40-Minute Hamburger Buns Recipe
- 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(153)
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Gag recipe in both meanings of the word.
Mixed and kneaded the dough according to directions. Only variation is I brushed dough with olive oil. Let rest 10 minutes. Baked in two batches so the second batch sat 20+ minutes. Diameter of rolls before and after baking was the same. Diameter after 10 and 20 minutes of resting was respectively the same. (2.5 inches). Regular supermarket type rolls are about 3.25-3.5" diameter. Rolls are hard to tell if done because they are very pale. Need to lift rolls to make sure bottoms are not turning scorching. Split a roll from each batch. Both are the same. They smell very yeasty, which is not a surprise considering how much yeast is in them. Seemed like lot of yeast and not enough time. Waste of yeast. Rolls came out pasty, bland/yeasty. I don't tend to spit many things out but this was one of them. Seems like this recipe is a gag recipe in both meanings of the word.
Great recipe! I tweaked a few things in mine and still turned out delicious. Instead of using 3-3.5 cups all purpose flour, I exchanged one of those cups for white whole wheat flour. After reading in another review that the twelve rolls were smaller like sliders, I chose to make ten instead and they turned out a perfect size for me (not a slider and not a HUGE bun.) Lastly, I put an egg-wash on before baking them to give them a brown, glossy finish. Thanks for the recipe!
I made these exactly like the recipe shows. Maybe because you don't let the dough rise, but I should have made six to eight rolls. Twelve rolls are closer to the size of slider rolls.
Dangerously delicious!! It was very hard not to eat them all with a little butter. I found them easy and so versatile in that you could make them any shape you want to make any kind of roll you need. I made one modification by buttering the tops right out of the oven which gave them a soft, glossy appearance. I will make these again and again.
This recipe exists to spread pain and suffering to novice hamburger bun bakers. After careful measuring of all ingredients, once mixed, this dough formed an inextricable puddle of woe. I was up to my elbows in stringy glop, no matter how much additional flour I used, the mass just grew. It never became manageable. After 5 cups of flour and much angry flailing of limbs, I was somewhat able to corral Satan's dough-ball in to 8 little lumps of regret. I popped them in the oven and chewed on my lip as they baked. The moment of truth. I peeked in to my oven and to my deep surprise I see 8 massive, honey-golden buns staring back at me. And they were delicious! Sweet, very flavorful and yeasty. So much better than the sad, lumpy little packaged ones you get at the store.
Don't give up, say bad words, add more flower and soldier on.