Roasted Red Pepper Hamburger Buns

These rolls are perfect for hamburger buns!

Roasted Red Pepper Hamburger Buns


18 rolls

Prep Time


Bake Time

18 to 20 minutes

Rise Time

1 hour 10 minutes

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  • 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 ( 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


  1. Combine 1/4 cup water, sugar and yeast in a small bowl. Allow to rest 5 minutes until frothy.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 18 to 20 minutes in a preheated 350°F oven.

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