Yes, I know what you’re thinking: didn’t we already post a homemade bun recipe?? (Yes, we did.) But that recipe requires a respectable rising time, and so there’s no last-minute switching possible: if you haven’t started the dough several hours before dinner, you’re not eating buns. And sometimes, I just don’t have the time to wait for a rise.
That’s where this recipe comes in. I once found out fairly last-minute that we were leaving our house in 45 minutes and needed a meal on-the-go, and managed to make these as hamburger buns, complete with homemade burgers, in that amount of time. That, my friends, is a serious win in my book. A fast dough recipe that is actually fast!
Originally a Taste of Home hamburger bun recipe, I’ve adapted this recipe to add shaping instructions for sub rolls and hot dog buns. From experience, I can tell you that the sub rolls are fantastic with beef au jus sandwiches.
What you need:
- 2 T. active dry yeast
- 1 c. + 2 T. warm water
- 1/3 c. vegetable oil
- 1/4 c. sugar
- 1 egg
- 1 t. salt
- 3 to 3 1/2 c. flour (plus extra for shaping)
- optional toppings: sesame seeds, poppy seeds, minced onion (sprinkle on after brushing shaped buns lightly with milk)
- large bowl
- measuring cups and spoons
- dough scraper (optional)
- baking sheets and parchment (or silpats)
- wire rack (for cooling, optional)
Time: 40 minutes
Freezeable: Yes! I love to keep these on hand in my freezer!
Serves: Makes 12.
Multiplying the recipe: Yes, I often double it to throw a batch in the freezer.
Homemade buns in under an hour:
Place parchment paper or a silpat on a large baking sheet.
In a large bowl, sprinkle the yeast over the warm water. Add the oil and sugar and stir. Set aside for 5 minutes to allow the yeast to become saturated.
Add the egg, salt, and 3 cups of flour. Stir until the dough forms a soft ball.
Place the dough on a floured surface and knead 3-5 minutes, until smooth, adding flour as necessary. Immediately divide into 12 pieces and follow shaping instructions, below.
For hamburger buns: Shape the dough pieces into balls and place 3″ apart on the baking sheet.
For hot dog buns: Use parchment paper on the baking sheet. Shape the dough pieces into thin logs, about 5″ long. Place each log about 2″ apart. When the sheet is full, pull the parchment paper up between each log so that the paper is flat and the buns support each other. This helps them rise higher. (After the rise, and before baking, smooth out the paper so the buns are separated.)
For sub rolls: Shape the dough pieces into wide, flat rectangles, about 4″ long. Place 3″ apart on the baking sheet and press to flatten a bit.
To rise and bake: Cover the baking sheets with a clean kitchen towel and allow the buns to rise for 10 minutes. Preheat the oven to 425F. When preheated, bake the buns for 8-12 minutes, until lightly browned. Cool on wire racks or serve warm.