40-Minute Hamburger Buns Recipe

Reviewed on May. 09, 2013 by Marge18328

I was out of hamburger buns so I decided to look for a recipe to make them. I read this recipe and I had all the ingredients so I figured let's give it a go.

After reading the reviews I decided to let the buns rest for 30 minutes before I baked them. I also make only 6 buns so that they would be bigger.

After 30 minutes of resting the buns had doubled in size. I baked them and they came out perfect. Of course I sampled one and the taste was great.

DH and our girls raved over the taste so this recipe will definitely be a go to recipe for me.

Reviewed on May. 07, 2013 by Maili1973

Besides letting them rest for 30 min, I made these exactly the way you say to and cook 12-13 min. They turn out beyond amazing!! So, the second time I experimented I used Asian stock for the water and added sesame seeds..... Wow!! I'll never use another regular bread recipe again!! This is a keeper!

Reviewed on May. 02, 2013 by dfoy13

I made this just like the recipe says. No time to rise and they came out great! I just used bread flour instead of AP because i didnt have enough AP.

Reviewed on Apr. 29, 2013 by KattyHello

Following the suggestions of other reviews, I divided the dough into larger portions (6 as we like big burgers), and let it rise for 30 minutes before baking for 13 minutes at 425*. They came out beautifully! Rarely does a recipe look like the picture, but these most certainly do! They smell wonderful, and are soft, fluffy, and gorgeous when cut open.

I'm not a bread-baking expert by any means, they were incredibly easy to make, and are practically perfect. The only thing I changed was to use a couple tbs less sugar. I'm going to try using this dough for cinnamon rolls next!

Reviewed on Apr. 27, 2013 by Epictetus

Perfect. Follow the recipe. It works. Perfect buns. I split into 6 buns. See my pics.

Reviewed on Apr. 25, 2013 by LizSL

Comments to other posters: these will mold quickly, as will any homemade bread; there aren't any preservatives. King Arthur Flour sells a bun pan which would solve the problem of size & shape. They also sell hot dog roll pans, for the same reason.

Reviewed on Apr. 23, 2013 by davahoward

i made this recipe with whole wheat. and in my mixer, the constistancy is good but my surprise was that it takes so much sugar, i could taste it after they were cooked not bad but kind of weird. the rolls were crusty and very brown due to sugar And whole wheat next time I would use less sugar and let the rolls rise some, and make more of a patty shape than a ball .also some of the roles cracked on top even thought i sprayed them with pam. They were ok but not a lot like hamburger roles.

Reviewed on Apr. 23, 2013 by contrarywife

Made these over the weekend to use with barbequed pulled chicken. Fabulous, quick recipe. I did have a bit of an issue with the stickiness factor so I had to keep dusting with flour and kneading. I'm sure I used more than 3.5 cups. It was very humid the day I made them so I assume that's why I needed the extra flour. I let them rise for 30 minutes before baking as others had suggested.

Does anyone have any tips for portioning out the dough? I've been baking yeast breads for nearly 40 years now but had never made buns. I'll be baking these again soon, I'm sure. Held up great with the pulled chicken. I made two sizes, man size and girlie size. Taste superb plain but it'll be fun adding herbs, onions, garlic, and/or cheese for a change-up.

Reviewed on Apr. 21, 2013 by lgrier

These were very good! We did find the need to flatten out the dough balls before letting them rise on the cookie sheet; they just seemed to cook better in our oven that way. Otherwise, excellent! I will be using this for dinner rolls as well.

Reviewed on Apr. 17, 2013 by aandune

I have been making my own bread for a while now. It has great flavor but is still dense. I went looking for a recipe for hamburger buns that were soft and fluffy. I am so glad I tried this one. I followed the recipe as stated except that I let it knead in my kitchen-aide. I was so pleasantly surprised. These buns are light and fluffy. They sliced well. They were nicely shaped and actually looked like the store bought buns. This is my new go to when I want buns or dinner rolls. As a matter of fact, I find them so tasty that I am using them for a wedding I'm catering. I am going to make the dough ahead of time and try freezing it. I'm not sure how the dough will freeze but I guess i won't know until I try. BTW, I used the whole 3.5 cups of flour and some on the counter to work with it, but just enough to dust. The dough is sticky but easy to remove from your hands. The final product feels like you are squeezing a bag with gel in it. Quite different from other doughs I've been working with. I will probably up the salt a tad when I make it again.

If you want a high soft hamburger bun that tastes great, this recipe is the one you are looking for.

