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

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4.5 268 274
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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 large egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour

Nutritional Facts

1 each: 195 calories, 7g fat (1g saturated fat), 18mg cholesterol, 204mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 5g 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


Reviews for 40-Minute Hamburger Buns

AVERAGE RATING
(274)
RATING DISTRIBUTION
5 Star
 (205)
4 Star
 (34)
3 Star
 (18)
2 Star
 (7)
1 Star
 (10)
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MY REVIEW
Bob User ID: 8972538 257073
Reviewed Nov. 21, 2016

"TJHIS WAS A GREAT

I USED IT FOR ENGLISH
THIS IS THE
MAN"

MY REVIEW
Reese User ID: 8972101 257040
Reviewed Nov. 20, 2016

"I first made this recipe a few months ago. The first batch hung around and the last two buns ended up getting mouldy. It was mid summer and hot and steamy! Ever since then, I make them at least once a week and haven't lost one since! They are perfect for hamburger buns, and garlic bread rolls, or just for a snack.

My son loves to spread butter and brown sugar on them, stick them in the "nukerator" for a minute to let it all warm up and melt together inside and he eats them for lunch and midnight snacks. I recently considered doubling up the recipe but then realized... They are so easy to fix... barely more than half an hour... why bother doubling up when they are so easy, they practically make themselves!
Heck! If I get off work at four thirty, get home by five, I can start to work on the buns beforef I start on the rest of dinner and I can serve fresh rolls with dinner that night! They are definitely a staple in my kitchen!"

MY REVIEW
ZiaMtz User ID: 8937860 254419
Reviewed Sep. 21, 2016

"Hi, has anyone tried halving the recipe? Was it still successful? Thank you."

MY REVIEW
Uhmanda6 User ID: 8928540 253769
Reviewed Sep. 6, 2016

"I followed the recipe and did not like these at all. They were very heavy, dry on the outside and seemed almost undercooked inside. And the flavor was not good. Also if you make 12 they will be very small. I made 8 and they were almost the right size"

MY REVIEW
duckmichelle User ID: 7095674 253378
Reviewed Aug. 30, 2016

"Is this really 2 tablespoons of yeast or 2 teaspoons?"

MY REVIEW
Vickylynn00 User ID: 8921093 253165
Reviewed Aug. 25, 2016 Edited Nov. 12, 2016

"Jvallas - yes, 2T of yeast is correct. That's the secret to the fast recipe. The added yeast gives a very quick rise and has no ill effect on flavor.

This is my second time to make these and they're great. Very easy to do and has a big impact. I look forward to making these many times in the future.
Updated 11/12/16: I still love these rolls. I make them at least once a week. I've adapted the recipe slightly to suit my needs. First, I use SAF yeast, which doesn't need sugar to proof. I try to cut back on sugar in nearly everything so I included it the first time or two but eliminated it after that. DON'T do that. While the sugar isn't necessary for the proof, it helps with the beautiful browning. And though I'm not sure why, it effects texture too. They're much better rolls with the sugar.
I also divide these into 8 rolls, not 12. We really like the larger buns. Finally, I let them rise for 20 min. These are practically perfect and never last long. They make an excellent on-the-go egg & cheese sandwich, burger bun, dinner roll, etc."

MY REVIEW
ehadlington User ID: 5931937 253163
Reviewed Aug. 25, 2016

"This is my new go to recipe for buns. Quick, easy and so yummy. I don't often have time to make buns from scratch, but can't eat store bought buns. I'm so grateful for this recipe. Thank you!"

MY REVIEW
jvallas User ID: 232625 253115
Reviewed Aug. 24, 2016

"Is 2T yeast the correct amount?"

MY REVIEW
bakeathomemom User ID: 8919811 253066
Reviewed Aug. 23, 2016

"This recipe is amazing as is. The first time I made it, I was looking for a quick and fairly easy recipe for hamburger buns. They were amazing and delicious! I have made it atleast 50 times since. I and have tried many many recipes for bread, and consider myself a pretty decent baker, but this is by far one of my favorites. Not only can you make super quick and delicious hamburger buns, they make delicious yeast rolls. I add just a bit more sugar, make the rolls a little smaller, and coat with butter after baking. Yummmm."

MY REVIEW
amsm User ID: 8302234 252508
Reviewed Aug. 11, 2016

"These are great because you can have homemade in less than an hour! The bread was soft and tender with great flavor. We will make these again!"

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