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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
This recipe is:
Quick
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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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.
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.
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