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Golden Carrot Buns |
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Serves: 48 Print this RecipeThese rolls have a nice flavor...folks usually don't guess that carrots are one of the ingredients. My family really likes them; see if yours will, too! Katharine Groine Altona, Manitoba 4 cups sliced carrots 2 eggs, beaten 1 cup warm water (110° to 115°), divided 2 (1/4-ounce) packages active dry yeast 3/4 cup vegetable oil 1/2 cup sugar 1 tablespoon molasses 2 teaspoons salt 8-1/2 to 9 cups all-purpose flour Place carrots in a saucepan and cover with water; cook until tender. Drain and place in a blender or food processor. Add eggs and 1/2 cup warm water; puree until smooth. In a large mixing bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 48 balls. Place 2 in. apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour. Bake at 350° for 18-20 minutes or until browned. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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