I think you might have an idea about these burger buns looking at the heading. Yes, these amazing, delicious burger buns are made within 40 minutes. 10 minutes to mix, 10 minutes to prove and 20 minutes to bake. No double proving the dough, no rigorous kneading and can be made in a jiffy. The buns have a lovely crust and soft crumb and pairs perfectly with cheese and burgers. Are you curious?
Today is the third week of BM and my theme is to make any three dishes which have got a place in top 100 dishes on Taste Of Home site. There are so many recipes in the list but some how I went for breads. So all the three days you will be seeing different breads here. This recipe had so many positive reviews in the site and so I didn’t even think twice before selecting this. As the dough is not proved, the quantity of yeast is more when compared to normal recipe. But you will love this. It doesn’t have any unpleasant smell of yeast. Some how I felt that it tasted so much like an enriched bread, though there was no butter added. I halved the recipe and made 6 buns and they just vanished within minutes. My daughter came back asking for more.
Recipe Source: Taste Of Home
Makes 6 Buns
Ingredients:
Instant Yeast-1 tbs
Water-1/2 cup + 1 tbs
Veg Oil-2 tbs
Sugar-2 tbs
Salt-1/2 tsp
Flour/ Maida-1 3/4 cup + 3-4 tbs
Procedure:
In a bowl mix together flour, sugar, salt and instant yeast.
Add oil and mix.
Add water and mix to form a soft dough.
Knead the dough for 3-5 minutes, dusting with more flour if sticky.
Divide the dough into 6 equal portions.
Shape each into a round ball and place three inches apart on a greased baking tray.
Cover with a towel and set aside for 10 minutes.
By the time preheat oven to 225°C.
Brush the top of the balls with milk and sprinkle some sesame seeds.
Bake for 10-20 minutes or until the buns are nicely golden.
Remove from tray and use it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61
40 minutes Eggless Burger Buns
Ingredients
Ingredients
- Instant Yeast-1 tbs
- cup Water-1/2+ 1 tbs
- Veg Oil-2 tbs
- Sugar-2 tbs
- Salt-1/2 tsp
- cup Flour/ Maida-1 3/4+ 3-4 tbs
Instructions
Procedure
- In a bowl mix together flour, sugar, salt and instant yeast.
- Add oil and mix.
- Add water and mix to form a soft dough.
- Knead the dough for 3-5 minutes, dusting with more flour if sticky.
- Divide the dough into 6 equal portions.
- Shape each into a round ball and place three inches apart on a greased baking tray.
- Cover with a towel and set aside for 10 minutes.
- By the time preheat oven to 225°C.
- Brush the top of the balls with milk and sprinkle some sesame seeds.
- Bake for 10-20 minutes or until the buns are nicely golden.
- Remove from tray and use it.
Hi gaythari,
I have active dried yeast. Can I use it instead of instant yeast?
Yes, Ruchita, you can use. But first add a little warm water and prove it for 10 minutes and then add to flour.
Amazing , Great Job Gayathri you are a threat and competiton to any qualified chef
One question can you please provide the brand of instant yeast which you use, and where this instant yeast is available.
Thank you so much Nayana. I use Angel brand of yeast. It is available at whole sale bakery stores..
Thats one superb recupe Gayathri. I had bookmarked this too, somehow never made it..now I will for sure..:)
The buns look soft and spongy and definitely very very doable since they are done in 40 minutes. Good one Gayathri.
Making the bread quick sure is helpful when we are out of time.Soft and delicious bread.
Buns has come out perfectly. Love it.
Is fresh yeast same as instant yeast.. does it need to be at room temperature when using it… i got fresh yeast from a local cold storage shop
No frsh yeast is different from instant yeast. For tsp of instant yeast use three teaspoon of fresh yeast.
hi gayathri garu in which mode does the breads be kept.. in convection ode or up and down both rods pls help me.. and i have dried yeast rather than instant yeast..
Dry yeast needs to be proved before adding to the flour. And for baking keep both filament on.
How much does a cup of flour weight in gms?
115 gm
Hi gayatri ji…let me first thank u for ur amazingly simple recipes.
This 40 min buns also hv been great… Can u pls advice if I could add some filling to it ..say like vada pao masala fr eg.??/ pls do advice.. Would like to make it tomorrow fr my daughter freinds coming over.☺ THANK YOU so much again. God bless you abundantly☺
You can use filling Divya. Thank you for your kind words..
Hi gayatri thank you so much for such a wonderful recipe.can we use whole wheat flour instead of maida.
Om sai ram
Yes Prema, You can do it. Add little more water for the dough.
They have come out perfect Gayathri. The texture looks so soft and in 40 mins…you’ve got to be kidding me. I’m definitely giving it a try…
Buns have a nice texture and the time required to prepare these buns are tempting me to bake. Bookmarking the recipe.
40 minute burger buns — now this is something I need to make right away. They look perfect.
I have to try this yet. I bookmarked a load from here when I selected this theme.
Your buns have turned out great.
