Barbecue Beef Sandwich Buns
Makes 8 buns.
1 cup warm water (100° to 110°F)
Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, minced onions, 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.
1 envelope Fleischmann's® Active Dry Yeast
2 tablespoons Spice Islands® Minced Onions
2 tablespoons sugar
2 tablespoons butter or margarine, softened
3/4 teaspoon salt
3 to 3-1/2 cups all-purpose flour
4 cups chopped cooked 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
In large bowl, combine roast beef, barbecue sauce, catsup, liquid smoke, and mustard. Set aside.
Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces. Roll each piece to 5-inch circle. Place about 1/2 cup meat mixture in center of each. Pull up dough to enclose filling, and pinch at top to seal. Place, pinched sides up, on 2 greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
Bake at 375 F for 20 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove from sheets to wire racks. Serve warm. Refrigerate leftovers; reheat to serve.
Serving size: 1 bun
calories 431; total fat 11g; saturated fat 4g;
cholesterol 89mg; sodium 516mg; total carbohydrate 48g; dietary fiber 2g; protein 33g