40-Minute Hamburger Buns - fresh, fluffy, flavorful

During the pandemic I’ve been baking bread. I’ve also joined the Red Star Yeast Bakers group on Facebook and enjoy the non-stop bread postings—the latest creations of people across the nation. Quite a few people have been raving about these quick-to-make  hamburger buns. So with a batch of Simple Sloppy Joes in the slow cooker, I gave them a try. 

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

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) + 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 

1. Preheat oven to 425° F. 
2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
   
3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point). 
   
4. 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. \
   
5. Do not let rise. Divide into 12 pieces; shape each into a ball. 
   
6. 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.  
   
7. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
8. Bake until golden brown, 8 to 12 minutes. 
9. 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 

1. Preheat oven to 425° F. 
2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point). 
4. 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. 
5. Do not let rise. Divide into 12 pieces; shape each into a ball. 
6. 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.  
7. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
8. Bake until golden brown, 8 to 12 minutes. 
9. Remove from pans to wire racks to cool.