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

40-Minute Hamburger Buns Recipe

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
   (184)
RATING DISTRIBUTION
5 Star
 (131)
4 Star
 (29)
3 Star
 (13)
2 Star
 (5)
1 Star
 (6)
MY REVIEW
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MY REVIEW
Reviewed Sep. 16, 2014

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.

MY REVIEW
Reviewed Sep. 9, 2014

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.

MY REVIEW
Reviewed Sep. 7, 2014

1 cup plus 2 tablespoons warm water CookwithClay.

Good recipe, I use it often.

MY REVIEW
Reviewed Aug. 24, 2014

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.

MY REVIEW
Reviewed Aug. 8, 2014

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.

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