Hi Gayathri, I tried these buns today. They were very soft. But had yeast flavour in it. I used 1tbs of active dry yeast. I did proofing in warm water. Don’t know where it went wrong. What quantity of active dry yeast should be used? Please help. Thanks.
It is better to use instant yeast because it turns out perfect.
Hello mam, nice recipe, I don’t have instant yeast so how much I use dry yeast . For ur 40 min bun recipe. Guide me plz.
Use same amount of dry yeast and prove it with 1/4 cup of warm water and a tsp of sugar for 10minutes. Then add it to flour. Note that the water used for proving is part of the water given in the recipe.
Pre heat for 225 c but for baking what temperature has to.be used
The same temp is used to bake.
Gayathri those buns looking fantastic, now have to try this recipe….
Gayathri, this recipe is absolutely wonderful. This is one my list as well to bake 🙂
Simply loved this buns, they came out extremely spongy na.
The buns looks absolutely perfect.Bookmarked to try.
Gayathri..tried your 40mins burger buns..was a great hit.
Thanx for sharing
hi loved ur instant 40 min bun recipe .have a urgent query my bottom and top crust is becoming too crusty can the outer surface be made more spongy.
thanks
As this recipe has more yeast the crust will be thick.if you want the softer crust then try my eggless burger buns recipe. It turns out awesome..
hi sorry remising the same query my daughters friends are coming over and they have specially requested the buns in the mini form thus the urgency ,my crust is becoming too hard where could i be going wrong .thanks looking forward to ur reply
You are over baking the buns. Either reduce baking time or reduce temp..
Gayathri madam, according to ur recipe buns have be proofed only once that too only for 10mts…is that enough.becoz for bread we do proofing twice..
Another query, can i replace maida with wheat & all other ingredients remaining the same.. Kindly respond.
Yes Asha, as the yeast quantity is more convenient.pared to other bread recipes, 10 minutes for proving is enough. And you can of course substitute maida with wheat flour. You will need a little bit of more water to knead the dough.
How do i know when the buns are done ? Stop they don’t turn hard… Planning to bake them now. Please help,
Bake them until the top starts browning.
Hi Gayathri, cant tell you how glad im to try these buns…. I substituted the apf with wwf…it tured out amazingly soft…This is surely a keeper n the time taken is worth a shot for anyone… 🙂 I keep trying on n off recipes (sply the eggless baking) from here. Its high time i post a comment atleast as a token of gratitude. Keep baking and keep us motivated. I’m going to order your book soon. Thanks for everything you do 🙂
Just took out a batch of these from the oven. They look, smell and feel so perfect. Cant wait to try it. Another batch is on its way to the oven. Thank you so much for sharing these wonderful recipes.
Your recipes are something I follow blindly and they never let me down. Thank you soooi much once again. Stay blessed.
Hi mam.. After reading so many comments I feel very silly to ask this question but I will have to because I want to try this.. I didn’t understand that amount of maida u have written 3 or 4 tbsp to b added?
The extra flour is for dusting while kneading the dough.
Hi not sure my yeast is instant or active?
Got it from general food. How do I use it now?
How does it look like. Small balls or tiny granules? If they resemble small balls, it is dry yeast and if tiny granules, then instant.
Can I use wheat flour instead of maida? Also what is the alternative to yeast as I don’t have yeast at home? Thank you!
This is an yeast based recipe. Not sure about a replacement for it. But you can use wheat flour instead of maida. I have a recipe with wheat flour too.
Recipe of instant yeast
Instant yeast is available in stores. I don’t know how to make it at home.
Tried it turned out super soft and yummy
Just one doubt, instead of rising up it spread wide more. My oven did go off for half an hour coz of the overheating, could that be the reason?
If the dough was a bit thinner, it would spread. That might be the reason. It happens because of difference in flour variety.
Amazing buns every time!! Thank you so much! Looking forward to trying other recipes!!
For a loaf of bread would I need to increase oven time? Thx
Hi, thank you. yes, when you do it as a loaf, the timing would increase depending upon the height of the bread.
I will make them tomorrow. The question is; water. Is it a room temperature or lukewarm water? Generally the instant yeast tends to be with lukewarm water (105 F). Let me know. Thanks
Instant yeast is very good and just room temperature water is enough to activate it. But if you live in a.colder place, you can use lukewarm water in the recipe to fasten the process.
Hi Gayatri my instant yeast is professional and rises too fast and too much
I was told I.have to cut down the amount used. For pizza I use only 1/2 spoon for 3cups flour OE it proves too much and becomes difficult to handle .what to do ?
If your yeast is too strong, you can use just 1/4 the amount to slow down the rise.
Thank you so much for this recipe! The buns came out gloriously – soft and fluffy in the middle and a golden slightly chewy crust 😀
That is wonderful. Thanks for sharing!
First time I made these I followed the recipe and the buns were heavy and dense, remade them and used warm water devolved the sugar and yeast with the warm water First then added the oil and salt and flour. They came out perfect and so light and fluffy.