{"id":174545,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/40-minute-hamburger-buns\/"},"modified":"2024-04-09T16:15:43","modified_gmt":"2024-04-09T21:15:43","slug":"40-minute-hamburger-buns","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/40-minute-hamburger-buns\/","title":{"rendered":"Hamburger Buns"},"content":{"rendered":"<p>Homemade hamburger buns sound like something only a professional chef would make. And, yes, I am one of those professional chefs who used to make burger buns at my restaurant. But I&#8217;ve taught many of my friends how to make hamburger buns at home, and I can confidently say that <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade bread<\/a> doesn&#8217;t require any special training\u2014just the desire to eat the freshest bread around. Still doubtful? Check out our ultimate <a href=\"https:\/\/www.tasteofhome.com\/article\/bread-baking-guide\/\" data-name=\"www.tasteofhome.com\/article\/bread-baking-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">guide to baking bread<\/a>.<\/p>\n<p>Armed with the right hamburger bun recipe, you can prep and cook soft, squishy buns in less than an hour. Our 40-minute burger buns use more yeast than normal, which is a little trick I used at my restaurant when we were running short on dough. The extra yeast gives the bread a boost and significantly reduces the prep time. So instead of preparing the dough hours ahead of time, you can simply knead it and then shape it into buns. They will rise on the baking sheet while the oven preheats.<\/p>\n<h2>Ingredients for Hamburger Buns<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> We make our burger buns with all-purpose flour, but you can use bread flour if you prefer.<\/li>\n<li><strong>Active dry yeast:<\/strong> Unlike instant-rise or quick-rise yeast, active dry yeast has to be proofed\u2014or activated\u2014in warm water. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-yeast\/\" data-name=\"www.tasteofhome.com\/article\/how-to-proof-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">Proofing yeast<\/a> is an important baking step because it ensures the yeast is still alive. In this recipe, you&#8217;ll let the yeast, oil and sugar mixture stand for a minimum of five minutes. This allows the yeast to feed from the sugar and become foamy. If this chemical reaction doesn\u2019t happen, the yeast is no longer good.<\/li>\n<li><strong>Warm water:<\/strong> Use a thermometer to ensure your water is between 110\u00b0 to 115\u00b0F. Water that\u2019s too hot can kill the yeast.<\/li>\n<li><strong>Canola oil:<\/strong> Oil aids in browning, helping the buns achieve a gorgeous appearance as they bake. We use a neutral oil like canola oil for this recipe, but you can <a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-use-olive-oil-instead-of-vegetable-oil\/\" data-name=\"www.tasteofhome.com\/article\/can-you-use-olive-oil-instead-of-vegetable-oil\/\" data-module=\"content engagement\" data-position=\"embedded links\">use olive oil instead<\/a> to give the buns a more robust flavor.<\/li>\n<li><strong>Salt and sugar:<\/strong> Salt strengthens the dough\u2019s gluten formation, and sugar provides the yeast with the nutrients it needs to grow.<\/li>\n<li><strong>Egg:<\/strong> An egg enriches the dough in several ways. It adds flavor, helps with browning, and contributes to the bun\u2019s perfect texture. The fat in the egg yolk makes the dough light and fluffy, and the protein in the egg white lends the crumb a pleasant chewy texture.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the yeast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1974356\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_1.jpg?fit=700%2C1024\" alt=\"Proofing the yeast in large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, dissolve the yeast in warm water. Add the oil and sugar, and let the mixture stand for five minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can skip this step if you substitute quick-rise or instant-rise yeast. These tiny granules can be mixed directly into the flour. However, you&#8217;ll want to increase the water temperature to between 120\u00b0 and 130\u00b0.<\/p>\n<h3>Step 2: Form the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1974357\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_2.jpg?fit=700%2C1024\" alt=\"Whisking wet ingredients in large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the egg, the salt and enough flour to form a soft dough.<\/p>\n<h3>Step 3: Knead the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1974360 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_5.jpg?fit=700%2C1024\" alt=\"Kneading the dough with hands\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Turn the dough onto a floured surface. Knead the dough until it is smooth and elastic, three to five minutes. Do not let it rise.