Show Subscription Form




40-Minute Hamburger Buns Recipe
40-Minute Hamburger Buns Recipe photo by Taste of Home

40-Minute Hamburger Buns Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + resting Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + resting Bake: 10 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as 40-Minute Hamburger Buns in Best of Country Breads 2000, p45

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.

Reviews for 40-Minute Hamburger Buns

AVERAGE RATING
   (212)
RATING DISTRIBUTION
5 Star
 (154)
4 Star
 (30)
3 Star
 (14)
2 Star
 (7)
1 Star
 (7)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 25, 2015

"I followed the recipe exactly and they turned out perfect! I wish I could include a picture as they are very pretty! Made 12 buns a little bigger than a slider bun."

MY REVIEW
Reviewed Feb. 22, 2015

"First time making hamburger buns. As per recipe and directions, they came out great, made 6 buns, after 8 mins as the tops and bottoms were golden brown, took out of oven, 2 mins later, cut one in half and it was still a bit raw at the bottom. Back in the oven at 300 degrees and still waiting as it still is a bit raw, did find it a bit on the 'sweet side' would lower the sugar amount the next time. Any suggestions on WHY it didn't cook all the way through? would appreciate it."

MY REVIEW
Reviewed Feb. 19, 2015

"Kagaroo in the 2nd instruction it states "do not let rise", these are kneaded, shaped and given a short rest before baking. They turn out really well. I've made them a few times."

MY REVIEW
Reviewed Feb. 18, 2015 Edited Feb. 25, 2015

"You don't need to let this dough rise before baking them will someone please let me know this?"

MY REVIEW
Reviewed Feb. 18, 2015

"Very good flavor and easy. I used a kitchen aid mixer with dough attachment to knead the dough, I ended up needing more than 3 1/2 cups flour, made 6 buns and let them rise longer than 10 minutes. Despite being larger, they did not really need that much longer of a baking time. Love making fresh buns! First time I had tried it. Next time I think I will try for 8 buns to get closer to a "normal" size bun."

Loading Image