Ingredients
4 cups sliced carrots2 eggs, beaten1 cup warm water (110° to 115°), divided2 packages (1/4 ounce each) active dry yeast3/4 cup vegetable oil1/2 cup sugar1 tablespoon molasses2 teaspoons salt8-1/2 to 9 cups all-purpose flour
Preparation
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.
