Recipe By Debbie
Rating
Published Dec 16th
Prep 20m Cook 20m Additional 40m Ready In 1h 20m
Servings 18 buns Calories 180.7

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

Recipe Ingredients

  • 2 tablespoons fast-rising yeast
  • ¼ cup white sugar
  • 2 cups warm water
  • 2 tablespoons vegetable oil
  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 1 egg white
  • 2 tablespoons water

Cooking Directions

  1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. 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. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  4. 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. 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.

Nutrition Facts

  • Calories 180.7
  • Carbohydrate 35.1 g
  • Fat 2 g
  • Fiber 1.4 g
  • Protein 5 g
  • Saturated Fat 0.3 g
  • Sodium 263.8 mg
  • Sugar 2.9 g

Chef's Notes

You can add spices, fruit, or vegetables to this recipe. It makes great Onion Buns!

Reviews

  1. I had a couple of problems with the recipe. My yeast was fine and it rose OK the first time around but the they didn't rise double the second time around (certainly not in 20 minutes). They also didn't have much spring. The end result had an acceptable taste and texture but most were too - Read more ...
  2. Place relatively close together in pan for they do spread out a bit
  3. While I wouldn't say these are your typical hamburger bun they are really good. My family likes them for use in egg sandwiches. I use my mixer with the dough hook to stir and kneed the dough thus avoiding the stickyness. For additional sweetness I 2tb honey, I have also made them regular way. I - Read more ...
  4. easy to make and delicious! also good the next day for an egg & cheese sandwich. i sometimes adjust the size for bigger/smaller buns. they rise a lot so beware. i make these every time i make burgers so there's a delicious meal as well as no left over buns.
  5. 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 - Read more ...
  6. Excellent recipe. Mine turned out just a little heavier than I was expecting but I think that may be because my bread machine (on dough setting) worked the dough longer than the time called for in the recipe. Or else I used too much flour and got it a little too stiff. Even still the - Read more ...
  7. 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 - Read more ...
  8. i'm always looking for an easy recipe for "store-bought type " breads. OK!
  9. 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 - Read more ...
  10. I made both your recipe and another one that uses less sugar and flour but also uses an egg in the mix. I haven't yet decided which one I prefer but honestly they're both GREAT! I am thrilled that I am able to make this from scratch with not much time involved. Thank you! Tomorrow - Read more ...
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