Beautiful bread recipe: golden rolls

June 30, 2015

Prep time 30 min

Cook time 30 min

Makes 4 dozen

  • 1 kg (4 c) sliced carrots
  • 2 eggs, beaten
  • 250 ml (1 c) warm (42° to 45°C/110° to 115°F) water, divided
  • 2 pkgs (8 g/1/4 oz each) active dry yeast
  • 175 ml plus 5 ml (3/4 c plus 1 tsp) vegetable oil
  • 100 g (1/2 c) sugar
  • 15 ml (1 tbsp) molasses
  • 10 ml (2 tsp) salt
  • 715 to 800 g (5 1/2 to 6 c) all-purpose flour
  1. Place the carrots in a large pot and cover with water; cook until tender. Drain and place in a blender or food processor.
  2. Add the eggs and 125 millilitres (1/2 cup) of the water and purée until smooth.
  3. In a large bowl, dissolve the yeast in the remaining 125 millilitres (1/2 cup) water. Add the carrot mixture. Stir in 175 millilitres (3/4 cup) of the oil, the sugar, molasses, salt and 650 grams (five cups) of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board and knead until smooth and elastic, six to eight minutes.
  4. Coat a large bowl with the remaining ­five millilitres (one teaspoon) of oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (29°C/85°F) free from drafts until the dough has doubled in bulk, about one hour.
  5. Punch dough down. Shape into 48 balls. Place five centimetres (two inches) apart on greased baking sheets. Cover the pans and let rise in a warm place (29°C/85°F) free from drafts until the dough has almost doubled in bulk, about one hour.
  6. Preheat the oven to 180°C (350°F) Bake until browned, 18 to 20 minutes. Serve warm.
Beautiful bread recipe: golden rolls


If you prefer not to chop one kilogram (four cups) of carrots, buy pre-sliced carrots in the refrigerated produce section of your grocery store.


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