Side Pannel
Onion Buns
Ingredients List
- 2 1/2 c Soy milk
- 3 tb Dairy free margarine
- 1 tb Prepared yellow mustard
- 2 tb Dried minced onion
- 2 1/4 oz Active dry yeast
- 2 tb Sugar
- 6 c Unbleached white flour
- 1/2 c Wheatgerm
- 2 ts Salt
- 1/2 ts Black pepper
- 1/4 ts 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 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
(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
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