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 (159)
4.56 159
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(159)

AVERAGE RATING
   (161)
RATING DISTRIBUTION
5 Star
 (120)
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. 24, 2014

Just had to review as this is possibly the easiest bread I've ever found. My 10 yr old daughter enjoys makin these every week and she adds whatever hits her to them to make them different. We substitute melted country crock extra calcium for the oil. Whip them up and form into buns for burgers hot dogs or hoagies or she just does rolls out of them. Lets them sit for 30-40 minutes before baking and then brushes them with butter or an egg wash and she ends up with giant soft perfectly browned bread every time. This recipe has made a baker out of my little girl so now she's excited about learning to cook.

MY REVIEW
Reviewed Apr. 16, 2014

Yummy! I tried this recipe because it is so quick! I had no troubles with the dough. I also decreased sugar by half to keep the buns from being sweet, and everything still worked fine. I made 8 long hotdog-type buns out of these. We had venison bratwurst in them, and I am not sure the tastes went together. My husband said it tasted like a kolache bun. Very good and easy though.

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT