In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved Fleischmann's Active Dry Yeast. Add Fleischmann's Margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 0.75 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 a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, 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 5 cm apart; press to flatten. Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour.
Bake at 190ºC . for 15 20 minutes, or until done. Remove from baking sheets and cool on wire racks.
CHIVE BARBECUE BUNS Prepare as recipe directs but add quarter cup chopped chives to dry ingredients. Brush while warm with melted Fleischmann's Margarine.
BACON BARBECUE BUNS Prepare as recipes directs but substitute quarter cup bacon fat for one third cup Fleischmann's margarine and add half pound bacon, crisply fried and crumbled, after the second beating. Brush while warm with melted Fleischmann's Margarine.
SESAME SEED BARBECUE BUNS Prepare as recipe directs but add quarter 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 Fleischmann's Margarine.
CELERY SEED BARBECUE BUNS Prepare as recipe directs but add 2.5 teaspoons celery seed to dry ingredients. Brush while warm with melted Fleischmann's Margarine.