Burger buns using Lakanto Cane Sugar with Monk Fruit

Jun 11, 2026 12:31:24PM
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There’s nothing quite like a homemade burger bun—soft, fluffy, and fresh from the oven. Whether you're building the ultimate backyard burger, serving pulled pork sandwiches, or creating a restaurant-worthy chicken sandwich at home, the right bun can make all the difference. This recipe delivers bakery-style burger buns with a light, pillowy texture and rich flavor, thanks to a combination of bread flour, butter, egg, and a surprising secret ingredient: mayonnaise.

To give these buns just the right amount of sweetness, we use Lakanto Cane Sugar with Monk Fruit. It bakes beautifully while helping reduce sugar compared to traditional recipes, making it a simple swap for those looking to cut back without sacrificing flavor. Combined with warm milk, yeast, and a slow proofing process, the result is a soft, golden bun that's sturdy enough to hold your favorite fillings while remaining tender with every bite. Once you make burger buns from scratch, you'll never want to go back to store-bought.

Burger buns using Lakanto Cane Sugar with Monk Fruit

Burger buns using Lakanto Cane Sugar with Monk Fruit

Sara Carrigan

Servings

14 (60g Buns)

Prep Time

4 hours

Cook Time

20 minutes

Cuisine

Bread

Bake soft, fluffy homemade burger buns with Lakanto Cane Sugar with Monk Fruit. This easy burger bun recipe creates golden, bakery-style buns perfect for burgers, sandwiches, and more.

Ingredients

  • 265g warm milk (95 F - 110 F)

  • 75g Lakanto Cane Sugar with Monk Fruit

  • 9g fine sea salt

  • 7g dry instant yeast
    Note: you can also use Active Dry Yeast but it is recommended you proof your yeast prior to using it

  • 70g egg

  • 450g bread flour

  • 25g soft butter

  • 25g mayonnaise (alternatively you can use avocado oil mayonnaise)

Directions

  1. 9:00 AM
    In a mixing bowl, combine the warm milk and dry yeast, whisking until the yeast has fully dissolved. Add the egg, sugar, and flour, then mix until no dry flour remains and everything is incorporated. Cover and let the dough rest for 30 minutes.

    Note: This resting period (autolyse) helps the flour absorb the liquid completely and encourages early gluten development.

  2. 9:30 AM
    Mix the dough on low speed for 2–4 minutes. Add the salt and continue mixing for an additional 2–3 minutes, or until the dough starts coming together into a ball.

    Next, add the softened butter and avocado oil mayonnaise. Increase the mixer speed to medium and continue mixing for 10–15 minutes, until the dough becomes smooth, elastic, and well-developed. Note: If the dough seems overly soft or sticky, incorporate an additional 10–20 g of flour as needed.

  3. 10:00 AM
    Cover the dough and place it in a warm environment (76–80°F / 24–28°C) to proof for 2 hours.

    During the proofing period, perform 2 gentle stretch-and-folds to strengthen the dough structure. By the end of this stage, the dough should appear noticeably larger, airy, and puffy.

  4. 1:00 PM
    Lightly dust your work surface with flour. Divide the dough into 14 equal portions, approximately 60 g each.

    Shape each portion into a tight round by pulling and pinching the edges underneath.

    Prepare your burger bun molds or ring molds by generously coating them with oil spray to prevent sticking. Place each dough round into an individual baking ring mold (9–10 cm diameter).

    If needed, create DIY foil rings or use a silicone burger bun mold to help the buns maintain their shape.

    Cover and proof once more for 1–2 hours at 78–84°F / 26–28°C, or until the buns have doubled in size.

  5. Bake at 330°F / 165°C for 20–25 minutes. Note: Watch carefully during baking—don't allow the tops to become too dark. A beautiful golden color indicates a tender, soft interior.
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