Easy and Quick Hamburger Buns

Have you ever had dinner all planned out, and just as you begin to cook, you realize that you forgot something? Something really important like a crucial ingredient? Yeah, me too. This happened to me recently when I realized that I had no buns or rolls for pulled the BBQ chicken sandwiches that I was preparing for dinner. It’s a good thing I had this little recipe for these quick hamburger buns in my back pocket to save the day. I’m not one for last-minute trips to the store when they can be avoided, so a little baking was definitely in order. (And if you’re looking for a bread recipe to go with your homemade soup or stew, try my Cheddar Onion Beer Bread recipe.)

So let’s talk about some of the ingredients:

Active dry yeast – This type of yeast needs to be mixed with warm water and a little bit of sugar, and then allowed to sit for a few minutes before using – if the yeast becomes foamy, then we know the yeast is alive and will make your bread rise (this is also called proofing the yeast.) If you only have instant or rapid-rise yeast, that will work, too, but you need to use a little bit less of it. So substitute 1 ½ tablespoons of instant yeast for 2 tablespoons of active dry yeast. Also, instant yeast does not need to sit and proof before using, so just go ahead and use it right away in the recipe

Canola oil – If you prefer not to use canola oil, you can whatever type of neutral-flavored oil you typically use in your kitchen. I find that sunflower oil is a good neutral oil to use in baking. If you prefer to skip the oil and use butter, you will need to use ¼ cup of melted butter in place of the 3 tablespoons of oil that the recipe calls for (the reason for this is that butter contains not only fat but also water.) If you want to use coconut oil, use 3 tablespoons of melted coconut oil but be aware that it is likely to give the finished buns a hint of coconut flavor.

Salt – Use a fine salt like sea salt or table salt. For best results, I don’t recommend using coarse salt in this recipe.

Sugar – You may be tempted to skip the sugar in this recipe, but please don’t. Skipping the sugar will affect the rise of the dough and the flavor of the finished buns. I like to use natural cane sugar, but any granulated sugar will work fine.

Cook’s Tips:

• After removing the buns from the oven, place them on a wire rack and make sure they are fully cooled before slicing.
• Customize your buns by adding herbs or other seasonings. You can also top them with poppy seeds or sesame seeds just before baking.
• If you want a larger bun for your big, juicy burger, divide the dough into 8 pieces instead of 12 before baking.
• This recipe can also be used for dinner rolls or slider buns. Simply divide the dough into 16 pieces before baking.

These quick hamburger buns almost seem too good to be true. And, according to my husband, they’re even tastier than store-bought buns. And yes, they do take a couple of minutes of kneading, but start-to-finish, they can be ready in under an hour. Seriously, don’t wait for an impending dinner disaster to make these. The next time you’re in the mood for grilling a hamburger, or having a really good sandwich, just go ahead and make these. You won’t be sorry!

If you try this recipe, I hope you love it. Please let me know in the comments below.

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Quick and Easy Hamburger Buns

Yield: 12 buns

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Ingredients

• 1 cup warm water
• 2 tablespoons active dry yeast
• 3 tablespoons canola oil (or substitute 1/4 cup melted butter)
• 3 tablespoons sugar
• 1 egg
• 1 1⁄2 teaspoons salt
• 3 -3 1⁄2 cups all-purpose flour
• 2 tablespoons melted butter

Instructions

1. Heat oven to 425°F
2. In a mixing bowl, stir yeast, oil, and sugar into warm water, and allow to stand for 5 minutes, or until mixture is foamy. If the yeast mixture doesn't look foamy after 10 minutes, the yeast is too old and the dough won't rise. Discard and replace with fresh yeast.
3. Whisk in egg and salt.
4. Stir in flour, starting with 3 cups, adding a little more if necessary to form a soft dough.
5. Turn dough onto a floured surface and knead until smooth and elastic, about 5 to 7 minutes.
6. When dough is elastic and no longer sticky, divide into 12 equal pieces and shape each into a slightly flattened ball.
7. Place 3" apart on greased baking sheets, and allow to rise for 15 minutes, or until the buns have nearly doubled in size.
8. Bake for 8 to 12 minutes or until golden brown.
9. Remove buns from pan to wire rack. Brush with melted butter immediately after removing from oven. Allow to cool.

This recipe was shared at the following recipe roundups. Visit my friends for more great recipes:

Full Plate Thursday at Miz Helen’s Country Cottage

Meal Plan Monday at Southern Bite

Weekend Potluck at The Country Cook