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 large egg
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- 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.
Test Kitchen Tip
1 each: 195 calories, 7g fat (1g saturated fat), 18mg cholesterol, 204mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 5g protein.
Reviews for 40-Minute Hamburger Buns
"I made these this morning exactly as directed, though I was a little skeptical about the 2T of yeast. The flavor and texture are perfect! They are a great size for a sandwich, but a little small for most hamburger patties. This recipe has just become my favorite! And, yes, 40 minutes was pretty much right on the money!"
"Not a review but a question - can anyone tell me if this recipe can be halved successfully? I don't need that many rolls and don't want to freeze them. Thanks!"
"5 stars for result 3 1/2 stars for recipe as written. I made this yesterday and it was excellent. However the written details need to be updated. As many have pointed out the size if making 12 will be too small. I made 8 and they were perfect for burgers. Also I did shape them between a ball as written and an actual bun. Also as suggested I let them proof on the baking sheet in a just warm oven for about 25 minutes. Used the ingredients exactly as stated. For me and my flour the 3 1/2 cups of flour was perfect. Cook time at 425 was 12 minutes. Yummy tasting. About the same density as bakery buns but they are more dense than the junk 99c 8 pack you buy in the bread isle of the supermarket. Thats a good thing!!"
"TJHIS WAS A GREATI USED IT FOR ENGLISHTHIS IS THEMAN"
"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!"
"Hi, has anyone tried halving the recipe? Was it still successful? Thank you."
"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"
"Is this really 2 tablespoons of yeast or 2 teaspoons?"
"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."
"Is 2T yeast the correct amount?"
"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."
"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!"
"This is a great recipe."
"I have made these twice. I used organic white flour the first time and organic gluten free flour blend the second. Both turned out amazing!"
"These turned out great! I left out the sugar because all American bread is far too sweet for our taste. My whole family loves them and I now make them at least once a week, mostly for fish burgers."
"These hamburger buns were exactly as the recipe states. They were quick, and definitely fluffy and hearty. I was very skeptical that they would taste too "yeasty" with so much of it, but they didn't at all. This is a great recipe for when you don't have any buns and don't feel like running out to the store."
"I have been experimenting with yeast breads for some time now. Have had awesome outcomes and many flops! I use whole grain flour instead of white flour, and that is always the challenge. So I was up to challenge this recipe by making some whole-grain adaptations and eliminating the egg for vegans like me. I LOVED the outcome. These are the changes I made.I substituted whole wheat pastry flour, same amount as the recipe calls. I used 2 TBSP of aquafaba (garbanzo bean liquid) and poured that into the yeast mixture. I also mixed 1 TBSP of physllium husks into the flour. I used only a handful of sugar, but I used coconut palm sugar instead. I mixed it all up, kneaded it and I am so pleased. This is a keeper. I also topped some with black onion seeds and others with sesame seeds. Next time, I will make bigger balls as I make big veggie patties. These were too small for the patties I have, but I am nonetheless pleased with the outcome.. quick, easy and now more healthier."
"Was much, much better than expected.I followed others and used less oil, subbed honey for sugar and 1c. Whole wheat. Rolled dough and used empty 28 oz. tomatoe can opened at both ends as cutter. Perfect for 6 large buns.Old saying, bread SPREADS ??So worth it!"
"This is the first time I've ever made bread and they came out very very good. I reduced the sugar just a tiny bit, I don't like it with much sugar but they came out light and with a good taste. I added sesame seeds and that's about it. Try it, you'll enjoy them like I did...."
"This is a decent recipe. I ran out of bread and didn't have enough time to make my regular hamburger bun recipe so I took a chance on this one. I followed the recipe as instructed and they turned out just about as expected. Slightly sweet, a little dense and perfectly sized for those of us who are watching our portions. I hope not to be in such a bind again, but if I ever am, I wouldn't hesitate to make these buns."
"LIFECHANGING! I have never--EVER--had success using yeast in a recipe. Until now. These hamburger buns turned out PERFECTLY--they looked pretty (like the picture, believe it or not...I'll add sesame seed topping next time, just for that traditional look) and they tasted delicious (about the same flavor and texture as the buns you'd buy at your local grocery but BETTER because they're FRESH...and without the weird preservatives most contain). I had one hot from the oven and knew this recipe was a keeper. I'm making another batch today--for smokies this time--and I'm going to attempt a cheese bun version too. Thanks so much for sharing this PHENOMENAL recipe...no more storebought buns here! :D* I made 8 buns and flattened them slightly with my hand before the 10 minute sit. Perfect size for the frozen burgers I had to use. Next time, homemade burger patties are a must!"
"Buns were tasty and we enjoyed them however they were much too small for a hamburger. Even though I made a second tray and flattened them somewhat they still ended up too small ."
"Oh...oops! I thought I followed the recipe, turns out I only used 2 tsp of yeast. Other than that slightly huge oops, I followed the recipe. They turned out very good, although a little on the dense side. I guess we know who's really dense...lol...these will be a keeper, and I'll make them correctly next time!!"
"I finished making these in the hurry. Formed the buns and threw them in the fridge and ran out the door because my plans changed so quickly. Came home and baked them. These taste like hamburger buns. And turned out beautifully. I will so make these again."
"Very good, turned out wonderfully! We love these, I make them often now!Yes, jvallas...2 T is the correct amount."
"These turned out great. Dough is stickier than most recipes I make but extra flour on the board when forming the rolls fixed that quickly. I used my KA for kneading .I prefer making 8 rolls rather than 10 as the size is more suitable for my burgers. 10 makes too small a roll for my purposes. I press them down lightly before rising to form a 'bun' shape . If in a big hurry a 10 minute rise works but a 60 minute rise makes a softer fluffier roll with absolutely no more "hands on" work time . After baking I brush the hot roll with melted butter and lightly sprinkle them with Sea Salt. This recipe is a Keeper.~Susan- TOH V. Field Editor"
"Great in a hurry!"
"I don't purchase hamburger buns since finding this recipe. Amazing buns - thank you for sharing your recipe."
"This is a totally awesome recipe I wouldn't change a thing"
"I am making these burger buns now. I used 1 1/2cups wheat flour and 2 cups all purpose unbleached flour. They are looking awesome. The smell is awesome!"
"This recipe is very quick, very easy and very tasty. I used a bread machine to do the kneading and then in order to make bigger buns divided the dough into 10 balls instead of 12. I also let them rise for 20 minutes, instead of resting for 10 minutes and baked as directed. The buns came out very large, so next time will make 12 smaller ones and only let them rest 10 minutes. This recipe is definitely a keeper."
"Made these in my kitchenaid with dough hook. They were melt in your mouth tender."
"It is interesting the different outcomes people have with this recipe. I think it is fantastic. I followed the recipe mostly as written, including only a 10 minute dough rest, no rise (which is why 2 TBS of yeast, rather than the usual /- 2 tsps). I did split the dough into 8 portions because we like bigger burgers. Also, I brushed the tops with melted butter before and after baking. The result was moist golden brown orbs with a lovely even crumb and a taste reminiscent of brioches. That was partly the sugar, which I might decrease somewhat next time and increase the salt. But when topped with a burger and all the fixings, it's probably not even noticeable."
"I was blown away by the ease of prep and the speed of getting these rolls on the table. They are fantastic. Not only have I used them as hamburger buns, but for dinner rolls and sandwiches. They smell wonderful while baking, and had my husband in the kitchen waiting for a taste of the fresh hot rolls from the oven slathered with butter. I'd give 10 stars if possible!"