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If the dough is sticky, add a little extra flour as you knead. By the end of the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">kneading process<\/a>, the dough should be soft and should spring back to its original shape when poked gently.<\/p>\n<h3>Step 4: Divide the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1974361\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_6.jpg?fit=700%2C1024\" alt=\"Dough balls on surface and baking tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Divide the dough into 12 pieces. Shape each piece into a ball and place them 3 inches apart on greased baking sheets.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> A bench scraper is a useful <a href=\"https:\/\/www.tasteofhome.com\/collection\/made-in-usa-kitchen-tools\/\" data-name=\"www.tasteofhome.com\/collection\/made-in-usa-kitchen-tools\/\" data-module=\"content engagement\" data-position=\"embedded links\">kitchen tool<\/a> for dividing dough. Plus, it\u2019ll help you scrape off any hardened pieces of dough from the counter.<\/p>\n<h3>Step 5: Rest and bake the hamburger buns<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1974362 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_7.jpg?fit=700%2C1024\" alt=\"Covering dough balls with cloth on baking tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 425\u00b0.<\/p>\n<p>Cover the dough balls on the baking sheet and let them rest for 10 minutes. Then, bake the buns until golden brown, 8 to 12 minutes.<\/p>\n<h3>Step 6: Let cool<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1974363\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_8.jpg?fit=700%2C1024\" alt=\"Brushed burger buns with butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>If desired, brush the buns with butter and sprinkle them with sesame seeds. Move the buns from the baking sheet to wire racks to cool.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Change the bun size:<\/strong> To make larger burger buns for heartier sandwiches, divide the dough into eight portions instead of 12. Or turn the dough into slider buns or rolls by dividing it into 24 pieces. Adjust the cooking time as needed to make sure the buns are golden on the outside and cooked through on the inside.<\/li>\n<li><strong>Vary the topping:<\/strong> After baking this hamburger bun recipe, brush the warm buns with butter and add your favorite toppings. Use white sesame seeds for a classic look, or try black sesame seeds, poppy seeds or everything bagel seasoning.<\/li>\n<li><strong>Experiment with whole wheat:<\/strong> You can replace a portion of the all-purpose flour with whole wheat flour, but we don\u2019t recommend using 100% whole wheat flour. This <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of flour<\/a> can make the buns dense, so you\u2019ll want to experiment to get the proportion just right.<\/li>\n<\/ul>\n<h2>How to Store Hamburger Buns<\/h2>\n<p>These homemade burger buns taste best on the same day they\u2019re baked, but you can store the leftovers in a bag on the counter for up to three days. You don\u2019t want to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-bread-so-it-stays-fresh\/\" data-name=\"www.tasteofhome.com\/article\/how-to-store-bread-so-it-stays-fresh\/\" data-module=\"content engagement\" data-position=\"embedded links\">store bread<\/a> in the refrigerator, where the cold air will pull moisture from the buns and make them crumbly. Breathe fresh life into leftover buns by toasting them lightly before use.<\/p>\n<h2>Can you freeze hamburger buns?<\/h2>\n<p>You can freeze hamburger buns for up to six months. Wrap each bun in storage wrap and a layer of foil to protect it from freezer burn. Store the wrapped buns in a freezer-safe bag. When you&#8217;re ready to use them, thaw the buns on the counter overnight.<\/p>\n<h2>Hamburger Bun Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1974365\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_10.jpg?fit=700%2C1024\" alt=\"Hamburger with onions, cheese slice, patty and pickles\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What can you do with hamburger buns?<\/h3>\n<ul>\n<li><strong>Burgers:<\/strong> Use these homemade burger buns to make your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-burger-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-burger-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">burger recipe<\/a>, whether that\u2019s a classic all-beef patty or a vegetarian burger made with mushrooms or chickpeas. Don&#8217;t forget to pile on the <a href=\"https:\/\/www.tasteofhome.com\/collection\/burger-toppings\/\" data-name=\"www.tasteofhome.com\/collection\/burger-toppings\/\" data-module=\"content engagement\" data-position=\"embedded links\">burger toppings<\/a> once you&#8217;re ready to dig in!