Golden Rolls

Quick look

  • prep 30 min    cook 30 min
  • serves 4 doz.


Everybody wonders how these rolls get their subtly sweet flavor and gorgeous golden color. Look no further than the humble carrot.


  • 4 cups sliced carrots
  • 2 eggs, beaten
  • 1 cup warm (110°-115°F), divided
  • 2 packages (1/4 ounce each) active dry yeast

  • 3/4 cup plus 1 teaspoon vegetable oil
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 2 teaspoons salt
  • 5 1/2 to 6 cups all-purpose flour

    How to make it  60 minutes

  • 1

    Place the carrots in a large saucepan and cover with water; cook until tender. Drain and place in a blender or food processor.

  • 2

    Add the eggs and 1/2 cup of the water and puree until smooth.

  • 3

    In a large bowl, dissolve the yeast in the remaining 1/2 cup water. Add the carrot mixture. Stir in 3/4 cup of the oil, the sugar, molasses, salt, and 5 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, 6 to 8 minutes.

  • 4

    Coat a large bowl with the remaining teaspoon of oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (85°F) free from drafts until the dough has doubled in bulk, about 1 hour.

  • 5

    Punch dough down. Shape into 48 balls. Place 2 inches apart on greased baking sheets. Cover the pans and let rise in a warm place (85°F) free from drafts until the dough has almost doubled in bulk, about 1 hour.

  • 6

    Preheat the oven to 350°F. Bake until browned, 18 to 20 minutes. Serve warm.

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