40-Minute Hamburger Buns
Total TimePrep: 20 min. + resting Bake: 10 min.
- 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
- 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, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
- Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts1 each: 195 calories, 7g fat (1g saturated fat), 18mg cholesterol, 204mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 5g protein.
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Mar 28, 2020
I used 1 pack of dry yeast(7grams), saw a comment suggesting that 2 tbsp is 2 packs but it seemed too much. They turned out great, so soft, perfect for burgers. When I took 'em out of the oven I immediately brushed them with some melted butter.
Mar 25, 2020
This was so easy and fun to make. It needs a few personal tweaks but overall, an excellent recipe.
Mar 25, 2020
Great recipe! The rolls were soft amd delicous. I made 10 and left them to rise for about 30-40 minutes. Also I baked them at 400° for about 9 minutes.
Mar 22, 2020
I don't know if I did something wrong but mine turned out pretty dense, not at all light
Mar 18, 2020
Outstanding light and fluffy buns. I used my thermomix and warmed the water/yeast mix for 5 min at 35 deg C, it was very foamy, so definitely ready. Mixed the dough for 6 sec and kneaded 2min 30. The only difficulty was the dough was super super sticky, but flouring my hands and board well, I got the dough rolled. I gave 20 min to rise as at 10 min they didn't look risen enough and then baked 220 deg C for 10 min. The buns were so light and fluffy, like little clouds. Will be making this again, a LOT!
Mar 15, 2020
We loved it!! I added more leavening time (35min total) but they were light and fantastic!! They work, even at 8000’ where we live??
Mar 11, 2020
I loved the recipe. Quick and easy! I did tweak it a little but that's the fun of baking! Instead of oil I used a third stick of soft butter and let rise for 20 minutes. Yum!
Mar 6, 2020
Any tips for high altitude cooks?
Feb 25, 2020
They are alittle dense as written, but it's and easy fix. I'm not sure people understand that there is only 1 TB of yeast in a package., so you need 2 packages. I use 2 packs of Platium brand yeast- it rises higher- not available everywhere , but I can get it at my Harris Teeter and I cut them round, like I am baking biscuits. I end up with 9 or 10. And these are NOT 40 min buns, unless you want bricks. They need to rise about 30 min in a warm place, even with the Platinum yeast. I bake them at 400 and they are light and taste great.
Feb 9, 2020
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...)