Recipe by Debbie
"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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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 :)
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.
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!
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.
While I wouldn't say these are your typical hamburger bun they are really good. My family likes them for use in egg sandwiches. I use my mixer with the dough hook to stir and kneed the dough thus avoiding the stickyness. For additional sweetness I 2tb honey, I have also made them regular way. I used olive oil instead of vegetable oil. Very good.
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.
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)
i'm always looking for an easy recipe for "store-bought type " breads. OK!
* Percent Daily Values are based on a 2,000 calorie diet.
Twenty Minute Buns
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 18
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