"This is a great recipe. I weighed the dough into 2 ounce portions, so I got 14 buns. I make 3 oz hamburger patties, so for us it's the perfect size. I've made these buns three times now and they come out looking just like the picture and they are delicious! An update 4/10/16: I bought a bread machine and using the dough setting, I've used this recipe and again, the rolls are perfect. I also took some of the dough, made ropes about six inches long to use for hot dog buns. This also works well in a pinch, but I found the recipe really works best for hamburger buns."
"So easy and fast! I got them done, start to finish, and had time to wash dishes and do other housework all during my toddlers nap. And they look b-e-a-utiful. I did half of the recipe because there are only 3 of us eating them, but i should've made em all. :) yummy. I also brushed mine with some butter and garlic"
"These buns are incredible! I generally followed the recipe, but depended on my stand mixer to do most of the kneading and finished them off with a brush of egg wash prior to baking to ensure they'd come out brown and beautiful. They come together super quickly, which is also an enormous plus: they are a great last minute addition to dinner!"
"These are the BEST rolls I've ever made. The first time, I made them with half wheat flour and egg and they were great. The second time I used all white bread flour and no egg, and they tasted just like Logan's Roadhouse rolls. My 11 year old actually made them that 2nd time. It was her first attempt at making yeast bread and they were so easy that I am confident she could make them anytime even without me!"
"I mixed the dough exactly as directed before reading the reviews. I had the dough rising and decided to let them rise a little longer since most reviews suggested so. After about a 30 minute rise, I baked them at 425?F for 8 minutes. Brushed the tops with butter and a sprinkle of salt as soon as they came oit of the oven. Turned out lovely. Perfect size. They were light and fluffy. Not at all dense."
"Made this three times now, I split the batch in half because it's just me and my girlfriend. Made slider buns, hamburger buns and hot dog buns. Delicious. I also use 100% whole wheat flour and they are still awesome. Thanks."
"Soooo delicious my family love it! great with or without egg!"
"Exactly what I was looking for! Keeper!!I can't cook/bake with egg, due to egg allergy, and yet another recipe turned out great with simply omitting the egg!Thank you for sharing your recipe!"
"Making bread, bagels and the like on a regular basis, I find this recipe is ideal for producing on a larger scale. Between a stand mixer and only two baking sheets and a regular-sizes oven, I find myself able to crank out about 3 dozen buns an hour if I use the baking time to mix the next batch.In term of finished product, I find the egg introduces a nice richness to these buns and I intend to experiment using a 1/2 cornmeal and 1/2 flour in the future."
"This is a great recipe, I am a pastry chef and bake bread weekly frequently. The change you need to make is rise for 45 min to an hour. Melt butter not thin just until melted and brush on top, need a delicate brush for this and sprinkle kosher salt after, bake 8 min. Let cool then slice gently bread knife. The density is due I see in the reviews is probably from the temp of water not being exact (110) for yeast to grow, the egg being cold slowing yeast, and the ten minute rising.After slicing spread mayo and toast in a hot pan on the inside sides yum!Tastes delicious!"
"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. :-)"
"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."
"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."
"It would have been 5 stars if the recipe proportions were correct. The liquid to dry ingredients ratio was way off. The dough was more of a batter when made as directed. I decreased the water to 1C and increased the flour to 4.5 to 5 cups. Keep in mind this dough needs to be soft to raise properly. Also, divide into 8, not 12, to have normal sized buns. With these corrections it was incredibly tasty."
"I have 12 beautiful and delicious rolls! I followed the recipe and trusted Taste of Home."
"While not an expert, I do have experience making various kinds of homemade breads. This recipe sounded interesting. The first batch, made as written, were suprisingly...NOT good. Bland and much too dense. In fact, it was like handling a puck. On the 2nd batch, I decided to have a longer "rest" time on the dough before baking. They really weren't any better. These are bland tasting, much too small (I made 8 instead of 12) and much too dense to make a good sandwich/hamburger bun. I wanted to like this after seeing all the high ratings. Sorry. I will continue to look for a good 'burger bun recipe."
"I was a gluten free bread eater until I recently went vegetarian and noticed as long as I used organic flour, my glucose no longer spikes with home made bread like it used to. I decided to go ahead and give this a try for supper last night to compliment my veggie patties since store bought has HFCS and non organic ingredients. I halved the sugar as comments previously suggested but other wise followed recipe except I used organic Unbleached flour and local egg. All I can say is that if I could give you 10 stars, I would! The best burger I have ever eaten. My meat eating hubby is hard to please and hates gluten free stuff but of course since this isn't he tried it and LOVED it.. I have been told by my entire household... No more store bought for them. It is so quick and easy to make while preparing dinner, no excuses... This is now our go to for buns.... Thank you! Best part is, my body tolerated it!"
"Just made these hamburger buns. I got a full sized 12 rolls out of the recipe. Husband loved them. I really loved them too. I threw all the ingredients into my bread machine and set it on 'dough' cycle. When the dough was ready, I just cut and rolled it into 12 buns, let rise 10 minutes, and baked at 425? for 9 minutes. Will make again, for sure."
"I would love to try these but I don't use white flour has anyone tried whole wheat? Sorry about the rating but I had to put something in the review and am trusting everyone for the great rating."
"I quit buying store buns a year ago after I found this recipe. I cut the sugar down to 1/8 cup and it didn't have any effect on the texture or process. I also like to put an egg wash and some sesame seeds on just before putting them in the over. You can be as creative as you like."
"My experience from nz ingredients..... not the best recipe unless you wish to make heavy very sugary very yeasty tasting burgers. i promised my partner a quick burger bun recipe to convince him to have venison burgers on friday night after a huge week at work and quite disappointed after following recipe very carefully. i think if you alter a recipe you cant give it 5 stars!!!!"
"I usually don't bother with "reviews" but this recipe is easy, fast and delicious. There are 7 in my family and I don't like all the preservatives in store-bought breads. With 155 "5-star"ratings and only 7 for 1 & 2 stars respectively, I think one can be safe to make this recipe. Realize that over 10 times the people liked it as did not like it, and many of the 5 star ratings did not change a thing. YMMV but life is too short to get upset over something as really insignificant as ratings for an online bread recipe. This is a great recipe for a busy schedule and worth your time to try. Take the reviews, including this one, with a grain of salt...and enjoy!"
"I've made these several times and they have completely replaced store bought burger buns in my house. They have a great flavor, hold up really well to a lot of juicy condiments and toppings, and they're fast! I usually make 6-8 if I'm making regular sized burgers or 10-12 for dinner rolls and if I have the time, let them rest closer to 20 minutes, it makes them a little lighter. Thanks for the great recipe!!Oh, I want to add (after reading a review that criticized those of us who rate a recipe highly even when we modify it) that the first time I made these, I followed instructions exactly and I would rate the recipe at 4 stars. Really great as-is, but a couple small changes made them perfect for me."
"I followed the recipe exactly and they turned out perfect! I wish I could include a picture as they are very pretty! Made 12 buns a little bigger than a slider bun."
