Cheese and Carrot Sandwich Buns
Source of Recipe
Pillsbury Bake-Off busycooks.about.com
These rolls have the best texture. After two days slice them and freeze in plastic zipper bags.
1 cup water
1 cup milk
2 pkg active dry yeast
2 Tbs sugar
1 tsp salt
1 cup finely shredded carrots
1/4 cup solid shortening
1 cup shredded cheddar cheese
1 egg
5-1/2 to 6-1/2 cups flour
In 4 cup glass measure, heat milk and water in microwave until warm. Pour into a large bowl, and add yeast, sugar, salt, carrots, shortening, cheese and egg. Mix well to combine. Add 3 cups flour to the carrot mixture and beat well until combined. Gradually stir in about 2 cups more flour until a dough forms. Knead in remaining flour as needed until the dough is smooth and elastic. The dough will still be sticky. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled, about 40-60 minutes.
Punch down dough and divide into 18 pieces. Shape each piece into a smooth ball. Place on greased cookie sheets and flatten slightly with the palm of your hand. Cover with kitchen towels and let rise until doubled, about 30 minutes.
Preheat oven to 375 degrees. Bake rolls at 375 degrees for 13-17 minutes until golden brown. Remove to wire rack to cool.
18 buns
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