40-Minute Hamburger Buns
Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. I also serve this homemade burger buns recipe plain with a meal. —Jessie McKenney, Twodot, Montana
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
Reviews
To all the folks who have had trouble with the rolls being too dense or too sweet, it's not the recipe - it's most likely the water temp at which you're blooming your yeast. Use a thermometer to ensure the water is between 110-115 degrees F before adding the yeast. Also, use a room temperature egg rather than one cold from the fridge. If your water/yeast mixture does not foam, don't use it - the yeast has not bloomed. Lastly, if you make any adjustments to the recipe don't expect perfect results, because baking is chemistry - when you change the inputs, you change the output. That's not to say that you can't make alterations, but sometimes your alterations will lead to less than desirable results, and when that happens it's not an issue with the original recipe. When the recipe is followed precisely the results are excellent. BTW, I agree with everyone who says make 8 buns instead of 12. The only impact this may have is that you need to bake for the full 12 minutes due to the increased size of the rolls (maybe a bit longer even depending on your oven). Happy baking! (and eating...)
Fast
These easy buns are great! Since there's only two of us, I usually put a few in the freezer; however they're so good that they don't stay in there long! We've enjoyed them with both grilled burgers and Sloppy Joe's, and won't go back to store-bought buns.
I wanted to like these, they were so easy to make. They are super dense, when I picked one of the buns up I knew they wouldn't be very good. As other reviewers mentioned they are very sweet too. I did let them rise longer than the 10 minutes simply because they didn't rise in the 10 minutes and that is what makes bread of any kind dense. These were easy to make and quick but just too dense and filling. Thank you for sharing the recipe, I see a lot of people loved them, just preference I think.
I split the dough into 8 buns so they’d be the right size to fit a burger patty and they were the perfect fit but way too dense for hamburger buns. I would say they were sweeter than I expected for hamburger buns but maybe I’ll just keep the same recipe but let them rise some more next time?
The dough is easy to make but it is to dense for buns
I used 1/3 cup of sugar 1/3 cup of sunflower oil,, a wholemeal flour. Rested for 40 minutes instead of 10 . They were excellent.
This is the BEST recipe! I use it as hamburger buns and also shape more long / skinny for hot dogs or brats. They work great for sandwiches and just have an amazing flavor. they are a perfect combination of soft and fluffy but also are sturdy and not squishy like store brands.
This recipe is GREAT! I have a very picky eater at home that doesn’t eat bread, but she tried this and now she is a bread eater. This is my go to hotdog and sub roll recipe. I did add an extra 10 minutes to the rest time and a egg wash for crispy brown top.
I made them with the egg wash on top and divided them into 8 buns. I am an avid baker, and I love this recipe. It’s so easy and tastes like a gourmet hamburger bun!!!!! I was a little nervous that there was not a lot of time allotted for rising, but there is no need! They are perfect!!!