"First time making hamburger buns. As per recipe and directions, they came out great, made 6 buns, after 8 mins as the tops and bottoms were golden brown, took out of oven, 2 mins later, cut one in half and it was still a bit raw at the bottom. Back in the oven at 300 degrees and still waiting as it still is a bit raw, did find it a bit on the 'sweet side' would lower the sugar amount the next time. Any suggestions on WHY it didn't cook all the way through? would appreciate it."
"Kagaroo in the 2nd instruction it states "do not let rise", these are kneaded, shaped and given a short rest before baking. They turn out really well. I've made them a few times."
"You don't need to let this dough rise before baking them will someone please let me know this?"
"Very good flavor and easy. I used a kitchen aid mixer with dough attachment to knead the dough, I ended up needing more than 3 1/2 cups flour, made 6 buns and let them rise longer than 10 minutes. Despite being larger, they did not really need that much longer of a baking time. Love making fresh buns! First time I had tried it. Next time I think I will try for 8 buns to get closer to a "normal" size bun."
"amazing, fast, easy, tasty !!!!!!!!!!!!!!! and tastes great!!!!!i joined the website just to make a review form this awesome recipe."
"Very good and easy"
"Nice and quick!! All the advice below is great!"
"I am a novice when it comes to baking anything with yeast. This recipe looked so easy that I wanted to give it a try. I made them twice within 2 hours, so the timing is right on. My second batch turned out better.I purchased the yeast (not instant) in a 3-packet sleeve. First time, I measured out 2 Tbsp and had some yeast left in the 3rd packet. Second time, I followed the packet directions as having about 2 Tbsp in all 3, so dumped all 3 yeast packets in.First time I used one 12x17" baking pan; 12 rolls were too close together. They baked a bit flat. Second time, I baked 6 rolls at a time which gave them more space. They looked much more like hamburger rolls.First time I baked them 10 minutes which left the bottoms quite brown. Second time I baked them 8 or even 7 minutes which left them better on the bottom but still somewhat brown.I am glad I took a chance and had fun this recipe. I am bringing the second batch to a party this afternoon to be used with pork barbecue. I tried one (from the first batch) - DELICIOUS! Since the remaining 11 of the first batch are someone flatter, they should do great split, filled with cheese and meat, then grilled."
"Never baked buns beforeso I tried this exile OMG fantastic buns thank you it's now in my recipe box"
"I would recommend making sure the egg is room temperature. I would also say that if you want larger buns to let them rise a little bit longer. I used the food processor to mix it and it worked out fabulous."
"Very good recipe!!!! thanks for sharing! I just did it and it was perfect just like the picture!! and if it fails, maybe it's because yeast is bad, so remember to test the yeast before making the recipe."
"I made this recipe 2x before reviewing. It didn't work out that well the first time, they weren't as big as they should have been (my husband still liked them). This time I made the following changes with much greater success:Use a room temperature eggLet the yeast bloom for 10 minutes, instead of 5. If its not foamy and alive after 10 scrap it and start over.Eyeball the flour, the measurement is only a guide...go by feel.Knead for at least 6 minutes, maybe a little longer depending on how soft your dough is.Make 8 instead of 12Let them rise for at least 10 minutes"
"I have tried other recipes but this is the one. I am not interested in it being quick just good. These rolls fill the bill. Tasty and can hold up to wet ingredients. I have baked 4 times. Used as hamburger roll, hot dog rolls, pulled pork sandwich and as a dinner roll. We bake them up, use what we want and freeze the rest of the finished rolls. So far the longest we have froze them was for 2 weeks but they tasted great when defrosted."
"It didn't come right for me.. will try once more and see"
"I made these according to the recipe EXACTLY. I was worried about the size so I only made 8 and they were definitely larger than slider size. Mine were 4.5 inches in diameter. Have not eaten them yet so can't speak about the flavor but they were easy and they smell delicious!"
"These are definitely not hamburger buns. Slider buns, maybe. I made 8 and that was still a stretch to get a good sized bun. They were dense, but ok for only taking 40 minutes to make."
"I started helping my wife cook since I am not traveling for work anymore. I was making hamburgers and did not have buns. I am usually an amateur baker at best (however my mother and my wife are both experts).....but these were so simple and delicious that they will now replace any store bought buns. My kids loved them and they also work great to keep for quick breakfast sandwiches made with bacon and sausage."
"Good recipe for rolls but a bit too puffy for hamburger rolls. Next time I will lower the temperature and lessen sugar."
"So, I'm never buying hamburger buns again. These were perfect, and so easy! I'm a mom to 3, one being 3 weeks old, and I like making fresh, but it's usually too time consuming, but this recipe is just perfect for me!"
"I made an account to review these! It was delicious and easy! I halved the recipe to make six and me and my boyfriend loved them! (I did add a little extra flour just because I've noticed when baking here in N. Arkansas I usually have to) BUT if you've ever worked with any dough its easy to tell. YUM"
"Surprisingly good, well worth the time. I did let rise 20 min. I will try slightly lower oven temp."
"This recipe is awesome. Using sunflower oil the buns had a lighter and wonderful taste.I did let the dough rise longer. I did decrease the oven temperature to 375 degrees and baked them for 12 minutes. I will never buy another bun again. There is a trick to how much flour to add, too much or too little the buns will be heavy and dense. The size was perfect if your watching your calories."
"Just made this recipe today. Made NO changes whatsoever and they turned out fantastic! I couldn't believe they really only took 40 min. from beginning to taking them out of the oven. My new favorite recipe and my hubby give it 5 stars too!"
"Beware. The 5 star ratings are from people who made adjustments which made this a very differant recipe. They are heavy and small as written. I wish people wouldn't give high ratings when they change a recipe. It is very deceiving."
"I love this recipe. I made it with the ingredients exactly at listed using the dough cycle of my bread machine. They turned out beautifully."
"This is a good quick recipe. The buns are nice and moist, though sometimes a bit heavy. The 2 tablespoons of yeast is not a mistake; that's what makes it so they don't need to rise before shaping."
"I'm pretty sure the recipe should read 2 teaspoons yeast, instead of 2 tablespoons. That's how much I used and it turned out fine. I also chose to let rise before shaping and used only a tablespoon of sugar."
"1 cup plus 2 tablespoons warm water CookwithClay.Good recipe, I use it often."
"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."
"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."
"Very good and moist! easy to make when you don't have much time."
"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!"
"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!!!"
"I found the recipe simple and appealing, since I didn't have to spend 4 hours in the kitchen like some bread recipes I've been making lately. The day was humid, so I used at least 4 cups of flour, not counting what I used for kneading. I made a mix of hot dog buns and hamburger buns; both turned out very well, although the hot dog buns look more like hoagie buns. I think I'll try for 16 rolls next time instead of a dozen. The taste is fine -- not strong enough to overpower the burger or dog or (in my daughter's case) the salami sandwich she made. It's definitely easy enough to experiment with -- definitely one I'll make again soon!"
"These are amazing, we got adventurous and stuffed them with ground beef and cheese, and when that was amazing we stuffed them with eggs bacon and cheese before we baked them. Kids are calling them hot pockets!"
"I have made these multiple times. They are awesome. I didn't find them too sweet at all."
"I wanted to make slider buns, and this is the perfect recipe. I had to add more flour (did that during the kneading). Let these rise about 30-40 minutes. I baked at a lower temperature: 350 for about 20 minutes or until golden. These are also good brushed with an egg wash. This is a keeper!"
