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

Directions:
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.

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