Easy “no fail” recipe for homemade hamburger buns.
If using active dry yeast, add the yeast to the warm water and allow it to warm and dissolve following directions on yeast package before adding the rest of the ingredients.
To freeze the buns. Make sure they have cooled completely, otherwise you’ll have condensation and soggy buns when they thaw. (No one likes soggy buns.) Place the cooled buns into a gallon zipper bag, and remove as much air as possible. Label with date and contents. Use within a month for best quality.
Keywords: wheat, easy, rolls, sandwich