Onion Rolls

Oh onion rolls, how I love thee.  I've made these probably about ten times now.  They never get old.  They're always perfect.  Even though I know I usually eat two tempeh sandwiches, meaning two rolls, I always have to sample an extra one straight out of the oven.  You know, for quality control.

Onion Rolls:

• 1 cup lukewarm water 
• 2 tablespoons Earth Balance
• 1 egg replacer (1 1/2 tablespoon oil + 1 1/2 tablespoon water + 1 teaspoon baking powder)
• 3 1/2 cups all purpose flour
• 1/4 cup sugar
• 1 1/4 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 tablespoon rapid rise yeast
• 3 tablespoons minced dried onion, plus more for topping
• 1-2 tablespoons soymilk

Using a stand mixer with the dough hook, combine first 8 ingredients.  Mix on low until a ball forms.   Place dough ball in a lightly greased bowl and cover with a towel.  Place in a warm spot and let rise for at least 1 hour, until doubled in size.  Roll out dough into a 12x17 rectangle.  Sprinkle dough with the minced onion.  Roll the dough into a log, sealing the ends and the seam.  Cut the dough into 10-12 rolls.  Places the rolls on a lightly greased cookie sheet, then flatten with your hand.  Cover with a towel and let rise for another hour, until they're very puffy.  Remove the towel.  Brush the rolls with soymilk and sprinkle with more minced onion.  Bake in a 350 oven for 20 minutes, until golden brown.  Cool slightly.  Slice in half to use as sandwich rolls.