Reviewed on Apr. 13, 2013 by ksbimagine

This recipe is amazing! I had no idea that you could make buns/rolls so quickly. This has become my new go to roll recipe. We used this recipe for buns for sloppy joes and they were amazing! I was afraid that not letting the dough rise much would make the rolls dense and heavy, but they were light and delicious.

Reviewed on Apr. 09, 2013 by nancyinwi

I have made this recipe twice now. First time I followed the recipe exactly. I didn't get hamburger sized buns, I got dinner rolls. They tasted great, but were awfully dense and didn't rise nearly as high as the ones in the picture. Today, I made them again, decreased the oil and sugar, only made 8 instead of 12, let them rise for 45 minutes before baking, and they are monstrous, but not high. They kind of look like English muffins, but with a regular bread consistency.

Reviewed on Apr. 08, 2013 by FoxSpirit

Delicious and quick! Okay, they are a touch yeasty, but to get them to be fluffy upon completion so rapidly, I see the necessity for it, if you use less yeast, they will not be as fluffy or as quick to prepare. Stick to the recipe, the result is well worth it!

Reviewed on Mar. 31, 2013 by Losza1

I made 6 Aussie size burger buns... And they look and smell amazing!

Reviewed on Mar. 31, 2013 by Cookin4Eats

These buns are fabulous! Great to eat just by themselves, it's a new family must have reciepe!

Reviewed on Mar. 29, 2013 by ErinElizabethF

I joined this site SOLELY to leave a review on these buns. They turned out absolutely perfect. They were NOT dense, nor too sweet, nor too yeasty. I rotated my 2 sheet pans halfway through baking to prevent scorched bottoms. Also, to make it easier if you have a scale, this recipe makes 12, 3oz buns. Next time, i will make them a little larger, but this time I just compensated the size of my burgers to fit the bun. They are the same size as regular buns in the grocery store, but with FAR more flavor. I believe there was "baker" error in the make up of these if you didn't get them to come out perfectly. Only thing I changed was I let them rise for about 30 minutes or until double in size.

Reviewed on Mar. 28, 2013 by aurora_ep84

They taste good and were easy enough to make, but I did have some difficulty with this recipe.

First I took another reviewers advice and added less sugar (2tbsp). I'm glad I did that. I have never made a kneaded dough recipe before (I watched my mother bake bread when I was a kid, but this was the first time I did something 100% on my own)

I wasnt entirely sure what "soft dough" was so I guessed with the flour addition (i used exactly 3 c.) I kneaded the dough as instructed, again I believe it reached the "smooth and elastic" in about the amount of time mentioned in the recipe.

When it came to baking, where I had my issues, I found that it took a lot longer than suggested to reach "golden brown" - in fact, I had to pull them out before they barely had any color on them at all because their bottoms were getting dark.

Flavorwise, these rolls are pretty "yeasty", another reviewer suggested using less yeast, and I would like to try that. Dont get me wrong, thy tasted good, but I think regarding a hamburger roll, I would want a less flavorful bun. Also, if you make the 12, as suggested, they are small- very nearly "slider" size.

I'm not sure if I did anything wrong, but mine all cracked on the top, and had a fairly dense consistency. I'd try making these again,though, because they are easy and good. just a bit tricky for a beginner-but a good starting point!

Reviewed on Mar. 25, 2013 by vanderkooi

Made these last week. they were awsome.

Reviewed on Mar. 24, 2013 by VicR

I have a similar recipe that only calls for a third the amount of yeast, so I'll stick with that. Could there have been a misprint calling for so much yeast in this recipe? The buns tasted great, but we're way too heavy, and dense.

Reviewed on Mar. 20, 2013 by BrownKitchen

Easy. Tasty. Turned out beautifully brown. Very nice recipe.

Reviewed on Mar. 02, 2013 by sha2ron

These were wonderful, quick and easy! The buns if made according to the recipe are more lie the size for sliders, so I made some larger for our hamburgers. I will make these again just to serve as rolls for dinner, they were that good!

Reviewed on Mar. 01, 2013 by PookeyJ

These are fun to make and even a non-bread maker can be a success with this recipe. I used bread flour and added a little whole wheat flour and even sprinkled some sesame seeds on the top and they turned our really good. I did as others said and let it rise before baking. I will be making this again.

Reviewed on Feb. 28, 2013 by menicki

I made these yesterday, and could not believe how wonderful they tasted and how easy they were to make.

I only made 8 as I wanted them larger. we had Sloppy joe's there were 6 left over so this morning we had a breakfast sandwich with sausage patty, egg, and cheese. so good! Tonight we are using the remaining ones for B.B.Q. beef. Thanks for this recipe. it is a real keeper.

