40-minute super soft hamburger buns
Make these 40-minute super soft hamburger buns for your next cookout! Tender, topped with sesame seeds and done in less than one hour? We are here for it.
Flour. Yeast. Water. Forty minutes. A hankering for super soft hamburger buns.
That’s all you need to make these bebes!
Confession time: The ratio of how many times we’ve grilled hamburgers this summer to the number of homemade hamburger buns I’ve made this summer is approximately 18:1. And that one time is what you see here in front of you. Yeeeesh.
But! I think these buns will make up for it. Not only are they super soft, super fluffy, super tasty and super easy to make, they take only 40 MINUTES from start to finish. That means no waiting times, no rising times, just good old make, bake and get-in-my-belly-times.
How to Make Homemade Hamburger Buns
To be honest, the real reason I haven’t made enough homemade burger buns this summer is because, well, I just don’t have the patience to wait for them to rise and bake. Usually when we decide to grill burgers it’s because neither of us wants to cook or put any effort into our meal. So we just flip some patties on the grill, put them on storebought buns, add some corn (corn dip?) and/or watermelon and that’s dinner. Easy peasy.
But what inevitably happens when we do this is that something tastes… off. And the bun is always the culprit. Though the texture may be there, the flavor is so not. Have you ever tasted a hamburger bun from the store all on its own? Just… don’t. Nothing good will come of it.
So in an effort to escape another visit to blah-ville in the burger bun department for dinner last weekend, I decided to give this recipe a try to go not with burgers, but with sloppy joes. And this time, the bun flavor rivaled the flavor of the filling. SO. MUCH. YUM.
And did I mention that 40-minute part? YEAH, THAT TOO.
A Few Tips for the Best Hamburger Buns
I added an egg wash and sesame seed situation on top, as well, because I need that little bit of texture, ya know? And really, these quick buns taste no different than ones that take hours to prepare. I will say that, if you want to make 12 buns as per the recipe, they will turn out a little small (like, slider-style), so divide the buns into fewer pieces and bake them for a little longer if you want bigger buns.
Otherwise, the hardest part about this recipe is trying not to scarf down two sloppy joes before your husband eats even one. Not that I know anything about this. Ahem.
40-Minute Super Soft Hamburger Buns
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 12 buns 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
No-rise super soft homemade burger buns that are ready in less than 45 minutes. Perfect for cookouts!
Ingredients
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water (110 to 115 degrees F)
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 egg, lightly beaten
- 3 1/2 cups all-purpose flour, plus more for kneading and shaping
- 1 teaspoon salt
- 1 egg yolk mixed with 2 tablespoons milk (for egg wash)
- 2 tablespoons sesame seeds
Instructions
- Heat oven to 425 degrees F. Spray 2 baking sheets with cooking spray.
- In a large bowl, whisk yeast into warm water until dissolved. Add sugar and oil; let stand 5 minutes. Add egg, flour and salt. Use a wooden spoon to stir until just combined.
- Turn dough out onto a lightly floured surface. Knead by hand 3 to 5 minutes, adding more flour to dough as needed until a smooth, soft, elastic and only slightly sticky dough forms.
- Divide dough into 12 equal pieces*; shape each piece into a smooth ball. Place buns at least 3 inches apart on prepared baking sheets (6 buns per sheet). Cover buns with tea towels or lightly greased plastic wrap; let rest 10 minutes.
- Uncover buns and brush tops with egg wash; sprinkle with sesame seeds. Bake 10 to 15 minutes, rotating pans halfway through baking, until buns are golden brown. Transfer to a cooling rack to cool completely.
- *NOTE: This recipe makes 12 small slider-size buns. For larger buns, simply divide dough into fewer pieces and increase the baking time.
Keywords: sesame seed
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The flavor of bread is related to how long the dough ferments; 40 minute bread is pretty lacking in flavor, although probably still better than supermarket bread.
If you absolutely must have easy, after you mix this dough, pop it into the refrigerator overnight and make the buns the next day. The buns will be far, far better.
You can also make a bunch of buns and freeze them. That way, you can have 30 second buns when you need them. (30 s in the microwave.)
Just made these today. They are good. I am not a fan of egg wash, but I did try it– still didn’t like it. The ones that I didn’t apply the wash to browned up better and more evenly than the others. I’ll spray the tops down with a spritz of oil next time to make the sesame seeds stick.
Thanks so much for the recipe, it’s great, and totally cheap– the price of hamburger buns (or bread period) is just insane! Nice to find a tasty, cheap alternative to buy them. Plus, it’s quick!
You rock!
Mmmm made these for the first time, and they were so light, fluffy and good!! I used the Kitchen Aid bread hook for 4 min (instead of any hand kneading), and the consistency was perfect. Thanks for this!
Lexi — Thanks so much for the comment; I’m so glad you liked them! xo
Two Tablespoons of Dry Yeast seems a lot.
This is a laugh. So tired of food blogs. Especially ones that consistently steal recipes from other sites. I’ve been making this one for awhile, same exact, word for word recipe published in Taste of Home and Best Breads. Please, if you’re going to take over the internet with these ridiculous blogs, make the recipes original or don’t “share” them. You’re going to be found out by those of us who have been cooking and baking for 40+years. And don’t waste others valuable time by emailing “ooh that looks good”, email with the results of what you’ve made. Who really cares if you think something looks good? Unbelievable. Really don’t want a response. Don’t care. Just be authentic and at least give credit to the original recipe.
And by the way, this is the original recipe.
http://www.tasteofhome.com/recipes/40-minute-hamburger-buns
Hi Claudia, thanks for your comment and concern. I never intend to steal any recipes from anyone and, in fact, have indicated in the recipe that I adapted this recipe from Taste of Home. I appreciate your honesty with regards to food blogs who do steal content, and I completely agree it is a travesty, but I assure you this blog isn’t one that intends to do so. Best, Stephanie
I made this recipe tonight. So easy!! They looked like they were bought in a deli! Loved the fact you don’t have to let it rise for an hour and a half. If you can read you can make these!!!
Maybe I did something wrong? I followed the recipe and they are almost the consistency of pretzels 🙁 very heavy!
I was on a roll with freshly baked goodies for the family, but this one didn’t work out.
Did I do something wrong? I didn’t see it specify a specific yeast, do you need to use instant yeast?
Jennifer — Bummer! You do need to use active dry yeast for this recipe (not instant), as stated in the directions. Sometimes I’ve ended up with heavier dough in my recipes and it comes from so many factors — adding too much flour, not kneading enough, kneading for too long, not proofing long enough, not fresh enough ingredients, etc. Hard to say! I’m sorry it didn’t work out this time, but I hope you try it again with better results!
Mine were heavy and dry as well. Will definitely not be trying again. They were awful
So sorry to hear that! 🙁
I just made these, and they came out great!! Did not have any sesame on hand, but nonetheless they were absolutely delicious. Thank you!
I feel silly for asking but can I use instant yeast? Is it what you use? It definitely looks amazaing!!! Thanks a lot!!:-)
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