Sunday, April 11, 2010

Carrot? Bread Rolls


The other day I decided to try a new recipe that I found online. I was looking for something to help me use up the plethora of carrots that are taking up space in my entire chest freezer. I came across a recipe for "Golden Carrot Buns". I thought it sounded interesting and the reviews for it were complimentary so I decided to give it a go. The dough reminded me of yellow/orange play-dough. It was a really bright color! They turned out wonderful though and the recipe made it to my "keeper" pile. I just wanted to share it with you.

Carrot Bread Rolls
What you'll need:
-4 cups of sliced carrots (I used frozen medallion cut ones from my MIL's garden)
-2 eggs
-1 cup of warm water (110 degrees F-115 degrees F so you don't kill the yeast)
-2 tbsp of active dry yeast ( I use RED STAR from Costco)
-3/4 cup vegetable oil
-1/2 cup sugar
-1Tbsp of honey (the recipe called for molasses but I didn't have any. You could probably use pancake syrup too if you wanted)
-2 tsp salt
-8 1/2 cups all-purpose flour (I ended up only needing around 7 cups)

Directions:
1. Put your 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, honey, salt and 5 cups flour, beat until smooth. Add enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (I just used my knock off "kitchen aid" with a bread hook attachment). 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.
Here's what mine looked like all raised...

3. Shape into 48 balls (I made about 20 balls to cook right away, 18 balls to freeze and use for future dinners and the rest I used to make a bread loaf). Place 2" apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour. (*If you use plastic wrap make sure you spray your dough with PAM or something first. I use plastic wrap because it holds in heat better than a towel and rising time goes quicker).

4. Bake at 350 degrees F for 18-20 minutes or until browned on the top.


They turned out very yummy and I was so happy to find another use for all those carrots in the freezer.

8 comments:

Anna Lisa said...

Perfect timing for this post!
We just got 8 lbs of carrots from our produce co-op basket...and I already had 4 lbs in fridge and some shredded in the freezer. LOL...
Will have to give this recipe a try.

Jenny-Jenny said...

Those are beautiful, B! I will definitely be trying them. I can't believe the color of that dough.

Jeni @ peppertowne.com said...

Those look delicious! I want to try that recipe.

Caroline @ The Feminist Housewife said...

These sound so unique! Thanks for sharing the recipe!

Jennifer Juniper said...

We used to get sweet potato biscuits at a restaurant at the beach that I used to love - I'm sure I'd love these!

janet said...

any gal who can use the words PLETHORA and CARROTS in the same sentence is someone I must follow.....;-)

Sandra said...

Visiting from Creations from Kara. Would one roll then count as a veggie serving? My daughter is a breadaholic. This might be good. I am also intrigued by the idea of substituting sweet potatoes. TFS.

Jenny-Jenny said...

Just had to let you know that I'm trying this recipe for dinner tonight. Wish me luck! I'll come back and let you know how they turned out!