"Excellent all around. This will become a staple at our home not just for hamburger rolls but dinner rolls and hot dog buns as well"
"My first time making buns and I'm very satisfied.I modified the recipe according to other reviews.I only used a tablespoon sugar and I used 4 cups flour.The only downfall is they didn't rise a lot.I also use a fan assisted oven, I used at at 220 degrees Celsius but they browned too quickly so I'd recommend 180 degrees instead!"
"nice and fluffy, made enough for 8 small hamburgers."
"Made these for the first time tonight and love them! I followed it exactly - took 10 minutes to a beautiful brown and they were a perfect size and taste! I never realized how quick and easy making my own rolls could be. I am going to try hot dog rolls next - just make them oblong instead of balls."
"I have made this recipe approx. 12 times - the only adjustments I made was the rising time - I doubled it to 20 minutes and I only make 8 buns with this recipe to ensure them being large . I think mine look even better than the picture. They are large, perfectly browned, beautifully soft on the inside and perfect!"
"I'm upset. I expected massive buns as the picture shows. These are rolls and not even the size of dinner rolls. I would have been allot happier if I was not deceived. Not happy all around w this recipe"
"I made the recipe as is. I pulled them at 12 minutes. They were light colored and gummy inside. I put them back in until golden on top, about 3 more minutes. I don't like them. The texture is more crumbly than a regular hamburger bun. Making 12 means small slider type buns. I checked the recipe I wrote down to make sure I didn't make a mistake. There are so many good reviews. I did notice though, many people who rave about these make changes. They increase the rising time, change the flour type, decrease the amount of yeast, brush them with an egg wash...how is that the same recipe then. I really wanted to like these. It sounded like the perfect answer for those times when I don't have hamburger buns and need them. The only difference I can see between the recipe and what I used is that I did not use King Arthur unbleached flour. Used Pillsbury bleached...can't see how that could make the difference."
"Had to make a few adjustments as others have, but not too many. These buns are fantastic. I usually double or triple the recipe and freeze the leftover so we have fresh homemade buns whenever we want them. Wonderful and easy recipe. Thanks!"
"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."
"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."
"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."
"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."
"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."
"Update 6/3/2014:I made these again last night. Instead of 12, I made 8 rolls. This is easier since you can just halve the dough several times. I think that would work well for the people disappointed by the size. These were again delicious for hamburger rolls. Light and sweet, though a little bit off? They stick to the inside of my mouth. Unless you're eating them hot out of the oven, you might want a little butter or mayo (and I'm sure they would be great toasted!). The flavor is great but the texture isn't perfect. I also cooked these for the full 12 minutes, but they could stand to go longer.Though the texture is different, the look and taste reminded me of the German brötchen eaten for breakfast. The ones that weren't used for hamburgers are now being enjoyed with jam and cheese as a snack, and are delightful for that! Finally, I LOVE sampling dough/batter of anything I make before it goes in the oven. This dough is delicious before cooking ;-)Original review 3/9/2014:I created an account just because I felt I NEEDED to review these. I consider myself an experienced cook but a novice baker--I've only made breads a few other times.These rolls are wonderful. I think maybe making sure the water is the right temperature may have messed up some people below. I used a candy thermometer.Rolls are firm but not crunchy on the outside and have a soft, yeasty center. I divided the recipe into thirds because I felt the need for a single burger and didn't want a dozen rolls. Both were impulse decisions to make. So I ended up making 4, and plan on just eating the rest as snacks or dinner rolls.These don't come out the size of "standard" hamburger buns. If you think about fancy/artsy burger places that make everything themselves, these are about the same size. And these are of comparable quality and taste, which I was really surprised by. Mine were fairly round and more spherical than flat. Maybe squishing them down a bit before baking would make them closer to the size you'd find in the store.My burger isn't even done yet but I've polished off one roll already. I can't wait to eat them together! I'll definitely be making these again."
"Gag recipe in both meanings of the word.Mixed and kneaded the dough according to directions. Only variation is I brushed dough with olive oil. Let rest 10 minutes. Baked in two batches so the second batch sat 20+ minutes. Diameter of rolls before and after baking was the same. Diameter after 10 and 20 minutes of resting was respectively the same. (2.5 inches). Regular supermarket type rolls are about 3.25-3.5" diameter. Rolls are hard to tell if done because they are very pale. Need to lift rolls to make sure bottoms are not turning scorching. Split a roll from each batch. Both are the same. They smell very yeasty, which is not a surprise considering how much yeast is in them. Seemed like lot of yeast and not enough time. Waste of yeast. Rolls came out pasty, bland/yeasty. I don't tend to spit many things out but this was one of them. Seems like this recipe is a gag recipe in both meanings of the word."
"Great recipe! I tweaked a few things in mine and still turned out delicious. Instead of using 3-3.5 cups all purpose flour, I exchanged one of those cups for white whole wheat flour. After reading in another review that the twelve rolls were smaller like sliders, I chose to make ten instead and they turned out a perfect size for me (not a slider and not a HUGE bun.) Lastly, I put an egg-wash on before baking them to give them a brown, glossy finish. Thanks for the recipe!"
"I made these exactly like the recipe shows. Maybe because you don't let the dough rise, but I should have made six to eight rolls. Twelve rolls are closer to the size of slider rolls."
"Dangerously delicious!! It was very hard not to eat them all with a little butter. I found them easy and so versatile in that you could make them any shape you want to make any kind of roll you need. I made one modification by buttering the tops right out of the oven which gave them a soft, glossy appearance. I will make these again and again."
"This recipe exists to spread pain and suffering to novice hamburger bun bakers. After careful measuring of all ingredients, once mixed, this dough formed an inextricable puddle of woe. I was up to my elbows in stringy glop, no matter how much additional flour I used, the mass just grew. It never became manageable. After 5 cups of flour and much angry flailing of limbs, I was somewhat able to corral Satan's dough-ball in to 8 little lumps of regret. I popped them in the oven and chewed on my lip as they baked. The moment of truth. I peeked in to my oven and to my deep surprise I see 8 massive, honey-golden buns staring back at me. And they were delicious! Sweet, very flavorful and yeasty. So much better than the sad, lumpy little packaged ones you get at the store.Don't give up, say bad words, add more flower and soldier on."
"These were very tasty. I found them easy to make. They are a little heavier than a store bought roll, but I enjoyed the crunchy bottom and slightly sweet taste. We used them for fried egg sandwiches. I will definitely make them again."
"Turned out well. Very versitle. I added one third whole wheat/two thirds all purpose flour. I think you could change it around in different ways and it would still be successful. . I liked the quick recipe that turned out a fast, great tasting hamburger bun. One thing I do differently--I use instant yeast instead of active dry. It rises more quickly. For me, the buns were not dense.Additional info:I made again this week but I didn't have any ground whole wheat. I used all purpose flour. I made 1 1/2 times times the recipe and divided into 12 servings. Even though I prefer the whole wheat flour these were very good. The size was much more to my liking--the size of a regular bun. Family loved the recipe. Thanks."
"very dense, ok taste but I wouldn't probably make again"
"Exactly what I was looking for - a quick, easy bun recipe. They turned out beautiful, however, I would decrease the sugar to 1 T and increase salt to 1 ½ teaspoons the next time I made them. They were just a bit sweet but still delicious. I did use olive oil instead of vegetable oil and I also brushed the top with milk prior to baking to keep the buns nice and soft."
"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."
