40-Minute Hamburger Buns
Total TimePrep: 20 min. + resting Bake: 10 min.
Not a bad recipe. This makes 8 good sized buns, I don’t even know how to get 12 out of this. Keeping them small, I was able to get 10. For sliders. Nonetheless, they were quite tasty and pretty fluffy. I replaced the egg with flax to make them vegan and the flavour was a bit nutty and sweet. I also let them rise for 30 mins rather than the suggested 10, which made them airier. Last thing- I baked them for 12mins, then rotated my trays and baked for an additional 8 mins on 400. Overall a fantastic bun and a quick bread recipe!
So good BUT Make it in a stand mixer with a dough hook. Add flour slowly. Add 5 tbsp softened butter and then an additional 1/4c flour to get an elastic ball. Mix for 6 min. Form 6 balls and bake 400* 15-18 min. Amazing!
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These buns are easy enough for a new bread maker. And they are sooo good. I love eating them. Thank you for sharing the quick & easy receipe.
I absolutely love these buns! After realizing how much artificial stuff is in bread from the grocery stores I began making my own. I love the fact these are quick and easy to make. They are a great consistency and so filling! I use them for hamburgers, hot dogs, tuna melts—absolutely great!
Only bread recipe that actually works:). Amazing
These buns are fine in a pinch, but I don't think I'll make them again. The texture is dense and reminiscent of an unflakey biscuit. The vegetable oil flavour stands out, which isn't exactly bad, but does leave something to be desired. If I do try this again I'll replace the oil with melted butter.
We whip these up at least once a week for some variety of roll. They become hot dog rolls, hamburger buns, cinnamon rolls, raisin buns, and sometimes we fill them with cooked hamburger, onions and cabbage with melted American cheese for a speedy Runza bun. I bake them at 400* instead of 425. We also make them into chocolate filled buns with semisweet chips inside or a milk chocolate chunk from a candy bar. Fold the dough around the bar and let it rise that few minutes and brush with melted butter when they are baked. A dusting of powdered sugar or a different shape tells your family which are sweet and which are savory. 15 years I've used this recipe. They taste more yeasty than the mass produced store buns because they are meant to rise faster.
Good alternative to purchasing buns in a grocery store if you have a goal to use less packaging. My buns got a little too brown on the bottom cooking them for 10 minutes although the inside was barely done. I used 2/3 bread flour and 1/3 cake flour, because I did not have all-purpose flour. That may be why the buns were too brown on their bottoms.
When you cut corners, you shouldn’t expect the real thing. These are good, take just 40 minutes, but they are definitely not great. I should have just made 8 instead of the dozen, as they are rather small. Most disturbingly, there is a slightly off taste to them. I can’t really describe it, but just not ideal. Will probably make a again if I don’t learn my lesson about not planning ahead.