Best 40 Minute Hamburger Buns Recipe Recipe 455 Recipes

40-MINUTE SUPER SOFT HAMBURGER BUNS

Steps:

• Heat oven to 425 degrees F. Spray 2 baking sheets with cooking spray.
• In a large bowl, whisk yeast into warm water until dissolved. Add sugar and oil; let stand 5 minutes. Add egg, flour and salt. Use a wooden spoon to stir until just combined.
• Turn dough out onto a lightly floured surface. Knead by hand 3 to 5 minutes, adding more flour to dough as needed until a smooth, soft, elastic and only slightly sticky dough forms.
• Divide dough into 12 equal pieces*; shape each piece into a smooth ball. Place buns at least 3 inches apart on prepared baking sheets (6 buns per sheet). Cover buns with tea towels or lightly greased plastic wrap; let rest 10 minutes.
• Uncover buns and brush tops with egg wash; sprinkle with sesame seeds. Bake 10 to 15 minutes, rotating pans halfway through baking, until buns are golden brown. Transfer to a cooling rack to cool completely.
• *NOTE: This recipe makes 12 small slider-size buns. For larger buns, simply divide dough into fewer pieces and increase the baking time.

40 MINUTE HAMBURGER BUNS

Steps:

• 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.

40 MINUTE HAMBURGER BUNS

Steps:

• In a mixing bowl, dissolve yeast in warm water.
• Add oil and sugar and let stand for 5 minutes.
• Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes.
• Do not let rise.
• Divide into 12 pieces and shape each into a ball.
• Place 3" apart on greased baking sheets.
• Cover and let rest for 10 minutes.
• Bake at 425° for 8 to 12 minutes or until golden brown.
• Remove from pans to wire rack to cool.

40-MINUTE HAMBURGER BUNS RECIPE - (4.5/5)

Steps:

• 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. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen. Nutritional Facts: 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

SOFT-N-FLUFFY HAMBURGER BUNS

Steps:

• Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
• When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

HAMBURGER BUNS

Steps:

• Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper. Lightly brush or spray the parchment with oil, then set aside.
• Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 10 equal pieces. (Each piece will weigh about 113 grams.) If you don't have a kitchen scale, you can eyeball it.
• Form the buns: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small rapid circles. The friction between the dough and the surface will help tighten the dome so your buns will have a uniform, round shape. You shouldn't need to add flour, since the cold dough is easier to handle and less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls on the prepared baking sheets, 5 per sheet, spacing evenly.
• Proof the buns: The buns proof best in a humid environment, so use a spray bottle, if you have one, to lightly spritz the baking sheets with water, or just sprinkle some water around the buns with your fingertips. Loosely cover the baking sheets with plastic wrap, then cover with a damp kitchen towel. Let sit at room temperature, undisturbed, until the buns have doubled in size and appear puffed and balloonlike, 1 1/2 to 2 hours.
• Meanwhile, arrange one oven rack in the upper third and one in the lower third of the oven, then heat it to 350 degrees. Beat the egg in a small bowl until no streaks remain, then set aside.
• Test the buns: To see if the buns are fully proofed, uncover one, lightly oil your finger, and poke the surface gently. It should feel filled with air, spring back and hold a slight indentation from your finger. If it doesn't, cover again and continue to let them rise, repeating the test every 10 or 15 minutes.
• Apply egg wash and bake the buns: Brush the surfaces of the proofed buns generously with the beaten egg and sprinkle the sesame seeds over top. Transfer the pans to the oven, one on each rack. Bake, rotating each pan 180 degrees and top to bottom after 13 minutes, until the buns are puffed and deeply browned, 18 to 22 minutes. Remove from the oven and let cool completely on the baking sheets. Split horizontally with a serrated knife.

40-MINUTE HAMBURGER BUNS RECIPE RECIPE - (4.5/5)

Steps:

• 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. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.