- 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
- 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.
- 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.
- 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.
Reviews for 40-Minute Hamburger Buns
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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!