These hamburger buns are awesome! The best thing about them is that they don’t require any rising time. That’s huge in my book. You can have these hamburger buns in the oven in less than an hour and they only take 8-10 minutes to cook. The secret is apparently the two tablespoons of yeast, which is more than what’s typically used in similar recipes.
I served these the other night with my favorite black bean burgers and they were a huge hit. These are best the day you make them, but they’re not too bad the next day. If you’re eating them on day two, heed my mom’s advice and pop them in the microwave for 10 seconds. This advice works with day(s)-old homemade cookies as well.
You can make this recipe in a stand mixer, or you can mix it by hand. I have done both and both are easy.
No-Rise Hamburger Buns
Recipe modified slightly from Taste of Home
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup olive oil (original recipe calls for canola oil)
1/4 cup sugar
1 large egg, room temperature
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
Egg wash: 1 egg, whisked with 1 teaspoon water
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.
Preheat oven to 425 degrees.
Turn the dough about onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let the dough rise. Divide into 8 – 12 pieces (I usually make 8 buns); shape each into a ball and flatten slightly so it’s more in the shape of a hamburger bun than a ball. Place 3 in. apart on a baking sheet lined with parchment paper..
Cover the buns with a towel and let them rest for 10 minutes. After 10 minutes, brush the buns with the egg wash. Bake until golden brown, 8-12 minutes. Remove from the oven and place the buns on wire racks to cool.
Yield: 8-12 buns (depending on how big you want them)
