Ingredients
- 6 c unbleached flour (white)
- 2 1/2 c soy milk
- 1/2 c wheatgerm
- 2 1/4 oz dry yeast (active)
- 3 tb dairy free margarine
- 2 tb sugar
- 1 tb prepared mustard (yellow)
- 2 tb onion (dried minced)
- 2 ts salt
- 1/2 ts black pepper
- 1/4 ts turmeric
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 1/2 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