Butterfly Rolls Recipe

Butterfly Rolls Recipe photo by Taste of Home

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When these baked -from-scratch buns alight in a basket, hungry folks will make them disappear fast! CT's crafty home economist loaded the yeast bread dough with pleasing molasses and carrots, then easily shaped it into whimsical winged creatures.

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Butterfly Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 24 Servings

30 15 45

Ingredients

4 cups sliced carrots
2 eggs
1 cup warm water (110° to 115°), divided
2 packages (1/4 ounce each) active dry yeast
3/4 cup vegetable oil
1/2 cup sugar
1 tablespoon molasses
2 teaspoons salt
8-1/2 to 9 cups all-purpose flour
EGG WASH:
1 egg
1 tablespoon water
Poppy seeds, optional

Directions

Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook until tender. Drain; place carrots in a blender or food processor. Add eggs and 1/2 cup warm water; over and process until smooth.
In a large bowl, dissolve yeast in remaining warm water. add carrot mixture, oil, sugar, molasses, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into twenty-four 3-3/4-in. logs, forty eight 1-in. balls and forty-eight 1-1/2-in. balls. To form butterflies, place logs 5 in. apart on ungreased baking sheets. Using a sharp knife, cut a 1/2-in. slit on one end of log; separate cut ends, forming antennae. Place two small balls on each side of cut end; place a large ball below each small ball so they touch.
Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg and water; brush over butterflies; bodies. Sprinkle with poppy seeds if desired. Bake at 350° for 15 minutes or until golden brown. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 259 calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 213 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Butterfly Rolls in Country Woman March/April 2001, p11