250th Anniversary of the Sandwich
RecipeTypeCategoryIngredients
Basic Bread Machine White Bread (1-1/2 and 2-pound loaves) MachineClassic Breads<p><strong>1-1/2-POUND LOAF</strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>INGREDIENTS</strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; &nbsp; <strong>2-POUND LOAF <br /></strong>1 cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; water&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; &nbsp;&nbsp;&nbsp; &nbsp; 1-1/3 cups<br />2 tablespoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sugar&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp; 3 tablespoons <br />1 teaspoon&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;salt&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1-1/2 teaspoons <br />2 tablespoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;nonfat dry milk powder&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3 tablespoons <br />2 tablespoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;butter OR margarine&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;3 tablespoons<br />3 cups&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;bread flour&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp; &nbsp; &nbsp;&nbsp;4 cups <br />2 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;<strong>Fleischmann&#39;s&reg; Bread Machine&nbsp;</strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2-1/4 teaspoons<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>Yeast </strong>OR <strong>RapidRiseYeast </strong></p>
Basic Bread Machine White Bread (1-pound loaf) MachineClassic Breads<p><strong>1-POUND LOAF&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;INGREDIENTS<br /></strong>2/3 cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; water<br />4 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sugar<br />3/4 teaspoon&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt<br />4 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;nonfat dry milk powder<br />4 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;butter OR margarine<br />2 cups&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; bread flour<br />1-1/2 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>Fleischmann&#39;s&reg; Bread Machine Yeast </strong>OR<strong> RapidRise Yeast</strong></p>
100% Whole Wheat Bread MachineHealthy and Hearty<pre>1-1/2 cups water<br />3 tablespoons honey<br />2 tablespoons butter OR margarine<br />1-1/2 teaspoons salt<br />4 cups whole wheat flour<br />3 tablespoons nonfat dry milk powder<br />1 tablespoon wheat gluten<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
100% Whole Wheat Bread ConventionalHealthy and Hearty<p>8 to 8-1/2 cups whole wheat flour <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2-1/2 teaspoons salt <br />2-2/3 cups water<br />2/3 cup milk <br />1/4 cup honey <br />1/4 cup <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>1/2 cup wheat bran</p>
Rye Batter Bread ConventionalHealthy and Hearty<pre>1-1/4 cups warm water (100&deg; to 110&deg;F)&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast&nbsp;<br /></strong>2 tablespoons honey&nbsp;<br />2 tablespoons butter OR margarine, softened&nbsp;<br />2 teaspoons salt&nbsp;<br />2 cups all-purpose flour&nbsp;<br />1 cup rye flour&nbsp;<br />1 tablespoon caraway seed</pre>
Whole Wheat Sandwich Thins ConventionalHealthy and Hearty3 to 3-1/4 cups whole wheat flour<br />1/2 cup wheat bran<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast <br /></strong>2 tablespoons vital wheat gluten<br />1 teaspoon salt<br />1-1/4 cups water <br />1/4 cup honey<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>1 egg
Bolillo Rolls ConventionalHoliday and Specialty Breads<p> 3-1/2 to 4-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1-1/2 cups water<br />1 tablespoon honey<br />1 tablespoon butter&nbsp;</p><p><strong>Glaze:<br /></strong>1/2 cup cold water<br />1 teaspoon <strong>Argo&reg; Corn Starch</strong></p>
Grilled Flat Bread (Pita Bread) ConventionalHoliday and Specialty Breads<p>2 cups warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1 teaspoon sugar<br />5 to 5-1/2 cups all-purpose flour<br />1/4 cup <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>1/2 teaspoon salt</p>
