Onion Buns

Ingredients

600 ml soy milk
40 gr dairy free margarine
16 ml prepared mustard
12 gr onion
50 gr dry yeast
26 gr sugar
750 gr unbleached flour
65 gr wheatgerm
6 gr salt
1 gr black pepper
1 gr turmeric

Instructions

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 1.5 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