Homemade Hamburger Buns in a Jiffy
Posted by alisa on January 31, 2009 | 47 Comments
Ever have one of those times when a hamburger or veggie burger sounds so good (say, for example, right before watching a Super Bowl game), but you don’t happen to have any buns on hand? Problem solved. These hamburger buns are insanely fast to whip up, because they do not require any rising time (just a few minutes of rest) …
I followed the original recipe pretty closely, but now that I am comfortable with it, I have plans to experiment further, perhaps reducing the sugar, trialing it with other flours, going sans egg for a vegan option, etc. But, in the meantime, I wanted to share it with you as it is just so darn helpful!
Speedy Wheat Hamburger Buns
Adapted from Recipezaar
This recipe is dairy-free (no milk, lactose, or casein), peanut-free, tree nut-free, and soy-free. You can substitute 1 Ener-G egg for a good egg-free and vegan option too (thanks Carolsue!) or you can use a “flax egg” as Melissa did here at Vegan Cooks.
2 Tablespoons Active Dry Yeast
1 Cup plus 2 Tablespoons Warm Water (I used just 1 cup, and they still turned out nicely)
1/3 Cup Oil (I used grapeseed)
1/4 Cup Sugar (your choice)
1 Egg
1 Teaspoon Salt
2 Cups All-Purpose or White Bread Flour
1 1/2 to 1 3/4 Cups Whole Wheat Flour
In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.
Add the egg, salt, white flour, and 1 1/2 cups of the wheat flour, combining until it forms a soft dough. Add the additional 1/4 cup of wheat flour as needed to prevent the dough from sticking to your hands (if you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.
Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart.
Preheat your oven to 425ºF. Lightly cover the balls of dough and let them rest for about 10 minutes (or longer if you wish).
Pop them in the oven and bake for about 10-12 minutes, or until nicely browned. Cool on a wire rack.
Yields 8 buns
Tags: baking, bread, dairy-free, food allergy-friendly, nut-free, quick & easy, recipe, soy-free, vegetarian, whole grain
Filed Under: Alisa's Recipes
Comments (47)
They look perfect!!
Excellent! I forwarded this recipe to Scott, the baker in the family.
Great recipe! I have many times looked around and found no buns when needed. Great quick recipe!
WOW – Great recipe. They look amazing. Thanks for sharing.
zesty
Oooh! Awesome idea! I hate having to run all the way into town just to get some burger buns at the last minute and they look wonderfully good!
Those are gorgeous! (I won’t say, “gorgeous buns,” as I’d first written–!). Almost makes me wish I ate hamburgers
Wow, those are awesome! Thanks for the idea!
Wow. They look like they came out really good!
These look really good! I will have to try them. I am always looking for easy/quick homemade roll/bun recipes. I have yet to find one that wins over my 8 year old…I hope this one will be the one!
This looks so good and so easy to make. I am defintely going to try these. Nothing better than homeade.
This is definitely a keeper – I’ll try these soon.
Thanks for the recipe!
I keep saying I will start making our own buns, and this quick recipe will probably be tested in my own kitchen very soon. Thanks!
How simple! It’s funny how it doesn’t cross your mind to make them at home, when really it’s EASIER than running to the store! All things I have on hand too!
OMG, this look so good, and absolutely more delicious then the store bought buns.
Cheers,
Elra
awesome! way better than store bought
Kelly Turner
http://www.everygymsnightmare.com
They look great! I can’t believe how light and puffy they look without any rising.
These look awesome! Wow..could pass as a roll too?
what a great recipe. thanks!
I never tried making my own hamburger buns be4 .. but this is very encouraging .. looks really delicious ..
.. Laila .. http://limeandlemon.wordpress.com/
Wow, those are beautiful buns!
These look so much more enticing than the packaged variety! Makes me actually excited about hamburgers!
Great recipe – I rolled them into ropes and made hotdog buns. I also had no white flour, so I used a mixture of what I had – WW graham flour, WW bread four and some leftover spelt flour. They worked great! Even my husband, who frankly misses our pre food sensitiviy days and would kill for a box of Kraft mac n cheese, loved them. Thanks for the recipe!