By the way I did not let it rise after shaping into the balls, as the recipe said do not let rise. and after resting for 10 minutes as instructed, popped them into the oven at 425 for 10 minutes. they were golden brown and nice and light, and so tasty.

Reviewed on Feb. 28, 2013 by tbearmom03

I made these this afternoon. I ate TWO with butter while they were still warm. They are awesome! The only things I did differently were to let the dough rise 30 minutes before dividing into 12 pieces and cut the sugar down to 2 tablespoons. Instead of placing them on a cookie sheet I placed them in a greased 9X13 pan. It worked for perfect pull apart buns. You could also use this for dinner rolls by making 24 instead of 12. Oh, I also used my food processor to knead the dough. Much easier than by hand.

Reviewed on Feb. 28, 2013 by janreid1

I cannot believe how easy these were to make. As I was concerned they would be sweet, I shook off the top of the measuring cup to lessen the amount. The dough was easy to work, and only had to be kneaded for 2 or 3 minutes. After forming a dozen sliders onto the 1st pan, and 6 regular size for the 2nd pan, I let them rise for 30 to 45 minutes. Baked for 8 minutes and they are just perfect...AND SOFT. The flavor is not too sweet and OH so fresh! I won't have to run to the store the next time I want to make burgers.

Reviewed on Feb. 27, 2013 by marian08

For liliesandroses. you must add some of the sugar. the sugar is food for the yeast and that's what makes the yeast rise. if its too sweet for you cut the sugar down but don't omit it all. love this recipe. its the best.

Reviewed on Feb. 27, 2013 by liliesandroses

This was AMAZINGLY good! I loved it. Followed the recipe to a T and it turned out delicious-the sugar made them VERY sweet. When I make it again I will add half whole wheat, half white flour and leave out the sugar to make it healthier.

Reviewed on Feb. 26, 2013 by dareichard

We love these! Have made them small for dinner rolls, a little bigger for sliders and then a bit bigger for burgers.

Reviewed on Feb. 23, 2013 by faye_100

I made them as directed next time I will do the extra rise as some said all in all a great recipe. I used half whole wheat flour an half white

Reviewed on Feb. 20, 2013 by maggieroze

I made these rolls today. I followed advice of some others and let the dough rise. Then kneaded again for a couple of minutes. I also made 8 buns rather than 12 as we like a larger size. They turned out great and the taste is excellent. I didn't brush anything on the tops and didn't miss it. I will make these again, definitely.

Reviewed on Feb. 09, 2013 by bchnguyen

The hamburger buns turned out quite wonderful, although I did make a few changes to the recipe (it got 4 stars for being a great base recipe). Here are my changes:

I used almond milk instead of water to boost the calcium and 1/2 whole wheat + 1/2 bread flour in place of AP flour. I also followed others' suggestion of letting the bun rise for 30 minutes. And instead of leaving the buns as is, I brushed the top of risen dough with egg white and sprinkled an herb on top. I breezed through the steps pretty quickly and realized I forgot the egg until the dough has been split and rising. The results? Light, tender, slightly sweet buns that are perfect for hamburgers!

Reviewed on Jan. 28, 2013 by Oinkers

What a nice basic recipe to have when you are doing burgers. Reading the reviews, I altered the recipe to 1/4 c. butter and used bread flower and did a 30 min. rise. Also half way thru the baking process, I spritzed the top of the buns with water to give the buns a nicely light brown coloring. Deliciously light and a keeper.

Reviewed on Jan. 27, 2013 by Mothermil

Maybe I did something wrong but this dough is VERY sticky! They cooked beautifully and work great for burgers!

Reviewed on Jan. 20, 2013 by Madam Scragz

5/5

I had a couple of blunders when I made this recipe. The first was that I made it at about 1am when I just felt like baking, so when I had less than HALF the needed yeast, I just decided to go for it and see how it went ;) I then forgot to add the egg and salt and didn't realise I had done so until I was about to putt them out of the oven. And finally, my crazy oven made them golden in about 6 mins so I pulled them out after 7 or so. This all menat that my buns where quite dense, very spongy and sweet. Needless to say, we ended up eating them as a midnight scone-snack! They were super tasty and I'll actually be replacing my scone recipe with this altered one! I know that they'll be great as intended as well ans I've tried other VERY similar recipes with success. Definitely be making these again! The stars for me to rate with aren't showing up which is why I wrote a 5/5 at the top ;)

Reviewed on Jan. 18, 2013 by MissKarla

This is a very quick version. It was a dense bun but is great for holding a hamburger. I will make again if I'm in a hurry.

