40-Minute Hamburger Buns
Total TimePrep: 20 min. + resting Bake: 10 min.
- 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
- 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; 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 Facts1 each: 195 calories, 7g fat (1g saturated fat), 18mg cholesterol, 204mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 5g protein.
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Aug 23, 2020
The ad is covering part of the recipe!!
Aug 20, 2020
My family absolutely loves these rolls! but a question that I really would like answered is... Is this really supposed to use 2 tablespoons of yeast or is it supposed to be 2 teaspoons of yeast? Two tablespoons is an awful lot of yeast! We also like to add Lipton Onion soup mix to ours!
Aug 11, 2020
Edit to my previous review - I meant to say increase the salt to 2 teaspoons ( which I did in subsequent batches and it was perfect). Also I only used the standard 2 1/4 Teaspoons of yeast (which is equal to one packet) NOT tablespoons, and again it came out perfect. This is now my go to for quick and easy bread!
Aug 8, 2020
I've made this 10 times during COVID lock down. Personal favorite!
Jul 20, 2020
No comment left
Jul 18, 2020
I made an account on this site, just so I could review this recipe. :) I've tried so many hamburger/hot dog buns recipes and this has been the best, which was surprising since it doesn't ask for a full rise, and I randomly picked it in a hurry. Although it's possible I didn't follow it exactly. I used an extra large egg because it's what I had. I'm not sure if that accounted for the really wet dough. It was just a little firmer than no knead bread, so I added maybe another 1/4 cup flour but was worried about making it dense, so I added the minimal amount over 3.5 cups to keep kneading. After the messy kneading, I employed the "cloaking" strategy used for no knead bread where I dust the dough with flour so I could make balls that don't stick to my hand. I made 10 balls and pressed them down on the sheet pan to make a flat disk shape before the rise. After the 10 min. rise, I brushed with butter (df for me) to keep the outside wet to help with the expansion in the oven. Really soft when warm and still soft the next day. Love!
Jul 16, 2020
Super easy, I used less sugar and I used instant yeast and let rise 'til about double the size before shaping into buns. They turned out great. I also used egg wash before baking.
Jul 16, 2020
I swear this recipe used to have the amount of flour to use, its not there anymore. I love these. They are so easy to make. HOW MUCH FLOUR?
Jul 3, 2020
I make these all the time. Quick, easy and much tastier than store bought.
Jul 3, 2020
I don't know why the recipe says don't let them rise when they are significantly better if you do. I let mine rise same time as Rick in Thailand. Also, saw immediately that cutting them into 12 pieces would produce dinner rolls, not hamburger buns. I made 6 hamburger sized and they turned out great except they were a little sweet so next time I will decrease the sugar and just for fun cut down on the amount of yeast, 2tbs, is a lot!