I wanted to make a replica of those terribly sugary Honey Buns that you buy in stores and fry up. I couldn't find any exact recipes that were what I was going for, but I found one that I thought was close enough and modified it accordingly.
1 1/2 Cups Flour
1 tsp Salt
2 pkg Yeast
2/3 cup Evaporated Soy Milk (take 1 cup soy milk and 1/4 cup soy milk powder and blend together, then measure out 2/3 cup of the resulting liquid)
1/2 cup Water (might have been a bit too much)
1/2 cup Honey
1/2 cup Vegan Margarine, melted
2 Egg Replacers
1/2 cup Whole Wheat Flour
1/4 cup Vegan Margarine
1/2 Cup Honey
In a large bowl, combine 1 1/2 cups flour, salt and yeast. In a saucepan, combine water, honey, 1/2 cup melted margarine and evaporated soy milk and heat on low until margarine melts. Using a mixer, mix in wet mixture to dry mixture on medium. Gradually add in egg replacers and 1/2 cup whole wheat flour. Set aside mixture and cover for 2 hours or more in refrigerator.
To make the glaze, heat margarine and honey until margarine melts.
Now here's the tricky part. These are supposed to be doughy enough to roll out, but they were the consistency of batter, not dough. If it turns out more like batter, fry them like pancakes. When you flip them, pour the glaze on and flip again to fry on the glaze; repeat process.
If it turns out like dough, roll out dough into ropes and coil them into 3" or 4" diameter wheels, pinching between layers. Put them on a lightly greased cookie sheet and set aside, covered, at room temp for 20 minutes. bake at 375F for 10-14 minutes, golden brown. Glaze right out of the oven and serve warm.