Fructose 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 small kitchen projects that pay off in a big way — soft, golden, and sturdy enough to hold up to whatever you pile on them. For anyone managing fructose intake, store-bought buns can be a minefield of high-fructose corn syrup, honey, and fruit-derived sweeteners hiding in the ingredient list. This recipe keeps things clean and straightforward: just flour, water, yeast, a small amount of granulated sugar, butter, egg, and salt — nothing that should raise red flags. The dough comes together with a stand mixer or by hand, rises until doubled, then gets shaped into eight even rounds that bake up beautifully puffed and deep golden brown. An egg wash gives each bun that glossy, bakery-style finish, and a sprinkle of sesame seeds adds a satisfying little crunch if you want it. Once they cool on the rack, you've got pillowy, homemade buns that make even a simple burger feel like a proper meal.

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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.

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