Barbecue Buns

Directions

1. 1
   In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
2. 2
   Add Fleischmann's Margarine.
3. 3
   Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. 4
   Add 3/4 cup flour.
5. 5
   Beat at high speed 2 minutes, scraping bowl occasionally.
6. 6
   Stir in enough additional flour to make a stiff dough.
7. 7
   Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
8. 8
   Place in a greased bowl, turning to grease top.
9. 9
   Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
10. 10
    Punch dough down; let rise again until less than doubled about 20 minutes.
11. 11
    Divide dough in half; cut each half into 10 equal pieces.
12. 12
    Form each piece into a smooth round ball.
13. 13
    Place on greased baking sheets about 2 inches apart; press to flatten.
14. 14
    Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour.
15. 15
    Bake at 375F (190C).
16. 16
    for 15 to 20 minutes, or until done.
17. 17
    Remove from baking sheets and cool on wire racks.