for a recipe for burger buns, but not the brioche style ones.
So far, I have tried recipes for burger buns, both the brioche and the not brioche style.
The problem is that the brioche are much softer and fluffier, but I do not like them sweet.
Please, could yoy give me a hint for soft, buns, but not sweet-like buns?
Thank you
Veena Azmanov
This is not a brioche style bread. It has sugar but it's not really sweet. You can reduce the sugar even further if you need keeping just 1 tbsp to feed the yeast.
Georgia
Hello again!Thank you for the advice.I made them yesterday,without changing the quantities.They turned out great.You were right,they were not sweet at all,yet,so soft and fluffy,exactly the way I wanted them.This will be the recipe for excellent homemade buns!!
Veena Azmanov
Thank you so much for your feedback Georgia. So happy to hear you liked them. Yeah the sugar is mostly to feed the yeast. Thanks for coming back to leave this feedback. Appreciate it very much.
Lea Tess
Made these a couple days ago and they turned out fantastic! They were soft, and so flavorful. I ran out of AP flour and use whole meal flour for the last 80 g needed, with no trouble at all! It surely adds a bit of texture and you have to be careful as whole meal absorbs more water than AP, the result was amazing nonetheless. It was perfect for whole homemade burger. Thank you for this knowledge and the great post!
Veena Azmanov
Thank you Lea. I do have a whole wheat burger recipe as well. Derived form this very recipe. So happy that you liked the recipe very much. Thank you so much for this feedback.
William Sawyer
Veena, I live on an outer island in French Polynesia. It's really hard to always have fresh milk. We have Anchor Powdered Milk from New Zealand, It's a whole milk powder, Will this be OK for the 'Soft Burger Buns'?
Veena Azmanov
Yes that's ok William - just dissolve it in water and use the quantity mentioned in the recipe.
Nicky Moore
These buns turned out perfect and delicious. This recipe will be my go to from now on. Thanks for sharing Veena.
Veena Azmanov
Thank you SO much Nicky. So happy to hear to say that. Thanks
asanda
hi veena. would this buns be OK to serve with burgers at our café. It would save us money to make our own because we buy them from a local baker.
Veena Azmanov
Yes of course Asanda..! they would be perfect with burgers. I make them for my burgers too! Yeah if you make it right and get it into a routine you could make these and save a lot of money!!
Patricia
Hello Vinaa,
Today was my firt attempt to do this buns and my did not rise!! Waited 2 and half hours. What do you think I did wrong???
Thank you in advance
Patricia
Veena Azmanov
Patricia.. sounds like the yeast did not activate. Make sure the milk was not too hot or too cold. Alternatively check to see your yeast is still good
Joanna
I absolutely love those buns. I'm making them since last year and never had any problems. My family loves them too specially my son. Thank you ???
Veena Azmanov
Thank you so much Joanna! So happy to hear that.
Samu
If I warm the milk 41 C, it's a lot cooler after I've added butter, egg, sugar and yeast. Should I warm liquid after I've mixed all those together?
Veena Azmanov
YOu can add the yeast to the warm milk first and then add the rest of the ingredients too Sanu. The idea is for the milk to be just warm so the yeast will active. So the rest of the ingredients before or after are both ok as long as the milk is warm not hot not cold.
henry
how long need to rest..it is 11/2 hours still be done.
Veena Azmanov
If your yeast is good and you leave in a warm place - it usually takes about an hour to proved.
geetha abraham
Hi Veena, Thanks a lot for the recipe. one doubt is when do we add butter. In some recipes they say to add after the intial mix of milk and yeast.
rgds
geetha
Veena Azmanov
Geetha... I have tried and tested the above recipe. It works every single time. Please follow the same process and you should have no problem
Nina Nonya
I Love you Veena haha. thats the First recipe that was so simple to put together and it turned out almost perfectly.The regular size buns were perfect, but my "huge" ones kinda sunk in a bit- no clue why. thanks for the hint with the kitchen cloth- they were super soft.
