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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
   (200)
RATING DISTRIBUTION
5 Star
 (143)
4 Star
 (29)
3 Star
 (14)
2 Star
 (7)
1 Star
 (7)
MY REVIEW
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MY REVIEW
Reviewed Dec. 15, 2014

"I made this recipe 2x before reviewing. It didn't work out that well the first time, they weren't as big as they should have been (my husband still liked them). This time I made the following changes with much greater success:

Use a room temperature egg
Let the yeast bloom for 10 minutes, instead of 5. If its not foamy and alive after 10 scrap it and start over.
Eyeball the flour, the measurement is only a guide...go by feel.
Knead for at least 6 minutes, maybe a little longer depending on how soft your dough is.
Make 8 instead of 12
Let them rise for at least 10 minutes"

MY REVIEW
Reviewed Dec. 10, 2014

"I have tried other recipes but this is the one. I am not interested in it being quick just good. These rolls fill the bill. Tasty and can hold up to wet ingredients. I have baked 4 times. Used as hamburger roll, hot dog rolls, pulled pork sandwich and as a dinner roll. We bake them up, use what we want and freeze the rest of the finished rolls. So far the longest we have froze them was for 2 weeks but they tasted great when defrosted."

MY REVIEW
Reviewed Dec. 9, 2014

"It didn't come right for me.. will try once more and see"

MY REVIEW
Reviewed Nov. 29, 2014

"I made these according to the recipe EXACTLY. I was worried about the size so I only made 8 and they were definitely larger than slider size. Mine were 4.5 inches in diameter. Have not eaten them yet so can't speak about the flavor but they were easy and they smell delicious!"

MY REVIEW
Reviewed Nov. 26, 2014

"These are definitely not hamburger buns. Slider buns, maybe. I made 8 and that was still a stretch to get a good sized bun. They were dense, but ok for only taking 40 minutes to make."

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