How To make Barbecue Buns
5 3/4 cups unsifted flour (5 3/4 to 6 3/4 cups)
1/3 cup instant nonfat dry milk solids
1/4 cup sugar
1 tablespoon salt
2 packages Fleischmann's Active Dry Yeast
1/3 cup Fleischmann's Margarine -- softened
2 cups very warm tap water (120-130 degrees F.)
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 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. 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 degrees F. for 15 - 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 Fleischmann's Margarine.
BACON BARBECUE BUNS Prepare as recipes directs but substitute 1/4 cup bacon fat for 1/3 cup Fleischmann's margarine and add 1/2 pound bacon, crisply fried and crumbled, after the second beating. Brush while warm with melted Fleischmann's 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 Fleischmann's 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 Fleischmann's Margarine.
How To make Barbecue Buns's Videos
Easy Chinese BBQ Pork Steamed Buns (Bao)
Making homemade baozi is actually quite easy and simple, it just takes a little time to let your yeast dough to rise, and you're ready to roll. Pleat, fill, steam, and enjoy!
Recipe:
Bamboo Steamers for Bao (these are super useful):
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Traditional South African Roostekoek - Best Barbecue Buns Recipe - Bread Rolls on the Barbecue!!!
Roostekoek are the traditional barbecue buns served at South African barbecues, or braais. There is a trick to achieving light, well textured roostekoek, with a beautifully soft inside and slightly crispy outside.
You can find the printable recipe on our website
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Most AMAZING HAMBURGER BUNS recipe ever | GugaFoods
For Today's Cook I share with you the best hamburger bun recipe ever, this recipe has been tweaked many times to insure perfect results for you every time. I have made this recipe so many times and it is always a big hit with everyone! Hope you enjoy Guga's buns - AKA Bread OK!?
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* Guga's HAMBURGER BUNS Recipe *
Flour (463g)
Yeast (14g)
Sugar (31g)
Nido (30g)
Salt (9g)
Melted Butter (41g)
Lukewarm Water (220g)
One Large Egg
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HOW TO COOK BAKE GUGA'S HAMBURGER BUNS
I baked it for about 20min @ (425°F / 218°C)
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#Hamburger #Bread #Baking
Crispy Pan-Fried Pork Buns
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The Most AMAZING and EASY Burger Buns
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How to Make Super Soft and Moist Chinese Bakery Buns / Char Siu Bao / Chinese Pork Buns 叉烧餐包仔
Get the full recipe:
Cold Rise Bread Recipes | Super Soft and Moist Chinese Bakery Buns (手搓低溫軟包法) ★ Home made Milk Bread (Very soft and easy)
How To Make Char Siu ★ 蜜汁叉燒 ★ Chinese Barbecued Roasted Pork Belly l Josephine's Recipes 119
How To Make Char Siu Sauce ★ 自製叉燒酱汁 ★ Chinese Barbecued Sauce l Josephine's Recipes 119
Happy Baking, Happy Eating!
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