I planned to have hamburgers for supper but forgot to buy buns. Going to the store to pick them up during the after work/before supper hour would take at least half an hour and give me a big headache. Then I remembered that I’d seen this recipe for hamburger buns that only take forty minutes from start to finsh at Taste of Home and decided to try it out.
Not only were these quick to make—I used my standing mixer for mixing and kneading and I was pulling the buns out of the oven thirty minutes after I put the yeast in the water—but they were beautiful and delicious too. If I hadn’t been in a hurry, I’d have taken a photo. Update, July 9: I’ve added a photo of another batch of buns made later.
The instructions say to divide the dough to make 12 buns, but I followed the suggestions in the comments on this recipe and made only eight and I was pleased with the bun to burger fit. If I’d made 12, they’d have been too small.
This is a recipe I’ll be using over and over.
- 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 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 (I think 8 is better) and shape each into a ball. Place 3 in. apart on greased baking sheets. (At this point I flattened the balls of dough just a little and I thought they were shaped perfectly when finished.)
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.