In a rush and just need the recipe quickly? Hit the jump to recipe button and get baking! We understand! Otherwise, read below for why we feel added sugar free hamburger buns are worth the effort, and what you’re getting in a store bought alternative.
Nothing screams Spring like grilling burgers, fresh vegetables, and finally opening the windows. When it feels like we’ve had more snow here in Kentucky in one month than the last three years combined, the meltdown and the sun have been a welcome change. With the sun finally making an appearance, we know no better way to celebrate than with amazing homemade burgers.
But no burger is complete without the perfect bun. Unfortunately, what you can buy at the store, and often even find in recipes is overloaded with sugars and unnecessary junk. The average 8 pack of popular store hamburger buns contains 2 teaspoons of sugar per bun. Now I can’t speak to your house, but in ours there’s no person who eats less than two burgers per sitting. So each person is getting a minimum of 4 teaspoons of sugar from hamburger buns.
This may not sound like much to worry about, but consider that the “recommended” safe daily limit for sugars is 6 teaspoons daily for women and 8-9 for men. While I choose to no longer consume sugar due to its addictive qualities and affects to my health, I understand that many still do. But wouldn’t we all rather eat our sugar in a cookie, or something worthwhile instead of breads that never needed sugar in the first place?
Enter the most delicious, added sugar free garlic hamburger bun.
Life without sugar is not tasteless, sad or bland. In fact, these hamburger buns are a head and shoulder above any others I’ve tasted. They are appropriately savory for their task with a touch of garlic that’s not overwhelming, and leftover buns are perfect for sandwiches and snacking. Make your own and make the swap and let us know how you like them!Print Recipe
Sugar Free Garlic Hamburger Buns
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Mixing Spoons
- Sheet Pan
- Parchment Paper/ Silicone Liners
- 1 Cup warm water
- 2 Tbsp plain yogurt (optional-see notes)
- 1 Tbsp active dry yeast
- 1 egg
- 2 Tbsp butter softened (substitute for 2 Tbsp lard or 1 Tbsp coconut oil for dietary restrictions)
- 1 tsp salt
- 1/2 tsp garlic powder
- 3 Cups flour
- 1 egg white
- 2 Tbsp water
- 2 Tbsp melted butter to brush on after baking
- 1/2 tsp garlic powder to sprinkle on top of butter
- In a large bowl, mix the yogurt and warm water. Stir in the yeast and allow the yeast to bloom for 5 minutes or until bubbly.
- Mix in the softened butter, egg, salt, and garlic powder.
- Mix in the flour one cup at a time until well incorporated.
- Knead dough on a heavily floured surface until mostly smooth. It is a very wet dough, hand kneading may require additional flour. (or use a dough hook and knead in a kitchenaid mixer)
- Place finished dough in a well oiled bowl, turning to coat in oil. Cover with a kitchen towel. Place dough in a warm oven on the proofing setting. (if your oven does not have this setting, set your oven to 100 degrees and turn off after a minute before placing your dough inside) Allow dough to rise until doubled, about 30 minutes when using a warmed oven.
- Shape dough into 8 equal balls. Place balls on parchment paper or silicone baking liners on the baking sheet. Press down on buns to give them a slightly flattened top. Allow to rise while oven preheats for about 30 minutes.
- Preheat oven at 350 degrees. Mix egg white and 2 Tbsp water and brush over the buns.
- Bake at 350 degrees 25 minutes or until tops are golden brown.
- (optional) Mix garlic powder and butter, brush onto buns.
- Allow buns to cool, slice and enjoy!