Carrot Buns

A great sandwich bun!

Carrot Buns

Carrot Buns

Yield

12 buns

Prep Time

0:20

Bake Time

14 to 16 minutes

Rise Time

1 hour, 40 minutes

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Ingredients

  • 1 cup warm milk (100ºF to 110ºF)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 4 to 5 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon salt
  • 6 tablespoons butter OR margarine, melted
  • 1 can (15 ounces) carrots, drained and mashed
  • 1 teaspoon freshly grated orange peel
  • 1 egg + 1 tablespoon water

Directions

  1. Combine milk and yeast and allow to rest for 5 minutes.
  2. Combine 2 cups flour, brown sugar and salt in a large mixer bowl. Add butter, carrots, orange peel and yeast mixture. Beat for 2 minutes. Add enough flour to form a soft dough.
  3. Knead on a lightly floured surface for 3 to 5 minutes until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to coat. Cover and let rise until dough is doubled in size, about 1 hour.
  4. Punch dough down. Divide dough into 12 equal pieces. Form into balls and place on greased baking sheets. Cover and allow to rise about 40 minutes.
  5. Brush rolls with egg wash and if desired cut a slit in the top of each. Bake for 14 to 16 minutes in a preheated 350°F oven. Remove from pan onto cooling rack.
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Carrot Buns

  • Yield: 12 buns
  • Prep Time: 0:20
  • Bake Time: 14 to 16 minutes
  • Rise Time: 1 hour, 40 minutes

Ingredients

  • 1 cup warm milk (100ºF to 110ºF)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 4 to 5 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon salt
  • 6 tablespoons butter OR margarine melted
  • 1 can (15 ounces) carrots drained and mashed
  • 1 teaspoon freshly grated orange peel
  • 1 egg + 1 tablespoon water

Directions

  • Combine milk and yeast and allow to rest for 5 minutes.
  • Combine 2 cups flour, brown sugar and salt in a large mixer bowl. Add butter, carrots, orange peel and yeast mixture. Beat for 2 minutes. Add enough flour to form a soft dough.
  • Knead on a lightly floured surface for 3 to 5 minutes until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to coat. Cover and let rise until dough is doubled in size, about 1 hour.
  • Punch dough down. Divide dough into 12 equal pieces. Form into balls and place on greased baking sheets. Cover and allow to rise about 40 minutes.
  • Brush rolls with egg wash and if desired cut a slit in the top of each. Bake for 14 to 16 minutes in a preheated 350°F oven. Remove from pan onto cooling rack.