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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. The buns are so good that I also serve them plain with a meal. —Jessie McKenney, Twodot, Montana
  • Total Time
    Prep: 20 min. + resting Bake: 10 min.
  • Makes
    1 dozen


  • 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, room temperature
  • 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, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°.
  • Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.
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Hamburger Bun Tips

What does it mean to proof yeast?

Before you can get to mixing and kneading, it’s important to proof the yeast, which means ensuring the yeast is still alive. To do this, let the yeast, oil and sugar mixture stand for a minimum of 5 minutes. This allows the yeast to feed from the sugar and become foamy. If this chemical reaction doesn’t happen, the yeast is no longer good. For more bread baking tips, check out our ultimate guide to baking bread.

How do you store leftover yeast?

When measuring for this recipe, you won’t use an even number of packets. Store any unused yeast in an airtight container in the refrigerator for up to 4 months. Wondering which type of yeast to use? We've broken it down in our yeast bread baking guide.

Want a heartier sandwich?

For a heartier sandwich, divide the dough into 8 portions instead of 12, then shape anyway you like. Don't forget to pile on the burger toppings once you're ready to dig in!

How can I customize this hamburger bun recipe?

These hamburger buns are ultra customizable. In the Taste of Home Test Kitchen, we like to add sesame or poppy seeds. To add seeds, brush warm buns with butter and add your favorite toppings. This recipe can also be used for slider buns or rolls. To make rolls, divide dough into 24 pieces, and bake until golden brown.
Nutrition 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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Average Rating:
  • Joe
    Jan 21, 2021

    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.

  • Barb
    Jan 20, 2021


  • Kris
    Jan 14, 2021

    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.

  • Tove
    Jan 12, 2021

    No comment left

  • LEE
    Jan 9, 2021

    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...

  • reindeer01
    Jan 5, 2021

    No comment left

  • Aaron
    Dec 6, 2020

    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.

  • Marilyn
    Dec 5, 2020

    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

  • Bobbie
    Dec 5, 2020

    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!

  • Renee
    Nov 22, 2020

    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.