- 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
- 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 for40-Minute Hamburger Buns
"These are perfect hamburger buns. I have made them several times now, and no other recipe compares! I love how fast they come together. They are a fantastic texture: sturdy enough for your burger and toppings, but not tough or dry. I usually portion my dough into 8 be instead of 12. I also flatten after shaping instead of leaving them as balls. I like a higher burger to bun ratio, and this helps."
"These are amazing!! Made them tonight after forgetting hamburger buns at the store, and they are perfect!! So much better than store bought! We have to watch our sodium around here, so I used a heaping 1/2 teaspoon of pink himalayan salt instead of a teaspoon. I also listened to one reviewer and made eight buns, which were the perfect size! My husband asked me to forget the buns at the grocery store from now on, and make these instead!"
"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."
"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)."
"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."
"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."
"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!"
"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!"