Thursday, May 15, 2008

Carrot Rolls

2 cups sliced carrots
2 eggs, beaten
1/2 cup warm water, divided
1 tablespoons (1 packs) yeast
1/3 cup vegetable oil
1/4 cup sugar
1 tablespoons molasses
1 teaspoon salt
5 to 8 cups flour

Cook carrots in boiling water until tender. Drain them and puree in a blender with eggs and 1/4 cup water until completely smooth. Dissolve the yeast in 1/4 cup warm (110° water. In a large mixing bowl combine dissolved yeast, carrot mixture, oil, sugar, molasses, salt, and 3 cups flour. Beat until smooth with electric mixer. Add remaining flour, a cup at a time, beating after each addition, until dough is too stiff to use the mixer. Stir in enough remaining flour to make a soft dough. On a floured board, knead the dough until it is smooth and elastic. Place dough in a greased bowl and turn it over. Cover and allow to rise in a warm place until doubled in size. Shape into rolls and place on greased baking sheets. Set in a warm place to rise until nearly doubled in size. Bake at 350° for about 18 minutes, or until browned. Makes about 2 dozen rolls.

If you have leftover cooked carrots, this is one good way to use them. Warm them in the microwave before blending them.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)