40-Minute Hamburger Buns Recipe
- 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
- 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.
Reviews for 40-Minute Hamburger Buns(155)
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Great, simple recipe to follow. I had to squish/shape the dough, in order to get a full "burger" bun shape. And, with the amount of dough made using the measurements, I was able to make 6 perfectly sized buns for "1/3 lb patties" (from COSTCO). After kneading, I shaped the dough like a log and then divided it up into 6 equal parts "approximately". So the recipe works perfectly for my needs. However, I am trying to find out if there is a real need to add sugar. I'll be looking around the forums for an answer.
I created an account just because I felt I NEEDED to review these. I consider myself an experienced cook but a novice baker--I've only made breads a few other times.These rolls are wonderful. I think maybe making sure the water is the right temperature may have messed up some people below. I used a candy thermometer.Rolls are firm but not crunchy on the outside and have a soft, yeasty center. I divided the recipe into thirds because I felt the need for a single burger and didn't want a dozen rolls. Both were impulse decisions to make. So I ended up making 4, and plan on just eating the rest as snacks or dinner rolls.These don't come out the size of "standard" hamburger buns. If you think about fancy/artsy burger places that make everything themselves, these are about the same size. And these are of comparable quality and taste, which I was really surprised by. Mine were fairly round and more spherical than flat. Maybe squishing them down a bit before baking would make them closer to the size you'd find in the store.My burger isn't even done yet but I've polished off one roll already. I can't wait to eat them together! I'll definitely be making these again.
Gag recipe in both meanings of the word.
Mixed and kneaded the dough according to directions. Only variation is I brushed dough with olive oil. Let rest 10 minutes. Baked in two batches so the second batch sat 20+ minutes. Diameter of rolls before and after baking was the same. Diameter after 10 and 20 minutes of resting was respectively the same. (2.5 inches). Regular supermarket type rolls are about 3.25-3.5" diameter. Rolls are hard to tell if done because they are very pale. Need to lift rolls to make sure bottoms are not turning scorching. Split a roll from each batch. Both are the same. They smell very yeasty, which is not a surprise considering how much yeast is in them. Seemed like lot of yeast and not enough time. Waste of yeast. Rolls came out pasty, bland/yeasty. I don't tend to spit many things out but this was one of them. Seems like this recipe is a gag recipe in both meanings of the word.
Great recipe! I tweaked a few things in mine and still turned out delicious. Instead of using 3-3.5 cups all purpose flour, I exchanged one of those cups for white whole wheat flour. After reading in another review that the twelve rolls were smaller like sliders, I chose to make ten instead and they turned out a perfect size for me (not a slider and not a HUGE bun.) Lastly, I put an egg-wash on before baking them to give them a brown, glossy finish. Thanks for the recipe!
I made these exactly like the recipe shows. Maybe because you don't let the dough rise, but I should have made six to eight rolls. Twelve rolls are closer to the size of slider rolls.