<\/li>\n<li><strong>Sliders:<\/strong> Form the dough into smaller pieces for <a href=\"https:\/\/www.tasteofhome.com\/collection\/slider-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/slider-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">slider recipes<\/a>.<\/li>\n<li><strong>Chicken sandwiches:<\/strong> Use these soft buns to make <a href=\"https:\/\/www.tasteofhome.com\/collection\/chicken-sandwiches\/\" data-name=\"www.tasteofhome.com\/collection\/chicken-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken sandwiches<\/a> with grilled chicken breasts, leftover rotisserie chicken or fried chicken.<\/li>\n<li><strong>Barbecue sandwiches:<\/strong> Soft buns are a fantastic choice for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tangy-pulled-pork-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/tangy-pulled-pork-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">tangy pulled pork sandwiches<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pulled-brisket-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/pulled-brisket-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">pulled brisket sandwiches<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-eggplant-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/grilled-eggplant-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">grilled eggplant sandwiches<\/a>.<\/li>\n<li><strong>Breakfast:<\/strong> Fry up an egg and layer it on a bun with ham, bacon or sausage for a stellar <a href=\"https:\/\/www.tasteofhome.com\/collection\/breakfast-sandwiches-ready-in-30-minutes\/\" data-name=\"www.tasteofhome.com\/collection\/breakfast-sandwiches-ready-in-30-minutes\/\" data-module=\"content engagement\" data-position=\"embedded links\">breakfast sandwich<\/a>. Or use the buns to make a sweet breakfast, such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/french-toasted-buns\" data-name=\"www.tasteofhome.com\/recipes\/french-toasted-buns\" data-module=\"content engagement\" data-position=\"embedded links\">French toasted buns<\/a>.<\/li>\n<li><strong>Croutons:<\/strong> Transform the leftovers into <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-croutons\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-croutons\/\" data-module=\"content engagement\" data-position=\"embedded links\">croutons<\/a>. They&#8217;ll taste amazing on your favorite salad or as a garnish for soup.<\/li>\n<li><strong>Bread crumbs:<\/strong> This soft bread makes incredible <a href=\"https:\/\/www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-name=\"www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade bread crumbs<\/a> for breaded cutlets, meatballs, meatloaf and more.<\/li>\n<\/ul>\n<h3>What types of buns are best for hamburgers?<\/h3>\n<p>It&#8217;s best to avoid hard or crusty bread that won&#8217;t grip onto the burger patty, allowing it to slide out the back of the bun as you eat. This hamburger bun recipe creates a soft, squishy bun that&#8217;s perfect for burgers. The simple-tasting bread won&#8217;t overpower the fillings layered inside, either. If you want to try another homemade hamburger bun, try <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-potato-rolls\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-potato-rolls\/\" data-module=\"content engagement\" data-position=\"embedded links\">potato rolls<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/brioche\/\" data-name=\"www.tasteofhome.com\/recipes\/brioche\/\" data-module=\"content engagement\" data-position=\"embedded links\">brioche rolls<\/a>, or use a sourdough starter to give the rolls that <a href=\"https:\/\/www.tasteofhome.com\/article\/sourdough\/\" data-name=\"www.tasteofhome.com\/article\/sourdough\/\" data-module=\"content engagement\" data-position=\"embedded links\">sourdough<\/a> character.<\/p>\n<h3>How do you store leftover yeast?<\/h3>\n<p>This recipe doesn&#8217;t use an even number of yeast packets, so you&#8217;ll want to store any unused yeast in an airtight container in the refrigerator for up to four months. If you&#8217;re unsure about the type of yeast to use, see our <a href=\"https:\/\/www.tasteofhome.com\/article\/all-about-yeast\/\" data-name=\"www.tasteofhome.com\/article\/all-about-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">all-about-yeast guide<\/a>, which includes information on active vs. rapid-rise vs. fresh yeast.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Homemade hamburger buns aren&#8217;t just for burgers. Use these burger buns with any of your favorite sandwich fillings, or form them into smaller balls to make slider buns.