Did you know you can make soft, buttery burger buns in 40 minutes? Until about a month ago, I didn’t either.
A lot of times these amazing shortcut recipes call for specialty ingredients that expedite the process, but also add to the budget/planning. Not these babies! Two tablespoons of yeast make the magic happen for this recipe.
If I seem too excited about this recipe, think about all those times you’ve said no to making sandwiches/burgers/etc. because you didn’t have any rolls and didn’t want to go to the store… Did you substitute slices of white bread? Shame on you! These rolls will free you to have grilling night whenever your heart desires.
Notes about the buns (he he): The texture of these is very soft and fluffy like traditional burger buns. Slice carefully. I have shaped these into burger buns, hot dog rolls, and slider rolls. Toppings have included trashed up hot dogs, black bean burgers, and barbecue chicken thighs with pickles. I have frozen and thawed the rolls (in about 30 minutes), used them fresh out of the oven, and toasted them the next day for use. These rolls are versatile!
Let’s get to the recipe:
40-Minute Burger Buns and Hot Dog Rolls
Adapted from Taste of Home
*Makes about 15 slider rolls or 10 burger or hot dog rolls (depending on size)
- 2 tablespoons active dry yeast
- 1 cup + 2 tablespoons warm water (from tap)
- 1/3 cup canola oil
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon fine salt
- 3-31/2 cups all purpose flour
In a large bowl, combine warm water, sugar, and oil. Add yeast and allow to stand for five minutes. After five minutes, it should be foamy and frothy. If it is not thick and foamy on top, start over (your water was at the wrong temperature and did not activate the yeast or killed the year).
Add the egg, salt, and 3 cups of flour and mix until just combined. Add additional flour as needed until a soft dough forms. If using a stand mixer, knead with a dough hook for about three minutes on medium-low speed. If using your hands, knead for 3-5 minutes until it is smooth and elastic.
Immediately after kneading, shape dough into a disk and use a pizza cutter or sharp knife to divide the dough into your desired number of pieces (8-15). This is easiest by cutting the disk in half, then in quarters, and so on, like a pie. Rolls the pieces into the desired burger or hot dog shape and place on greased baking sheets (or line with parchment). Cover with plastic wrap and a kitchen towel and allow to rise for 10-30 minutes (the longer, the fluffier).
Preheat oven to 425F. Uncover the rolls and bake for 8-12 minutes, until lightly browned.
1. You can brush the tops of the buns with an egg mixed with a little water before baking for a more golden roll (as I did with my hot dog rolls).
2. The bottoms of the rolls will brown much more than the tops. You make think they are not done because the tops are pale, but check the bottom of the bun while baking. Once they are a medium brown, it’s time to take them out of the oven. I flip them over on the pan after baking so the bottoms do not continue to brown.
Hope these inspire you to bond with your grill this weekend!