Barbecue Buns
Submitted by bocadelsol
Soft homemade yeast buns with a tender crumb, shaped and baked fresh for burgers, pulled pork, or any barbecue sandwich. Two rises and a quick knead give you 20 golden buns that beat anything from the store.
YIELD
1 batchPREP
20 minCOOK
30 minREADY
2 hrsStore-bought buns have nothing on these.
A simple yeast dough with dry milk powder for softness and a touch of sugar for a hint of sweetness gets kneaded until smooth and elastic, then left to rise twice before shaping.
The double rise builds flavor and gives you that light, pillowy texture that holds up to juicy burgers and saucy pulled pork without falling apart.
Shape them into flattened rounds, let them puff up one more time, and bake until golden.
Twenty buns from one batch means you’re set for a full backyard cookout.
Pro Tips
- Water temperature matters: aim for warm tap water, not hot, so you don’t kill the yeast
- Knead a full 8 to 10 minutes; shortcuts here mean dense, heavy buns
- Press the dough balls flat before the final rise so they bake into proper sandwich shapes instead of tall domes
- Freeze extras in zip-top bags; they reheat in seconds in the microwave
Ingredients
Directions
In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved Fleischmann’s Active Dry Yeast.
Add Fleischmann’s Margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add ¾ 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.
Place in a 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.
Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour.
Bake at 375℉ (190℃). for 15 to 20 minutes, or until done.
Remove from baking sheets and cool on wire racks.
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