<\/p>\n","protected":false},"author":7954,"featured_media":1972962,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304328,304993,305704,305487,304338,303966,304988,303887,324623,305703,303994,304150,303883,305031],"categories-v2":[308500,310461,309438,310897,310890,308988,308984,308481,308940,311097,310796,308992,308495,308935,308478,309177,311095,308528,309434,308476,308975],"coauthors":[50034],"recommended_recipes":[{"post_title":"Meat Buns","post_link":"\/recipes\/meat-buns\/","post_image":"\/wp-content\/uploads\/2025\/02\/Meat-Buns_EXPS_FT25_9103_JR_0206_10.jpg"},{"post_title":"Cheeseburger Buns","post_link":"\/recipes\/cheeseburger-buns\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cheeseburger-Buns_exps20977_GB2919407B01_24_6b_RMS.jpg"},{"post_title":"Bacon Cheeseburger Buns","post_link":"\/recipes\/bacon-cheeseburger-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/Bacon-Cheeseburger-Buns_EXPS_HCA21_26275_B04_08_4b.jpg"},{"post_title":"Baked Hamburgers","post_link":"\/recipes\/baked-hamburgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Baked-Hamburgers_EXPS_FT20_42499_F_0304_1-4.jpg"},{"post_title":"Grilled Cheese Bun Burgers","post_link":"\/recipes\/grilled-cheese-bun-burgers\/","post_image":"\/wp-content\/uploads\/2020\/05\/Grilled-Grilled-Cheese-Burgers-with-Saut\u00e9ed-Onions_EXPS_THEDSCODR20_198240_B03_12_1b.jpg"},{"post_title":"Onion Mustard Buns","post_link":"\/recipes\/onion-mustard-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/Onion-Mustard-Buns_EXPS_TOHCA20_7768_E08_13_2b.jpg"},{"post_title":"Sticky Buns","post_link":"\/recipes\/sticky-buns\/","post_image":"\/wp-content\/uploads\/2025\/01\/Sticky-Buns_EXPS_FT25_8292_JR_0115_8.jpg"},{"post_title":"Bacon Buns","post_link":"\/recipes\/bacon-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22638_CW10493D35.jpg"},{"post_title":"Sauerkraut Beef Buns","post_link":"\/recipes\/sauerkraut-beef-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13416_CB1217C75-1.jpg"},{"post_title":"Hoagie Buns","post_link":"\/recipes\/hoagie-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18293_TH10298D7-1.jpg"},{"post_title":"Ham Buns","post_link":"\/recipes\/ham-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps351_TH1423C31B.jpg"},{"post_title":"Soft Sandwich Buns","post_link":"\/recipes\/soft-sandwich-buns\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Hot Dog Buns","post_link":"\/recipes\/hot-dog-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hot-Dog-Buns_EXPS_FT21_15209_F_0929_1.jpg"},{"post_title":"Breakfast Buns","post_link":"\/recipes\/breakfast-buns\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps4216_FB153741A05_27_1b.jpg"},{"post_title":"Paul Bunyan Burgers","post_link":"\/recipes\/paul-bunyan-burgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11826_PPBQ1554514D37B.jpg"},{"post_title":"Bacon-Wrapped Hamburgers","post_link":"\/recipes\/bacon-wrapped-hamburgers\/","post_image":"\/wp-content\/uploads\/2017\/09\/Bacon-Wrapped-Hamburgers_exps13460_SD132778C04_09_3bC_RMS.jpg"},{"post_title":"Simple Sticky Buns","post_link":"\/recipes\/simple-sticky-buns\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Bacon Cinnamon Buns","post_link":"\/recipes\/bacon-cinnamon-buns\/","post_image":"\/wp-content\/uploads\/2017\/09\/Bacon-Cinnamon-Buns_exps80570_THCA2916394B04_02_6bC_RMS.jpg"},{"post_title":"Whole Wheat Hamburger Buns","post_link":"\/recipes\/whole-wheat-hamburger-buns\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Golden Carrot Buns","post_link":"\/recipes\/golden-carrot-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2439_C0091C51B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/40-Minute-Hamburger-Buns_EXPS_FT24_15221_ST_0307_9.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/40-minute-hamburger-buns\/","name":"Hamburger Buns","datePublished":"2018-01-01","dateModified":"2024-04-09","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/40-Minute-Hamburger-Buns_EXPS_FT24_15221_ST_0307_9.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Homemade hamburger buns aren't just for burgers. Use these burger buns with any of your favorite sandwich fillings, or form them into smaller balls to make slider buns.","recipeIngredient":["2 tablespoons active dry yeast","1 cup plus 2 tablespoons warm water (110&deg; to 115&deg;)","1\/3 cup canola oil","1\/4 cup sugar","1 large egg, room temperature","1 teaspoon salt","3 to 3-1\/2 cups all-purpose flour","Optional: Melted butter and sesame seeds"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the yeast","text":"In a large bowl, dissolve the yeast in warm water. Add the oil and sugar, and let the mixture stand for five minutes. Editor's Tip: You can skip this step if you substitute quick-rise or instant-rise yeast. These tiny granules can be mixed directly into the flour. However, you'll want to increase the water temperature to between 120\u00b0 and 130\u00b0.