"Thank you for recipebeautiful"
"These are yummy but mine fell apart in our hands as we ate our hamburgers. Help me so this won't happen again. I let them rise for 30 minutes...could that be the problem?"
"Awesome! Will never make any other buns! I used my mixer to knead them and also made just 8 instead of 12 like a previous reviewer."
"Gave these a try for the first time today and was not disappointed. Started out with the 3 cups of flour but found the dough very sticky so added a bit more as I was kneading. I let them rest a little longer than the 10 minutes and baked for 10 minutes. I may try using half whole wheat flour or maybe some dried herbs for a different flavor profile. They are definitely a keeper.....quick and easy to make."
"I made these last night while sloppy joes were simmering and they were awesome! I make a lot of bread but wanted something really quick before my son left for night school. I was sceptical about the short rise time but gave it a go and was amazed. The only thing I did different was after kneading in my kitchen-aid was I rolled the dough in a log and cut twelve equal sections. I shaped them into discs the size that I wanted the bun. They seemed flat but puffed up nicely when baked. This is truely a keeper and I look forward to experimenting with flours and flavors! Thank you!"
"These were superb! My only changes were to include whole wheat flour for half of the flour, olive oil in place of vegetable oil, I added 2 tsp vital wheat gluten, and I let the buns rise after forming for 30 minutes (they nearly doubled in size in that time.) I also used a silicone mat on the baking sheet and lowered the oven temperature by 25 degrees (because my baking sheet is darker metal than the bright silver ones, and therefore holds the heat a little more.) The buns came out light, fluffy and slightly sweet and will be terrific as burger and sandwich buns! So much better than store-bought. I just ate one with butter, and would definitely use this recipe to make smaller dinner rolls, as well. Thanks for posting this recipe!"
"This recipe was easy and fast. My husband and I both liked the rolls. Used two for dinner and put the rest in the freezer. I am making more of our bread products to get away from the chemicals in the "manufactured" bread on the shelf at the store. Have any of you noticed how fast home made or bakery bread from the store molds but the "manufactured" bread does not? Scary if even mold won't grow on it."
"I was leery of making these, because of the amount of yeast. 2 Tablespoons sounded like a lot to me. But....I was glad I did. I made these, and had unexpected company. We were all impressed with these wonderful buns! We had BBQ beef on them, with homemade potato wedges. I may never buy store made buns again."
"My husband liked these as dinner rolls, I make them a lot when the weather is cool."
"I made the bunns and was a bit sceptical.they turned out perfect! i was wondering if I could use instant\quick rise yeast for it? I live in Moscow Russia and the active yeast the have here has a gamy taste ? would i put the same amout of water?"
"Foolproof recipe they come out great everytime. Easily adapted to mix/rise dough in a bread machine. My family loves them."
"I have made these buns twice now, and the first time - after following other reviewers recommendations- I made only 8 buns but let the dough rise for 30 minutes, which resulted in extremely large buns once baked. The second time I made the 12 buns according to the recipe, but I let them rise for 30 minutes. They came out perfectly! This recipe would also be great for dinner rolls; add a little melted butter after baking, and they would taste just like the rolls you get at restaurants."
"I made these this afternoon for 1/3 lb. turkey burgers I grilled. After reading others' reviews, I followed their advice and made the buns larger and let them rest 30 minutes rather than 10. I made 6 buns. They were massive! I think for regular-sized buns, this recipe would make 8. They turned out very well, and I'm glad to have a fast and easy recipe that turns out very well."
"Tried this recipe today as a test for next weekend's BBQ. I live in China and guess what? no Hot dog buns, at least where I live. I wasn't planning on using this recipe for the Hamburger buns but they turned out so beautiful how could I not? Light and tasteful just by themselves definitely a winner."
"I dropped the egg and the salt and let the dough rise for about 30 minutes and found that doing this made these look more like pictured. Excellent recipe my family loves them!"
"I did not read the reviews before making these buns. If I had I would have only made 6 as my only complaint was that they were not big enough for the burgers we made. It made for a very messy burger. Next time I will only make 6."
"easy and quick. I've recently taken to making almost everything we eat from scratch. My husband has had to endure quite a few disasters as I have sought out the perfect recipe to replace a previously purchased item His comment right away was "Wow, these are great!" ,and he proceeded to list off all of the things we could eat on these buns. That's a success in my book!"
"I like making yeast breads and this recipe caught my eye. It was easy and tasted great. I hate preservative laced store bought breads.Try this, you'll like it."
"I was out of hamburger buns so I decided to look for a recipe to make them. I read this recipe and I had all the ingredients so I figured let's give it a go.After reading the reviews I decided to let the buns rest for 30 minutes before I baked them. I also make only 6 buns so that they would be bigger.After 30 minutes of resting the buns had doubled in size. I baked them and they came out perfect. Of course I sampled one and the taste was great.DH and our girls raved over the taste so this recipe will definitely be a go to recipe for me."
"Besides letting them rest for 30 min, I made these exactly the way you say to and cook 12-13 min. They turn out beyond amazing!! So, the second time I experimented I used Asian stock for the water and added sesame seeds..... Wow!! I'll never use another regular bread recipe again!! This is a keeper!"
"I made this just like the recipe says. No time to rise and they came out great! I just used bread flour instead of AP because i didnt have enough AP."
"Following the suggestions of other reviews, I divided the dough into larger portions (6 as we like big burgers), and let it rise for 30 minutes before baking for 13 minutes at 425*. They came out beautifully! Rarely does a recipe look like the picture, but these most certainly do! They smell wonderful, and are soft, fluffy, and gorgeous when cut open.I'm not a bread-baking expert by any means, they were incredibly easy to make, and are practically perfect. The only thing I changed was to use a couple tbs less sugar. I'm going to try using this dough for cinnamon rolls next!"
"Perfect. Follow the recipe. It works. Perfect buns. I split into 6 buns. See my pics."
"Comments to other posters: these will mold quickly, as will any homemade bread; there aren't any preservatives. King Arthur Flour sells a bun pan which would solve the problem of size & shape. They also sell hot dog roll pans, for the same reason."
"i made this recipe with whole wheat. and in my mixer, the constistancy is good but my surprise was that it takes so much sugar, i could taste it after they were cooked not bad but kind of weird. the rolls were crusty and very brown due to sugar And whole wheat next time I would use less sugar and let the rolls rise some, and make more of a patty shape than a ball .also some of the roles cracked on top even thought i sprayed them with pam. They were ok but not a lot like hamburger roles."
"Made these over the weekend to use with barbequed pulled chicken. Fabulous, quick recipe. I did have a bit of an issue with the stickiness factor so I had to keep dusting with flour and kneading. I'm sure I used more than 3.5 cups. It was very humid the day I made them so I assume that's why I needed the extra flour. I let them rise for 30 minutes before baking as others had suggested.Does anyone have any tips for portioning out the dough? I've been baking yeast breads for nearly 40 years now but had never made buns. I'll be baking these again soon, I'm sure. Held up great with the pulled chicken. I made two sizes, man size and girlie size. Taste superb plain but it'll be fun adding herbs, onions, garlic, and/or cheese for a change-up."
