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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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4.5 226
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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 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.


  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.

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Reviewed Jun. 20, 2015

"So quick and easy to make! The rolls turned out delicious in under an hour!"

Reviewed May. 13, 2015

"Exactly what I was looking for! Keeper!!

I can't cook/bake with egg, due to egg allergy, and yet another recipe turned out great with simply omitting the egg!
Thank you for sharing your recipe!"

Reviewed Apr. 20, 2015

"Making bread, bagels and the like on a regular basis, I find this recipe is ideal for producing on a larger scale. Between a stand mixer and only two baking sheets and a regular-sizes oven, I find myself able to crank out about 3 dozen buns an hour if I use the baking time to mix the next batch.

In term of finished product, I find the egg introduces a nice richness to these buns and I intend to experiment using a 1/2 cornmeal and 1/2 flour in the future."

Reviewed Apr. 19, 2015

"This is a great recipe, I am a pastry chef and bake bread weekly frequently. The change you need to make is rise for 45 min to an hour. Melt butter not thin just until melted and brush on top, need a delicate brush for this and sprinkle kosher salt after, bake 8 min. Let cool then slice gently bread knife. The density is due I see in the reviews is probably from the temp of water not being exact (110) for yeast to grow, the egg being cold slowing yeast, and the ten minute rising.

After slicing spread mayo and toast in a hot pan on the inside sides yum!
Tastes delicious!"

Reviewed Apr. 12, 2015

"I have followed this recipe to the T and mine came out beautifully. Today will be my second time making them but instead of hamburger buns I will be rolling into hotdog buns. I read lots of the reviews and took the advice of leaving it longer to proof. I left mine for an hour and I must say I think that's the trick to eliminate the density some folks are complaining of experiencing. I am by no means an experienced bread maker; it's just little over a year I have began to make my own bread etc. at home to eliminate as much store bought foods as I can.

Definitely my go to recipe for buns. My next try will be using it for a bread loaf. :-)"

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