40-Minute Hamburger Buns Recipe
- 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 Eggland's Best Egg
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- 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.
- 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.
- 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.
Reviews for 40-Minute Hamburger Buns(143)
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I had hamburger I needed to cook but no buns. I did not feel like getting out but I always feel like baking. I make the recipe exactly as written except I use grape seed oil in the place of vegetable oil. My husband said the bun was fine to replace a bought hamburger bun but that he would rather have it by itself because it was so good. The second day, we finished off the buns and I made a new batch but this time I made them smaller so we could use them as dinner rolls. My husband told me they were "better than the rolls we buy at the farmer's market". I will probably make them even smaller still next time I make them. I kneed them in my stand mixer on speed 2 for 6 or 7 minutes and kneed them a couple times on a floured surface. I rolled them into a log and cut them (as another review had stated) and then let them rise for 10 or 15 minutes. I would like to try using half whole wheat flour and honey instead of sugar next time. Thanks, ToH!
I LOVE THESE, COULD NOT BELIEVE THEY CAME OUT SO PERFECT!!! I have made these twice now, the second time was just to make sure that I was not dreaming when that they were so good the first LOL... seriously. I followed the instructions but I allowed to 'rest' for 30min instead of 10 and I'm sure I used about 4 cups of flour to make the dough less sticky (I keep my flour in my fridge so this is probably why I needed more). I got 12 lovely buns which were well risen, fluffy and so light, they also did not fall apart. I am never buying bread again!!! I will be experimenting with whole wheat flour and different shapes, should be interesting.
My first attempt making bread was using another recipe which required the dough rising for an hour then punching it down then forming the dough into the desired amount of buns and leaving then to rise another 30 mins before baking. Long story short it was a long and nearly stressful process as a first time baker and the end result after all that time and 'stress' was a very heavy, dense roll, it looked like a roll but that was about it.
This recipe deserves an award!
My daughter and I have made these buns two weeks in a row and they turned out fantastic . We used organic ingredients and olive oil. Tasty, light, simple and delicious.
LOVE this recipe! I made it as written and it produced smaller, more dense burger buns. I made it again with a longer rise time and was very pleased with the results. Granted it isn't as fast, but it is a better finished product. Great recipe though. I have made this many times and will continue.
I am very pleased with this recipe. My bread tends to be heavy and not light and fluffy and I have been looking for a recipe for hamburger buns that defied my tendency for heavy bread. I have not sliced the buns yet, but I sampled the dough for taste before baking and am very happy with the light feel of the buns now out of the oven. They flattened out perfectly and smell very good. Can't wait for supper to actually slice into one and eat it. This is a keeper for me.