The Confession: I couldn't really imagine that the buns could be done start to finish in just 40 minutes. And, then I wondered—would they really be good quality in such a short time?
The Results: We concur with the rave reviews on FB. From start to finish, it took just 40 minutes and that included baking. The buns were fresh, fluffy and flavorful
What's next? I plan to shape them into hot dog buns for grilled brats.
Recipe were originally published by Taste of Home and was provided by Jessie McKenney, Twodot, Montana
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| Buns loaded with Simple Sloppy Joes . |
40-Minute Hamburger Buns Makes 12 buns
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil, such as canola
1/4 cup granulated sugar
1 large egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour)
Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.) (Recommended AP flour: Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)
Optional: Egg wash (1 egg mixed with a teaspoon of water) + sesame seeds
- Preheat oven to 425° F.
- In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes.
- Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point).
- Turn onto a floured surface; knead until smooth and elastic (or continue kneading in mixer with a dough hook attachment, about 3 to 5 minutes. Add more flour as needed so dough is not sticky but avoid too much as finished dough should be soft. \
- Do not let rise. Divide into 12 pieces; shape each into a ball.
- Place 3” apart on greased or sprayed baking sheets and flatten slightly to prevent an overly puffed bun. Optional: Brush rolls with egg wash and sprinkle with sesame seeds.
- Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
- Bake until golden brown, 8 to 12 minutes.
- Remove from pans to wire racks to cool.
Recipe without photos . . .
40-Minute Hamburger Buns Makes 12 buns
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil, such as canola
1/4 cup granulated sugar
1 large egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour) + more if dough is sticky; just enough so the dough is soft
Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.) (Recommended AP flour: Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)
Optional: Egg wash (1 egg mixed with a teaspoon of water) + sesame seeds
- Preheat oven to 425° F.
- In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes.
- Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point).
- Turn onto a floured surface; knead until smooth and elastic (or continue kneading in mixer with a dough hook attachment, about 3 to 5 minutes. Add more flour as needed so dough is not sticky but avoid too much as finished dough should be soft.
- Do not let rise. Divide into 12 pieces; shape each into a ball.
- Place 3” apart on greased or sprayed baking sheets and flatten slightly to prevent an overly puffed bun. Optional: Brush rolls with egg wash and sprinkle with sesame seeds.
- Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
- Bake until golden brown, 8 to 12 minutes.
- Remove from pans to wire racks to cool.
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