Barbecue Buns

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.