These savory onion buns offer a comforting, hearty twist on traditional bread, perfect for burgers or sandwiches. Infused with dried minced onion, prepared yellow mustard, and a hint of turmeric, they deliver a rich, aromatic flavor profile with a soft, elastic crumb. The use of soy milk and dairy-free margarine makes this a delicious vegetarian option that doesn’t compromise on taste. Ideal for casual weeknight dinners or potlucks, these buns are simple to prepare using pantry staples. The slight tang from the mustard complements the sweetness of the onion, creating a well-balanced bite that pairs beautifully with grilled meats or vegetarian patties. Enjoy them warm straight from the oven for the best texture and flavor.
Onion Buns
Description
These savory onion buns offer a comforting, hearty twist on traditional bread, perfect for burgers or sandwiches. Infused with dried minced onion, prepared yellow mustard, and a hint of turmeric, they deliver a rich, aromatic flavor profile with a soft, elastic crumb. The use of soy milk and dairy-free margarine makes this a delicious vegetarian option that doesn't compromise on taste. Ideal for casual weeknight dinners or potlucks, these buns are simple to prepare using pantry staples. The slight tang from the mustard complements the sweetness of the onion, creating a well-balanced bite that pairs beautifully with grilled meats or vegetarian patties. Enjoy them warm straight from the oven for the best texture and flavor.Ingredients
Directions
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In a small saucepan, combine soy milk, dairy-free margarine, prepared yellow mustard, and dried minced onion. Heat over medium-low heat until the margarine melts and the mixture is warm to the touch (approximately 120-130F / 49-54C). Do not boil.
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In a large mixing bowl, combine active dry yeast, sugar, 2 cups of unbleached white flour, salt, black pepper, and turmeric.
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Pour the warm soy milk mixture into the dry ingredients. Beat with a mixer or whisk until well combined and smooth.
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Stir in the wheatgerm. Add the remaining 4 cups of flour one cup at a time, mixing thoroughly after each addition until the dough becomes stiff and pulls away from the sides of the bowl.
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Turn the dough out onto a lightly floured surface. Knead for about 5-8 minutes until the dough is smooth, elastic, and springs back when pressed.
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Place the dough in a lightly greased large bowl, turning once to coat the top with oil. Cover with a damp cloth or plastic wrap.
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Let rise in a warm, draft-free place until doubled in size, approximately 1 to 1.5 hours.
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Punch down the dough to release air bubbles. Turn out onto a floured surface and divide into 16 equal pieces.
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Shape each piece into a round bun (for burgers) or an oval (for hot dogs). Place the shaped buns on baking sheets lined with parchment paper or sprayed with non-stick cooking spray.
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Brush the tops of the buns lightly with vegetable oil. Cover loosely with plastic wrap or a clean kitchen towel.
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Let rise again for about 45 minutes, or until puffy.
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Preheat oven to 350F (175C).
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Bake the buns for 20-25 minutes, or until golden brown and cooked through.
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Remove from oven and transfer buns to wire racks to cool completely before serving or storing.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1693.7kcal
- % Daily Value *
- Total Fat 15.2g24%
- Saturated Fat 4.6g23%
- Cholesterol 3.0mg1%
- Sodium 1031.4mg43%
- Total Carbohydrate 333.3g112%
- Dietary Fiber 14.1g57%
- Sugars 16.8g
- Protein 48.3g97%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow buns to cool completely before storing in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.
Substitutions: You can substitute regular milk for soy milk if desired. For a gluten-free version, use a high-quality gluten-free bread flour blend, though the texture will differ.
Tips: Ensure the soy milk mixture is not too hot when adding yeast, as temperatures above 140F (60C) can kill the yeast. If the dough feels too sticky during kneading, add a small amount of flour; if too dry, add a teaspoon of milk.
