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
Quick Test Kitchen Approved
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

Reviews for 40-Minute Hamburger Buns

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Reviewed May. 23, 2016

"This is a decent recipe. I ran out of bread and didn't have enough time to make my regular hamburger bun recipe so I took a chance on this one. I followed the recipe as instructed and they turned out just about as expected. Slightly sweet, a little dense and perfectly sized for those of us who are watching our portions. I hope not to be in such a bind again, but if I ever am, I wouldn't hesitate to make these buns."

Reviewed May. 23, 2016

"LIFECHANGING! I have never--EVER--had success using yeast in a recipe. Until now. These hamburger buns turned out PERFECTLY--they looked pretty (like the picture, believe it or not...I'll add sesame seed topping next time, just for that traditional look) and they tasted delicious (about the same flavor and texture as the buns you'd buy at your local grocery but BETTER because they're FRESH...and without the weird preservatives most contain). I had one hot from the oven and knew this recipe was a keeper. I'm making another batch today--for smokies this time--and I'm going to attempt a cheese bun version too. Thanks so much for sharing this PHENOMENAL recipe...no more storebought buns here! :D

* I made 8 buns and flattened them slightly with my hand before the 10 minute sit. Perfect size for the frozen burgers I had to use. Next time, homemade burger patties are a must!"

Reviewed May. 15, 2016

"Buns were tasty and we enjoyed them however they were much too small for a hamburger. Even though I made a second tray and flattened them somewhat they still ended up too small ."

Reviewed Apr. 28, 2016

"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!!"

Reviewed Apr. 24, 2016

"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."

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