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
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!!!
I made these buns last night and they turned out Beautifully! They are Easy, No Fuss and Tasty Too!
Sometimes I brush these with an egg wash and sprinkle on sesame seeds before baking.
These are so quick to make, it's great for that last minute decision to grill burgers. I hate those soft, turn to mush store bought buns. They freeze nicely,too. I live alone so it's nice to have them in the freezer, though my daughter and her fiance are always more than happy to take extras off my hands! They say they are the best buns EVER!Sometimes I substitute part whole wheat flour and frequently make them bigger according to need. I have gone down to 8 large buns, but usually I make 10 or 12 buns.
As a first time bread maker, ever, I love this recipe. My buns came out perfect, very fluffy and a very thin crust. Love the recipe.
The texture of these rolls is so light. They went great with our burgers. Definitely quicker to make than my basic roll recipe.