5 Reviews

These were just like the carrot rolls we get at the bakery here. I used fresh yeast, and 1 1/4 cups shredded carrots.

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Ferrous Chef January 10, 2008

Delightful to the eye, delectable to the palate ... what more could we ask? I too used milk and oat bran for this and since I served it on a Sabbath, I 6-braided it into a challah! (Very glad it held its shape!) To say the family was impressed is an understatement! Thank you kolibri!

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Glori-B August 29, 2006

Oh, these were great. I used oat bran and milk as well and they came out beautifully. I served with coldcuts and cheese. The boys loved making their own sandwiches. Yum. Zaar World Tour 05

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Amis September 16, 2005

These are totally scrumptious and divine!!! And so beautiful! We cannot stop eating them! I chose milk over water and used oat bran instead of wheat bran. Two large carrots is the proper amount and I put them through the food processor with the metal blade attachment. After some conversion confusion I finally added THREE packets of dry yeast (this was correct!).... I put the dry yeast into a bit of hot milk with a teaspoon of sugar and I let it foam for about 10 minutes…and poured it in a “well” in the flour. I added the carrots about 10 minutes into the kneading cycle. I kneaded it in the bread machine and the top did pop up a bit as it was rising.... When I formed the dough into roll shapes for the second rise I needed to add a tad more flour so they wouldn’t stick. They are beautiful and have the most delicate taste! I love them! Don't let the carrot part throw you...these could be served at a five star restaurant with your meal!!! Thank you kolibri!!!! These will definitely be made again!

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NcMysteryShopper September 14, 2005

A lovely, tender bread. I used the breadmaker for the dough and subbed butter flavored Crisco for the oil.

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mollypaul July 08, 2005
Carrot Rolls