40-Minute Hamburger Buns Recipe
40-Minute Hamburger Buns Recipe photo by Taste of Home
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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


  • 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 large egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour

Nutritional Facts

195 calories: 1 each, 7g fat (1g saturated fat), 18mg cholesterol, 204mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 5g 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

Reviews for 40-Minute Hamburger Buns

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Reviewed Aug. 25, 2016

"Jvallas - yes, 2t of yeast is correct. That's the secret to the fast recipe. The added yeast gives a very quick rise and has no ill effect on flavor.

This is my second time to make these and they're great. Very easy to do and has a big impact. I look forward to making these many times in the future."

Reviewed Aug. 25, 2016

"This is my new go to recipe for buns. Quick, easy and so yummy. I don't often have time to make buns from scratch, but can't eat store bought buns. I'm so grateful for this recipe. Thank you!"

Reviewed Aug. 24, 2016

"Is 2T yeast the correct amount?"

Reviewed Aug. 23, 2016

"This recipe is amazing as is. The first time I made it, I was looking for a quick and fairly easy recipe for hamburger buns. They were amazing and delicious! I have made it atleast 50 times since. I and have tried many many recipes for bread, and consider myself a pretty decent baker, but this is by far one of my favorites. Not only can you make super quick and delicious hamburger buns, they make delicious yeast rolls. I add just a bit more sugar, make the rolls a little smaller, and coat with butter after baking. Yummmm."

Reviewed Aug. 11, 2016

"These are great because you can have homemade in less than an hour! The bread was soft and tender with great flavor. We will make these again!"

Reviewed Jul. 14, 2016

"This is a great recipe."

Reviewed Jul. 11, 2016

"I have made these twice. I used organic white flour the first time and organic gluten free flour blend the second. Both turned out amazing!"

Reviewed Jul. 9, 2016

"These turned out great! I left out the sugar because all American bread is far too sweet for our taste. My whole family loves them and I now make them at least once a week, mostly for fish burgers."

Reviewed Jul. 7, 2016

"These hamburger buns were exactly as the recipe states. They were quick, and definitely fluffy and hearty. I was very skeptical that they would taste too "yeasty" with so much of it, but they didn't at all. This is a great recipe for when you don't have any buns and don't feel like running out to the store."

Reviewed Jun. 24, 2016

"I have been experimenting with yeast breads for some time now. Have had awesome outcomes and many flops! I use whole grain flour instead of white flour, and that is always the challenge. So I was up to challenge this recipe by making some whole-grain adaptations and eliminating the egg for vegans like me. I LOVED the outcome. These are the changes I made.

I substituted whole wheat pastry flour, same amount as the recipe calls. I used 2 TBSP of aquafaba (garbanzo bean liquid) and poured that into the yeast mixture. I also mixed 1 TBSP of physllium husks into the flour. I used only a handful of sugar, but I used coconut palm sugar instead. I mixed it all up, kneaded it and I am so pleased. This is a keeper. I also topped some with black onion seeds and others with sesame seeds. Next time, I will make bigger balls as I make big veggie patties. These were too small for the patties I have, but I am nonetheless pleased with the outcome.. Quick, easy and now more healthier."

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