40-Minute Hamburger Buns

By Addie

Here on our ranch, I cook for three men, who love hamburgers. These fluffy yet hearty buns are just right for their big appetites. I also serve the buns plain with a meal.

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 egg
• 1 teaspoon salt
• 3-3 1/2 cups all-purpose flour

Preparation

Step 1

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. Yield: 1 dozen.
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REVIEWS:

I have made this recipe many times now. I just love them! I use all whole wheat bread flour with 3 Tablespoons of vital wheat gluten. I get 12 rolls and I flatten them so they are not too thick. That way I don't have a lot of bread on my sandwich. They are so light and the texture is beautiful. I have one every morning for my breakfast sandwich and for other sandwiches too. I can't believe what a good recipe this is. When mine are gone, I make more right away. I haven't bought buns for a long time now.

I made these again and wanted to record my changes. I only used 1 1/2 Tbsp. of yeast, let it sit in the water for about 10 minutes and let them rise for 30 minutes. They were so soft and delicious! Nothing but compliments.

Easy...yes! Flavor... so so. Texture was okay too. They were average, but certainly not bad. I would also make each bun larger too (they were more like slider buns when rolled into 12 buns). Yes, I would make these in a pinch again. I live 10 miles out of town...and it was much better then a trip to town. They WERE better then store bought for sure!

I didn't love these buns - I will make them again though because the flavor was good for lunch meat sandwiches or peanut butter and jelly.

Quick as promised. I did let it rise before baking. My 3 year old helped and we made one of the buns in the shape of a bear. The rest of the buns we used to make pulled pork sandwiches. They baked up a beautiful golden brown without brushing them with egg. I will not be buying any buns from the store anytime soon.

This was a really nice recipe and fast. I used only 1 teaspoon of yeast though the recipe is WAY to much especially for something that does not even need to rise. I halved the recipe and got 5 buns. I used only egg whites and sesame seeds for the topping then brushed with melted butter when they came out and it was perfect.

Quick, easy and delicious! So glad I finally tried them. Next time I will flatten them more.

Wow, everyone in my family LOVED these buns! I made them last night for dinner and I served cheeseburgers on them. I was wondering why I needed to use so much yeast but I guess it's because there is no rising time for these buns.

It's ok for what it is. A quick recipe for accompaniment to something else. The texture is dense but without any real fermentations that is what you would expect. With some whole wheat and a longer rise time, I think these could be great. But as is, they are so-so. I bake a lot of bread and I could recreate these with any basic white bread recipe.

These rolls were great and the recipe was as quick as promised. They were not as soft and bready as the off the shelf rolls but softer than the bakery rolls usualyy sold loose. I had one problem, the bottoms got too hard, I can probably correct this by baking 25 degrees lower. I made 1/2 doz. long and 1/2 round rolls. The next batch I'll shape and freeze before rising/baking and just thaw and bake only as many as I need.

I made the 40-minute hamburg buns today... They are GREAT!!!!! I did let them raise for 30 minutes, and used butter instead of vegetable oil, brushed them with melted better before putting them in the oven. I was SHOCKED how delicious they are. And so fast to make. I will use the leftovers for school lunches tomorrow. I am so excited I found a bread/ buns recipe that only takes 40 min. I give it ten stars **********

These have become my families favorite hamburger buns! They are quick to make & taste yummy. The only change I made is that I divide into 8 pieces (we like our buns bigger).

Why so much yeast? I would use 1 1/2 teaspoons of yeast rather than 2 Tbsp. That is too much. I been making buns for a long time now. Like I say that is too much yeast for hamburger buns.

These were easy and relatively quick. The texture was different than store bought, but better, as was the taste! These would work for burgers or lunchmeat or chicken salad, etc. Will be making these regularly!! Great recipe!

Made this recipe for the first time. Only problem was my lack of skill in shaping them. I used butter and egg wash per suggetstions from other reviewers. Next time I want to include some wheat flour and make them slider size. Recipe is definitely a keeper.

