Servings: 8
Yield: 8 Buns
Baking Time: 20 minutes
Categories: Burger/ Sandwich Buns, Fleischmann's Yeast
DOUGH
1 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
2 tablespoons instant minced onion
2 tablespoons sugar
2 tablespoons butter or margarine, softened
3/4 teaspoon salt
3 cups all-purpose flour (3 to 3 1/2 cups)
BARBEQUE BEEF FILLING
4 cups chopped roast beef (about 1 1/2 pounds)
1/2 cup thick barbecue sauce
1/4 cup catsup
1/2 teaspoon liquid smoke
1/2 teaspoon prepared mustard
1. Make dough: Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, onion, sugar, butter, salt and 1 1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
2. Make filling: In large bowl, combine roast beef, barbecue sauce, catsup, liquid smoke and mustard; reserve.
3. Punch dough down. Remove dough to lightly floured surface; divide into eight equal pieces. Roll each piece to 5-inch circle. Place about 1/2 cup filling in center of each circle. Pull up dough to enclose filling and pinch at top to seal. Place buns, pinched sides up, on two greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 20 minutes or until done; switch positions of sheets halfway through baking time for even browning. Remove from sheets to wire racks. Serve warm. Refrigerate leftovers; reheat to serve.
Yield: 8 Buns
Baking Time: 20 minutes
Categories: Burger/ Sandwich Buns, Fleischmann's Yeast
DOUGH
1 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
2 tablespoons instant minced onion
2 tablespoons sugar
2 tablespoons butter or margarine, softened
3/4 teaspoon salt
3 cups all-purpose flour (3 to 3 1/2 cups)
BARBEQUE BEEF FILLING
4 cups chopped roast beef (about 1 1/2 pounds)
1/2 cup thick barbecue sauce
1/4 cup catsup
1/2 teaspoon liquid smoke
1/2 teaspoon prepared mustard
1. Make dough: Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, onion, sugar, butter, salt and 1 1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
2. Make filling: In large bowl, combine roast beef, barbecue sauce, catsup, liquid smoke and mustard; reserve.
3. Punch dough down. Remove dough to lightly floured surface; divide into eight equal pieces. Roll each piece to 5-inch circle. Place about 1/2 cup filling in center of each circle. Pull up dough to enclose filling and pinch at top to seal. Place buns, pinched sides up, on two greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 20 minutes or until done; switch positions of sheets halfway through baking time for even browning. Remove from sheets to wire racks. Serve warm. Refrigerate leftovers; reheat to serve.
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