Roasted Red Pepper Hamburger Buns


These rolls are perfect for hamburger buns!





18 rolls

Prep Time

30 minutes

Rise Time

1 hour 10 minutes

Bake Time

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 egg
  • 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.