Fructose Free Classic Dinner Rolls
Soft, pillowy dinner rolls are one of those comfort foods that feel impossible to improve on — and this recipe delivers exactly the kind of pull-apart, golden-topped result you'd find at a holiday table. For anyone managing fructose sensitivity, store-bought rolls are a minefield of high-fructose corn syrup, honey, and fruit-derived sweeteners hiding in the ingredient list. This recipe keeps things beautifully simple: whole milk, egg, butter, flour, salt, and just a modest amount of granulated sugar that stays well within a low-fructose range. The enriched dough gets its tenderness from softened butter worked in gradually during kneading, which gives each roll that irresistibly soft, slightly chewy crumb without any problematic add-ins. A final brush of melted butter straight out of the oven adds a glossy, rich finish that makes them nearly impossible to resist. These are the kind of rolls that disappear from the pan before dinner is even fully on the table.
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Learn more →Ingredients
12 servings
For the dough
- 1 cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened and cut into pieces
For brushing
- 2 tbsp unsalted butter, melted
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on a kitchen thermometer — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tbsp of the sugar, and stir briefly. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the remaining 2 tbsp sugar, the salt, and the egg to the yeast mixture. Fit the stand mixer with the dough hook and mix on low speed until combined, about 1 minute. Add the flour all at once and mix on low until a shaggy dough forms and no dry flour remains, about 2 minutes.
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