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Form the dough","text":"Add the egg, the salt and enough flour to form a soft dough.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead the dough","text":"Turn the dough onto a floured surface. Knead the dough until it is smooth and elastic, three to five minutes. Do not let it rise. Editor's Tip: If the dough is sticky, add a little extra flour as you knead. By the end of the kneading process, the dough should be soft and should spring back to its original shape when poked gently.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Divide the dough","text":"Divide the dough into 12 pieces. Shape each piece into a ball and place them 3 inches apart on greased baking sheets. Editor\u2019s Tip: A bench scraper is a useful kitchen tool for dividing dough. Plus, it\u2019ll help you scrape off any hardened pieces of dough from the counter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Rest and bake the hamburger buns","text":"Preheat the oven to 425\u00b0. Cover the dough balls on the baking sheet and let them rest for 10 minutes. Then, bake the buns until golden brown, 8 to 12 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let cool","text":"If desired, brush the buns with butter and sprinkle them with sesame seeds. Move the buns from the baking sheet to wire racks to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Hamburger-Buns_FT24_15221_ST_0307_8.jpg?fit=700,1024"}],"recipeYield":"1 dozen","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 195 calories","fatContent":"7g fat (1g saturated fat)","cholesterolContent":"18mg cholesterol","sodiumContent":"204mg sodium","carbohydrateContent":"29g carbohydrate (5g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.445977,"reviewCount":435,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Quick Homemade Hamburger Buns You'll Make Again and Again","description":"Watch our quick video to learn how to make 40 minute hamburger buns This golden bread is essential for summer cookouts","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/LyFRfXnX\/poster.jpg?width=720"],"uploadDate":"2020-09-5 10:42:21","duration":"P0DT0H1M6S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/LyFRfXnX-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maggie510"},"reviewBody":"<p>I have made these a number of times, and this is what I have learned:<\/p><p>This makes 8 regular sized buns (12 if you want sliders)<\/p><p><\/p><p>Whatever those balls look like when you stick them on the pan is what they will come out looking like once they are baked -if you don\u2019t like the shape, fix it before their 10 min rest (rise)<\/p><p><\/p><p>Use half the sugar for less sweet (Did not seem to affect the bake) I have used the full sugar amount when using maple sugar and they weren\u2019t sweet at all<\/p><p><\/p><p>If you want them light and fluffy, I found the best way to do that is splitting half whole wheat flour and half all purpose flour. They tend to be dense and heavy, especially if done wrong, and this seemed to help immensely.<\/p><p><\/p><p>I\u2019ve used olive oil to replace the canola oil and it give a nice depth of flavor<\/p><p><\/p><p>I have found they don\u2019t keep all that well- they\u2019re best fresh<\/p><p>Great recipe for quick buns day of.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueApple"},"reviewBody":"Love these! They are my go-too bread when I don't have time to do a loaf. Last time I made them I didn't have any eggs so I replaced the egg with a quarter cup of wheat beer. It worked extremely well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Daa457"},"reviewBody":"<p>So I made this. Now I grind my own wheat berries so there\u2019s always adjustments. I was using a dinner roll recipe previously from an old time recipe book that accommodates hand ground wheat berries. Well .. have to laugh \u2026 on this recipe I was like 2 Tablespoons of yeast??? Whoa. Then the thought occurred to me that in order to get this flour to rise properly in the time allotted you\u2019re going to have to increase the yeast dramatically. Check.  Then the egg with the high oven temp will cause the dough to rise even more. Check. So the result is a very light and fluffy hamburger bun that with my hand ground flour work\u2019s spectacularly!!!! I REALLY appreciate not having to allow the dough to rise twice. NICE. Saves sooo much time. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueGrapes"},"reviewBody":"<p>This is my go to recipe for buns. I've actually used it for other bread such as subs and dinner rolls. Just change the shape you bake it in.