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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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When these baked -from-scratch buns alight in a basket, hungry folks will make them disappear fast! CT's crafty home economist loaded the yeast bread dough with pleasing molasses and carrots, then easily shaped it into whimsical winged creatures. Ingredients:
4 cups sliced carrots |
2 eggs |
1 cup warm water (110° to 115°), divided |
2 packages (1/4 ounce each) active dry yeast |
3/4 cup vegetable oil |
1/2 cup sugar |
1 tablespoon molasses |
2 teaspoons salt |
8-1/2 to 9 cups king arthur unbleached all-purpose flour |
egg wash: |
1 egg |
1 tablespoon water |
poppy seeds, optional |
Directions:
1. Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook until tender. Drain; place carrots in a blender or food processor. Add eggs and 1/2 cup warm water; over and process until smooth.
2. In a large bowl, dissolve yeast in remaining warm water. add carrot mixture, 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.
3. Punch dough down. Shape into twenty-four 3-3/4-in. logs, forty eight 1-in. balls and forty-eight 1-1/2-in. balls. To form butterflies, place logs 5 in. apart on ungreased baking sheets. Using a sharp knife, cut a 1/2-in. slit on one end of log; separate cut ends, forming antennae. Place two small balls on each side of cut end; place a large ball below each small ball so they touch.
4. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg and water; brush over butterflies; bodies. Sprinkle with poppy seeds if desired. Bake at 350° for 15 minutes or until golden brown. Yield: 2 dozen.
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