Onion Buns Recipe

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Onion Buns Ingredients

2 1/2 cup soy milk
3 tbsp dairy free margarine
1 tbsp prepared yellow mustard
2 tbsp dried minced onion
2 1/4 oz active dry yeast
2 tbsp sugar
6 cup unbleached white flour
1/2 cup wheatgerm
2 tsp salt
1/2 tsp black pepper
1/4 tsp turmeric

A Recipe for
Onion Buns

You are what you eat. For example, if you eat garlic you're apt to be a hermit.
Franklin P. Jones

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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This Recipe for Onion Buns is one of thousands in the Recipes-to-go Bread Cookbook.

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This is a recipe for Onion Buns from the recipe cookbook of Recipes-to-go (Bread)

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Onion Buns recipe - a tasty recipe for you to add to your collection!
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Eat drink and be merry, for tomorrow they may make it illegal.
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Onion Buns

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
Doug Larson

Onion Buns 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

Serves: 16

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Onion Buns Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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