Grilled Flat Bread and Steak Sandwich ConventionalHoliday and Specialty Breads<p><strong>Flat Bread:<br /></strong>4 to 5 cups all-purpose flour<br />1 envelope <strong>Fleischman&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon salt<br />2 cups very warm water (120&deg; to 130&deg;F)<br />1 tablespoon honey<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil <br /></strong>1 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>2 tablespoons <strong>Spice Islands&reg; Sesame Seeds <br /></strong>2 teaspoons <strong>Spice Islands&reg; Crushed Rosemary</strong></p><p><strong>Steak:<br /></strong>1 flank OR skirt steak, about 1-3/4 pounds<br />1 tablespoon <strong>Weber&reg; Chicago Steak Seasoning</strong></p><p><strong>Salad Toppings:<br /></strong>4 cups chopped romaine lettuce<br />3 green onions, chopped<br />1 large tomato, diced<br />Vinaigrette salad dressing<br />1/2 cup crumbled blue cheese</p>
Pocket Sandwiches ConventionalHoliday and Specialty Breads<p>Dough:<br />1/4 cup warm water (100&ordm; to 110&ordm;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup milk<br />2 tablespoons shortening<br />2 tablespoons molasses<br />1/2 teaspoon salt<br />1 egg<br />1-1/2 cups whole wheat flour<br />3/4 to 1-1/4 cups all-purpose flour</p><p>Filling:<br />1 tablespoon <strong>Mazola&reg; Pure Olive Oil<br /></strong>1 cup diced onion<br />1 cup diced zucchini<br />1 cup sliced mushrooms<br />1/2 cup chopped red bell pepper<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong><br />1/2 teaspoon<strong> Spice Islands&reg; Garlic Salt<br /></strong>1 teaspoon Worcestershire sauce<br />1/2 cup shredded Swiss cheese<br />1/4 cup sliced pepperoni, quartered</p>
Pretzel Bread ConventionalHoliday and Specialty Breads<p><strong>Dough:<br /></strong>1 cup milk<br />2 tablespoons butter OR margarine<br />2 tablespoons brown sugar<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>2 teaspoons salt<br />3 to 3-1/2 cups all-purpose flour&nbsp;<br />&nbsp;<br /><strong>Boiling Solution:<br /></strong>3 quarts water<br />3/4&nbsp;cup baking soda&nbsp;<br />&nbsp;<br /><strong>Egg Wash:<br /></strong>1 egg<br />1 teaspoon water</p>
Spiral Tuna Melt ConventionalHoliday and Specialty Breads3-1/4 cups all-purpose flour<br />1 tablespoon sugar<br />1 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Dill Weed<br /></strong>1&nbsp;envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon butter OR margarine, softened<br />3 cans (5 ounces each) tuna, drained and flaked<br />1/4 cup mayonnaise<br />1 teaspoon <strong>Spice Island&reg; Minced Onion<br /></strong>1 cup shredded Cheddar cheese&nbsp;
Bacon and Sun Dried Tomato Bread for BLT Sandwiches ConventionalLoaves<div>2-3/4 to 3-1/4 cups bread flour</div><div>2 tablespoons sugar</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Sweet Basil</strong></div><div>3/4 teaspoon salt</div><div>1 cup plus 2 tablespoons very warm water (120&ordm; to 130&ordm;F)</div><div>1/3 cup crumbled, cooked bacon</div><div>1/3 cup drained, chopped, sun-dried tomatoes (packed in oil)</div><div>1 large clove garlic, minced</div><div>1 tablespoon melted butter OR margarine, optional</div><div><br /><strong>Suggested Sandwich Filling:</strong></div><div>Mayonnaise, or your favorite sandwich spread</div><div>1 pound sliced bacon, cooked crisp and drained on absorbent toweling</div><div>Chilled lettuce leaves</div><div>Fresh tomato slices</div>
Cracked Wheat Loaf ConventionalLoaves<pre>1/2 cup milk<br />1/2 cup cracked wheat*<br />2-3/4 cups whole wheat flour made from hard white wheat OR all-purpose flour<br />2 tablespoons sugar<br />1-1/2 teaspoons salt<br />2 tablespoons butter<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3/4 cup warm water (100&deg; to 110&deg;F), divided</pre>
Cranberry Nut Whole Wheat Bread ConventionalLoaves<p>4-1/4 to 5-1/4 cups whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 teaspoons salt<br />1/2 cup honey<br />1-1/2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>2-1/4 cups very warm water (120&deg; to 130&deg;F)<br />1/2 cup oat flour<br />1/4 cup vital wheat gluten<br />2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/2 cup chopped, dried cranberries<br />1/2 cup chopped pecans</p>
