Golden Carrot Buns Recipe

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These rolls have a nice flavor...folks usually don't guess that carrots are one of the ingredients. My family really likes them; see if yours will, too!

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Golden Carrot Buns Recipe

Prep: 35 min. + rising Bake: 20 min.

Yield: 48 Servings

35 20 55

Ingredients

4 cups sliced carrots
2 eggs, beaten
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

Directions

Place carrots in a saucepan and cover with water; cook until tender. Drain and cool slightly. Place in a blender or food processor. Add eggs and 1/2 cup water; puree until smooth.
In a large bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in 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. Turn onto a lightly floured surface. Shape into 48 balls. Place 2-in. apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour.
Bake at 350° for 18-20 minutes or until browned. Remove from pans to wire racks to cool. Yield: 4 dozen.

Nutritional Facts 1 serving (1 each) equals 128 calories, 4 g fat (1 g saturated fat), 9 mg cholesterol, 105 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Golden Carrot Buns in Country April/May 1996, p51

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Golden Carrot Buns

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Reviewed on Apr. 04, 2012 by Cherie Hill

These golden buns are sooo yummy & light! I am making them again already!!! I followed the recipe just as it is written except I reserved the cooked carrot water in place of just warm water in the recipe. I made sure the reserved carrot water cooled to 110-115 degrees. These buns are easy to make and came out perfect each time I've made them. Thank-you!

Reviewed on Mar. 29, 2012 by stregaslair

I make these wonderful buns almost every Easter, my family and extended family love them. The carrots and molasses give them an awesome flavor.

Reviewed on Mar. 31, 2011 by Ballinrobe

Very nice flavor, very light. I made 1/2 batch and did two 8 inch rounds pans. Beautiful and nice color. We will have them again for sure. Would be great for company or to give to a friend for something special.