Save on Pinterest

40-Minute Hamburger Buns

Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. —Jessie McKenney, Twodot, Montana
  • Total Time
    Prep: 20 min. + resting Bake: 10 min.
  • Makes
    1 dozen

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 large egg, room temperature
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour

Directions

  • 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, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°.
  • Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

Hamburger Bun Tips

What does it mean to proof yeast?

Before you can get to mixing and kneading, it’s important to proof the yeast, which means ensuring the yeast is still alive. To do this, let the yeast, oil and sugar mixture stand for a minimum of 5 minutes. This allows the yeast to feed from the sugar and become foamy. If this chemical reaction doesn’t happen, the yeast is no longer good. For more bread baking tips, check out our ultimate guide to baking bread.

How do you store leftover yeast?

When measuring for this recipe, you won’t use an even number of packets. Store any unused yeast in an airtight container in the refrigerator for up to 4 months. Wondering which type of yeast to use? We've broken it down in our yeast bread baking guide.

Want a heartier sandwich?

For a heartier sandwich, divide the dough into 8 portions instead of 12, then shape anyway you like. Don't forget to pile on the burger toppings once you're ready to dig in!

How can I customize this hamburger bun recipe?

These hamburger buns are ultra customizable. In the Taste of Home Test Kitchen, we like to add sesame or poppy seeds. To add seeds, brush warm buns with butter and add your favorite toppings. This recipe can also be used for slider buns or rolls. To make rolls, divide dough into 24 pieces, and bake until golden brown.
Nutrition Facts
1 each: 195 calories, 7g fat (1g saturated fat), 18mg cholesterol, 204mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Reviews

Click stars to rate
Average Rating:
  • Sheri
    Feb 20, 2021

    I absolutely love these buns! After realizing how much artificial stuff is in bread from the grocery stores I began making my own. I love the fact these are quick and easy to make. They are a great consistency and so filling! I use them for hamburgers, hot dogs, tuna melts—absolutely great!

  • Jenefer
    Feb 18, 2021

    Only bread recipe that actually works:). Amazing

  • Katie
    Feb 18, 2021

    These buns are fine in a pinch, but I don't think I'll make them again. The texture is dense and reminiscent of an unflakey biscuit. The vegetable oil flavour stands out, which isn't exactly bad, but does leave something to be desired. If I do try this again I'll replace the oil with melted butter.

  • Kelli
    Feb 17, 2021

    We whip these up at least once a week for some variety of roll. They become hot dog rolls, hamburger buns, cinnamon rolls, raisin buns, and sometimes we fill them with cooked hamburger, onions and cabbage with melted American cheese for a speedy Runza bun. I bake them at 400* instead of 425. We also make them into chocolate filled buns with semisweet chips inside or a milk chocolate chunk from a candy bar. Fold the dough around the bar and let it rise that few minutes and brush with melted butter when they are baked. A dusting of powdered sugar or a different shape tells your family which are sweet and which are savory. 15 years I've used this recipe. They taste more yeasty than the mass produced store buns because they are meant to rise faster.

  • Sharon
    Feb 13, 2021

    Good alternative to purchasing buns in a grocery store if you have a goal to use less packaging. My buns got a little too brown on the bottom cooking them for 10 minutes although the inside was barely done. I used 2/3 bread flour and 1/3 cake flour, because I did not have all-purpose flour. That may be why the buns were too brown on their bottoms.

  • Kallan
    Feb 12, 2021

    When you cut corners, you shouldn’t expect the real thing. These are good, take just 40 minutes, but they are definitely not great. I should have just made 8 instead of the dozen, as they are rather small. Most disturbingly, there is a slightly off taste to them. I can’t really describe it, but just not ideal. Will probably make a again if I don’t learn my lesson about not planning ahead.

  • Mary
    Feb 9, 2021

    Put these in the bread machine with half the yeast and they turned out perfectly.

  • Gina
    Feb 8, 2021

    It really did take only 40 minutes, and that included cooling time! I saved a couple of minutes by using the food processor method (dry ingredients first, then all wet ingredients, COLD). I cannot work with cups of flour, so I weighed 3 cups (450 grams) and set aside a half cup for kneading, and that only required about a quarter. I made only 8 buns and even then they're a bit small for burgers. Should I have flattened them? Recipe is definitely going in my collection.

  • Mike
    Jan 31, 2021

    Don’t know what I did wrong, but they split on top and didn’t look anything like what is shown here...

  • Joe
    Jan 21, 2021

    I was pleasantly surprised by this recipe. It came together quickly as described and tasted great. I made a few modifications: I halved the recipe, subbed in about 40% whole wheat flour, and I gave the buns a light egg and milk wash and sprinkled with sesame seeds before placing in the oven. As the recipes notes, I think 8 buns is more reasonable to hold a good sized burger for the full recipe. After shaping into balls, I pressed them down a little to flatten out, but not much. I won't go back to three-hour bun recipes, this is just too easy and customizable.