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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 48 |
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These 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! Ingredients:
4 cups sliced carrots |
2 eggs, beaten |
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 |
Directions:
1. Place carrots in a saucepan and cover with water; cook until tender. Drain and cool slightly. Place in a blender or food processor. Add eggs and 1/2 cup water; puree until smooth.
2. In a large 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.
3. 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.
4. Punch dough down. Turn onto a lightly floured surface. Shape into 48 balls. Place 2-in. apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour.
5. Bake at 350° for 18-20 minutes or until browned. Remove from pans to wire racks to cool. Yield: 4 dozen.
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