[...] buns the other week. And I thought they turned out really good! I used the recipe found on this site. Posted by Sarah Filed in [...]
Didn’t work so well without the eggs.
I’m going to try a different egg substitute and see what happens.
Thank you for sharing this recipe. I have my usual homemade bun recipe but it has been translated from ‘bread machine’ to ‘by hand’ directions and I wasn’t in the mood tonight for the process. These were quick and turned out really good, the 10 year old at dinner tonight didn’t even bat an eye, lol!
Super easy recipe and really yummy! Will definitely use a lot!
Excellent recipe! I used the ener g egg replacer and they came out wonderfully. My vegan daughter and son-in-law scarfed them down, and she hates whole wheat anything.
Finaly an easy simple reciepe and so delicious . it is cheaper and better than the store bought one
Thank you so much.
Made these tonite for my family and they were a HUGE hit! I made them for spicy chicken burgers w/ a sour cream/horseradish sauce…My super picky, hates ANYTHING wheat husband gobbled them up and thought they were awesome! I did proof them a bit longer than 10 minutes to let them rise even more. Probably let rise for about 45 minutes. Thanks for the recipe!
[...] whole wheat buns for the night’s meal. I got the recipe off of another blog. This was a very easy recipe and the buns tasted 100 times better than store bought [...]
My doctor recently told me I have to avoid ALL soy. I have Hashimoto’s disease which is a auto-immune thyroid condition. We have determined that even incidental ingestion of soy was affecting how well my medication was working. Long story not so short I have yet to find ANY commercial bread that I am confident that is soy free. This is truly a blessing to find and I am making them this weekend.
Can this be adapted to loaf bread?
[...] Whole Wheat Buns (for sandwiches and Egg dish for breakfast) [...]
[...] currently staring down some Wheat Hamburger Buns. I wonder who will win this war. (Ha, we already now, now don’t [...]
I’ve made these twice and they were perfect both times. I used agave to sweeten and Ener-G egg replacer instead of an egg. They were great! I’m so glad I stumbled onto your site!
This recipe was a life saver, thank you! The buns were so easy and tasted great. I don’t think we are ever going to have store buns again.
I’ve made this recipe a couple of times now, they are so easy to make, and they taste great!
Do you know what the nutritional content of these are?
Thanks, these look nice and easy! I’m not a baker, but am trying to keep preservatives out of my diet, so am dedicated to learning how.
very nice recipe! I cut the sugar in half . Put dried oregano and dried cummin ! when the bun was ready cut it in half and brush the inside with rosemary olive oil and back to the oven !
have you try this recipe with no eggs ? please let me know!
So glad everyone is enjoying these and thanks for the updates!
Karen – Jennifer and Carolsue above have used Ener-G egg replacer with great success. I have tried omitting the egg and using a different egg sub, and the results weren’t as good. So if you don’t want to experiment, I woud go with the Ener-G for egg-free.
hi, could you help me with two questions since i’ve never made rolls before:
1) how much egg replacer do you use and how much water?
2) can i use instant yeast instead of active dry yeast?
thank you!
I haven’t ever used powdered egg replacer myself (though it sounds from other viewers like it works with this recipe), but would assume you would follow the directions on the package for one egg. For example, Ener-G brand egg replacer says to use 1-1/2 teaspoons Egg Replacer to 2 tablespoons of water.
Instant yeast should work fine.
[...] heavy. I may need to adjust the amount of kneading when I make these again. The recipe can be found here. To veganize these buns, I used a flax “egg”. To equal one egg, just beat (with a wire [...]
I just made these and they turned out perfect! I made some buns and some smaller rolls (I adjusted the cooking time) and they were great! Light, fluffy and flavorful.
Thanks so much for the recipe, Alisa! I just made them and they turned out great!! I used agave nectar instead of sugar and topped mine with sesame seeds. They were perfect!!
I made these for my family the other night and they were DELICIOUS! Thank you for sharing!