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Roasted Red Pepper Hamburger Buns
These rolls are perfect for hamburger buns!
1 hour 10 minutes
18 to 20 minutes
1/4 cup warm water (100º to 110ºF)
1 tablespoon sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
12 ounce jar roasted red peppers, drained and pureed (about 1 cup)
2 cups warm water (100º to 110ºF)
1/4 cup olive oil, pure OR olive canola blend
1/4 cup butter OR margarine, melted
2 teaspoons salt
1 packet (1 ounce) dry Italian dressing seasoning mix
2 teaspoons garlic powder
6 to 7 cups bread flour
3 tablespoons sesame seeds
1 tablespoon water
Combine 1/4 cup water, sugar and yeast in a small bowl. Allow to rest 5 minutes until frothy.
Combine peppers, 2 cups water, oil, butter, salt, seasoning mix, garlic powder and yeast mixture in a large mixer bowl. Add 2 cups of flour and beat for 2 minutes until thoroughly combined. Add enough remaining flour to form a soft dough.
Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise in a warm, draft-free place until dough is doubled in size, about 40 minutes.
Punch dough down. Divide dough into 18 rolls and place 6 rolls on each greased baking pan. Slightly beat egg with 1 tablespoon water and brush on rolls. Sprinkle with sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
Bake for 18 to 20 minutes in a preheated 350ºF oven.