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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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4.5 222
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
   (231)
RATING DISTRIBUTION
5 Star
 (167)
4 Star
 (31)
3 Star
 (17)
2 Star
 (7)
1 Star
 (9)
MY REVIEW
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MY REVIEW
Reviewed Apr. 12, 2015

"I have followed this recipe to the T and mine came out beautifully. Today will be my second time making them but instead of hamburger buns I will be rolling into hotdog buns. I read lots of the reviews and took the advice of leaving it longer to proof. I left mine for an hour and I must say I think that's the trick to eliminate the density some folks are complaining of experiencing. I am by no means an experienced bread maker; it's just little over a year I have began to make my own bread etc. at home to eliminate as much store bought foods as I can.

Definitely my go to recipe for buns. My next try will be using it for a bread loaf. :-)"

MY REVIEW
Reviewed Apr. 5, 2015

"Great rolls, easy and quick to make- I liked the flavor and texture as well."

MY REVIEW
Reviewed Mar. 27, 2015

"I wanted to make burgers and was out of any kind of bread, so this recipe was perfect for that. Just out of the oven they were good. After that, we had to warm them up to make them soft. They were too sweet and more than a little dense for my taste. I let mine rest in a VERY warm place, so my buns plumped up pretty good in 10 minutes. Next time I will let them rise 20 minutes or more to see if it helps with the denseness of the bun (and cut back on the sugar.) I lost track of how much flour I actually added, so I can't comment on the ingredient ratio."

MY REVIEW
Reviewed Mar. 22, 2015

"Sorry, but I have to agree with racamp I actually made the buns twice thinking I measured incorrectly and they were terrible both times.....perhaps you need to revise the recipe or give better directions.

I am an experienced baker and have not had this problem before guess there are no real shortcuts for good bread or buns."

MY REVIEW
Reviewed Mar. 20, 2015

"I have never been much of a bread or roll maker. This recipe is quick and easy. I didn't get the shape perfect, but that will come. I will make these over and over. Good flavor, easy to make. I'd much rather bake my own than buy!"

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