This is so fast and easy. I made 10 buns. Next time I will make 8 buns. They are delicious!

I make these every Sunday to have for lunch the next week. Very easy to make and delicious, much better than store bought.

I am having a BBQ tonight and thought it would be fun to make homemade hamburger buns. They turned out awesome. My husband ate a turkey sandwich with one for lunch and said it was soft, but firm enough for a sandwich and that it was awesome! I used 1/4 c. melted butter suggested by another reviewer and let it rise for 30 minutes before baking. I also did an egg wash because I like the golden top! I am making more as we speak! (hot dog buns too!)

These hamburger buns were wonderful! My husband really enjoyed them with hamburgers as well as rolls for lunches. I will be making these again.

Perfect every time, tonight I made a few a little flatter for sandwiches during the week.I'll freeze em' and pull them out as needed.. Fast & convenient way to have fresh buns, if all ingredients are in hand.

Excellent and quick sandwich bun recipe. Followed previous reviews and proofed for 30 min. Got 12 large buns and taste is amazing.

Great recipe easy to follow, stayed up and tried it at 1:30AM for a party we were having the next day. Never had made buns before, so couldn't sleep till it was tested, well I ate 3 plain rolls that night. They were small if I say so, make them more as a slider on practice night so we came out with about 15 buns.. I immediately gave the rest to the concierge downstairs, had to get them out of the house knowing we would have them the next day.. So good great hit at our burger party, peeps so impressed " if they only knew" .

Great recipe thanks for sharing,making hogie type rolls tomorrow with the recipe for meatball sandwich's ;-)

Just did this and followed the last reviewer's modifications to use 1/4 cup butter and Bread flour... Turned out BEAUTIFUL

These are great soft rolls like traditional hamburger buns (due to the extra fat and egg) rather than just regular bread shaped into rolls. They need to rise more before baking and then they will turn out great. For those saying they are too small and/or dense, that will solve the problem. You can also flatten slightly so they are wider and less round. The extra yeast allows you to skip the first rise so you can shape into rolls immediately, so it is still a quicker recipe but you still need to let them rise for about 30 mins or until doubled in size before baking. I used 1/4 cup butter instead of 1/3 cup oil, and bread flour instead of all-purpose. I also mixed and kneaded in my Kitchenaide like I do for most breads and it worked just fine. /I want to update my review. I have now made this with half hard wheat flour and half white and it is still great. I also sometimes only make 8 buns out of this recipe and stretch them out a big to make a wider hamburger bun, which makes a bigger wider bun. Still wonderful! I think I will experiment a little to see if I can get away with using less yeast though.

First time making hamburger rolls and they were fantastic :) sturdy enough for a burger, but not too much like "bread" either. My bf has said he'd be ok with us not buying buns any more if I made them lol :) next time I'll 'flatten' my balls a little more first so they're less 'round' though, just for personal taste :) otherwise

This is my first time making it and I messed up. I will try it again though. They didn't turn out attractive, but they tasted delicious.

My husband said he wanted Sloppy Joes for dinner. It was already 4:30pm. My usual recipe for buns takes about 3 hours. I googled and came up with this.
I followed the recipe pretty much exactly. I even did it by hand since my kitchenaid bowl was dirty. I think this helped. I ended up working probably at least a cup of flour in when kneading because it was really soft. These buns were sooooo good. I scarfed down 3 Sloppy Joes, and I am usually a one or two joe girl. They are a great bun texture too, meaning a tighter crumb than a dinner roll for sure. They turned out light and fluffy. I think you could try wheat and other types of flour, as well as mixing in things, like herbs, onions, topping with sesame, sundried tomatoes. Depends on what you are making them for. I plan on freezing the leftovers and using again. I'll just defrost and warm them in the oven. The buns were about 4 inches in diameter, and about 2 or 3 inches high after baking, by the way. I am keeping this recipe! In about 30 minutes we were eating. I see no need for store bought buns ever again!

Very tasty! They were super easy and you don't just have to use them for hamburger buns. We used them for dinner rolls and everyone loved them.