Aunt Millie's Hearth Butter Buns
Product Information
Baked with a touch of butter and cultured cream, Aunt Millie’s Hearth Butter Hamburger Buns are a special choice for your next game-day get-together, backyard barbecue or dinner on the grill. These oversized buns are soft and fluffy, but they stand up to all your favorite toppings, whether you’re serving a supersized sandwich or the best burger on the block. Aunt Millie’s is a family-owned business since 1901.
- Soft and fluffy hamburger buns with a rich butter flavor
- Hearty enough to hold up to juicy burgers and saucy BBQ
- Contains no high fructose corn syrup
- 0g of trans-fat per serving
- FoodHealth ScoreNutrition Facts8.0 Servings Per ContainerServing size1 bun (60g)Amount per servingCalories160% Daily value*Total Fat2g3%Saturated Fat1g5%Trans Fat0g0%Polyunsaturated Fat0g0%Monounsaturated Fat0g0%Cholesterol5mg2%Sodium260mg11%Total Carbohydrate31g11%Dietary Fiber1g4%Sugar4g0%Added Sugar3g6%Protein5g0%Calcium50mg6%Iron2mg10%Potassium80mg2%Vitamin D0mcg0%*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Flour (Unbleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Yeast, Butter, Cultured Cream, Salt, Wheat Gluten, Modified Whey, Tapioca Maltodextrin, Natural Flavor, Yellow Corn Flour, Monoglycerides, Spice Oils, Spices (Annatto, Turmeric for Color), Sesame Flour, Calcium Propionate (a Preservative), Vinegar, Calcium Sulfate, Potassium Chloride, Modified Corn Starch, Sodium Alginate, Diglycerides, Citric Acid, Ascorbic Acid, Polysorbate 60.Allergen Info
Contains Sesame Seeds and their derivates,Wheat and Their Derivatives,Cereals and Their Derivatives,Milk and its derivates.Disclaimer
Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. ...
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