Fructose Free Soft and Buttery Dinner Rolls
Pillowy, golden-topped, and brushed with melted butter straight from the oven — these dinner rolls are the kind of thing that disappears from the basket before the main course even hits the table. The ingredient list is refreshingly straightforward: whole milk, flour, egg, butter, a little sugar, and yeast. For anyone managing fructose sensitivity, that simplicity is a genuine relief, since the small amount of granulated sugar used here is primarily there to activate the yeast and lend a gentle sweetness, keeping the overall fructose load minimal. There are no fruit-based sweeteners, honey, high-fructose syrups, or hidden additives to navigate — just honest, whole ingredients you can account for. The enriched dough gets its incredible soft texture from the slow addition of softened butter during kneading, a technique that creates a tender, slightly chewy crumb without any complicated substitutions. A double rise gives the rolls their signature puffed, pull-apart quality, and that final brush of melted butter with a pinch of flaky sea salt puts them firmly over the top. Serve them warm alongside dinner or just eat one straight from the pan — no judgment whatsoever.
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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
- flaky sea salt, for sprinkling (optional)
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. Add the flour all at once. Fit the stand mixer with the dough hook and mix on low speed until a shaggy dough forms and no dry flour remains, about 2 minutes.
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