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READY IN ABOUT 1½ hrs

Tasty Buns

Read Reviews (349)

"Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!!" — Charlene Kaunert

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Measuring All-Purpose Flour

Types of Cooking Oil

Sugar and Sweeteners

Types of Salt

Original recipe makes 12 buns Change Servings

5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
3/4 cup water

1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt

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Directions

Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

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PREP 20 mins
COOK 15 mins
READY IN 1 hr 20 mins

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For those of you who found these buns to dense, the key factor I've found in how fluffy they are is the inital mixing before you add the rest of the flour. When I mixed these by hand i never did the full three minutes, since the mixture looked smooth well before that. They came out kinda dense this way, but still tasty. When I was able to use a mixer I mixed longer and faster, and I was surprised how fluffy that made the buns. I learned later why this happens. True yeast does do most of the rising and forming air bubbles. However with out proper mixing there will be air bubbles in the bread and they will be uneven in size. What the mixing does is with grainy things like salt kinda punches holes in the dough even in the soupy state before adding all the flour, these holes in the dough will remain and be filled by the CO2 made by the yeast during baking, thus fluffy buns

—Bill

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Most Helpful Critical Review

Sep 11, 2003

Hmmmmmm, I hate to be the "rebel reviewer", but these buns weren't great for hamburgers. They had an overwhelming yeast smell & they were a little dense as well. I may use this recipe again for rolls, but I would take the suggestion of Denise & add less yeast & sub butter for the oil. Thanks Charlene ;)

—I'm nuts too...

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403 Ratings

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Mar 22, 2012

I have been making these buns for over 4 years. My family LOVES this recipe. They prefer hamburger buns from this recipe to any others I have tried, including store bought...these don't fall apart. These buns make great sandwiches, too. I usually quadruple the recipe for my large family because the kids love to snack on them and we like to give them away. Sorry some have found them "nothing special," but I have been making breads and rolls "from scratch' for decades and this is a great, fast, easy, recipe. It is by far the best hamburger bun recipe I have used, but we also love them as dinner rolls. It IS basic so you can adapt the ingredients to your liking... read the reviews and see what others have done. I have shared this recipe with lots of friends and family. Everyone who has tasted them loves them. My dil made these as her first venture into yeast bread making and had great success. Another friend made them as her first venture into yeast breads and her mil was "very impressed." It is pretty much a "no fail" recipe. You will be glad you tried them. I have already passed this recipe on to my children. Both of my daughters have people requesting them. I have also made these with fresh ground whole-wheat flour. They were still excellent! :)

—JANIS MILLER

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Feb 13, 2004

Make these if your house stinks - :) The aroma alone is worth the price of the ingredients. I made a batch and cut into 32 strips. I rolled each strip into a circle and pumped apple pie filling into the center. I let rise and then baked. I drizzled powdered sugar glaze over the top and called them danish - they were a BIG hit!

—TAG

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Sep 24, 2003

Not tasty enough for dinner rolls but an excellent hamburger bun. I even shaped into long rolls for hotdogs and they were yummy. For Onion hamburger buns I added a Tbsp. of dried minced onion to the liquids and that was good too. This is a good, easy, quick recipe. Thanks!

—KOMODOIZZY

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Sep 14, 2003

I have used this recipe many times. Even my mom enjoyed these buns, and she was the one who made all the homemade bread on the farm. Having her seal of approval on this recipe means alot. I use this recipe to make 12 pan buns, and also for my pizza buns. An easy and never fail recipe.

—Norine

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Jul 13, 2003

Charlene I have been making my own breads for many years. Ive tried many different recipes for hamberg buns but nothing compares to your's it's the best in flavour & texture.By the way I have just tried adding the spices for Hotcross Buns to yours, they turned out terrific. Thanks for submitting your recipe for all of us to enjoy too. Helena in Ont.Ca 04 05 02

—BHDIETZ

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Jul 13, 2003

I've made these twice (measuring very carefully) and I've had to add a lot more flour than was called for just to make the dough less "soupy". The buns tasted good, but a little too sweet for my taste. They were super easy. I'll keep making them for dinner rolls but prefer something less sweet for sandwich buns. Thanks for sharing!

—BIZZYSMOM

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Nutrition

Calories
300 kcal
15%

Carbohydrates
45.3 g
15%

Cholesterol
2 mg
< 1%

Fat
10.1 g
16%

Fiber
1.7 g
7%

Protein
6.5 g
13%

Sodium
204 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tasty Buns

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 300
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 1.5g 8 %
Cholesterol 2mg < 1 %
Sodium 204mg 8 %
Potassium 110mg 3 %
Total Carbohydrates 45.3g 15 %
Dietary Fiber 1.7g 7 %
Protein 6.5g 13 %
Sugars 5.3g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 4 %
Iron 26 %
Thiamin 44 %
Niacin 38 %
Vitamin B6 3 %
Magnesium 5 %
Folate 69 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.