40-Minute Hamburger Buns Recipe

4.5 277 281
40-Minute Hamburger Buns Recipe
40-Minute Hamburger Buns Recipe photo by Taste of Home
Publisher Photo

40-Minute Hamburger Buns Recipe

Read Reviews
4.5 277 281
Publisher Photo
Here on our ranch, I cook for three men who love burgers. These fluffy homemade hamburger buns are just right for their big appetites. I also serve this hamburger bun recipe plain with a meal. —Jessie McKenney, Twodot, Montana
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + resting Bake: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + resting Bake: 10 min.

Ingredients

  • 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

Directions

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.
Test Kitchen Tip
  • Want a heartier sandwich? Divide the dough into 8 portions instead of 12, then shape anyway you like.
  • These are ultra customizable. We like to add sesame or poppy seeds. Just brush warm buns with butter and add your favorite toppings.
  • This recipe can also be used for slider buns or rolls. Divide dough into 24 pieces, and bake until golden brown.
  • To add a golden sheen, whisk one egg yolk with 2-3 teaspoons water, then brush buns before baking.
  • Originally published as 40-Minute Hamburger Buns in Best of Country Breads 2000, p45

    Nutritional Facts

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

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    • 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
    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.
    Test Kitchen Tip
  • Want a heartier sandwich? Divide the dough into 8 portions instead of 12, then shape anyway you like.
  • These are ultra customizable. We like to add sesame or poppy seeds. Just brush warm buns with butter and add your favorite toppings.
  • This recipe can also be used for slider buns or rolls. Divide dough into 24 pieces, and bake until golden brown.
  • To add a golden sheen, whisk one egg yolk with 2-3 teaspoons water, then brush buns before baking.
  • Originally published as 40-Minute Hamburger Buns in Best of Country Breads 2000, p45

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    Reviews for40-Minute Hamburger Buns

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    MY REVIEW
    Marina User ID: 9427609 284069
    Reviewed Feb. 21, 2018

    "very quick and easy to prepare and definitely better than the ones that come out of a bag. However, something about the taste didn't feel right to me... I have a lot of experience baking and bread making and none of the ones I've made before have tasted so...yeasty, I suppose. I still think it's worth having a go, if you haven't already."

    MY REVIEW
    Jennifer User ID: 9420174 283182
    Reviewed Feb. 4, 2018

    "Do not double this recipe unless you have a large enough mixing bowl. I made this in my 6-qt Professional Kitchenaid mixer and I had to hold down both the bowl and mixer so it did not come off its fittings and fall off the counter. If you double this recipe, bake in two separate pans so you can rotate them. I baked these rolls on a large, deep jelly roll pan and the rolls in the middle did not rise the same as the rolls along the perimeter of the pan AND the rolls in the middle were not cooked through even though they looked done. Doubling the recipe, I made 22 rolls so that they'd be bigger for sloppy joes. I should have made 24. The rolls still would have been large enough making 24. These are dense, heavy rolls. I cut the sugar a little. I used alot more flour than the recipe called for because the dough was too sticky using the amount of called for flour. Using the recipe's flour measurement, the dough could not be formed into balls, it would have ran all over the pan. In addition, I baked the rolls way longer than the time in the recipe......and they still were not cooked!!! Press rolls down before letting them rise because the rolls were way too think if in balls. Also, resting for only 10 minutes did not allow for any rising. I tripled the rise time to 30 minutes and the rolls still did not rise enough (I had brand new yeast)."

    MY REVIEW
    Grandisandi User ID: 7834046 279545
    Reviewed Dec. 18, 2017

    "quick and easy. I cut the sugar in half and they were great!"

    MY REVIEW
    climbergirl User ID: 6556579 277650
    Reviewed Nov. 12, 2017

    "These were too sweet. I meant to reduce the sugar to a tablespoon or so, but by the time I got to it, I was following the recipe on auto-pilot and added the full amount without thinking. Before the liquid completely soaked into the sugar, I scooped out maybe 1/3 of it. Still, they were too sweet for hamburger buns. And our family eats a fair bit of sugar. We're not a family that eats as little sugar as possible and so is used to a lower level of sugar.

    Additionally, like others said, the recipe makes much smaller buns than is indicated. I could see that and so made eight buns instead of 12. They're still on the small side for burgers at 4-4.5 inches in diameter. I also couldn't believe the dough was supposed to be left in balls, so I flattened them into disks, and they came out the right shape.
    I will probably make these again but make 6 or 7 buns and reduce the sugar to a tablespoon. I also would like to let them rise longer than just ten minutes. I made them in two pans, and the pan in the slightly cooler part of the oven were bigger and took just a bit longer to cook."

    MY REVIEW
    newsies1899 User ID: 3654527 271513
    Reviewed Aug. 8, 2017

    "I can't believe how fast these came together. I have very little bread making experience, and these were amazing! Love them! Will definitely make them again."

    MY REVIEW
    Marlin User ID: 4947582 269007
    Reviewed Jul. 5, 2017

    "I made these this morning exactly as directed, though I was a little skeptical about the 2T of yeast. The flavor and texture are perfect! They are a great size for a sandwich, but a little small for most hamburger patties. This recipe has just become my favorite! And, yes, 40 minutes was pretty much right on the money!"

    MY REVIEW
    L User ID: 9169544 266046
    Reviewed May. 16, 2017

    "Love this recipe! so soft, quick, and easy! perfect for a time pinch."

    MY REVIEW
    Lee User ID: 9132487 264416
    Reviewed Apr. 7, 2017

    "Not a review but a question - can anyone tell me if this recipe can be halved successfully? I don't need that many rolls and don't want to freeze them. Thanks!"

    MY REVIEW
    Keith User ID: 9087182 261638
    Reviewed Feb. 21, 2017

    "5 stars for result 3 1/2 stars for recipe as written. I made this yesterday and it was excellent. However the written details need to be updated. As many have pointed out the size if making 12 will be too small. I made 8 and they were perfect for burgers. Also I did shape them between a ball as written and an actual bun. Also as suggested I let them proof on the baking sheet in a just warm oven for about 25 minutes. Used the ingredients exactly as stated. For me and my flour the 3 1/2 cups of flour was perfect. Cook time at 425 was 12 minutes. Yummy tasting. About the same density as bakery buns but they are more dense than the junk 99c 8 pack you buy in the bread isle of the supermarket. Thats a good thing!!"

    MY REVIEW
    Bob User ID: 8972538 257073
    Reviewed Nov. 21, 2016

    "TJHIS WAS A GREAT

    I USED IT FOR ENGLISH
    THIS IS THE
    MAN"

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