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

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