- 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
"Oh...oops! I thought I followed the recipe, turns out I only used 2 tsp of yeast. Other than that slightly huge oops, I followed the recipe. They turned out very good, although a little on the dense side. I guess we know who's really dense...lol...these will be a keeper, and I'll make them correctly next time!!"
"I finished making these in the hurry. Formed the buns and threw them in the fridge and ran out the door because my plans changed so quickly. Came home and baked them. These taste like hamburger buns. And turned out beautifully. I will so make these again."
"Very good, turned out wonderfully!"
"These turned out great. Dough is stickier than most recipes I make but extra flour on the board when forming the rolls fixed that quickly. I used my KA for kneading .I prefer making 8 rolls rather than 10 as the size is more suitable for my burgers. 10 makes too small a roll for my purposes. I press them down lightly before rising to form a 'bun' shape . If in a big hurry a 10 minute rise works but a 60 minute rise makes a softer fluffier roll with absolutely no more "hands on" work time . After baking I brush the hot roll with melted butter and lightly sprinkle them with Sea Salt. This recipe is a Keeper.~Susan- TOH V. Field Editor"
"Great in a hurry!"