Carrot Cloverleaf Rolls (Recipe)

 

Ingredients

4 medium carrots, peeled and sliced (2 cups)

1 cup milk

1/3 cup packed brown sugar

6 tablespoons butter or margarine

1/2 teaspoon salt

1 package active dry yeast

4 1/2 to 5 cups all-purpose flour

Melted butter or margarine (optional)

Steps

1. In a medium saucepan, cook the carrots, covered, in a small amount of boiling water about 25 minutes or until they are very tender; drain.  Transfer the carrots to a pie plate.  Using a potato masher, mash the carrots.

2. Transfer 1 cup of the mashed carrot to the saucepan.  Refrigerate the remaining mashed carrot in a covered container for another use.

3. Add the milk, brown sugar, the 6 tablespoons butter or margarine and the salt to the mashed carrots in the saucepan.  Heat until the butter or margarine almost melts (120c to 130c), stirring constantly.

4. In a large mixing bowl, combine the yeast and 1 1/2 cups of the flour.  Add the carrot mixture.  Beat with an electric on a low speed for 30 seconds, scraping the sides of the bowl.  Beat for 3 minutes on high speed.  Using a wooden spoon, stir in as much of the remaining flour as you can.

5. Turn the dough out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes).  Place the dough in a greased bowl, turning once to grease the surface of the dough.  Cover and let rise in a warm place until doubled in size (about 1 hour).  Pucnh the dough down; let rest for 10 minutes.

 6. Grease 18 muffin cups.  Divide the dough into 18 equal portions. Shape each portion into 3 equal balls.  Place 3 balls into each greased muffin cup.  Cover and let the rolls rise for 30 to 45 minutes or until almost doubled in size.

7. Preheat the oven to 375c.  Bake in the 375c oven for 20 to 25 minutes or until the rolls are browned and they sound hollow when lightly tapped.

8. If desired, while the rolls are still hot, brush the tops with the melted butter or margarine.

Tips:

To freeze the rolls, cool them completely and then seal in a freezer bag or container; freeze.  For the best quality, use within 3 months.  Thaw in the package for 1 hour or reheat in fol in 300c oven for 20 minutes.