These 40 minute buns will CHANGE YOUR LIFE. When I all caps it, you know I am serious. I used to take 2-3 hours to make buns for burgers. Then I was visiting with a friends Mom who told me she makes dinner rolls in an hour and how she does it. It got me thinking about bigger buns and how long they take.. why couldn't it be done with larger ones?!
- Quick Rise or Instant Yeast
- Water 45°C
- Canola Oil
- White Granulated Sugar
- Egg Room Temperature
- Table Salt
- All Purpose Flour
The Gist of It
- Preheat the oven
- Mix the dough, Knead the dough.
- and then immediately Shape the buns
- Let the buns sit for 10 minutes
Life is Hard - Eat Some Carbs
Frequently Asked Questions about 40 minute Buns.
No. It has to be instant or quick rise. This yeast is much smaller particles and that's necessary for the speed of this recipe.
Yes! Cool completely on a cooling rack after baking. Then put them in to a bag and freeze for up to 3 months.
If you're looking for something to put IN these buns, consider my Pulled Pork.
This recipe was made popular by taste of home.
Lunch Hour Buns
- 2 tablespoon Quick Rise or Instant Yeast
- 1 Cup + 2 TBSP 2 Water 45°C
- ⅓ Cup Canola OIl
- ¼ Cup White Granulated Sugar
- 1 Large Egg Room Temperature
- 1 teaspoon Table Salt
- 3 Cups All Purpose Flour (May use up to 3.5 cups)
- To a large bowl add water, oil and sugar. Stir
- Sprinkle Yeast on top, stir. Let stand for 5 Minutes
- Add the egg, salt and enough flour to form a soft dough.
- Either in the bowl or on a floured countertop; knead the dough until smooth and elastic. (About 5 minutes)
- DO NOT LET RISE
- Divide the dough into 12 equal portions and shape into a ball.
- Place Balls 3" apart on a greased baking sheet or one that is lined with a silicone liner. I find that a thick bottom baking sheet or a silicone liner works best to avoid burning the bottoms of the buns
- Preheat over to 425°F Cover the buns with a clean kitchen towel for 10 minutes while the oven preheats
- Bake on a center rack until golden brown 8-12 minutes
- Remove to a wire cooling rack immediately after baking