Golden Rolls

[quicklook-recipe prep_time=”30 min” cook_time=”30 min” serves=”4 doz.” details=”” ] SECRET INGREDIENT: carrots Everybody wonders how these rolls get their subtly

[quicklook-recipe prep_time=”30 min” cook_time=”30 min” serves=”4 doz.” details=”” ]

SECRET INGREDIENT: carrots

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

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

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

[/ingredients-left]

[ingredients-right]

  • 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

[/ingredients-right]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”60 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Place the carrots in a large saucepan and cover with water; cook until tender. Drain and place in a blender or food processor.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Add the eggs and 1/2 cup of the water and puree until smooth.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Preheat the oven to 350°F. Bake until browned, 18 to 20 minutes. Serve warm.[/step-item] [/step-list-wrapper]

Originally Published in Reader's Digest

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