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Twenty Minute Buns

Twenty Minute Buns

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 20 m
Debbie

Debbie

Very quick and simple. Nothing is better than fresh hamburger buns. This is a very sticky dough that requires very little kneading.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  4. Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth or plastic wrap and let rise until doubled in volume, about 20 minutes.
  5. Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PEPERMINT PATTY
13

PEPERMINT PATTY

4/21/2003

This is a great recipe. My husband and I just love it. I cut the recipe in half and put it in my bread machine on the DOUGH setting and it works just great! But make sure there is just the right amount of flour so it's not too sloppy or too stiff in the machine. Thank you for sharing this one! I had always wanted to make hamburger buns at home but all the other recipes I used had a tough outside, but this is nice and soft, just like if they came from a bakery!

MEHUNGRY98
12

MEHUNGRY98

9/13/2004

These buns were awesome! I sustituted 1/2 wheat flour for a different texture and flavor and it worked out great. I'm sure they would be just as good with all white flour. Heavy, but not too dense. We used them for sloppy joes, and will definitely make them again. Kept well overnight and made for a good peanut butter sandwich for breakfast :)

RUBY2
9

RUBY2

2/2/2004

These have a great light texture, I think because they contain less flour than the average recipe. As noted, the dough is indeed sticky however I mixed this in a food processor so I had no problem with the kneading. I used regular yeast (took about 20 min. longer for the 1st rise), half whole wheat flour and baked them for close to 20 minutes. They're great.

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