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40-Minute Hamburger Buns Recipe

40-Minute Hamburger Buns Recipe photo by Taste of Home

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Here on our ranch, I cook for three men who love hamburgers. These fluffy yet hearty buns are just right for their big appetites. I also serve the buns plain with a meal. —Jessie McKenney, Twodot, Montana

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40-Minute Hamburger Buns Recipe

Prep: 20 min. + resting Bake: 10 min.

Yield: 12 Servings

20 10 30

Ingredients

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as 40-Minute Hamburger Buns in Best of Country Breads , p45

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Reviews for 40-Minute Hamburger Buns

40-Minute Hamburger Buns

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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.

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