Gourmet Economist

The Intersection of Culinary Craft and Economics Insight


Fat-free Burger Buns

These burger buns are a perfect compliment to my lean bison burgers or my chicken, black bean, quinoa burgers. They are fat free and use fat free cottage cheese instead of butter to give them that extra moistness.

The recipe is inspired from this King Arthur recipe. I modify it to make it fat free and add in some whole wheat flour goodness.

Fat-free Burger Buns

Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Course Side Dish
Cuisine American
Servings 8 buns



  • 320 gms Unbleached all purpose flour
  • 100 gms White whole wheat flour
  • 230 gms Lukewarm water
  • 46 gms Egg white liquid
  • 30 gms Fat free cottage cheese
  • 25 gms Sugar
  • 25 gms Monkfruit sweetener see notes
  • 1 tbsp Instant yeast
  • tsp Salt


  • 1 Egg white
  • ¼ cup Water
  • 1 tbsp Poppy seeds/ sesame seeds optional


  • Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
  • Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
  • Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  • Beat the egg white and water together and gently brush the buns with the egg wash. Top with any seeds if using.
  • Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven and cool on a rack.


You can skip the Monkfruit sweetener and instead add 50 grams of sugar, if that’s all you have. I use Monkfruit sweetener to simply lower the calories in the buns a little.
Keyword Buns, Burgers, Low Fat


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