Cooking by kittee:    
kittee@pakupaku.info

Adapted from Louise Hagler's The New Farm Vegetarian Cookbook

What You Need:

What You Do:

  1. Heat the soymilk to scalding (just to boiling). Immediately take it off the heat.
  2. In a small bowl put together the oil and 1/4 cup of sugar (save the remaining teaspoon for later). Pour in the hot soymilk and stick it somewhere to cool down, (I put it in the freezer).
  3. In a large bowl, mix together the yeast, teaspoon of sugar and warm water. Let it sit a few minutes to foam, then add the cooled soymilk mix.
  4. With a big spoon, stir in the 2 cups of whole wheat pastry flour. Beat it really well, at least 100 strokes until it is smooth.
  5. Stir in the ground flax seeds and beat until smooth again. This is your sponge. Let it rest about ten minutes.
  6. Next, beat in the salt and about 2 cups of the white flour. At some point, you will have to give up on the spoon and start using your hands. Add enough flour so the dough can be turned out to knead for five minutes. (Sometimes I've used as little as three cups of the white flour).
  7. After the dough has been kneaded, shape it into hamburger and hotdog shapes. This dough will rise a fair bit, so make the rolls considerably smaller than you think you need. I usually get about eight hotdog rolls and five hamburger rolls out of one batch.
  8. Place the shaped dough onto a greased cookie sheet.
  9. Put a little bit of olive oil and soymilk on a plate. Dip each bun into the wet mix and then dip into sesame seeds or crushed flax seeds.
  10. Preheat oven 375F and let the rolls rise for 30 minutes.
  11. Bake for 20 minutes and remove them as soon as they turn golden brown.
  12. Let cool and store in plastic bags, they freeze really well.

Cooking by kittee:    
kittee@pakupaku.info