Recipe: Roasted Red Pepper Hamburger Buns (using Italian dressing mix)

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.