These rolls have the best texture - even, fine, and velvety, but they don't squish down when you eat them! Well, that's my criteria for the perfect sandwich roll. They don't keep very long, unfortunately, so after two days slice them and freeze in plastic zipper bags.
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Ingredients:
- 1/4 cup water
- 1-1/2 cups milk
- 1/4 cup orange juice
- 2 pkg. active dry yeast
- 1 tsp. salt
- 1 cup very finely shredded carrots
- 1/4 cup butter, softened
- 1 cup shredded Colby cheese
- 1 egg
- 1 cup whole-wheat flour
- 4-1/2 to 5-1/2 cups all-purpose flour
Preparation:
Combine water, milk, and orange juice in microwave-safe glass measuring cup; microwave until warm. Pour into a large bowl, and add yeast, salt, carrots, butter, cheese and egg. Mix well to combine. Add whole wheat flour and 2 cups all-purpose 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 60 minutes.
Punch down dough and divide into 18 pieces. Shape each piece into a smooth ball, rolling in your hands. Place on Silpat-lined cookie sheets and flatten a bit with 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
