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)
- 1 egg (beaten)
- 3 1/2 cups flour (plus extra as needed, see notes)
- 1/4 cup granulated sugar
- 2 tablespoons quick-rise yeast
- 1 teaspoon salt
- 1 cup plus 2 tablespoons warm water
- 1/3 cup vegetable or canola oil
- Line two rimmed baking sheets with parchment paper (cut them to fit) or just grease your pans.
- In a medium or large mixing bowl, crack your egg and beat it with a fork.
- Add all other ingredients to the bowl and stir with a wooden spoon to combine. If the dough is very sticky, wet, and not coming together, add a couple tablespoons of flour at a time until the dough comes together.
- Sprinkle some flour on a clean counter or work surface and place your dough onto the surface. Knead the dough by hand for five minutes. It should be smooth and a little tacky, but not sticky.
- Use a bench scraper or straight-edged knife to separate the dough into nine even pieces. (Cut your dough into three equal parts, then cut each of those parts into three equal pieces. Once you cut your dough into pieces, don't add any dough to the pieces, or you'll get cracks. If you want, you can use a kitchen scale to weigh the pieces of dough to make sure they're even.)
- Roll each piece of dough into a smooth ball. I roll it on the counter, rather than in my hands. Place the dough balls on your baking pans, spaced apart so they don't touch. Gently press down each ball with the palm of your hand to make the shape a little flatter.
- Loosely cover the dough balls with clean, lint-free kitchen towels or greased plastic wrap. Preheat your oven to 425 degrees F.
- Let your dough balls rest for 10 minutes.
- Bake them, one pan per oven, on the center rack, for 10 minutes or until golden on top.
- Let the hamburger buns cool on a wire rack before slicing them in half to serve. Freeze leftover buns in a freezer bag and thaw them before use.
Using only all-purpose flour will give you a fluffier bun. I use one cup of white whole wheat flour, and 2 1/2 cups of all-purpose flour, and the result is a bit more dense.
Also, if it is humid and your dough is sticky and not coming together, you will need to add more flour. Add a couple tablespoons at a time, until the dough comes together.