Comments on: Beautiful buns.

By: Gina

Gina — Sun, 08 Mar 2009 23:34:41 +0000

Hi, When I put my beautifully risen buns into the oven they fell flat . What did I do???

Gina, you simply let them rise a bit too long. Once they hit the oven heat and the yeast went crazy for a few minutes, it blew them up very quickly, and since they were already fully risen, they collapsed. Better to put your buns in when they’re not totally, beautifully puffy, OK? Understand that they’re going to rise quite a bit in the oven, so it’s OK to put them in when they don’t look as big as you’d like them - because they WILL get bigger as they bake. Hope they were still tasty - you can always make croutons out of them.. PJH

By: Deborah

Deborah — Mon, 24 Nov 2008 12:47:23 +0000

I am a newly renewed baker a few decades after learning and doing a lot with Grandma. I made an error and wondered if there is a save and a better way. I let the bread machine do the kneading and the buns rose too much overnight. I expect them to fall. Can I save the batch? 2nd question: is there a way to break up the bread machine kneaded batch to include the night and bake in the morning? I’d love to take these to work warm. Thanks!! If they are over risen and you think they will fall, gently punch them down and let them rise a bit more then bake. They will be a bit more dense, but should taste ok. If they have already fallen, you can still bake them. They will be quite a bit denser, but should still taste ok. Do you have a delayed start on your machine? If so, I find it very useful. I can have them all kneaded and through the first rise when I get up in the morning, shape them and let them rise while I’m doing breakfst and lunches, then bake to take to work warm. Just remember not to use the delayed start with doughs the contain eggs or milk. Mary @ King Arthur Flour

By: deb devo

deb devo — Sun, 19 Oct 2008 17:01:50 +0000

I’m sorry to be so late in posting; I finally got to make these buns last week (with burgers) and my company pronounced them AWESOME! I make a mean chicken salad and can hardly wait to use this same recipe, except to roll it up with rosemary inside. And I’m very grateful to the person who asked about no butter; I’m going to amend my copy of the recipe to say 2-1/2 tbsp oil. I just can’t say THANK YOU enough for this blog..it is my favorite food blog.

By: Judith

Judith — Fri, 17 Oct 2008 20:38:32 +0000

I have made these wonderful rolls 5 times in the bread machine. Today I am making a batch using the stand mixer. I was able to refer back to your blog for mixer time. Thank you. By the way these rolls freeze beautifully.

By: Audrey

Audrey — Fri, 15 Aug 2008 01:56:42 +0000

I finally made these today, mixing the dough in my KitchenAid mixer, and they were so easy to make. The pictures and detailed instructions on the blog were very helpful,and my finished product was beautiful. Very professional looking! But the bread was a little heavy and dense. Not “light and fluffy” as one commenter said hers were!

Since I’m not an experienced bread baker - yet! - I definitely want to try them again. I know that I’m not adept at judging the consistency of bread dough, especially bread dough made in a mixer, or at knowing when it is ready for the next step. I followed the recipe exactly as written - amounts, etc. Where do you think I might have gone wrong?

Hi Audrey,
If the buns were heavy, it could be in the way you were measuring your flour. If you scoop your flour, you can get more than 4.25 ounces(KAF standard for ‘1 cup’), and if there is too much flour in the dough, it makes it heavy and dense. We recommend fluffing the flour in the container, sprinkling it into the cup, and leveling it off with a straight edge. This gives you close to the 4.25 ounces.
Hope this helps!

MaryJane @ The Baker’s Hotline

By: Joanne

Joanne — Wed, 13 Aug 2008 23:25:41 +0000

I was inspired by these beautiful buns, but I wanted something “wheatier”, so I made your stuffing buns using the techiniques posted above. What could be better, fragrant golden buns with home grown tomatoes and veggie burgers with cheese …MMMMMMM! Thanks for the inspiration!

By: kc

kc — Wed, 06 Aug 2008 00:33:52 +0000

These buns were the best buns I have ever had. Thanks!

By: Kari

Kari — Sun, 27 Jul 2008 22:11:54 +0000

Here’s an update about using fresh onions. The first batch I made I smooshed the cooked onions between coffee filters and got a lot of moisture out. No problem with un-spiraling. The second batch I forgot to smoosh the liquid out and had mild-moderate un-spiraling. But still a delicious bun!

By: Tedson

Tedson — Sun, 27 Jul 2008 01:28:36 +0000

These are the best! The forming method was the most successful I’ve ever had so thanks–if only for that hint!
I started mine the night before, did a slow first rise in the fridge–then in the morning the dough rolled out perfectly. The egg-white wash smoothed the tops and they couldn’t have been better!

By: kate

kate — Tue, 22 Jul 2008 03:40:47 +0000

Finally, & at last, a burger bun that tastes & feel good, but is not too high when filled.
My six year old grandson put his seal of approval on these buns when he said, ‘Best ever buns granny.’