Hamburger or Sandwich Buns

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The combination of the recipe instructions and lindaj's review was all I needed the properly prepare these rolls. They came out perfectly and actually look like store-bought hamburger buns. I think 10 is too few rolls for this recipe. 12 to 14 rolls from this recipe will give you a nicer sized bun for 1/4 pound size burgers and other things of reasonable portion size.

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Ok, these came out of my oven a couple hours ago. They taste great. Now to the directions, well, I followed the idea of what the other reviewer said about making the individual balls. You need to just keep tucking under like you are preparing it for the bowl before rising. I then cut them in half on their side. I WILL SKIP THAT NEXT TIME! I found that when you put them back together and pinch them and try to tuck the pinch under, they still separate strangely while baking. This bun has more of an Italian Bread consistency, I guess. I will use the recipe again, but next time I will just bake them and then cut them in half when ready to use. I figure then I may get a sort of round Hard Roll/Kaiser Roll shape that u get in the grocery store. I am sure the perfect bun would have been achievable if there was a video for this (definately would have been helpful.

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Mine are in the oven right now, but I was thoroughly confused about the folding/shaping instructions. They smell awesome and I hope they taste great, I folded 2 of each 5 different ways because I really had no idea. If the person who submitted this or others who make it could explain a little differently or attach pictures? that would be awesome for making in the future : I am just very confused and bummed because the dough turned out awesome I just didn't know what to do with it after!

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The flavor of these rolls puts store bought hamburger buns to shame. I appreciated the detailed instructions (start preheating the oven 15 min after the last roll is made, but the comment about cutting along the equator was well appreciated. The other thing I would add is that you put the bun dough back together just like it was cut. I wasn't sure what to do with the pinched seam - next time I would leave it centered along the "equator." The seam popped open in places for me even though I pinched it well, so we cut along that break. I forgot the cornmeal and didn't miss it a bit. The buns are huge! Next time I'm going to make golf size buns and serve with ham and mustard for a holiday platter.

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This is a very good recipe, but I agree it's hard to read. The person who reviewed it before me and gave it one star was critiquing punctuation, but I've actually made the recipe.
These are perfect hamburger buns. You must do everything the recipe says, though. You have to have cornmeal on the parchment. You have to brush them with butter twice. You have to shape them, cut them, and shape them again. This was the hardest part to understand, so I'll tell you what I did.
You know how you form a dough ball after you've kneaded bread to get a nice tight skin on it before you put it in the bowl to rise? This is what you do to each bun dough ball to shape it. Then if you are holding the ball on the underside, where you kept pinching the dough to make the firm tight dough ball, that is like Antarctica on a globe and you cut the dough ball through the equator. Then you press the cut sides together and pinch the seam right around the edge and fold the seam under kind of like you are trying to make a mushroom cap. For some reason doing this makes the bun cook up in exactly the right shape of a hamburger bun. I experimented and tried a couple without cutting them and they weren't rounded.
These are by far the best sandwich buns I've ever made, and I have been trying to find a good recipe for a long time!