Golden Carrot Buns
|Sliced carrots||4 Cup (64 tbs)|
|Eggs||2 , beaten|
|Warm water||1 Cup (16 tbs) (Divided, At 110 To 115 F)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||9 Cup (144 tbs)|
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.