Friday, October 28, 2016

Homemade Carrot Buns

Baked them this week, adapting a recipe from an old copy of Home-Style Cooking, a magazine I'm told that doesn't exist any more.

To make 24, you will need:

2c carrots, sliced
1 egg
1/2c warm water
1 pkg (7g) dry yeast
+/- 1/3 c olive oil
1/4 c brown sugar
1/2 tbsp molasses
1tsp salt
ab. 1 c. spelt + whole wheat flour +  ab. 3 1/4c white flour + more to flour the surface used for kneading

Cook the carrots, then process in a blender together with the egg and 1/4 c of water till smooth. In a bowl, dissolve yeast in remaining water, add carrot puree, oil, sugar, molasses, salt and ab. 3 c. flour and beat until smooth. Add remaining flour so that a soft dough forms, turn onto a floured surface and knead for ab. 6 to 8 min. (till smooth and elastic. You can eventually add a bit more flour).

Place in a greased bowl and turn once, to grease top, then let rise for 1 hour (till it doubles). Punch down and form into 24 balls. Place on greased baking sheets, cover and let rise for 40-60 min. Bake at 175*C for ab. 20 min. or until browned. Cool completely and serve with butter and jam/honey/peanut butter or whatever you wish. Serve with tea or coffee.

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