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Golden Carrot Buns
4 cups sliced carrots
2 eggs, beaten
1 cup warm water, divided
2 (1/4 ounce) packages active dry yeast
3/4 cup vegetable oil
1/2 cup granulated sugar
1 tablespoon molasses
2 teaspoons salt
9 cups all-purpose flour
Cook carrots until tender. Drain and place in blender or food processor.
Add eggs and 1/2 cup water; puree until smooth.
In a large bowl, dissolve yeast in remaining water.
Add carrot mixture.
Stir in oil, sugar, molasses, salt and 5 cups flour; beat until smooth.
Add enough remaining flour to form a soft dough. Turn onto floured board; knead until smooth and elastic, about 6-8 minutes.
Place in greased bowl, turning once to grease top.
Cover and let rise until double, about 1 hour.
Punch down and shape into balls. Place 2 inches apart on greased baking sheets.
Cover and let rise until almost doubled, about 1 hour.
Bake at 350 degrees F for 18-20 minutes or until brown.
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