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
- Place the carrots in a large pot and cover with water; cook until tender. Drain and place in a blender or food processor.
- Add the eggs and 125 millilitres (1/2 cup) of the water and purée until smooth.
- 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.
- 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.
- 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.
- Preheat the oven to 180°C (350°F) Bake until browned, 18 to 20 minutes. Serve warm.
