1 cup shredded raw carrot, packed
1 1/4 cups boiling water
2 tsp sugar
1 envelope yeast
1/4 cup soft margarine
1 egg, beaten
1 to 2 tbs sugar
1 1/2 tsp salt
3/4 cup cornmeal
3 1/2 cups unsifted all-purpose flour
Measure shredded carrot, boiling water and 2 tea spoons sugar in a small saucepan and cover.
Simmer until carrot is tender, about 8 minutes.
Measure the mixture.
If necessary add water to make 1 1/2 cups.
Pour into a bowl and cool to lukewarm.
Sprinkle with the yeast and let stand until dissolved.
Combine margarine, beaten egg, sugar, salt and cornmeal.
Stir into the yeast-carrot mixture and add the unsifted flour using enough to make a firm, but light dough.
Knead well until smooth.
Let stand in a greased warm bowl covered until doubled.
Punch down, knead slightly without adding additional flour and cut into 24 pieces.
Form into rolls and set side by side evenly spaced in a shallow greased 8 1/2 or 9xl2-inch pan.
Cover with a towel and let rise until double.
Bake at 400 to 425F for 15 to 18 minutes.
Pull apart to serve.