Hotdawg Bun

1 cup soy milk
1/2 spring water
1/4 cup earth balance butter
4 1/2 cups organic all purpose flour
5/16 oz (8.75g) active dry yeast
2 tbsp organic cane sugar
1 1/2 tsp salt
1 egg replacement (I used bob red)

In a pot on low heat, heat soy milk, water, earth balance butter to 120 degrees. In a large bowl, add 1 3/4 cup of flour, yeast, salt and sugar, mix well. Make a well and add the wet ingredients. Stir mixture and add 1/2 cup of flour at a time. Turn dough on a lightly floured board or counter and kneed dough until smooth and elastic. Divide dough in half then into a total of 8 pieces. shape into oblong shape. Spray a cookie sheet with olive oil and place the dough on it space 1/2" a part. Cover them with a kitchen towel and let them rise for 25 minutes. Bake at 400 for 10 minutes until light golden brown