ROASTED RED PEPPER HAMBURGER BUNS
1/4 cup warm water (100 to 110 degrees F)
1 tablespoon sugar
2 envelopes Fleischmann's Active Dry Yeast
12 ounce jar roasted red peppers, drained and pureed (about 1 cup)
2 cups warm water (100 to 110 degrees F)
1/4 cup olive oil
1/4 cup butter OR margarine, melted
2 teaspoons salt
1 (1 ounce) packet dry Italian dressing seasoning mix
2 teaspoons Spice Islands Garlic Powder
6 to 7 cups bread flour, divided use
1 egg
1 tablespoon water
3 tablespoons sesame seeds
Combine 1/4 cup warm water, sugar and yeast in a small bowl. Allow to rest 5 minutes until frothy.
Combine peppers, 2 cups warm water, oil, butter, salt, seasoning mix, garlic powder and yeast mixture in a large mixer bowl. Add 2 cups of flour and beat for 2 minutes until thoroughly combined. Add enough remaining flour to form a soft dough.
Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise in a warm, draft-free place until dough is doubled in size, about 40 minutes.
Punch dough down. Divide dough into 18 rolls and place 6 rolls on each greased baking pan.
Slightly beat egg with 1 tablespoon water and brush on rolls. Sprinkle with sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
Bake for 18 to 20 minutes in a preheated 350 degree F oven.
Makes 18 rolls
Source: Fleishmann's Yeast, ACH Food Companies, Inc.

1/4 cup warm water (100 to 110 degrees F)
1 tablespoon sugar
2 envelopes Fleischmann's Active Dry Yeast
12 ounce jar roasted red peppers, drained and pureed (about 1 cup)
2 cups warm water (100 to 110 degrees F)
1/4 cup olive oil
1/4 cup butter OR margarine, melted
2 teaspoons salt
1 (1 ounce) packet dry Italian dressing seasoning mix
2 teaspoons Spice Islands Garlic Powder
6 to 7 cups bread flour, divided use
1 egg
1 tablespoon water
3 tablespoons sesame seeds
Combine 1/4 cup warm water, sugar and yeast in a small bowl. Allow to rest 5 minutes until frothy.
Combine peppers, 2 cups warm water, oil, butter, salt, seasoning mix, garlic powder and yeast mixture in a large mixer bowl. Add 2 cups of flour and beat for 2 minutes until thoroughly combined. Add enough remaining flour to form a soft dough.
Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise in a warm, draft-free place until dough is doubled in size, about 40 minutes.
Punch dough down. Divide dough into 18 rolls and place 6 rolls on each greased baking pan.
Slightly beat egg with 1 tablespoon water and brush on rolls. Sprinkle with sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
Bake for 18 to 20 minutes in a preheated 350 degree F oven.
Makes 18 rolls
Source: Fleishmann's Yeast, ACH Food Companies, Inc.
MsgID: 3158291
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 06-06-15 Daily ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 06-06-15 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Weekend Baking Recipes - 06-06-15 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Bicardi Chocolate Rum Cake with Chocolate Rum Filling (using cake mix, 1970's) |
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4 | Recipe: Rhubarb Poke a Dot Coffee Cake with Streusel Topping and Vanilla Glaze |
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5 | Recipe: Roasted Red Pepper Hamburger Buns (using Italian dressing mix) |
Betsy at Recipelink.com |
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