\u00a0<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBasketball"},"reviewBody":"I love this recipe, but I did something wrong.  I baked for 8 minutes and the tops weren\u2019t brown.  I baked for two more minutes and the bottoms were burned.  I used a dark baking pan with parchment paper.  Could that have been the problem?  The rolls were soft except for the bottom.  I really love the simplicity of this recipe and I want to get it right.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldChilli"},"reviewBody":"<p>These came out awesome the first time for me. I didn\u2019t change the ingredients other than adding some more flour to the dough as it was kneading in the Kitchenaid and while they weren\u2019t too sweet for my crowd\u2019s palate, these were also really good with some butter and honey. Fit 1\/3 lb Costco burgers and Beyond Burgers just fine with a 40 minute rise on a pan over a warm oven - I can understand why some folks thought they were too small if they followed the recipe exactly and put them in the oven after 10 minutes. This one\u2019s a keeper.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCar"},"reviewBody":"So I made these, what I found was I had to let them raise around one hour. They came out very nice. I only made them into eight as well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"misscoffeepot"},"reviewBody":"<p>So quick, I used it for dough to make cinnamon rolls- dough is sticky so use a well floured board.  This made 15 nice rolls for me.  I used a stand mixer which saved my hands.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveDice"},"reviewBody":"I have made these at least 4 times and have honed the recipe to near perfection (8 buns). Perfect fluffy buns, topped with sesame. Like other posters here, I cut down the amount of sugar drastically. Living in rural SE Asia, the density (quality?) of flour is very different and I need closer to 4.5 cups to get the dough perfect. The hot climate here is perfect for baking in the morning, so getting the dough to rise is a no-brainer. \n My craving for a real home made burger is about to be fulfilled!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBasketball"},"reviewBody":"Too sweet!\nWe made these as we decided late in the day to make buns from scratch for our burgers, and didn't have time for traditional bread recipe with multiple rises.\nThe recipe is quick, and I would make this again with a stand mixer as some reviews suggest as the dough is quite wet.  The 10 minute rest\/rise worked well, and they were fluffy inside. \n However, they are just too sweet for a dinner roll\/burger buns. I'm not sure of this is a regional thing (as I didn't see any recent reviews that mention the sugar), but here in Canada, our bread is not this sweet. I would reduce the sugar to just 2 tablespoons to feed the yeast and then make them as directed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBowtie"},"reviewBody":"I think the reason for the \"hockey pucks\" might be people are scooping flour instead of spooning it into the measuring cup. I say this because I've used all white and 70%\/30% white\/whole wheat and I end up with fluffy, beautiful buns. I knead for a good 5 minutes. The dough is springy. I've made this recipe easily over a dozen times and it's always welcomed and devoured. Thanks for this easy recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBox"},"reviewBody":"I've been making these for years, but truly, if you want a light, fluffy bun, they need to proof longer than the recipe says. Usually my husband doesn't love these if I follow them exactly as written, because they more dense than you would think of a hamburger bun being. That being said, I still make them often because they are fast! Sometimes I even stuff them with sloppy joe sauce and cheese before baking.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alanna827"},"reviewBody":"<p>Awesome recipe guide....added about 2 tablespoon unfed sourdough to the warm water and let sit for about an hour then added half the yeast and rest of the ingredients and they came out awesome! Thanks!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGrapes"},"reviewBody":"There\u2019s a reason for so many high reviews. This recipe is super easy and quick. I\u2019ve made several batches and they come out great every single time. I do use olive oil instead of vegetable oil because I prefer the flavor. No other reason.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePopcorn"},"reviewBody":"I just made this recipe, I followed the recipe and measurements, I had to adjust and added some flour when kneading because the dough was still \"sticky\" the buns did turned out really good. We just noticed a sour taste to it.. does anyone have any suggestions why it tasted that way and how to get rid of that sour taste?