40 Minute Hamburger Buns

"Homemade hamburger rolls with only a 10 minute rising time. These are really good. Recipe from Taste of Home."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Mikelyn P. photo by Mikelyn P.
photo by Serah B. photo by Serah B.
photo by Jd H. photo by Jd H.
photo by Mikelyn P. photo by Mikelyn P.
Ready In:
32mins
Ingredients:
8
Yields:
12 buns
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ingredients

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directions

  • In a mixing bowl, dissolve yeast in warm water.
  • Add oil and sugar and let stand for 5 minutes.
  • Add the egg, salt and enough flour to form a soft dough.
  • Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes.
  • Do not let rise.
  • Divide into 12 pieces and shape each into a ball.
  • Place 3" apart on greased baking sheets.
  • Cover and let rest for 10 minutes.
  • Bake at 425° for 8 to 12 minutes or until golden brown.
  • Remove from pans to wire rack to cool.

Questions & Replies

default avatar
  1. Enid S.
    Why not let the dough rise longer?
     
  2. Christine F.
    2 TABLESPOONS of yeast?! One envelope is 2-1/4 TEASPOONS, so this would equate to using 3 envelopes of yeast?!?! 2 TEASPOONS of yeast rises up to 4 cups of flour. Typo in recipe???
     
  3. Roger C.
    Hello and a God Blessed day! Just got to read this recipe and was wondering if I did read the instructions correctly. Does this Burger Recipe don't need time to proof or let it Rise? Coz on the 5th Direction it says "Do not let rise". Just wondering if this is correct and not just a Typo or something. Please do Help, I would like to try this recipe at home. Thanks to anyone who would give me a feedback on this.
     
  4. Jeanne P.
    An these buns be frozen? If so at what point?
     
  5. vm F.
    Does it rise in the oven?
     
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Reviews

  1. B. B. Backwoods Bak
    I have used this recipe countless times and my family loves it! I cut the oil back to 3 tablespoons, it makes the texture lighter. When I use it for hamburger rolls I decrease the sugar to 3 Tablespoons as well. I also found, depending on the weather, that the dough must sit longer than the recommended 10 minutes. Sometimes it takes longer. If you are a first time baker of bread, let the rolls almost double before putting them in the oven. For those of you who have tried this recipe and found it to be too heavy try cutting back the oil and letting the dough rise a little more before baking. I have also substituted 1 cup of whole wheat flour for white flour and they turn out wonderful. I have also substituted 1/2 cup of flour and used a multi-grain flour. This is my new dough recipe for sticky buns. Now I can whip up sticky buns and they will be done in an hour from start to finish. It takes about 20-30 minutes for the dough to rise since I roll it with a rolling pin. When I make sticky buns I use the recommend amount of sugar in the dough. Happy Baking!
     
  2. K9 Owned
    First off, I am a total beginner at bread making. Completely yeast phobic but with encouragement from other members I decided to give this recipe a go. I will not bore you with my trials and tribulations as they all stemmed from my complete ineptitude. For example - dissolve yeast in water. I had no idea whether ot not to stir it or just leave it. As I said - a complete dolt er...I mean beginner. The way I mishandled just about every step is almost mind boggling. <br/><br/>The end result was soft pillowy mouthfuls of perfection! I topped the rolls with recipe #421678 and could not be happier. What an excellent recipe for both yeastaphobes as well as more experienced bakers. Thank you so much for posting this. I'm on my way to being a breadmaker!
     
  3. lsustacy
    Excellent buns!!! I cut oil to 3T. and sugar to 3T as well. The result was light and tender buns! The flavor was great and the effort minimal. I did let mine rise longer but only because I had the time while I prepared the rest of dinner! I got 12 regular size buns (once they rised). I was thinking they would be more slider size (not a big deal for my family). I will try this recipe will full amount of sugar and try for cinnamon rolls! I will let you know how they turn out!! Thanks!! UPDATE: I couldn't wait so I got up this morning and made the recipe as Cinnamon Rolls. I used the entire amount of sugar but still kept the oil at 3T. I rolled the dough into a rectangle, poured about 1/2 c melted butter, then sprinkled generously with sugar and cinnamon. I rolled up and cut, put in oiled dish and let rise for about 10-15 minutes then baked at 375 for about 15-20 minutes. Topped with cream cheese icing! YUMMY!! Only took about an hour and 15 minutes start to finish! I also got about 23 rolls out of dough. I put others in freezer for another time and will just let sit out awhile before baking!
     
  4. MollyJ
    I made this subbing 1 1/2 cup whole wheat flour plus about 1/4 cup of wheat germ. I like my breads with whole grains. For what this is--an ultra yeasted dough with a short rise time--this is very good. And the rolls were good the next day, too. Very enjoyable.
     
  5. Meowser
    Wow, I had never thought to make my own buns. However, one night I had one pound of hamburger in the fridge, a hungry son and hubby and no time for the store. I was amazed at these buns, they were so good! I made them again today, but shaped them into hot dog buns for brats and they were fantastic. I will never buy buns again! Thanks so much for posting.
     
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Tweaks

  1. Serah B.
    I made this vegan by substituting 1 T ground flax whisked with 3 T water over med heat. Turned out beautifully!
     
    • Review photo by Serah B.
  2. AM_Guynes
    So I've been playing around with this recipe for a while now. These are my tweaks. First, I do what others have suggested and reduce the oil and sugar to 3 T each. Then I only divide into 8 balls to make buns big enough for a reasonable sized burger. I let the buns rest for probably 20-30 minutes before baking, and then I brush with an egg wash and sprinkle sesame seeds on. I've also used them for hot dog buns, but I doubled the recipe for that. I've also made garlic bread sticks, pigs in a blanket, and I've made mozzarella/garlic stuffed bread balls.
     
  3. B. B. Backwoods Bak
    I have used this recipe countless times and my family loves it! I cut the oil back to 3 tablespoons, it makes the texture lighter. When I use it for hamburger rolls I decrease the sugar to 3 Tablespoons as well. I also found, depending on the weather, that the dough must sit longer than the recommended 10 minutes. Sometimes it takes longer. If you are a first time baker of bread, let the rolls almost double before putting them in the oven. For those of you who have tried this recipe and found it to be too heavy try cutting back the oil and letting the dough rise a little more before baking. I have also substituted 1 cup of whole wheat flour for white flour and they turn out wonderful. I have also substituted 1/2 cup of flour and used a multi-grain flour. This is my new dough recipe for sticky buns. Now I can whip up sticky buns and they will be done in an hour from start to finish. It takes about 20-30 minutes for the dough to rise since I roll it with a rolling pin. When I make sticky buns I use the recommend amount of sugar in the dough. Happy Baking!
     
  4. Erich L.
    Used instant yeast - same amount. So added all dry ingredients and mixed. Then added oil, and egg slowly to luke warm water. Stirred into dry mix and kneaded. Rest of the recipe as described. Result was delicious. Used 12 portions but will next time maybe 8 or even 6 for the hamburgers we had. Great quick recipe. Thx.
     
    • Review photo by Erich L.
  5. Robert S.
    Cut into eight buns - Next time try loaves of bread, english muffins and adding sourdough starter.
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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