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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 May. 22, 2013 by JBoomsma
Easy and quick. I've recently taken to making almost everything we eat from scratch. My husband has had to endure quite a few disasters as I have sought out the perfect recipe to replace a previously purchased item His comment right away was "Wow, these are great!" ,and he proceeded to list off all of the things we could eat on these buns. That's a success in my book!
Reviewed on May. 22, 2013 by kittyrocks64
I like making yeast breads and this recipe caught my eye. It was easy and tasted great. I hate preservative laced store bought breads.Try this, you'll like it.
I like making yeast breads and this recipe caught my eye. It was easy and tasted great. I hate preservative laced store bought breads.
Try this, you'll like it.
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.
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!
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.
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.
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