40-minute Hamburger Buns

10 years ago

I made these last nite and they are great. So quick and easy.

My math sucks, so I made 16 buns instead of 12, so they're dinner rolls, vs burger buns, which is perfectly fine. I cut the dough in half, then in quarters, instead of thirds.

This is definitely in my keeper binder.

40 Minute Hamburger Buns (Taste of Home)

2 tbsp yeast

1 cup lust 2 tbsp warm water

1/3 cup vegetable oil

1/4 cup sugar (I used 2tbsp)

1 egg, beaten

1 tsp salt

3-3 1/2 cups flour

In a large bowl, dissolve yeast in warm water and sugar. Add oil and let stand until foamy, 5-8 minutes.

Add egg and salt and enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, 5 minutes.

Divide into 12 pieces, shape into balls and place 3" apart onto parchment-lined baking sheets.

Cover and let rise 30 minutes.

Bake at 375° 12-13 minutes until golden brown

40 minute buns

Featured Answer

plllog

10 years ago

Thanks, Jasdip. Sometimes there just isn't time, and I love the idea of buns that can be just whipped up.

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Comments (11)

Jasdip
Original Author
10 years ago
last modified: 10 years ago
I just noticed a typo in the recipe. It's supposed to be "plus" 2 tbsp warm water. I have no idea why I typed "lust" LOL.

I agree Plllog, these were so quick to whip up, with only the 1 rise.
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Texas_Gem
10 years ago
Wow thanks!! I bookmarked the recipe. We do a lot of grilling in the summer, I'll better these are cheaper and taste better than store bought buns!
User
10 years ago
last modified: 10 years ago
Quick rise yeast? That's fast! Do you think it needs that much oil? Could I reduce the amount?
Marilyn Sue
10 years ago
Hi Sherry, that sounds very much like a yeast roll dough I mix up in my bread machine, if it is, it is very good.

Sue
Jasdip
Original Author
10 years ago
Nicole, I used regular dried yeast, not the instant.

I did use the 1/3 cup oil, I don't see why it couldn't be cut back. You can use melted butter of course if you'd rather.
grainlady_ks
10 years ago
This is a smaller, and more manageable version, of 30-Minute Hamburger Buns I used to make from the cookbook "Whole Wheat Cookery - Treasures From the Wheat Bin" by Howard and Anna Ruth Beck (1986). The recipe made a really HUGE amount of dough (so much dough you had to retard it in the refrigerator if you didn't have more than one oven and LOTS of pans to bake the buns on - or you risk over-proofing the buns before you can get them baked).

The recipe called for 10-1/2 c. stone ground whole wheat flour and makes at least 4-dozen buns (I would scale the dough to 2.5 to 3-oz. for large buns, 1.5-2-oz. for dinner rolls, and for hot dog buns - make the dough cylinder about the same size - or a little larger - as the hot dogs you are going to use). The rule of thumb: The dough size is about 1/3 the size of the finished product. You allow the dough to rise to "double", and that accounts for 2/3 of the finished size. The oven spring (the amount the dough continues to rise in the oven) accounts for the last 1/3 of the finished size.

And yes, you could really make the recipe in 30-minutes, especially if you are an experienced bread and roll maker. The dough is so fast because there is an inordinately large amount of yeast in the recipe (the 30-Minute recipe calls for 6 T. of yeast). It's not a really "great" bread recipe (there's not enough time for the bread to develop really great flavor), but when time is an issue, it's a go-to recipe. ;-)

-Grainlady
User
10 years ago
OK. I pinned it. I have all of the ingredients to make these. I might try it this weekend and then make some barbecue pork to go with them.

Would these buns taste good with some grilled onions mixed in or on top?
ruthieg__tx
10 years ago
Copied for my binder too...
marilyn_c
10 years ago
These look delicious!
tami_ohio
10 years ago
Thanks for sharing!

40-minute Hamburger Buns

plllog

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40-minute Hamburger Buns

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