40 Minute Burger Buns

So, it’s Sunday, I have two sick kids, a husband in Alabama and some serious storm clean up to do.  Forgive me for starting the day with a repeat post, but I had a few requests for this one again.  I don’t know why people couldn’t dig it out of the archives (a mystery I am looking into), but here it is again.  I’ll be back later, I promise.

It was sloppy joe night at our house and I realized that I didn’t have any hamburger buns.  Calling on the power of Google, I found the following recipe and they were delicious!  You can easily change the size and number of buns you make and I chose to do 8 larger buns for my crew.  They were almost too big, but still awesome.  I didn’t have sesame seeds, so I did the egg wash and used roasted garlic salt.  Thanks, Girl vs. Dough!  Hamburger Buns

These are the 8  that I made.  Don’t judge my ability to eyeball equal portions. 

40-Minute Super Soft Hamburger Buns
  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110 to 115 degrees F)
  • ¼ cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 egg, lightly beaten
  • 3½ cups all-purpose flour, plus more for kneading and shaping
  • 1 teaspoon salt
  • 1 egg yolk mixed with 2 tablespoons milk (for egg wash)
  • 2 tablespoons sesame seeds
  1. Heat oven to 425 degrees F. Spray 2 baking sheets with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. *NOTE: This recipe makes 12 small slider-size buns. For larger buns, simply divide dough into fewer pieces and increase the baking time.


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