Pregnancy Friendly Classic Hamburger Buns
Homemade burger buns are one of those kitchen projects that feel far more impressive than the effort actually demands, and the results are genuinely miles ahead of anything from a plastic bag. During pregnancy, store-bought breads can come with a long list of preservatives, dough conditioners, and additives that are easy to avoid when you're baking from scratch with ingredients you can actually name. This dough comes together with pantry staples — flour, butter, egg, yeast, and sugar — so you know exactly what's going into every bite. The egg in the dough and the egg wash on top both get fully cooked during baking, which means no raw or undercooked egg concerns to worry about. The double rise gives these buns a soft, pillowy interior with just enough structure to hold up to a loaded burger without falling apart. A sprinkle of sesame seeds before baking adds a satisfying little crunch and makes them look genuinely bakery-worthy. Once you pull a tray of these golden, hollow-sounding buns from the oven, going back to the store-bought version is going to feel like a real step down.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
For the egg wash
- 1 large egg, beatenIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 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.
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