Ooops, that was the US one - and this is the most updated info I can find: the bun:
Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup and/or sugar, soybean oil and/or canola oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (may contain one or more of the following: sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide), calcium propionate and/or sodium propionate (preservatives), soy lecithin, sesame seed.
No hydrogenated fats there but certainly things I would question.
Except in the Crispy Chicken fillet bun:
Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.
Granted it's USA. The UK one is here: www.mcdonalds.co.uk/content/dam/McDonaldsUK/Food/Category/Nutrients/OurFood-Booklet.pdf
No hydrogenated fats but then again, I am not trying to convince anyone else not to eat Macdonald's if you want to. It's up to you. I am only saying my choices are I choose not to eat things that contain some of the things Macdonalds do. 60% chicken is really not for me.