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCocktail"},"reviewBody":"I wanted a hot dog, but didn\u2019t have any buns. I found this and decided to give it a try.  Unbelievably easy. Great taste and texture. I followed the recipe almost exactly. The only difference was I used a stand mixer and made hot dog buns instead. I created an account just to leave a review. This recipe was that good. I\u2019m not sure what others are talking about regarding failures, all I know is this recipe worked perfectly for me and is definitely a keeper.  And I\u2019m not an experienced bread maker. It\u2019s not something I do that often. Maybe now I will.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHat"},"reviewBody":"I used half the sugar and salt ,and tangzhong \nThey were perfect and fast .During the 10 minute rest I shaped my hamburgers ,during the baking \nI cooked the hamburgers ,while they cooled  I readied the plates , start to finish 1 1\/2 hrs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanController"},"reviewBody":"These are delicious, fast & easy! Definitely my go to from now on","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHelmet"},"reviewBody":"These turned out very good very quickly! \nSome tips from me:\n- reduce the amount of sugar and increase the salt, as the buns turn out quite sweet right now\n- don't divide into 12 portions, divide into 6 for a bigger bun that actually covers a good-sized hamburger patty\n- let the buns rise in a warm spot for at least 10 minutes\n- brush some raw egg over the top before baking and sprinkle with sea salt and sesame seeds","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rellierae"},"reviewBody":"I made this following the directions, except I used about \u00bd white whole wheat flour since we like a little fiber in our bread. They turned out light, fluffy and delicious. I made the requisite 12 and they were big enough for our BBQ chicken sandwiches.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSushi"},"reviewBody":"First of all, the recipe indicates it makes 12 buns. Actually, it only makes 12 small slider size buns. I later noticed in the video she only makes 8 buns with this recipe. Second, the buns do not spread at all so you end up with oversized golf balls. I went to the King Arthur Flour site and they use this same recipe basically except you DO allow the dough to rise and you also have to slightly flatten the balls to get anything resembling a hamburger bun. The flavor is there; the jury is still out on the texture ... and I'm an accomplished baker.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldLeaf"},"reviewBody":"Love this recipe! They were soft and tall! So quick and painless I made french fries from scratch as well!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBug"},"reviewBody":"I've made these a couple of times now, but they were too dense & heavy.  My homemade bread recipe is better & just as easy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"title":"Quick Homemade Hamburger Buns You'll Make Again and Again","description":"Watch our quick video to learn how to make 40 minute hamburger buns This golden bread is essential for summer cookouts","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD15221_051517_H.mp4","duration":"66","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD15221_051517_Thumb.jpg","advertising":true,"jw_id":"LyFRfXnX","jw_url":"http:\/\/content.jwplatform.com\/videos\/LyFRfXnX-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/LyFRfXnX\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"15221","romance_copy_dek":"Homemade hamburger buns aren't just for burgers. Use these burger buns with any of your favorite sandwich fillings, or form them into smaller balls to make slider buns.","enhanced_recipe_title":"Hamburger Buns","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons active dry yeast","IngredientText":"2 tablespoons active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup plus 2 tablespoons warm water (110&deg; to 115&deg;)","IngredientText":"1 cup plus 2 tablespoons warm water (110&deg; to 115&deg;)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup canola oil","IngredientText":"1\/3 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup sugar","IngredientText":"1\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature","IngredientText":"1 large egg, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 3-1\/2 cups all-purpose flour","IngredientText":"3 to 3-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Melted butter and sesame seeds","IngredientText":"Optional: Melted butter and sesame seeds"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/40-Minute-Hamburger-Buns_EXPS_FT24_15221_ST_0307_9.jpg","RecipeId":15221,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Hamburger