Hamburger Buns

"I had excellent results the very first time trying this recipe, thanks to the comments below it. They helped me troubleshoot the recipe. The directions are a little vague, and if they are followed as ..." See morewritten, you will not end up with tasty buns, haha. What I did was mix the first five ingredients together in a pyrex measuring cup, then microwave them until the liquid temperature hit about 115-120 degrees (yeast needs warmth in order to become active). Then I added the yeast, and stirred well. It took about 8 minutes for the yeast to get bubbly, and then I mixed in the salt. After that I poured it all into a big mixing bowl and added the flour. Then I beat it well with a wooden spoon for about two minutes until the dough started to become stretchy and less sticky. Flouring my counter well, I turned the whole mass out of the bowl and just very lightly kneaded it three or four times, then rolled the dough into a big rope. I cut it into equal pieces, rolled those into balls, and set them on a greased baking sheet to rise in my warm kitchen. They DO INDEED RISE IN 20MINS! It was amazing, really. Next time I will actually make them a bit smaller because holy cow do they poof up! We had big huge bakery-style buns and they were awesome."

"Yes, PSHELLY, the temperature of the water could mess up the recipe. Yeast activates at a fairly specific range of temperatures. Have a look at the yeast packet for details. Actually this recipe's dir..." See moreections aren't very good as far as preparing the yeast for the most success. I'd advise heating the milk, margarine, water and sugar to the recommended temperature on the yeast packet (somewhere between 115F and 130F depending on if it is regular or rapid rise)and then mix in the yeast and let it stand for 5 minutes. If it doesn't foam and bubble after 5 minutes, your yeast isn't good."

"Many are saying you need to heat the water for the recipe to activate the yeast, well that is true if you are using active yeast, but not for instant yeast, which is what is called for in the recipe. ..." See moreInstant yeast does not require warm water or proofing."