These were just like the carrot rolls we get at the bakery here. I used fresh yeast, and 1 1/4 cups shredded carrots.
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!
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
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!
A lovely, tender bread. I used the breadmaker for the dough and subbed butter flavored Crisco for the oil.