January 29, 2011

SOY LEMON BUNS

¾ cup luke­warm soy milk
¼ cup Bragg Organic Olive Oil
6 Tbsps raw honey
2 tsps organic lemon rind, grate
½ tsp mace
1 pkg quick-rise yeast
Egg Replacer equal to 2 eggs
3¼ cups whole-grain pas­try flour
½ lb soft tofu, crum­ble
½ cup organic raisins

Mix soy milk, olive oil, 4 table­spoons honey, organic lemon rind and mace. Add crum­bled yeast. Stir until dis­solved. Add half of the Egg Replacer and enough flour to make a soft dough. Turn onto floured board, knead until smooth—about 5 min­utes. Place in an oiled bowl; cover and let rise in a warm place (80-85°F) until light, or about 1 hour. Punch down; turn onto floured board and shape into balls 2–3 inches in diam­e­ter.
Place 2 inches apart in shal­low oiled pans. Cover with damp cloth; let rise. Mean­while, com­bine tofu, raisins, remain­ing 2 table­spoons honey and beaten Egg Replacer. When balls are dou­ble in size (about 30 min­utes), make a large dent with the back of a spoon in cen­ter of each roll, fill with raisin and tofu mixture.

Bake at 425°F for 15 minutes.

To find out more about Bragg Veg­e­tar­ian Health Recipes visit our web­site: www.bragg.com
To buy the Bragg Veg­e­tar­ian Health Recipes on our web­site click here

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