"I have been making my own bread for a while now. It has great flavor but is still dense. I went looking for a recipe for hamburger buns that were soft and fluffy. I am so glad I tried this one. I followed the recipe as stated except that I let it knead in my kitchen-aide. I was so pleasantly surprised. These buns are light and fluffy. They sliced well. They were nicely shaped and actually looked like the store bought buns. This is my new go to when I want buns or dinner rolls. As a matter of fact, I find them so tasty that I am using them for a wedding I'm catering. I am going to make the dough ahead of time and try freezing it. I'm not sure how the dough will freeze but I guess i won't know until I try. BTW, I used the whole 3.5 cups of flour and some on the counter to work with it, but just enough to dust. The dough is sticky but easy to remove from your hands. The final product feels like you are squeezing a bag with gel in it. Quite different from other doughs I've been working with. I will probably up the salt a tad when I make it again.If you want a high soft hamburger bun that tastes great, this recipe is the one you are looking for."
"This recipe is amazing! I had no idea that you could make buns/rolls so quickly. This has become my new go to roll recipe. We used this recipe for buns for sloppy joes and they were amazing! I was afraid that not letting the dough rise much would make the rolls dense and heavy, but they were light and delicious."
"I have made this recipe twice now. First time I followed the recipe exactly. I didn't get hamburger sized buns, I got dinner rolls. They tasted great, but were awfully dense and didn't rise nearly as high as the ones in the picture. Today, I made them again, decreased the oil and sugar, only made 8 instead of 12, let them rise for 45 minutes before baking, and they are monstrous, but not high. They kind of look like English muffins, but with a regular bread consistency."
"I made 6 Aussie size burger buns... And they look and smell amazing!"
"These buns are fabulous! Great to eat just by themselves, it's a new family must have reciepe!"
"I joined this site SOLELY to leave a review on these buns. They turned out absolutely perfect. They were NOT dense, nor too sweet, nor too yeasty. I rotated my 2 sheet pans halfway through baking to prevent scorched bottoms. Also, to make it easier if you have a scale, this recipe makes 12, 3oz buns. Next time, i will make them a little larger, but this time I just compensated the size of my burgers to fit the bun. They are the same size as regular buns in the grocery store, but with FAR more flavor. I believe there was "baker" error in the make up of these if you didn't get them to come out perfectly. Only thing I changed was I let them rise for about 30 minutes or until double in size."
"They taste good and were easy enough to make, but I did have some difficulty with this recipe.First I took another reviewers advice and added less sugar (2tbsp). I'm glad I did that. I have never made a kneaded dough recipe before (I watched my mother bake bread when I was a kid, but this was the first time I did something 100% on my own)I wasnt entirely sure what "soft dough" was so I guessed with the flour addition (i used exactly 3 c.) I kneaded the dough as instructed, again I believe it reached the "smooth and elastic" in about the amount of time mentioned in the recipe.When it came to baking, where I had my issues, I found that it took a lot longer than suggested to reach "golden brown" - in fact, I had to pull them out before they barely had any color on them at all because their bottoms were getting dark.Flavorwise, these rolls are pretty "yeasty", another reviewer suggested using less yeast, and I would like to try that. Dont get me wrong, thy tasted good, but I think regarding a hamburger roll, I would want a less flavorful bun. Also, if you make the 12, as suggested, they are small- very nearly "slider" size.I'm not sure if I did anything wrong, but mine all cracked on the top, and had a fairly dense consistency. I'd try making these again,though, because they are easy and good. just a bit tricky for a beginner-but a good starting point!"
"Made these last week. they were awsome."
"easy. Tasty. Turned out beautifully brown. Very nice recipe."
"These are fun to make and even a non-bread maker can be a success with this recipe. I used bread flour and added a little whole wheat flour and even sprinkled some sesame seeds on the top and they turned our really good. I did as others said and let it rise before baking. I will be making this again."
"I made these yesterday, and could not believe how wonderful they tasted and how easy they were to make.I only made 8 as I wanted them larger. we had Sloppy joe's there were 6 left over so this morning we had a breakfast sandwich with sausage patty, egg, and cheese. so good! Tonight we are using the remaining ones for B.B.Q. beef. Thanks for this recipe. it is a real keeper.By the way I did not let it rise after shaping into the balls, as the recipe said do not let rise. and after resting for 10 minutes as instructed, popped them into the oven at 425 for 10 minutes. they were golden brown and nice and light, and so tasty."
"I made these this afternoon. I ate TWO with butter while they were still warm. They are awesome! The only things I did differently were to let the dough rise 30 minutes before dividing into 12 pieces and cut the sugar down to 2 tablespoons. Instead of placing them on a cookie sheet I placed them in a greased 9X13 pan. It worked for perfect pull apart buns. You could also use this for dinner rolls by making 24 instead of 12. Oh, I also used my food processor to knead the dough. Much easier than by hand."
"I cannot believe how easy these were to make. As I was concerned they would be sweet, I shook off the top of the measuring cup to lessen the amount. The dough was easy to work, and only had to be kneaded for 2 or 3 minutes. After forming a dozen sliders onto the 1st pan, and 6 regular size for the 2nd pan, I let them rise for 30 to 45 minutes. Baked for 8 minutes and they are just perfect...AND SOFT. The flavor is not too sweet and OH so fresh! I won't have to run to the store the next time I want to make burgers."
"This was AMAZINGLY good! I loved it. Followed the recipe to a T and it turned out delicious-the sugar made them VERY sweet. When I make it again I will add half whole wheat, half white flour and leave out the sugar to make it healthier."
"We love these! Have made them small for dinner rolls, a little bigger for sliders and then a bit bigger for burgers."
"I made them as directed next time I will do the extra rise as some said all in all a great recipe. I used half whole wheat flour an half white"
"I made these rolls today. I followed advice of some others and let the dough rise. Then kneaded again for a couple of minutes. I also made 8 buns rather than 12 as we like a larger size. They turned out great and the taste is excellent. I didn't brush anything on the tops and didn't miss it. I will make these again, definitely."
"The hamburger buns turned out quite wonderful, although I did make a few changes to the recipe (it got 4 stars for being a great base recipe). Here are my changes:I used almond milk instead of water to boost the calcium and 1/2 whole wheat + 1/2 bread flour in place of AP flour. I also followed others' suggestion of letting the bun rise for 30 minutes. And instead of leaving the buns as is, I brushed the top of risen dough with egg white and sprinkled an herb on top. I breezed through the steps pretty quickly and realized I forgot the egg until the dough has been split and rising. The results? Light, tender, slightly sweet buns that are perfect for hamburgers!"
"What a nice basic recipe to have when you are doing burgers. Reading the reviews, I altered the recipe to 1/4 c. butter and used bread flower and did a 30 min. rise. Also half way thru the baking process, I spritzed the top of the buns with water to give the buns a nicely light brown coloring. Deliciously light and a keeper."
"5/5I had a couple of blunders when I made this recipe. The first was that I made it at about 1am when I just felt like baking, so when I had less than HALF the needed yeast, I just decided to go for it and see how it went ;) I then forgot to add the egg and salt and didn't realise I had done so until I was about to putt them out of the oven. And finally, my crazy oven made them golden in about 6 mins so I pulled them out after 7 or so. This all menat that my buns where quite dense, very spongy and sweet. Needless to say, we ended up eating them as a midnight scone-snack! They were super tasty and I'll actually be replacing my scone recipe with this altered one! I know that they'll be great as intended as well ans I've tried other VERY similar recipes with success. Definitely be making these again! The stars for me to rate with aren't showing up which is why I wrote a 5/5 at the top ;)"
"This is a very quick version. It was a dense bun but is great for holding a hamburger. I will make again if I'm in a hurry."
