Onion Buns

Directions

Heat soymilk with margarine, mustard, and dry onion until warm to touch (not scalding).

Let cool to 120 to 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 plastic wrap.

Allow to rise about 45 minutes.

Bake in a 350℉ (180℃) oven about 20 minutes, until golden brown.

Cool on wire racks.