Lupin Free Classic Hamburger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

5.0

(25)

Homemade hamburger buns are one of those kitchen projects that immediately make everything else on the plate taste better, and this straightforward recipe delivers soft, golden, bakery-worthy results from a short list of everyday ingredients. For anyone avoiding lupin — a legume increasingly used as a flour substitute or filler in commercial breads and baked goods — store-bought buns can be a genuine minefield, since lupin flour often hides in "artisan" or "high-protein" products without obvious labeling. This dough keeps things clean and simple: all-purpose flour, yeast, butter, egg, and a little sugar, with nothing unexpected tucked in. The method is forgiving and satisfying, whether you use a stand mixer or go fully hands-on with a ten-minute knead on the counter. A second rise gives the buns that pillowy, slightly springy interior, while the egg wash ensures a deep, glossy brown crust that looks genuinely impressive. Finish them with sesame seeds if you like a little crunch and visual flair, or skip them for a classic, unfussy look. Once you've pulled a tray of these from the oven and let them cool just long enough to slice, you'll have a hard time going back to the packaged kind.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp granulated sugar
3 cups all-purpose flour, plus more for dusting
1 ½ tsp fine salt
2 tbsp unsalted butter, softened
1 large egg

For the egg wash

1 large egg, beaten
1 tbsp water
1 tbsp sesame seeds (optional)

Instructions

1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the flour, salt, softened butter, and egg to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!