"These buns were great! I did make some substitutions to make this recipe vegan, using tofu instead of egg and using 2 cups whole wheat and 1 cup AP flour. Also added some vital wheat gluten. These were sweet, light and fluffy. Next time, I will divide into 8 instead of 12, as we usually like bigger buns, but overall, very good master recipe!"
"These turned out very good on my first try. I made 8 and flattened them out a little. I also used olive oil instead of vegetable oil and I too let them rise about 20-25 mins. My husband and kids loved them and they are very easy! :)"
"<p>This recipe was a great start. I modified it a bit (I can't leave anything alone!). I used half water and half whey leftover from cheesemaking. I used 2 1/2 cups AP flour and 1 cup whole wheat, plus added some vital wheat gluten. Also used olive oil instead of the vegetable oil. They came out awesome and my family loved them. I have tried several recipes for buns and though they were all good, this is our new favorite! I may add an additional egg next time for more flavor as another reviewer did and brush with egg white and sprinke with sesame seeds before baking. Oh, and I did let them rise for 25 minutes before baking!</p>"
"My husband & son loved them! I made them again a few days later for my mom and sister as well and they loved them too. Tonight we are having hot dogs and my son (4 y.o.) has asked me to please make these for the hot dogs, so I'm going to attempt it! I don't see us buying buns again anytime soon.... These are just too good and easy."
"These buns made the homemade hamburger one step better! Delicious!!"
"A friend told me about this recipe and I finally had a chance to make them today. They turned out great! I did use bread flour and will try with part whole wheat flour next time. Will definitely be making these buns often. I am going to try them again and mix some olive oil and garlic and salt in bottom of baking pan. Then roll dough into 18 pieces and put on top of garlic/olive oil and brush with melted butter after baked. I can almost taste them."
"Made these with my grandsons, 4 & 6, who were covered in flour head to toe!Very easy and good. Made as listed except divided in 8 and baked a little longer for size. Didn't have room for two sheets in the oven. The buns that went in with only a 10-minute rest weren't as good as those that went in second, with more of a 25-minute rest, so next time they will rest 30 minutes."
"This is my "go to" recipe for hamburger buns. They turn out perfect every single time. I'm actually making some right now! Love them!!"
"This recipe is OK, the buns turn out slightly sweet and fluffy. The simplicity of the recipe is what earned it 4 stars from me (taste WAS good as well). I went with 9 rather than 12 yield - and they were a bit thicker than I wanted. Next time, just to boost flavor, I will double the egg and add some butter (increase salt to compensate for the additional ingredients) as well as go with 10 or maybe even 12 on the yield. I will also let them rise once portioned out for 30 min or so. That should lighten them up."
"I HAVE MADE THIS RECIPE MANY TIMES NOW. I JUST LOVE THEM. I USE ALL WHOLE WHEAT bread FLOUR AND ADD 3T. OF VITAL WHEAT GLUTEN. I GET 12 ROLLS AND I FLATTEN THEM SO THEY ARE NOT TOO THICK. THAT WAY I DON'T HAVE A LOT OF bread ON MY sandwich. THEY ARE SO LIGHT THE TEXTURE IS BEAUTIFUL. I HAVE ONE EVERY MORNING FOR MY breakfast sandwich AND FOR OTHER SANDWICHES TOO. I CAN'T BELIEVE WHAT A GOOD RECIPE THIS IS. WHEN MINE ARE GONE I MAKE MORE. I HAVEN'T BOUGHT BUNS FOR A LONG TIME.DONALEE2"
"I made these again and wanted to record my changes. I only used 1 1/2 Tbsp. of yeast, let it sit in the water for about 10 minutes and let them rise for 30 minutes. They were so soft and delicious! Nothing but compliments."
"easy...yes! Flavor... so so. Texture was okay too. They were average, but certainly not bad. I would also make each bun larger too (they were more like slider buns when rolled into 12 buns). Yes, I would make these in a pinch again. I live 10 miles out of town...and it was much better then a trip to town. They WERE better then store bought for sure!"
"I didn't love these buns - I will make them again though because the flavor was good for lunch meat sandwiches or peanut butter and jelly."
"quick as promised. I did let it rise before baking. My 3 year old helped and we made one of the buns in the shape of a bear. The rest of the buns we used to make pulled pork sandwiches. They baked up a beautiful golden brown without brushing them with egg. I will not be buying any buns from the store anytime soon."
"This was a really nice recipe and fast. I used only 1 teaspoon of yeast though the recipe is WAY to much especially for something that does not even need to rise. I halved the recipe and got 5 buns. I used only egg whites and sesame seeds for the topping then brushed with melted butter when they came out and it was perfect."
"Wow, everyone in my family LOVED these buns! I made them last night for dinner and I served cheeseburgers on them. I was wondering why I needed to use so much yeast but I guess it's because there is no rising time for these buns."
"It's ok for what it is. A quick recipe for accompaniment to something else. The texture is dense but without any real fermentations that is what you would expect. With some whole wheat and a longer rise time, I think these could be great. But as is, they are so-so. I bake a lot of bread and I could recreate these with any basic white bread recipe."
"These rolls were great and the recipe was as quick as promised. They were not as soft and bready as the off the shelf rolls but softer than the bakery rolls usualyy sold loose. I had one problem, the bottoms got too hard, I can probably correct this by baking 25 degrees lower. I made 1/2 doz. long and 1/2 round rolls. The next batch I'll shape and freeze before rising/baking and just thaw and bake only as many as I need."
"I made the 40-minute hamburg buns today... They are GREAT!!!!! I did let them raise for 30 minutes, and used butter instead of vegetable oil, brushed them with melted better before putting them in the oven. I was SHOCKED how delicious they are. And so fast to make. I will use the leftovers for school lunches tomorrow. I am so excited i found a bread / buns recipe that only takes 40 min. I give it a ten star**********"
"These have become my families favorite hamburger buns! They are quick to make & taste yummy. The only change I made is that I divide into 8 pieces (we like our buns bigger)."
"Why so much yeast? I would use 1 1/2 tsp.of yeast then 2 Tbsp. That is to much i been making bun's for a long time now. Like I say that is too much yeast. For hamburger buns."
"Why so much yeast? I would use 1 1/2 tsp.of yeast then a Tbsp."
"Made this recipe for the first time. Only problem was my lack of skill in shaping them. I used butter and egg wash per suggetstions from other reviewers. Next time I want to include some wheat flour and make them slider size. Recipe is definitely a keeper."
"This is so fast and easy. I made 10 buns. Next time I will make 8 buns. They are delicious!"
"I make these every Sunday to have for lunch the next week. Very easy to make and delicious, much better than store bought."
"I am having a BBQ tonight and thought it would be fun to make homemade hamburger buns. They turned out awesome. My husband ate a turkey sandwich with one for lunch and said it was soft, but firm enough for a sandwich and that it was awesome! I used 1/4 c. melted butter suggested by another reviewer and let it rise for 30 minutes before baking. I also did an egg wash because I like the golden top! I am making more as we speak! (hot dog buns too!)"
"These hamburger buns were wonderful! My husband really enjoyed them with hamburgers as well as rolls for lunches. I will be making these again."
"Perfect every time, tonight I made a few a little flatter for sandwiches during the week.I'll freeze em' and pull them out as needed.. Fast & convenient way to have fresh buns, if all ingredients are in hand.."
