Pennsylvania Dutch Hamburg Barbecue Sandwich

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King Arthur Flour


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: In a large frying pan fry the hamburger and onions until browned, stirring often. Drain off the fat. Add the other ingredients and stir until well-mixed. Simmer mixture for 20 to 30 minutes, stirring frequently. Serve hot on a bun. Yield: enough for a f

These soft, golden buns are the perfect vehicle for the sandwiches outlined above. Use freshly mashed potatoes if you wish -- about a half cup should do it, and don't forget to reduce the water by 2 to 3 tablespoons -- but we usually opt for potato flour,

: In a medium-sized mixing bowl, combine all of the ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny a

: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water o

Transfer the dough to a lightly greased work surface, and divide it into eight pieces. Round each piece into a ball, cover the balls, and allow them to rest for 10 minutes. Using your fingers, flatten each ball into a round. Then use a rolling pin to make

Bake the buns in a preheated 350°F oven for about 15 minutes, or until they're a light golden brown. Remove them from the oven, and brush them with melted butter, if desired; a total of 1 tablespoon butter is plenty. This will keep their crusts soft. Let

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