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

40-Minute Hamburger Buns Recipe

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4.5 239
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
   (232)
RATING DISTRIBUTION
5 Star
 (173)
4 Star
 (32)
3 Star
 (14)
2 Star
 (6)
1 Star
 (7)
MY REVIEW
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MY REVIEW
Reviewed Jan. 22, 2016

"This recipe is very quick, very easy and very tasty. I used a bread machine to do the kneading and then in order to make bigger buns divided the dough into 10 balls instead of 12. I also let them rise for 20 minutes, instead of resting for 10 minutes and baked as directed. The buns came out very large, so next time will make 12 smaller ones and only let them rest 10 minutes. This recipe is definitely a keeper."

MY REVIEW
Reviewed Jan. 17, 2016

"Made these in my kitchenaid with dough hook. They were melt in your mouth tender."

MY REVIEW
Reviewed Dec. 30, 2015

"It is interesting the different outcomes people have with this recipe. I think it is fantastic. I followed the recipe mostly as written, including only a 10 minute dough rest, no rise (which is why 2 TBS of yeast, rather than the usual /- 2 tsps). I did split the dough into 8 portions because we like bigger burgers. Also, I brushed the tops with melted butter before and after baking. The result was moist golden brown orbs with a lovely even crumb and a taste reminiscent of brioches. That was partly the sugar, which I might decrease somewhat next time and increase the salt. But when topped with a burger and all the fixings, it's probably not even noticeable."

MY REVIEW
Reviewed Dec. 30, 2015

"I was blown away by the ease of prep and the speed of getting these rolls on the table. They are fantastic. Not only have I used them as hamburger buns, but for dinner rolls and sandwiches. They smell wonderful while baking, and had my husband in the kitchen waiting for a taste of the fresh hot rolls from the oven slathered with butter. I'd give 10 stars if possible!"

MY REVIEW
Reviewed Dec. 18, 2015

"This is a great recipe. I weighed the dough into 2 ounce portions, so I got 14 buns. I make 3 oz hamburger patties, so for us it's the perfect size. I've made these buns three times now and they come out looking just like the picture and they are delicious!"

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