Reviewed on Jan. 11, 2013 by sarahbetzer

These buns were great! I did make some substitutions to make this recipe vegan, using tofu instead of egg and using 2 cups whole wheat and 1 cup AP flour. Also added some vital wheat gluten. These were sweet, light and fluffy. Next time, I will divide into 8 instead of 12, as we usually like bigger buns, but overall, very good master recipe!

Reviewed on Jan. 05, 2013 by prithy3

Easy for my first yeast bread. Very tasty, and so much more healthy than the supermarket bought buns! Used my Kitchen Aid mixer and the process was simplified even more! I will make these again.

Reviewed on Jan. 05, 2013 by limitedtime

These turned out very good on my first try. I made 8 and flattened them out a little. I also used olive oil instead of vegetable oil and I too let them rise about 20-25 mins. My husband and kids loved them and they are very easy! :)

Reviewed on Oct. 12, 2012 by TamraR

<p>This recipe was a great start. I modified it a bit (I can't leave anything alone!). I used half water and half whey leftover from cheesemaking. I used 2 1/2 cups AP flour and 1 cup whole wheat, plus added some vital wheat gluten. Also used olive oil instead of the vegetable oil. They came out awesome and my family loved them. I have tried several recipes for buns and though they were all good, this is our new favorite! I may add an additional egg next time for more flavor as another reviewer did and brush with egg white and sprinke with sesame seeds before baking.  Oh, and I did let them rise for 25 minutes before baking!</p>

Reviewed on Sep. 21, 2012 by mel6chi

My husband & son loved them! I made them again a few days later for my mom and sister as well and they loved them too. Tonight we are having hot dogs and my son (4 y.o.) has asked me to please make these for the hot dogs, so I'm going to attempt it! I don't see us buying buns again anytime soon.... These are just too good and easy.

Reviewed on Sep. 14, 2012 by makaau

These buns made the homemade hamburger one step better! Delicious!!

Reviewed on Sep. 07, 2012 by EILEEN64C

A friend told me about this recipe and I finally had a chance to make them today. They turned out great! I did use bread flour and will try with part whole wheat flour next time. Will definitely be making these buns often. I am going to try them again and mix some olive oil and garlic and salt in bottom of baking pan. Then roll dough into 18 pieces and put on top of garlic/olive oil and brush with melted butter after baked. I can almost taste them.

Reviewed on Sep. 03, 2012 by Riverchef

Made these with my grandsons, 4 & 6, who were covered in flour head to toe!

Very easy and good. Made as listed except divided in 8 and baked a little longer for size. Didn't have room for two sheets in the oven. The buns that went in with only a 10-minute rest weren't as good as those that went in second, with more of a 25-minute rest, so next time they will rest 30 minutes.

Reviewed on Aug. 21, 2012 by cmwitt03

This is my "go to" recipe for hamburger buns. They turn out perfect every single time. I'm actually making some right now! Love them!!

Reviewed on Aug. 20, 2012 by Bob-W

This recipe is OK, the buns turn out slightly sweet and fluffy. The simplicity of the recipe is what earned it 4 stars from me (taste WAS good as well). I went with 9 rather than 12 yield - and they were a bit thicker than I wanted. Next time, just to boost flavor, I will double the egg and add some butter (increase salt to compensate for the additional ingredients) as well as go with 10 or maybe even 12 on the yield. I will also let them rise once portioned out for 30 min or so. That should lighten them up.

Reviewed on Jul. 31, 2012 by Donalee2

I HAVE MADE THIS RECIPE MANY TIMES NOW. I JUST LOVE THEM. I USE ALL WHOLE WHEAT BREAD FLOUR AND ADD 3T. OF VITAL WHEAT GLUTEN. I GET 12 ROLLS AND I FLATTEN THEM SO THEY ARE NOT TOO THICK. THAT WAY I DON'T HAVE A LOT OF BREAD ON MY SANDWICH. THEY ARE SO LIGHT THE TEXTURE IS BEAUTIFUL. I HAVE ONE EVERY MORNING FOR MY BREAKFAST SANDWICH AND FOR OTHER SANDWICHES TOO. I CAN'T BELIEVE WHAT A GOOD RECIPE THIS IS. WHEN MINE ARE GONE I MAKE MORE. I HAVEN'T BOUGHT BUNS FOR A LONG TIME.DONALEE2

Reviewed on Jul. 30, 2012 by mindymoser1

I made these again and wanted to record my changes. I only used 1 1/2 Tbsp. of yeast, let it sit in the water for about 10 minutes and let them rise for 30 minutes. They were so soft and delicious! Nothing but compliments.

Reviewed on Jul. 29, 2012 by Highmtn52

Easy...yes! Flavor... so so. Texture was okay too. They were average, but certainly not bad. I would also make each bun larger too (they were more like slider buns when rolled into 12 buns). Yes, I would make these in a pinch again. I live 10 miles out of town...and it was much better then a trip to town. They WERE better then store bought for sure!

Reviewed on Jul. 26, 2012 by lisettejohns

I didn't love these buns - I will make them again though because the flavor was good for lunch meat sandwiches or peanut butter and jelly.

Reviewed on Jun. 21, 2012 by tc723sq

Quick as promised. I did let it rise before baking. My 3 year old helped and we made one of the buns in the shape of a bear. The rest of the buns we used to make pulled pork sandwiches. They baked up a beautiful golden brown without brushing them with egg. I will not be buying any buns from the store anytime soon.

Reviewed on Jun. 19, 2012 by x7anooonah

This was a really nice recipe and fast. I used only 1 teaspoon of yeast though the recipe is WAY to much especially for something that does not even need to rise. I halved the recipe and got 5 buns. I used only egg whites and sesame seeds for the topping then brushed with melted butter when they came out and it was perfect.

Reviewed on Jun. 12, 2012 by NancyBeeSmith7

Quick, easy and delicious! So glad I finally tried them. Next time I will flatten them more.

Reviewed on Jun. 04, 2012 by twojros

Wow, everyone in my family LOVED these buns! I made them last night for dinner and I served cheeseburgers on them. I was wondering why I needed to use so much yeast but I guess it's because there is no rising time for these buns.

Reviewed on Jun. 02, 2012 by moskalb

It's ok for what it is. A quick recipe for accompaniment to something else. The texture is dense but without any real fermentations that is what you would expect. With some whole wheat and a longer rise time, I think these could be great. But as is, they are so-so. I bake a lot of bread and I could recreate these with any basic white bread recipe.

Reviewed on Jun. 01, 2012 by scotsmom

These rolls were great and the recipe was as quick as promised. They were not as soft and bready as the off the shelf rolls but softer than the bakery rolls usualyy sold loose. I had one problem, the bottoms got too hard, I can probably correct this by baking 25 degrees lower. I made 1/2 doz. long and 1/2 round rolls. The next batch I'll shape and freeze before rising/baking and just thaw and bake only as many as I need.

Reviewed on May. 30, 2012 by CAKKM

I made the 40-minute hamburg buns today... They are GREAT!!!!! I did let them raise for 30 minutes, and used butter instead of vegetable oil, brushed them with melted better before putting them in the oven. I was SHOCKED how delicious they are. And so fast to make. I will use the leftovers for school lunches tomorrow. I am so excited i found a bread / buns recipe that only takes 40 min. I give it a ten star**********

Reviewed on May. 30, 2012 by Lynnrpb

These have become my families favorite hamburger buns! They are quick to make & taste yummy. The only change I made is that I divide into 8 pieces (we like our buns bigger).

Reviewed on May. 29, 2012 by kathy195411

Why so much yeast? I would use 1 1/2 tsp.

of yeast then 2 Tbsp. That is to much i been making bun's for a long time now. Like I say that is too much yeast. For hamburger buns.

Reviewed on May. 29, 2012 by kathy195411

Why so much yeast? I would use 1 1/2 tsp.

of yeast then a Tbsp.

Reviewed on May. 28, 2012 by circe257

These were easy and relatively quick. The texture was different than store bought, but better, as was the taste! These would work for burgers or lunchmeat or chicken salad, etc. Will be making these regularly!! Great recipe!

Reviewed on May. 27, 2012 by Harvest25

Made this recipe for the first time. Only problem was my lack of skill in shaping them. I used butter and egg wash per suggetstions from other reviewers. Next time I want to include some wheat flour and make them slider size. Recipe is definitely a keeper.

Reviewed on May. 26, 2012 by linkbowen

This is so fast and easy. I made 10 buns. Next time I will make 8 buns. They are delicious!

Reviewed on May. 20, 2012 by Granitehead

I make these every Sunday to have for lunch the next week. Very easy to make and delicious, much better than store bought.

