| 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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