These buns are wonderful...but beware: once you make them you can never go back to a store bought bun again. I've made this recipe easily a hundred times over the past couple of years...always a winner. We use them for hamburgers of course and for sandwiches of all kinds (try a breakfast ham and egg sandwich on them!); they toast beautifully; they smell divine even after a day or two. I had to practice shaping them several times but once you have it down you'll make them regularly. I do not brush them with butter and they bake up with a nice golden crust. I agree - I recently made these with pulled pork for a potluck, and never mind the pork, everyone wanted the recipe for the rolls! :) PJH

• Reply