Twenty Minute Buns Recipe - Allrecipes.com
Twenty Minute Buns Recipe
  • READY IN ABOUT hrs

Twenty Minute Buns

Recipe by  

"Very quick and simple. Nothing is better than fresh hamburger buns. This is a very sticky dough that requires very little kneading."

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Ingredients Edit and Save

Original recipe makes 18 buns Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 20 mins

Directions

  1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  4. Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth or plastic wrap and let rise until doubled in volume, about 20 minutes.
  5. Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.
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Footnotes

  • Cook's Note:
  • You can add spices, fruit, or vegetables to this recipe. It makes great Onion Buns!
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2003

This is a great recipe. My husband and I just love it. I cut the recipe in half and put it in my bread machine on the DOUGH setting and it works just great! But make sure there is just the right amount of flour so it's not too sloppy or too stiff in the machine. Thank you for sharing this one! I had always wanted to make hamburger buns at home but all the other recipes I used had a tough outside, but this is nice and soft, just like if they came from a bakery!

 
Most Helpful Critical Review
Jun 01, 2013

I had a couple of problems with the recipe. My yeast was fine, and it rose OK the first time around, but the they didn't rise double the second time around (certainly not in 20 minutes). They also didn't have much spring. The end result had an acceptable taste and texture, but most were too small for a hamburger bun. I'd probably cut in thirds and then cut each third into 4 or 5 pieces instead of 6. I raised my oven temperature about 10 degrees, but 15 minutes was also insufficient cook time... at 15 minutes, the pieces that were dinner-roll size were fine, but the bun-size were fairly anemic looking and doughy in the middle. I think the recipe needs to be adjusted slightly for cook time and hotter oven temp.

 

21 Ratings

Sep 13, 2004

These buns were awesome! I sustituted 1/2 wheat flour for a different texture and flavor and it worked out great. I'm sure they would be just as good with all white flour. Heavy, but not too dense. We used them for sloppy joes, and will definitely make them again. Kept well overnight and made for a good peanut butter sandwich for breakfast :)

 
Feb 02, 2004

These have a great light texture, I think because they contain less flour than the average recipe. As noted, the dough is indeed sticky however I mixed this in a food processor so I had no problem with the kneading. I used regular yeast (took about 20 min. longer for the 1st rise), half whole wheat flour and baked them for close to 20 minutes. They're great.

 
Mar 15, 2004

Excellent recipe. Mine turned out just a little heavier than I was expecting, but I think that may be because my bread machine (on dough setting) worked the dough longer than the time called for in the recipe. Or else I used too much flour and got it a little too stiff. Even still the rolls had a great texture and taste, a special treat with grilled burgers -- a 5 star recipe for sure.

 
Apr 21, 2003

I made both your recipe and another one that uses less sugar and flour, but also uses an egg in the mix. I haven't yet decided which one I prefer, but honestly they're both GREAT! I am thrilled that I am able to make this from scratch with not much time involved. Thank you! Tomorrow is Father's Day and I am trying out both buns on my guests, I'll let you know how it goes :o)

 
Apr 21, 2003

i'm always looking for an easy recipe for "store-bought type " breads. OK!

 
Mar 16, 2011

Place relatively close together in pan for they do spread out a bit

 

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Nutrition

  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 264 mg
  • 11%

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

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