Mini Loaf Scandinavian Rye ConventionalLoaves<pre>3 to 3-1/2 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon freshly grated orange peel<br />2-1/2 teaspoons salt<br />2 teaspoons <strong>Spice Islands&reg; Fennel Seed </strong><br />1 cup beer OR malt liquor <br />1/2 cup water <br />1/4 cup light molasses<br />2 tablespoons butter OR margarine<br />2-1/2 cups medium rye flour<br /><strong><em>Molasses Glaze</em></strong> (recipe follows)</pre>
Sandwich Rye Bread ConventionalLoaves2-3/4 cups warm water (100&deg; to 110&deg;F)<br />3 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>3/4 cup brown sugar<br />2 teaspoons salt<br />1 teaspoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>1 teaspoon <strong>Spice Islands&reg; Fennel Seed<br /></strong>1 teaspoon freshly grated orange peel<br />2 tablespoons oil<br />1/4 cup molasses<br />1 cup rye flour<br />3/4 cup whole wheat flour<br />5-3/4 to 6-3/4 cups bread flour
Vermont Maple Cranberry Sandwich Bread ConventionalLoaves<div>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong></div><div>1 teaspoon sugar</div><div>3/4 cup warm water (100&deg; to 110&deg;F)</div><div>1 cup quick OR old-fashioned oats&nbsp;</div><div>1 cup warm buttermilk (100&deg; to 110&deg;F)</div><div>1/3 cup butter OR margarine, softened</div><div>1-1/2 cups whole wheat flour</div><div>3/4 cup pure maple syrup</div><div>2 eggs</div><div>1 teaspoon salt</div><div>3-1/2 to 4-1/2 cups all-purpose flour</div><div>3/4 cup chopped, dried cranberries</div><div><br /></div><div><strong>Suggested Sandwich Filling:</strong></div><div>1 to 2 tablespoons cranberry mayonnaise (1 part whole berry cranberry sauce mixed with 1 part mayonnaise)</div><div>Carved roast turkey breast</div><div>Sharp cheddar cheese slices</div><div>Red onion slices</div><div>Lettuce leaves</div>
Ham and Cheese Calzones ConventionalPizzas and Calzones<div>2 cups whole wheat flour</div><div>2 tablespoons sugar</div><div>1/2 teaspoon salt</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 cup milk</div><div>1/3 cup butter OR margarine</div><div>1 egg</div><div>1-1/2 to 2 cups all-purpose flour&nbsp;<br />&nbsp;<br />Filling:</div><div>1/2 cup mayonnaise</div><div>2 cups shredded Swiss cheese</div><div>1 tablespoon Dijon mustard</div><div>1-1/2 tablespoons sliced green onion&nbsp;</div><div>1 pound, 4 ounces thinly sliced ham</div>
Meatball Stromboli ConventionalPizzas and Calzones<strong>Dough: <br /></strong>3-1/4 to 3-3/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />1-1/2 teaspoons salt <br />1 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Meatball Filling: <br /></strong>1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />1 medium onion, thinly sliced <br />1 green bell pepper, thinly sliced <br />1 bag (12 ounces) frozen meatballs, thawed (need 32 total or slice large meatballs in half) <br />1/4 cup pizza sauce OR marinara sauce <br />2 cups Pizza Cheese*** </p>
Angel Biscuits ConventionalRolls and Buns<pre>2-1/2 cups all-purpose flour&nbsp;<br />2 tablespoons sugar&nbsp;<br />1/2 teaspoon <strong>Argo&reg; Baking Powder</strong> &nbsp;<br />1/2 teaspoon salt&nbsp;<br />1/2 cup vegetable shortening&nbsp;<br />1/4 cup warm water (100&deg; to 110&deg;F)&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong>&nbsp;<br />3/4 cup warm buttermilk (100&deg; to 110&deg;F)</pre>
Bread Machine Dinner Rolls with Curried Chicken Salad MachineRolls and Buns2/3 cup milk <br />1/2 cup water<br />1/3 cup sugar<br />1 teaspoon salt<br />3-1/2 cups bread flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/3 cup butter, melted for topping
Cajun Fish Sandwich with Hoagie Rolls ConventionalRolls and BunsRolls:<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />1 teaspoon sugar<br />3-1/2 to 4 cups all-purpose flour<br />2 teaspoons salt<br />3/4 cup milk<br />1/4 cup <strong>Mazola&reg; Veg Plus! Oil<br /></strong>1/4 cup honey<br />1 egg&nbsp;<br />&nbsp;<br />Egg Wash:<br />1 egg white<br />2 teaspoons <strong>Spice Islands&reg; Sesame Seed<br /></strong>
Classic Whole Wheat Dinner Rolls with Sliders ConventionalRolls and Buns<p><strong>Rolls:<br /></strong>3/4 cup whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine<br />1 to 1-1/4 cups all-purpose flour&nbsp;<br />&nbsp;<br /><strong>Sliders:</strong><br />2 pounds lean ground beef<br />Season as desired (We recommend <strong>Weber&reg; Gourmet Burger Seasoning</strong>)<br />Burger toppings, as desired</p>
