| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Vegetarian, Breads | 16 | Servings |
INGREDIENTS
| 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 |
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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