Reviewed on May. 07, 2012 by mindymoser1

I am having a BBQ tonight and thought it would be fun to make homemade hamburger buns. They turned out awesome. My husband ate a turkey sandwich with one for lunch and said it was soft, but firm enough for a sandwich and that it was awesome! I used 1/4 c. melted butter suggested by another reviewer and let it rise for 30 minutes before baking. I also did an egg wash because I like the golden top! I am making more as we speak! (hot dog buns too!)

Reviewed on Apr. 26, 2012 by mrenda

These hamburger buns were wonderful! My husband really enjoyed them with hamburgers as well as rolls for lunches. I will be making these again.

Reviewed on Apr. 13, 2012 by MB11

Perfect every time, tonight I made a few a little flatter for sandwiches during the week.I'll freeze em' and pull them out as needed.. Fast & convenient way to have fresh buns, if all ingredients are in hand..

Reviewed on Apr. 07, 2012 by pnmadan

Excellent & quick sandwich bun recipe. Followed previous reviews and proofed for 30 min. Got 12 large buns and taste is amazing.

Reviewed on Apr. 05, 2012 by MB11

Great recipe easy to follow, stayed up and tried it at 1:30AM for a party we were having the next day. Never had made buns before, so couldn't sleep till it was tested, well I ate 3 plain rolls that night. They were small if I say so, make them more as a slider on practice night so we came out with about 15 buns.. I immediately gave the rest to the concierge downstairs, had to get them out of the house knowing we would have them the next day.. So good great hit at our burger party, peeps so impressed " if they only knew" .

Great recipe thanks for sharing,making hogie type rolls tomorrow with the recipe for meatball sandwich's ;-)

Reviewed on Mar. 24, 2012 by thereammrssmith

Just did this and followed the last reviewer's modifications to use 1/4 cup butter and Bread flour... Turned out BEAUTIFUL

Reviewed on Feb. 24, 2012 by TLPA

These are great soft rolls like traditional hamburger buns (due to the extra fat and egg) rather than just regular bread shaped into rolls. They need to rise more before baking and then they will turn out great. For those saying they are too small and/or dense, that will solve the problem. You can also flatten slightly so they are wider and less round. The extra yeast allows you to skip the first rise so you can shape into rolls immediately, so it is still a quicker recipe but you still need to let them rise for about 30 mins or until doubled in size before baking.

I used 1/4 cup butter instead of 1/3 cup oil, and bread flour instead of all-purpose. I also mixed and kneaded in my Kitchenaide like I do for most breads and it worked just fine.

Reviewed on Feb. 07, 2012 by beccalouise

I wanted to update my review. I have now made this with half hard wheat flour and half white and it is still great. I also sometimes only make 8 buns out of this recipe and stretch them out a big to make a wider hamburger bun, which makes a bigger wider bun. Still wonderful! I think I will experiment a little to see if I can get away with using less yeast though.

Reviewed on Jan. 30, 2012 by DianneA30

First time making hamburger rolls and they were fantastic :) sturdy enough for a burger, but not too much like "bread" either. My bf has said he'd be ok with us not buying buns any more if I made them lol :) next time I'll 'flatten' my balls a little more first so they're less 'round' though, just for personal taste :) otherwise great!

Reviewed on Jan. 14, 2012 by littlebear04

This is my first time making it and I messed up. I will try it again though. They didn't turn out, but they taste delicious.

Reviewed on Dec. 31, 2011 by beccalouise

My husband said he wanted sloppy joes for dinner. It was already 4:30pm. My usual recipe for buns takes about 3 hours. I googled and came up with this.

I followed the recipe pretty much exactly. I even did it by hand since my kitchenaid bowl was dirty. I think this helped. I ended up working probably at least a cup of flour in when kneading because it was really soft.

The buns were sooooo good. I scarfed down 3 joes, and I am usually a one or two joe girl. They are a great bun texture too, meaning a tighter crumb than a dinner roll for sure. They turned out light and fluffy.

I think you could try wheat and other types of flour, as well as mixing in things, like herbs, onions, topping with sesame, sundried tomatoes. Depends on what you are making them for.

I plan on freezing the leftovers and using again. I'll just defrost and warm them in the oven. The buns were about 4 inches in diameter, and about 2 or 3 inches high after baking, by the way.

I am keeping this recipe! In about 30 minutes we were eating. I see no need for store bought buns ever again!

Reviewed on Dec. 24, 2011 by lthur714

Very tasty! They were super easy and you don't just have to use them for hamburger buns. We used them for dinner rolls and everyone loved them.

Reviewed on Dec. 14, 2011 by chocolatepies

This works so well for hamburgers and even chicken sandwiches.

