BARBECUE BUNS

BARBECUE BUNS




5-3/4 to 6-3/4 cups unsifted flour

1/3 cup instant nonfat dry milk solids

1/4 cup sugar

1 tablespoon salt

2 packages dry yeast (2 scant tablespoons)

1/3 cup softened margarine

2 cups very warm tap water (120 to 130 degrees F)



In a large bowl thoroughly mix 2 cups flour, dry milk solids,

sugar, salt, and undissolved yeast. Add margarine.

Gradually add tap water to dry ingredients and beat 2 minutes at

medium speed of mixer, scraping bowl occasionally. Add 3/4 cup

flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a stiff dough. Turn out

onto lightly floured board; knead until smooth and elastic, about 8

to 10 minutes (or continue mixing in mixer until sides of bowl are

clean). Place in greased bowl, turning to grease top. Cover; let

rise in warm place, free from draft, until doubled in bulk, about 45

minutes.



Punch dough down; let rise again until less than doubled, about 20

minutes.



Divide dough in half; cut each half into 10 equal pieces. Form

each piece into a smooth round ball. Place on greased baking sheets

about 2 inches apart; press to flatten (I use a flat saucer for

this). Cover; let rise in warm place; free from draft, until

doubled in bulk, about 1 hour. (I like to brush the tops of the

rolls with the egg white/water mixture just before baking.)

Bake at 375 degrees F 15 to 20 minutes, or until done.

Remove from baking sheets and cool on wire racks.



CHIVE BARBECUE BUNS: Prepare as recipe directs but add 1/4 cup

chopped chives to dry ingredients. Brush while warm with melted

margarine.



BACON BARBECUE BUN: Prepare as recipe directs but substitute 1/4

cup bacon fat for 1/3 cup margarine, and add 1/2 pound bacon,

crisply fried and crumbled, after the second beating. Brush while

warm with melted margarine.



SESAME SEED BARBECUE BUNS: Prepare as recipe directs but add 1/4

cup toasted sesame seed to dry ingredients. Before baking, brush

buns with combined beaten egg white and 2 tablespoons water and

sprinkle with additional sesame seed.



DILL BARBECUE BUNS: Prepare as recipe directs but add 2 tablespoons

dill seed to dry ingredients. Brush while warm with melted

margarine.



CELERY SEED BARBECUE BUNS: Prepare as recipe directs but add 2-1/2

teaspoons celery seed to dry ingredients. Brush while warm with

melted margarine.