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


  • 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

Nutritional Facts

1 each: 195 calories, 7g fat (1g saturated fat), 18mg cholesterol, 204mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 5g protein


  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

Reviews for 40-Minute Hamburger Buns

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Reviewed Jul. 14, 2016

"This is a great recipe."

Reviewed Jul. 11, 2016

"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!"

Reviewed Jul. 9, 2016

"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."

Reviewed Jul. 7, 2016

"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."

Reviewed Jun. 24, 2016

"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."

Reviewed Jun. 21, 2016

"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!"

Reviewed Jun. 19, 2016

"Have been making bread for 25 years and was slightly sceptical about this one, but it works, easy and fantastic!!!!!"

Reviewed Jun. 8, 2016

"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...."

Reviewed May. 23, 2016

"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."

Reviewed May. 23, 2016

"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 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!"

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