Instructions: In a large bowl thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved yeast. Add margarine

Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease until doubled in bulk, about 45 minutes.

Punch dough down; let rise again until less than doubled, about 20 minutes.

Divide dough in half; cut each half into 10 equal pieces. Form each piece into a smooth round ball. Place on greased baking sheets about 2 inches apart; press to flatten. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 375 degrees F, 15 to 20 minutes, or until done. Remove from baking sheets and cool on wire racks.

CHIVE BARBECUE BUNS: Prepare as recipe directs but add 1/4 cup chopped chives to dry ingredients. Brush while warm with melted margarine. BACON BARBECUE BUNS: Prepare as recipe directs but substitute 1/4 cup bacon fat for 1/3 cup margarine and add 1/2 pound bacon, crisply fried and crumbled, after the second beating. Brush while warm with melted margarine. SESAME SEED BARBECUE BUNS: Prepare as recipe directs but add 1/4 cup toasted sesame seed to dry ingredients. Before baking, brush buns with combined beaten egg white and 2 tablespoons water and sprinkle with additional sesame seed.

DILL BARBECUE BUNS: Prepare as recipe directs but add 2 tablespoons dill seed to dry ingredients. Brush while warm with melted margarine. CELERY SEED BARBECUE

BUNS: Prepare as recipe directs but add 2 1/2 teaspoons celery seed to dry ingredients. Brush while warm with melted margarine.

NOTES :
This recipe isnt for Onion Buns, but if I wanted to make some I would just add 1 cup of chopped onion after adding the margarine. After the buns are formed I would add some chopped onion to the top of each. Ive made this recipe many times in the past, but if I were making it the way I bake today, I would cut the margarine in half and then add a little more water to make up for the difference in liquid. I routinely cut the fat in half in all bread recipes.

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