Carrot Cornmeal Rolls Recipe
Ingredients
| 1 cup shredded raw carrot, packed | ||
| Boiling water | 1 1/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Yeast envelope | 1 | |
| Soft margarine | 1/4 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Sugar | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Cornmeal | 3/4 Cup (16 tbs) | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
Directions
Measure shredded carrot, boiling water and 2 tea spoons sugar in a small saucepan and cover.
Simmer until carrot is tender, about 8 minutes.
Measure the mixture.
If necessary add water to make 1 1/2 cups.
Pour into a bowl and cool to lukewarm.
Sprinkle with the yeast and let stand until dissolved.
Combine margarine, beaten egg, sugar, salt and cornmeal.
Stir into the yeast-carrot mixture and add the unsifted flour using enough to make a firm, but light dough.
Knead well until smooth.
Let stand in a greased warm bowl covered until doubled.
Punch down, knead slightly without adding additional flour and cut into 24 pieces.
Form into rolls and set side by side evenly spaced in a shallow greased 8 1/2 or 9xl2-inch pan.
Cover with a towel and let rise until double.
Bake at 400 to 425F for 15 to 18 minutes.
Pull apart to serve.
Simmer until carrot is tender, about 8 minutes.
Measure the mixture.
If necessary add water to make 1 1/2 cups.
Pour into a bowl and cool to lukewarm.
Sprinkle with the yeast and let stand until dissolved.
Combine margarine, beaten egg, sugar, salt and cornmeal.
Stir into the yeast-carrot mixture and add the unsifted flour using enough to make a firm, but light dough.
Knead well until smooth.
Let stand in a greased warm bowl covered until doubled.
Punch down, knead slightly without adding additional flour and cut into 24 pieces.
Form into rolls and set side by side evenly spaced in a shallow greased 8 1/2 or 9xl2-inch pan.
Cover with a towel and let rise until double.
Bake at 400 to 425F for 15 to 18 minutes.
Pull apart to serve.
Chef