I replaced a few spoons of the milk with condensed milk (I read somewhere that it adds flavor and softness) other than that I left it completely how you wrote it down.
this one is a keeper. thank you
Veena Azmanov
Thank you Nina. So happy to hear that. Thank you so much for letting me know - makes my day. I add milk powder some times as well. I like a milky bun ha~!!
Naz
HI! Great recipe! Tried them today, and they turned awesome. So soft just like store bought. This recipe is for my keeps. Thanks a lot
Veena Azmanov
Thank you so much Naz. So glad you like it.
Isha Koppikar
Tried these last week and they turned out awesome. My first attempt at bread making and they were perfect. I cannot believe it. Thank you Veena
Veena Azmanov
Thank you Isha
Abirami
Hi.. How can 3 1/2 cups flour be 400g? Isn't 1 cup = 235g . What measurement have you used?
Veena Azmanov
1 cup flour is usually 120 grams - this measure of 400 is approximate. for bread dough you may need more or less.
Ersi Moschalidis
Dear Veena,
Greetings from Greece. I have to make some burger buns as well as some dinner rolls for this weekend. Both your recipes look good. My question is that since they are almost identical (difference in 10 gr. butter, 1 tbls sugar and 1 cup flour) can I just make one of them and use them for both buns and rolls? I realise that they will turn soft with a cloth coverage or crispier without one. Thank you for your reply in advance.
Sincerely
Ersi
Veena Azmanov
Yes of course you can. I make my dinners rolls more smaller
Ersi Moscahlaidis
Dear Veena,
Thank you for your quick reply. Please finally specify if the oven you are using for the buns, is with or without fan.
I usually bake my breads in a conventional oven, but I would like to hear your expert opinion.
Thank you in advance for all your help. Your recipes look great and very mouth watering.
Sincerely
Ersi
Veena Azmanov
I always convention with the fan on Ersi. The fan helps even baking. Thanks glad you like my recipes. Enjoy
Shantay Menzies
This recipe is amazing! thanks for sharing. ☺
Veena Azmanov
Thank you so much Shantay.
Sarah
Hi there! Are these buns good to cook for eating the next day?
Veena Azmanov
We do eat them the next day but like all bread Fresh is Fresh!!
Emma Larson
just did them...I have to say I cheated, I don't like sweet buns so I switched mesures for salt and sugar and...texture is the same as yours and they taste lovely! Best recipe I've ever tried, I'll recommend you!
Veena Azmanov
Great ! Thanks
Veena Azmanov
Thank you !!
Gerrit Blank
Looked a long time for a good recipe! This is realy perfect. So fluffy :D. Thank you!
Wanted to donate but the paypal link does not work. Does not connect to your e-mail adress.
Greets from Germany
Veena Azmanov
Thank you so much !!
Marc Hensel
Fantastic recipe, thanks for sharing. I will try it this weekend and let you know the results :).
Anonymous
Hi, Veena, why my buns are still double in volume but flat. They did raise up...so...they did not look like buns at all. I don't know what I did wrong.
Veena Azmanov
Sounds like the yeast rose and deflated again hun. Next time try to knead less and check for the proofing time.
Westy
These are really good Veena .. thanks for sharing !!
Anonymous
what we have to do with one egg, you have not used in the recipe.
Veena Azmanov
Yes we have used the egg, please read the recipe again. Thanks
anonymous
can you let us know eggless recipes??
please do.. 🙂
Anonymous
Does 2 tablespoons og sugar make them too sweet?
I'm not sure and my kids don't like sweet bread.
thanks for all this!!
you are the best!!
Anonymous
The sugar is for the yeast to consume and convert into
CO2, which makes the break light and fluffy.
Sucre Spice All Things Nice
These buns are just superb Veena!! They came out exactly the way you have shown in the picture and a big hit with the kiddies!!!!
God Bless!!!!
Ritu