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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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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
   (205)
RATING DISTRIBUTION
5 Star
 (148)
4 Star
 (29)
3 Star
 (14)
2 Star
 (7)
1 Star
 (7)
MY REVIEW
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MY REVIEW
Reviewed Jan. 25, 2015

"Nice and quick!! All the advice below is great!"

MY REVIEW
Reviewed Jan. 11, 2015

"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."

MY REVIEW
Reviewed Dec. 30, 2014

"Never baked buns beforeso I tried this exile OMG fantastic buns thank you it's now in my recipe box"

MY REVIEW
Reviewed Dec. 23, 2014

"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."

MY REVIEW
Reviewed Dec. 21, 2014

"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."

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