"Great recipe easy to follow, stayed up and tried it at 1:30AM for a party we were having the next day. Never had made buns before, so couldn't sleep till it was tested, well I ate 3 plain rolls that night. They were small if I say so, make them more as a slider on practice night so we came out with about 15 buns.. I immediately gave the rest to the concierge downstairs, had to get them out of the house knowing we would have them the next day.. So good great hit at our burger party, peeps so impressed " if they only knew" .Great recipe thanks for sharing,making hogie type rolls tomorrow with the recipe for meatball sandwich's ;-)"
"Just did this and followed the last reviewer's modifications to use 1/4 cup butter and bread flour... Turned out BEAUTIFUL"
"These are great soft rolls like traditional hamburger buns (due to the extra fat and egg) rather than just regular bread shaped into rolls. They need to rise more before baking and then they will turn out great. For those saying they are too small and/or dense, that will solve the problem. You can also flatten slightly so they are wider and less round. The extra yeast allows you to skip the first rise so you can shape into rolls immediately, so it is still a quicker recipe but you still need to let them rise for about 30 mins or until doubled in size before baking.I used 1/4 cup butter instead of 1/3 cup oil, and bread flour instead of all-purpose. I also mixed and kneaded in my Kitchenaide like I do for most breads and it worked just fine."
"I wanted to update my review. I have now made this with half hard wheat flour and half white and it is still great. I also sometimes only make 8 buns out of this recipe and stretch them out a big to make a wider hamburger bun, which makes a bigger wider bun. Still wonderful! I think I will experiment a little to see if I can get away with using less yeast though."
"First time making hamburger rolls and they were fantastic :) sturdy enough for a burger, but not too much like "bread" either. My bf has said he'd be ok with us not buying buns any more if I made them lol :) next time I'll 'flatten' my balls a little more first so they're less 'round' though, just for personal taste :) otherwise great!"
"This is my first time making it and I messed up. I will try it again though. They didn't turn out, but they taste delicious."
"My husband said he wanted sloppy joes for dinner. It was already 4:30pm. My usual recipe for buns takes about 3 hours. I googled and came up with this.I followed the recipe pretty much exactly. I even did it by hand since my kitchenaid bowl was dirty. I think this helped. I ended up working probably at least a cup of flour in when kneading because it was really soft.The buns were sooooo good. I scarfed down 3 joes, and I am usually a one or two joe girl. They are a great bun texture too, meaning a tighter crumb than a dinner roll for sure. They turned out light and fluffy.I think you could try wheat and other types of flour, as well as mixing in things, like herbs, onions, topping with sesame, sundried tomatoes. Depends on what you are making them for.I plan on freezing the leftovers and using again. I'll just defrost and warm them in the oven. The buns were about 4 inches in diameter, and about 2 or 3 inches high after baking, by the way.I am keeping this recipe! In about 30 minutes we were eating. I see no need for store bought buns ever again!"
"This works so well for hamburgers and even chicken sandwiches."
"Great recipe for cooks who are a little uneasy working with yeast, I make these buns at least twice a month."
"These were the hit of the party! So easy to make...everyone wondered where I had bought the 'special buns'! I made them for my dad's 80th birthday party...We had a Route 66 theme, so the buns were perfect for our Mom's Diner! THANKS!!!"
"I make different breads often. I am always looking for new recipes to try. I will have to say is this recipe is amazing. My husband loves them and says he would definitely love these again. I made 12 and they came out just right for my family. I figure if were are still hungry we can always have another one. =)"
"This is 5 stars plus"
"I am very new at making bread, other than biscuits.This recipe worked really well. They were perfect buns. I tried this and another one in the same evening and this one was much easier and the bread was better..I used 190 C setting on my oven turning it to boiler the last 5 mins to brown... I work with a gas oven and this one works really well.....Thank you for submitting this, I see myself making more of them...Finally I can make yeast bread..."
"I make bread on occasion, so I am not a newbie. These rolls were very heavy, not sure if it is the recipe or something that I did wrong....."
"I am not at all experienced at bread making and never made scratch rolls. SoI wanted an easy recipe go make for a large group, that also tasted good and would save me the money of purchased, tasteless buns. This recipe surpassed my expectations in ease of making it as well as in taste and looks.The reviews were helpful. I made this recipe into only 8 buns to get the size I thought I would want. It worked out well for me. Someone said they worried the dough was too sticky at first but that it worked out. So I continued working in a little flour as I kneaded. It felt so good by the time I was through. I'd like to add that I softened finely sliced onions in butter and added them to the buns just before I baked them. They looked and tasted great just like the expensive bakery ones."
"Fast, east and I'm looking forward to making them again.I've never made a bread item before, I've done the kneading for my grandmother but actually making the dough was new for me.I had a moment of doubt when I dumped the yeast into the water and it turned into a sticky lump of goo. Note to self stir next time. In spite of my lack of experience they turned out great. I used them for sloppy joes and can't wait to try them with everything else that calls for a hamburger bun."
"Says it will make 12 yet I only got 6 basic size buns. I make big burgers. If you think 12- you might as well use White Castle size meat. With 2 tablespoons of yeast I thought they would be huge-NOT. If you are like me with the joy of a big burger, increase the recipe 3x and you'll get some good size buns."
"My family and I love these buns. I double the recipe and still make 12 buns so they are quite large. I freeze whatever I am not going to use immediately, to save for next time."
"I will never buy hamburger buns again! These are incredible and easy. The only thing I'll do different next time is to flatten the dough balls some so they're a little bigger around and not so tall so our burgers are easier to eat."
"Awesome and easy!"
"What a delight this recipe is. So far I've made large (8) hamburger buns, medium (12) sandwich buns, and a batch that made 12 dinner rolls and a small loaf of bread. I use olive oil and only 2 tb of sugar as I found them rather sweet. I've tried kneading for 3 minutes and kneading for 5 and highly recommend going the extra 2 minutes. I beat the egg a lot, too. I'm am just thrilled with this recipe. Imagine, I can show off with homemade rolls in less than an hour!"
"Loved this recipe. I place the dough in a 13x9 pan and bake it. They pull apart and they are fluffy. My kids love these rolls"
"Some of the easiest rolls I've ever made! And delicious, too! Everybody that has had them loves them!"
"I let my kitchen-aid do the kneading for me, so my buns turned out a little bit dense, but they taste good and I'm sure next time, when I knead them by hand they will be fluffy. Great recipe! Thank you so much"
"easy, yummy, fast!!"
"These are great and "quick"! They are like a real hamburger bun. My husband really likes sourdough, so I add a cup of sourdough starter to it and they still turn out great."
"Love this recipe. I use a 13 x 9 pan and let them rise 15 mintues."
"Really bad, i did the recipe step by step, but it turned out disgusting.I threw it to the garbage."
"These are exceptional. Fast, easy to make and DELICIOUS.Thank you, Ma'am, for such a beautiful addition to our hamburger experience at home!"
"easy and yummy.Will make the buns bigger next time...maybe 8 instead of 12."
"I was so excited to find this recipe. I made it as directions instructed except I made them bigger, as previous reviews suggested, and I loved them!!! I used them for Sloppy Joes and they were perfect. I think next time I might cut back on the sugar just a smidge, other than that, it's a keeper!!! quick, tasty and fun!!"