Make these Quick Hamburger Buns from scratch and elevate your burgers to a whole new level! No fancy equipment required. Plus, you can use this recipe for all your sandwich bun needs.
Well, the World Series is finally over. Have we all gotten our beauty sleep yet? (I caught a glimpse of myself in the mirror and think I’m going to need a couple more nights of recovery.) But, congrats to the Chicago Cubs, and thanks to the Cleveland Indians for a great season!
We’re going to talk buns today…quick hamburger buns from scratch, that is. And, they don’t require any fancy equipment.
I haven’t bought hamburger buns in three years. It’s partly because I don’t like the long list of ingredients on their package. It’s partly because I can’t stand their soft, squishy texture. But, it’s mainly because homemade hamburger buns (even these quick ones) blow them out of the water. Once you’ve had a hamburger with a homemade bun, it’s really, really hard to go back.
Now, by “quick,” I mean about 50 minutes from start to finish, and that’s if you use one regular oven and bake a single pan at a time. If you’ve got two ovens, you can bake one pan in each for 10 minutes and be done even sooner. (I find it works best to bake bread using one pan per oven, placed on the center rack.)
The 10-minute rising time for the dough is much faster than the typical one or two hours. Of course, this means the finished product isn’t going to have the same texture as rolls that take longer to make. But it’s pretty decent, especially if you use only all-purpose flour. (I like to sneak in some whole wheat flour, so mine are a bit more dense. I’ve included all the info in the recipe card.)
For me, homemade hamburger buns with a quick turnaround are a beautiful thing. This is the recipe I’ve relied on over and over when I decide (even at the last minute!) we’re having hamburgers for dinner. I found it online on someone’s blog years ago but only saved my handwritten version, since I adjusted it for a single batch. Plus, I make nine large buns instead of 12 small ones. (We don’t like our hamburger patties to be hanging out of the buns.)
When I tried searching for the recipe source to credit, I found a Taste of Home recipe from 2000 that matched up with my notes, so I’m guessing that’s the original. The only difference is the version I’ve been using calls for rolling the dough until it’s 1/2-inch thick and then cutting out round circles. The Taste of Home recipe calls for separating the dough into pieces and shaping them into balls.
I’ve tried both ways, and find the rolling and cutting method helps me keep the buns more uniform looking, but the texture is better when just shaping the dough into balls. I’d go with the latter method, but once you cut your dough into pieces, don’t add any dough to one of the pieces, or you’ll get cracks.
If you’re not a fan of store-bought hamburger buns, give these quick hamburger buns a try! They’d also be great for sandwiches with Slow Cooker Carolina Pulled Pork or Breaded Italian Chicken Cutlets. Enjoy!
(Recipe Source: Adapted from Taste of Home)