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Butterfly Rolls

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.

24 ServingsPrep: 30 min. + rising Bake: 15 min.

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.

2 of 2

Butterfly Rolls (continued)

Directions (continued)

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.

Nutrition 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.