Show Subscription Form




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

40-Minute Hamburger Buns Recipe

Read Reviews (157)
4.55 157
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 King Arthur Unbleached 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(157)

AVERAGE RATING
   (159)
RATING DISTRIBUTION
5 Star
 (118)
4 Star
 (23)
3 Star
 (10)
2 Star
 (4)
1 Star
 (4)
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 Apr. 16, 2014

I'm a chef and a semi novice baker, and have never made homemade burger buns. I was skeptical about any bread recipe that takes so little proofing time, using basic baking ingredients. That being said, these things turned out to be the best buns I've ever had! After reading the reviews below, I made the following modifications: decreased sugar to 1 Tbsp, increased salt to a heaping tsp, and used about 4 cups of bread flour. I wanted larger buns so I made 8 instead of 12. I rolled them into balls and flattened them to about 3/4 thickness. Proofed for about 20 minutes, and they turned out large, I definitely could have gotten 12 decent sized buns from the recipe. Took about 14 minutes to bake. Fantastic bread, and held up perfectly to juicy burgers and lots of toppings. I will never purchase commercially made hamburger or hotdog rolls again. Thanks for sharing this fantastic recipe.

MY REVIEW
Reviewed Apr. 16, 2014

I'm a chef and a semi novice baker, and have never made homemade burger buns. I was skeptical about any bread recipe that takes so little proofing time, using basic baking ingredients. That being said, these things turned out to be the best buns I've ever had! After reading the reviews below, I made the following modifications: decreased sugar to 1 Tbsp, increased salt to a heaping tsp, and used about 4 cups of bread flour. I wanted larger buns so I made 8 instead of 12. I rolled them into balls and flattened them to about 3/4 thickness. Proofed for about 20 minutes. They took about 12 minutes to bake. Fantastic bread, and held up perfectly to juicy burgers and lots of toppings. I will never purchase commercially made hamburger or hotdog rolls again. Thanks for sharing this fantastic recipe.

MY REVIEW
Reviewed Mar. 12, 2014 Edited Mar. 13, 2014

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.

MY REVIEW
Reviewed Mar. 9, 2014

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.

MY REVIEW
Reviewed Mar. 7, 2014

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT