40 minute hamburger buns
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
10 mins
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Servings
8 buns
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Calories
218 kcal
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Course
Baked Goods
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Cuisine
American
40 minute hamburger buns
Description
The dough is prepared by activating yeast in warm water with sugar and oil, then mixing in egg, salt, and flour until smooth and elastic. Skipping the rising step speeds up the process, allowing the buns to be shaped and rested for just 10 minutes before baking. The egg wash brush before baking promotes a glossy surface that holds sesame seeds well.
With baking at a high temperature until golden brown, the buns develop a firm yet tender crumb that holds up well when filled. This recipe makes 8 buns, which can be stored in an airtight container for a couple of days or frozen for longer storage.
The short overall preparation time and use of no-rise dough make these buns convenient for home cooks who want fresh sandwich bread without a long wait.
Ingredients
- 2 tablespoons active dry yeast
- 1 cup water about 110 degrees, plus 2 tablespoons, warm
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 egg beaten, large
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
For topping
- 1 egg yolk
- 1 TBSP water
- 2 TBSP sesame seeds
Instructions
- Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy.
- Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough.
- Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth and elastic. (If you don't want to use a mixer, you can knead by hand on a lightly floured surface.) Do not let rise. Divide into 8 equal pieces; shape each into a ball. Do not let the dough rise.
- Preheat oven to 425 degrees. Place the dough balls on a greased or lined baking sheet. Cover with a kitchen towel and let rest for 10 minutes. After 10 minutes, brush the buns with an egg was, then sprinkle with sesame seeds. Bake until golden brown, 8-12 minutes.
Notes
- Store the buns in an airtight container for up to 2 days to keep them soft.
- Buns can be frozen for up to one month; thaw before serving.
- Use warm water (about 110°F) to activate the yeast effectively.
- Do not let the dough rise to speed up the process, but allow a short 10-minute rest before baking for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8buns
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 218kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 302mg | 13% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 62IU | 1% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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