Onion buns

16 Servings

Ingredients

Quantity Ingredient
2½ cup Soy milk
3 tablespoons Dairy free margarine
1 tablespoon Prepared yellow mustard
2 tablespoons Dried minced onion
2¼ ounce Active dry yeast
2 tablespoons Sugar
6 cups Unbleached white flour
½ cup Wheatgerm
2 teaspoons Salt
½ teaspoon Black pepper
¼ teaspoon Turmeric

Directions

Heat soymilk with margarine, mustard, and dry onion until warm to touch (not scalding). Let cool to 120-130 degrees F.

Mix undissolved yeast with sugar, 2 cups flour, salt, pepper and turmeric in a large bowl. Beat in seasoned soymilk; mix well. Stir in wheat germ, then add remaining flour one cup at a time, mixing each cup in until well-mixed. When you have a soft ball, turn out onto a floured surface and knead for about 5 minutes until dough is smooth and elastic.

Place in a greased bowl, turning to coat dough. Cover and let rise in a warm place until doubled, about 1½ hours.

Punch dough down and divide into 16 equal pieces.

Shape into burger buns or hot dog buns, placing on cookie sheets that have been sprayed with non-stick spray. Brush lightly with vegetable oil. Cover with saran wrap. Allow to rise about 45 minutes.

Bake in a 350 degree oven about 20 minutes, until golden brown. Cool on wire racks.

Recipe by Shirley Wilkes-Johnson

Related recipes