Go Back
Print

Carrot Dinner Rolls

This recipe comes from the Taste of Home website. I halved the recipe, but you can find the original recipe here. They're a very sweet orange colour, and are a perfect accompaniment to soups and stews, or topped with sharp cheddar and tomato jam (see recipe below!).

Ingredients

  • 2 cups sliced carrots
  • 1 egg beaten
  • 1/2 cup warm water 110° to 115°, divided
  • 1 packages 2 1/4 tsp active dry yeast
  • 6 Tbsp vegetable oil
  • 1/4 cup sugar
  • 2 tsp molasses
  • 1 tsp salt
  • 4 1/4 to 4 1/2 cups all-purpose flour

Instructions

  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 1/4 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 4 1/4 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 24 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.