Fructose Free Classic Hot Dog Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

4.7

(23)

Soft, pillowy, and golden-topped, these homemade buns are the kind of thing that makes a backyard cookout feel genuinely special. For anyone managing fructose intolerance, store-bought buns can be a minefield — many contain high-fructose corn syrup, honey, or fruit-derived sweeteners hiding in the ingredient list. This recipe keeps things clean and straightforward: whole milk, egg, butter, flour, salt, and just a small amount of granulated sugar that stays well within a manageable range. The enriched dough gets its tender, slightly chewy crumb from a slow knead and a patient rise, not from any problematic additives. Brushing the tops with melted butter twice — once before baking and once straight out of the oven — gives them that irresistible sheen and a rich, savory finish. They bake up snug against each other on the pan, which keeps the sides soft and pull-apart-ready, just like the ones you remember from childhood. Once you've made a batch of these, reaching for a plastic bag at the grocery store is going to feel like a serious downgrade.

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Ingredients

8 servings

¾ cup whole milk, warmed to 110°f (43°c)
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp granulated sugar
2 ¾ cups all-purpose flour, plus more for dusting
1 tsp fine salt
1 large egg, room temperature
3 tbsp unsalted butter, softened

For brushing

1 tbsp unsalted butter, melted

Instructions

1
Combine the warm milk, 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, 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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