Call this a more realistic version of one of those “30-Minute Rolls” recipes (external link) you can find with a quick Google search. I’ve tried a few of those, and I can tell you that they can’t really be done in 30 minutes (45, maybe). But after experimenting a bit, I guarantee you that these 60-minute buns will taste better, last longer, and can actually be accomplished in just one hour.
SO, YOU NEED BREAD FAST.
We prefer to make our own bread. Kate’s allergy to soybean oil drastically reduces the options for store-bought bread. But we sometimes don’t realize until it’s really close to dinnertime that, hey, we’re going to have hamburgers/hot dogs/pulled pork tonight…and we need buns. This recipe is perfect for those occasions. I make these 60-minute buns at least monthly, and they work every time. In 1 hour or less, guaranteed. (Kate sneaks in to comment that she just prefers this recipe over most that take longer because these are delicious, honey!)
The secret to the speed is the yeast to flour ratio. A normal loaf bread contains about 7 cups of flour and 2-1/4 teaspoons of yeast. This one has 2 tablespoons of yeast and 3 1/2 cups of flour. That’s a yeast-to-flour ratio FOUR TIMES that of a normal bread. You’ll be able to tell that the first few buns you shape are noticeably bigger than the last few–they rise that quickly!
SO, I HAVE LEFTOVERS.
That’s great! These 60-minute rolls will easily keep for 3-4 days at room temperature. Just put them in an air-tight container so they don’t dry out and go stale. I’ve also found letting them go for the full time on the second rise helps keep their texture soft and chewy for longer. Just this past week, I baked a batch on Friday and we finished the last one the following Tuesday–and it was still perfect.
SO, CAN I DO ANYTHING ELSE WITH THESE 60-MINUTE BUNS?
Yes! You can add any number of seasonings to your 60-minute buns. Try putting in 2 teaspoons of herbes de Provence, dried onions, Italian seasoning, or any other flavors that strike your fancy, in with the dry ingredients. You could also make them sweeter by adding 2 tablespoons of brown sugar and a teaspoon of mixed spice. (Don’t overdo the mixed spice here, as much as you might want to–cinnamon slows down the yeast so they won’t rise as well.)
One other thing we’ve done with these: You can get as far as shaping the dough, wrap them in cling wrap, and freeze them. They’ll keep for a few months that way. All you need to do is take off the plastic, cover loosely with a clean towel, and let them thaw for 30 minutes before baking.Print
A fast, tasty, and versatile bun that’s good for a cookout, as dinner rolls, or any number of other uses…and ready in just 1 hour.
250ml warm water (1 cup + 2 tbsp)
3 Tbsp honey
2 Tbsp yeast
4 Tbsp butter, softened
550g bread flour (3 1/2 cups)
1 tsp salt
- Preheat oven to 375° (190°C).
- Mix the water, honey & yeast in your stand mixer bowl. Let stand for 5 minutes to allow the yeast to activate.
- Add the rest of the ingredients, and mix with dough hook attachment until a smooth dough forms, about 5 minutes. Let rest for 10 more minutes. (If kneading by hand, rub some canola oil on your hands rather than using flour to keep the dough from sticking.)
- After just 10 minutes, you’ll already see the dough rising. Punch it down, and form it into 12-16 buns–16 for hot dog buns, 12 for hamburger buns or bratwurst rolls. If you want to be really precise about it, this works out to about 60g (2.1oz) per hot dog bun or 80g (2.8oz) per hamburger bun.
- Place on a greased cookie sheet. Let rise for 15 minutes, preferably near the hot oven so they can use that heat to rise faster. Don’t skimp on this rise; it’s what keeps them soft the next day. TIP: If they’re rising too much upward and not enough outward, just gently press them down with the (oiled) palm of your hand.
- Bake for 12-15 minutes. Enjoy!
Add 2 teaspoons of a seasoning blend of your choice to the dry ingredients for a richer flavor. Garlic powder, minced onions, Italian Seasoning, or Herbes de Provence will all work nicely.
Add 1/4 cup grated parmesan cheese or shredded cheddar cheese for cheesy buns.
Add 1/4 cup dark brown sugar, a teaspoon of Mixed Spice, and a cup of raising for a basic sweet roll recipe. This could also become the dough for cinnamon rolls, if you’re clever about how you shape them.
If you want to save these for later, you can freeze the buns after step 4. Wrap them in airtight cling wrap and/or put them in a sealable plastic bag, and freeze for up to 3 months. When you’re ready to bake them, remove the plastic and let them thaw at room temperature for about 30 minutes, or until you can see them start rising again. Then pop them into the preheated oven and bake as normal.
Keywords: bread, rolls, buns, quick, hamburger, hot dog, bratwurst, vegetarian