Buns Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"28843\" ol-id=\"T073OI6\"]","RecipeAttachmentFileName":"40-Minute-Hamburger-Buns_EXPS_FT24_15221_ST_0307_9.jpg","ContributorId":null,"Firstname":"Jessie","Lastname":"McKenney","City":"Twodot","StateDescription":"Montana","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + resting Bake: 10 min.","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"1 dozen.","DigitalTitle":"Hamburger Buns","SubmittedTitle":"40-Minute Hamburger Buns","RecipeTypeId":1,"AverageRating":4.45,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT20_15221_F_0422_1_HOME .jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":10,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"40-Minute Hamburger Buns","OriginalSourceProject":"40-Minute Hamburger Buns","ContestPlacement":"","Trailer":"<h2>Hamburger Bun Tips<\/h2>  \r\n\r\n<h3>What does it mean to proof yeast?<\/h3> \r\nBefore you can get to mixing and kneading, it\u2019s important to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-yeast\/\">proof the yeast<\/a>, which means ensuring the yeast is still alive. To do this, let the yeast, oil and sugar mixture stand for a minimum of 5 minutes. This allows the yeast to feed from the sugar and become foamy. If this chemical reaction doesn\u2019t happen, the yeast is no longer good. For more bread baking tips, check out our <a href=\"https:\/\/www.tasteofhome.com\/article\/bread-baking-guide\/\">ultimate guide to baking bread<\/a>. \r\n\r\n<h3>How do you store leftover yeast?<\/h3>\r\nWhen measuring for this recipe, you won\u2019t use an even number of packets. Store any unused yeast in an airtight container in the refrigerator for up to 4 months. Wondering which type of yeast to use? We've broken it down in our <a href=\"https:\/\/www.tasteofhome.com\/article\/all-about-yeast\/\">yeast bread baking guide<\/a>.\r\n\r\n<h3>Want a heartier sandwich?<\/h3>\r\nFor a heartier sandwich, divide the dough into 8 portions instead of 12, then shape anyway you like. Don't forget to pile on the <a href=\"https:\/\/www.tasteofhome.com\/collection\/burger-toppings\/\">burger toppings<\/a> once you're ready to dig in! \r\n\r\n<h3>How can I customize this hamburger bun recipe?<\/h3>\r\nThese hamburger buns are ultra customizable. In the Taste Recipes Test Kitchen, we like to add sesame or poppy seeds. To add seeds, brush warm buns with butter and add your favorite toppings. This recipe can also be used for slider buns or rolls. To make rolls, divide dough into 24 pieces, and bake until golden brown.","Metadescription":null,"DigitalHeadnotes":"Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. \u2014Jessie McKenney, Twodot, Montana","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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. ","SequenceNo":1},{"Direction":"   Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425<span style=\"background-color: rgb(245, 245, 245);\">\u00b0<\/span>.","SequenceNo":2},{"Direction":"   Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. If desired, brush with butter and sprinkle with sesame seeds. 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To do this, let the yeast, oil and sugar mixture stand for a minimum of 5 minutes. This allows the yeast to feed from the sugar and become foamy. If this chemical reaction doesn\u2019t happen, the yeast is no longer good. For more bread baking tips, check out our <a href=\"https:\/\/www.tasteofhome.com\/article\/bread-baking-guide\/\">ultimate guide to baking bread<\/a>.     <h3>How do you store leftover yeast?<\/h3>  When measuring for this recipe, you won\u2019t use an even number of packets. Store any unused yeast in an airtight container in the refrigerator for up to 4 months. Wondering which type of yeast to use? We've broken it down in our <a href=\"https:\/\/www.tasteofhome.com\/article\/all-about-yeast\/\">yeast bread baking guide<\/a>.    <h3>Want a heartier sandwich?<\/h3>  For a heartier sandwich, divide the dough into 8 portions instead of 12, then shape anyway you like. Don't forget to pile on the <a href=\"https:\/\/www.tasteofhome.com\/collection\/burger-toppings\/\">burger toppings<\/a> once you're ready to dig in!     <h3>How can I customize this hamburger bun recipe?<\/h3>  These hamburger buns are ultra customizable. In the Taste Recipes Test Kitchen, we like to add sesame or poppy seeds. To add seeds, brush warm buns with butter and add your favorite toppings. This recipe can also be used for slider buns or rolls. To make rolls, divide dough into 24 pieces, and bake until golden brown."}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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