Crusty Oval Rolls ConventionalRolls and Buns<pre>2-1/2 to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />3/4 cup water <br />1 tablespoon honey<br />1 tablespoon butter OR margarine<br />1 teaspoon cornstarch<br />1/4 cup cold water</pre>
Easy Oatmeal Pan Rolls ConventionalRolls and Buns<p>3-1/2 to 4 cups all-purpose flour<br />1-1/4 cups quick oats (not instant)<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup sugar<br />1-3/4 teaspoons salt<br />1 cup milk<br />3/4 cup water<br />1/4 cup butter OR margarine, cut up</p>
Hot Dog Buns with Brats & Beer ConventionalRolls and Buns<p>2-1/2 to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/4 cup plus 1 tablespoon butter OR margarine </p>
Jalapeno Cheddar Wheat Hamburger Buns ConventionalRolls and Buns<p>1 cup King Arthur&reg; 100% Whole Wheat Flour<br />3 to 3-1/4 cups King Arthur&reg; Unbleached Bread Flour, divided<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-3/4 cups water<br />1/4 cup extra virgin olive oil<br />1-1/2 teaspoons salt<br />1 tablespoon finely minced green jalapeno pepper<br />1 tablespoon finely minced red jalapeno pepper<br />1-3/4 cups shredded sharp Cheddar cheese, room temperature, divided<br />3/4 cup grated Asiago cheese, room temperature, divided<br />2 tablespoons cornmeal<br />1 egg, beaten with 1 tablespoon water</p>
Jalapeno Jack Hamburger Buns ConventionalRolls and Buns3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2-1/2 tablespoons sugar<br />1-1/2 teaspoons salt<br />1 cup water<br />1/3 milk <br />6 ounces (1-1/2 cups) shredded pepper Jack cheese<br />1 egg white
Kaiser Rolls ConventionalRolls and Buns1-1/4 cups warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>2 tablespoons sugar<br />3 tablespoons butter OR margarine, softened<br />1-1/2 teaspoons salt<br />1 egg<br />3-1/4 to 3-3/4 cups bread flour
Pickle Buns ConventionalRolls and Buns<div>2 cups whole wheat flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons ground flax seed</div><div>4 teaspoons sugar</div><div>1 teaspoon <strong>Spice Islands&reg; Dill Weed</strong></div><div>1 teaspoon salt</div><div>1-1/2 cups water</div><div>1/4 cup dill pickle juice</div><div>2 tablespoons olive oil</div><div>1-3/4 to 2-1/4 cups bread flour</div><div>12 slices dill pickle</div><div>&nbsp;</div>
Pulled Pork Cinnamon Rolls ConventionalRolls and Buns<strong>Pulled Pork</strong>:<br />1/4 cup brown sugar<br />1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 tablespoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper <br /></strong>4 to 5 pounds pork butt OR shoulder roast&nbsp;<br />&nbsp;<br /><strong>Rolls:<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />1 teaspoon sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup milk<br />1/2 cup butter OR margarine <br />1/4 cup sugar<br />1-1/2 teaspoons salt<br />1 egg, plus 2 egg yolks <br />3-3/4 to 4-1/4 cups all-purpose flour &nbsp;<br />&nbsp;<br /><strong>Filling:<br /></strong>1/4 cup butter OR margarine, softened<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/4 cup barbecue sauce + additional sauce for garnish<br />4 cups finely chopped pulled pork, from recipe above&nbsp;<br />&nbsp;<br /><strong>Egg Glaze:<br /></strong>1 egg beaten with 1 tablespoon water
Skillet English Muffins ConventionalRolls and Buns<p>3 cups all-purpose flour <br />1 tablespoon sugar <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt <br />2 cups very warm water (120&deg; to 130&deg;F) <br />3 tablespoons butter OR margarine, softened <br />Yellow cornmeal</p>
Whole Wheat Burger Buns ConventionalRolls and Buns<p>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />2-1/2 cups whole wheat flour<br />1/4 cup sugar<br />1-1/2 teaspoons salt<br />3/4 cup warm milk (100&deg; to 110&deg;F)<br />3 tablespoons butter&nbsp;OR margarine, softened<br />2 eggs<br />1-3/4 to 2-1/4 cups all-purpose flour</p>
Whole Wheat Slider Buns ConventionalRolls and Buns<p> 3/4 cup whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine<br />1 to 1-1/4 cups all-purpose flour&nbsp;</p>