Reviewed on Nov. 20, 2011 by shell7293

Great recipe for cooks who are a little uneasy working with yeast, I make these buns at least twice a month.

Reviewed on Oct. 30, 2011 by susanj65

I am an idiot when it comes to baking bread, and these rolls came out SO good!! I will never buy hamburger buns again. SO easy!!

Reviewed on Sep. 07, 2011 by 1mamajoy

These were the hit of the party! So easy to make...everyone wondered where I had bought the 'special buns'! I made them for my dad's 80th birthday party...We had a Route 66 theme, so the buns were perfect for our Mom's Diner! THANKS!!!

Reviewed on Jul. 31, 2011 by robunlee

I make different breads often. I am always looking for new recipes to try. I will have to say is this recipe is amazing. My husband loves them and says he would definitely love these again. I made 12 and they came out just right for my family. I figure if were are still hungry we can always have another one. =)

Reviewed on Jul. 11, 2011 by dparamedi

This is 5 stars plus

Reviewed on Jul. 11, 2011 by dparamedi

I am very new at making bread, other than biscuits.

This recipe worked really well. They were perfect buns. I tried this and another one in the same evening and this one was much easier and the bread was better..

I used 190 C setting on my oven turning it to boiler the last 5 mins to brown... I work with a gas oven and this one works really well.....

Thank you for submitting this, I see myself making more of them...

Finally I can make yeast bread...

Reviewed on Jun. 30, 2011 by ShariWestercamp

I make bread on occasion, so I am not a newbie. These rolls were very heavy, not sure if it is the recipe or something that I did wrong.....

Reviewed on Jun. 21, 2011 by Barb177

I am not at all experienced at bread making and never made scratch rolls. So

I wanted an easy recipe go make for a large group, that also tasted good and would save me the money of purchased, tasteless buns. This recipe surpassed my expectations in ease of making it as well as in taste and looks.

The reviews were helpful. I made this recipe into only 8 buns to get the size I thought I would want. It worked out well for me. Someone said they worried the dough was too sticky at first but that it worked out. So I continued working in a little flour as I kneaded. It felt so good by the time I was through. I'd like to add that I softened finely sliced onions in butter and added them to the buns just before I baked them. They looked and tasted great just like the expensive bakery ones.

Reviewed on Jun. 19, 2011 by Jamie.Mae

Fast, east and I'm looking forward to making them again.

I've never made a bread item before, I've done the kneading for my grandmother but actually making the dough was new for me.

I had a moment of doubt when I dumped the yeast into the water and it turned into a sticky lump of goo. Note to self stir next time. In spite of my lack of experience they turned out great. I used them for sloppy joes and can't wait to try them with everything else that calls for a hamburger bun.

Reviewed on Jun. 17, 2011 by tvcasey

Says it will make 12 yet I only got 6 basic size buns. I make big burgers. If you think 12- you might as well use White Castle size meat. With 2 tablespoons of yeast I thought they would be huge-NOT. If you are like me with the joy of a big burger, increase the recipe 3x and you'll get some good size buns.

Reviewed on Jun. 13, 2011 by nblibrary

My family and I love these buns. I double the recipe and still make 12 buns so they are quite large. I freeze whatever I am not going to use immediately, to save for next time.

Reviewed on May. 31, 2011 by angelasandoval

I will never buy hamburger buns again! These are incredible and easy. The only thing I'll do different next time is to flatten the dough balls some so they're a little bigger around and not so tall so our burgers are easier to eat.

Reviewed on May. 01, 2011 by Aleece

Awesome and easy!

Reviewed on May. 01, 2011 by klkjs

What a delight this recipe is. So far I've made large (8) hamburger buns, medium (12) sandwich buns, and a batch that made 12 dinner rolls and a small loaf of bread. I use olive oil and only 2 tb of sugar as I found them rather sweet. I've tried kneading for 3 minutes and kneading for 5 and highly recommend going the extra 2 minutes. I beat the egg a lot, too. I'm am just thrilled with this recipe. Imagine, I can show off with homemade rolls in less than an hour!

Reviewed on Apr. 29, 2011 by Jewels36e

Loved this recipe. I place the dough in a 13x9 pan and bake it. They pull apart and they are fluffy. My kids love these rolls

Reviewed on Apr. 26, 2011 by Aleece

Some of the easiest rolls I've ever made! And delicious, too! Everybody that has had them loves them!

