Saturday, November 9, 2019
Homemade Carrot Buns
This recipe is adapted from a (now defunct) magazine called Home-Style Cooking. The original recipe yielded 48 buns, mine will yield 24.
+/- 1c sliced carrots
+/- 1/2c warm water (divided)
1 pkg dry yeast
4.5 tbsp olive oil
1/2 tbsp mollases (optional)
ab. 4 c flour, mixed white +whole grain, spelt, rye.
Cook carrots until tender, drain and place in a blender, add egg and 1/4c of water, puree till smooth. Dissolve yeast in remaining water, add carrot mixture, oil, sugar (molasses), salt and ab. 2.5c flour, beat until smooth and add remaining flour till soft dough forms (add some extra water and/or oil if necessary). Turn the dough onto a floured surface and knead for about 6 to 8 minutes. (At this stage, you can divide it in 2 and freeze the other half).
Place in a greased bowl and turn once to grease top, cover and let stand for 1 hr. Punch it down and shape into 24 (or 12) balls, place on greased baking sheets, cover and let rise for another hour. Bake at ab. 175*C (350*F) for ab. 20 min or until browned. Serve warm or cold, they are equally delicious!