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