- 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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"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."
"I have never been much of a bread or roll maker. This recipe is quick and easy. I didn't get the shape perfect, but that will come. I will make these over and over. Good flavor, easy to make. I'd much rather bake my own than buy!"
"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."