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Easy homemade hamburger buns that have no high fructose corn syrup and are much better than the store bought kind!
Before we found out about Jack’s fructose intolerance, I was kind of oblivious to how many food items contained fructose, and more specifically, high fructose corn syrup. I knew that a lot of jams and juices did, but beyond that, I had no idea. Then, I had to become like a hawk when it comes to reading food labels, and I’ve been blown away. Especially when I discovered that so many kinds of bread have it!
Last week, we were going to a barbeque at my brother and sister-in-law’s house, and my mom asked me to get some hamburger buns. Well, I searched high and low, and could not find a single brand that didn’t have high fructose corn syrup. So, I decided to take matters into my own hands, and make my own.
Honestly, I don’t know if I can ever go back to store bought hamburger buns. These buns were so tasty and could easily be eaten just as rolls! I loved the combination of white and wheat, though you can change what type of flour you use depending on your personal preference. I also added in minced and sauteed onions, which I thought was a nice touch, but can easily be omitted as well.
In the end, I was glad that I was “forced” to make my own hamburger buns. Jack’s food intolerance makes us all a little more healthy. And really, isn’t homemade anything usually better, anyways?
2 tablespoons coconut oil (or other oil) (optional)
1/3 cup vegetable oil
¼ cup sugar
1 teaspoon salt
1½ - 2 cups All Purpose or Bread White Flour
1½ - 2 cups Wheat Flour (King Arthur brand preferable)
2 Tablespoons Butter
Preheat oven to 425.
In a large bowl, dissolve yeast in warm water and let sit for five minutes. In the mean time, saute onions in oil until translucent. Set aside.
In the bowl with the yeast, stir in sugar and oil, and let sit for another five minutes. Then, stir in onions, egg, and salt. Then, in 1/2 cup increments and alternative flours, stir in flour until a nice dough ball is formed. Add more flour if needed to make dough less sticky.
Immediately put dough on a floured surface, and knead until elastic (3-5 minutes.) Divide into 12 pieces, and roll each piece into a smooth ball. Place each dough ball on a greased cookie sheet, leaving about 12 inches between each piece. Let rest for 8-10 minutes.
Brush the tops of each bun with butter and sprinkle with desired amount of sesame seeds. Bake for 8-12 minutes, or until buns start to brown. Let cool on a cooling rack.
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