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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
   (181)
RATING DISTRIBUTION
5 Star
 (130)
4 Star
 (28)
3 Star
 (12)
2 Star
 (5)
1 Star
 (6)
MY REVIEW
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MY REVIEW
Reviewed Aug. 24, 2014

I am not exactly sure what I did wrong on this recipe, but I followed all of the directions as written and couldn't come close to using the amount of flour stated. There simply isn't enough liquid with a single egg, 1/3 cup oil, and 2 tablespoons of water to absorb it all. I had to add another 3/4 of a cup to get it to form a dough, when using the flour amount stated.

MY REVIEW
Reviewed Aug. 8, 2014

This is a great recipe. I changed it a little substituting about half of the flour with whole wheat flour. I also let the dough rise (about double in size) before splitting into rolls. Then I let the rolls rise again until they were about the size I wanted them for a hamburger bun. They turned out moist and delicious!! I also also brushed melted butter on top to keep the bun tops soft.

MY REVIEW
Reviewed Jul. 20, 2014

Very good and moist! Easy to make when you don't have much time.

MY REVIEW
Reviewed Jul. 11, 2014

The description should really state that these are a slider bun. Baked up nice, but dense. Will be using as rolls instead. Thanks for the recipe!

MY REVIEW
Reviewed Jul. 10, 2014

This is now my go to bread recipe! I shaped them into bagels and it makes for great sandwiches. I did find them to be too dense for my taste if I don't let them rise. It may defeat the purpose for some but I let mine rise like my other bread recipes (2 hours, shape and another 1 1/2 hour). Doing this makes a delicious, light and fluffy bread that I've never been able to make with other recipes. It was still good not rising, but my family prefers the fluffiness we get with a full rise. Great taste!!!

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