Onion Buns
Yield
16 servingsPrep
135 minCook
20 minReady
155 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
soy milk
|
|
| 3 | tablespoons |
margarine
dairy free |
|
| 1 | tablespoon |
prepared mustard
yellow |
|
| 2 | tablespoons |
onions
dried, minced |
|
| 2 ¼ | ounces |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| 6 | cups |
all-purpose flour
white, unblanched |
|
| ½ | cup |
wheat germ
|
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
turmeric
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
soy milk
|
|
| 45 | ml |
margarine
dairy free |
|
| 15 | ml |
prepared mustard
yellow |
|
| 3E+1 | ml |
onions
dried, minced |
|
| 65 | ml/g |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 1.4 | l |
all-purpose flour
white, unblanched |
|
| 118 | ml |
wheat germ
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
turmeric
|
|
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.