Reviewed on Mar. 28, 2011 by oms_lawson

I let my kitchen-aid do the kneading for me, so my buns turned out a little bit dense, but they taste good and I'm sure next time, when I knead them by hand they will be fluffy. Great recipe! Thank you so much

Reviewed on Mar. 17, 2011 by idahomomof2

easy, yummy, fast!!

Reviewed on Feb. 25, 2011 by bigthree

These are great and "quick"! They are like a real hamburger bun. My husband really likes sourdough, so I add a cup of sourdough starter to it and they still turn out great.

Reviewed on Feb. 24, 2011 by Jewels36e

Love this recipe. I use a 13 x 9 pan and let them rise 15 mintues.

Reviewed on Jan. 25, 2011 by weluvckg

Our family loved them. I'm not very experienced at baking bread. They were really easy, and turned out great. We used them as buns and as rolls.

Reviewed on Jan. 22, 2011 by Lee Andre

Made these last night and had them with chicken salad. They were awesome. I used 2 pkgs of yeast and brushed the top with mix of butter and olive oil after 15 mins in ovevn and back in for 3 minutes. They were outstanding.

Reviewed on Jan. 14, 2011 by scorpiossm

Really bad, i did the recipe step by step, but it turned out disgusting.

I threw it to the garbage.

Reviewed on Jan. 12, 2011 by northerntastebud

These are exceptional. Fast, easy to make and DELICIOUS.

Thank you, Ma'am, for such a beautiful addition to our hamburger experience at home!

Reviewed on Jan. 11, 2011 by skanee

Easy and yummy.Will make the buns bigger next time...maybe 8 instead of 12.

Reviewed on Jan. 10, 2011 by Charlene Smith

Made 'em for dinner Friday night! WOW! Easy and delicious. My daughter says we don't buy those nasty store-bought buns ever again if we can help it!!

Reviewed on Jan. 06, 2011 by nataleeb

I was so excited to find this recipe. I made it as directions instructed except I made them bigger, as previous reviews suggested, and I loved them!!! I used them for Sloppy Joes and they were perfect. I think next time I might cut back on the sugar just a smidge, other than that, it's a keeper!!! Quick, tasty and fun!!

Reviewed on Jan. 05, 2011 by juchal

I made these exactly as directed in the recipe. They tasted good but the texture is one that I'm not familiar with for bread (more like cake)so I'll pass on these next time.

Reviewed on Nov. 19, 2010 by grammaberr

I HAVEN'T MADE THESE YET, BUT I'M CURIOUS TO KNOW THE RECIPE WOULD BE GOOD FOR HOT DOG BUNS AS WELL? COULD SOMEONE RESPOND? GRAMABERR

Reviewed on Nov. 16, 2010 by kmu021

These are so easy and soft! Will be making these all the time!

Reviewed on Oct. 02, 2010 by geneyackley

I have the cookbook Country Breads.This recipe is one of the recipes in the book.I made this recipe when I was a begining bread making greenhorn years ago.Came out perfect.This is my favorite.Whenever I need buns,this is the one I make.Very delicious!

Reviewed on Feb. 18, 2010 by amlaird16

This recipe was very easy, and the texture of the bread was fantastic!

Reviewed on Jan. 11, 2010 by LilyLouBell

Quick, easy & delicious - added 1/2 cup whole grain flour. Served with Pulled Pork - YUMMY!

Reviewed on Aug. 27, 2009 by bingoqueen63

These are very light and tender buns. Very easy and quick. I used 1 cup white winter wheat flour for a little more fiber. I will definitely make these again.

Reviewed on Jul. 05, 2009 by Laura Leicht

These buns are extremely easy to make. Family loved them. I did make one slight change. I used 1/2 bread flour and 1/2 all purpose the second time I made them. They were lighter in texture. cooker 12

Reviewed on May. 13, 2009 by Wistawee

Wonderful I used half and froze half as there are only the two of us. It froze well and was easy and a one bowl mix. Very pleased. The only thing I did was divide it into 8 portions as 12 made very small buns.

Thanks for this downsized recipe :)

Reviewed on Feb. 27, 2009 by florinda92986

VERY tasty. Smaller than i expected though. I plan to make them again, reduce the heat a little (my oven burned the bottom at 425) and double the size of the rolls.

Reviewed on Oct. 31, 2008 by jmandl1

RE: 40 Minute Hamburger Buns

Great Recipe, quick and easy!

Reviewed on Aug. 26, 2008 by lokki1999

They mold very quickly, within 3 days,if not refrigerated.

Reviewed on Jun. 11, 2008 by jaussaud

this is best burger bun recipe i have ever used. Tasty and easy Thanks!