Golden Carrot Buns Recipe
Ingredients
| Carrots | 4 Cup (16 tbs), sliced | |
| Eggs | 2 , beaten | |
| Warm water | 1 Cup (16 tbs), divided | |
| Active dry yeast | 2 | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Molasses | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) |
Directions
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 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 board; 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.
Drain and place in a blender or food processor.
Add eggs and 1/2 cup 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 board; 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.
Chef
