40-Minute Hamburger Buns
Total TimePrep: 20 min. + resting Bake: 10 min.
I was pleasantly surprised by this recipe. It came together quickly as described and tasted great. I made a few modifications: I halved the recipe, subbed in about 40% whole wheat flour, and I gave the buns a light egg and milk wash and sprinkled with sesame seeds before placing in the oven. As the recipes notes, I think 8 buns is more reasonable to hold a good sized burger for the full recipe. After shaping into balls, I pressed them down a little to flatten out, but not much. I won't go back to three-hour bun recipes, this is just too easy and customizable.
These were like burger biscuits. I have no idea what i did wrong. They tasted fine and functioned as something to hold a hamburger but they were nothing like standard hamburger buns.
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Used your recipe to make hamburger and hotdog buns and they are great. I'm sure healthier than store-bought and much tastier too. Thanks. It took me approx. 15 minutes to create, little time to wait while rising, and beautiful to view when finished. I'm in my late 70s and my family still appreciates and loves everything homemade...
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Worked very well, can't fault it except.... I liked the sugar content for maybe a sandwich bun, but seemed a touch sweet for the hamburgers. I liked it, the wife liked it, but my daughter wasnt a fan. Next go i think ill dial back the sugar a little.
Just made these and they're perfect. I used 1/2 n 1/2 white and ww flour and my KA mixer ........which worked like a charm. Buns took a few min longer to brown up....20min, but my oven may be a bit off temperature Great recipe and so easy! ms
Light, flavorful, and beautiful bread! I’m going to use this recipe for dinner rolls also. I did use a bread maker to kneed them and needed about 1/2 cup more flour - I made a half batch I will accurately measure the amount of flour that it takes next time so I know I have the perfect recipe for my bread maker. Thanks for a wonderful recipe!
This is the second time I’ve used this recipe. I used it the first time for hamburger buns and they were great but this time I cut the recipe in half and made 4 large sandwiche type buns. They are sturdier than sandwich or hamburger buns. I’m using them for a hefty pork filling with lots of toppings. Then I’ll cut them in quarters after the sandwiches are put together. Kinda like oversized sliders. This is a fool proof recipe that turns out great no matter how you play with it.