"Flecks of grated carrot add color and flavor to these whole-wheat
dinner rolls from cookbook author and food writer Judy Zeidler. The
dough is remarkably easy to mix, knead and shape." Judith Evans
2 cups whole-wheat flour
2 cups unbleached flour
1 package active dry yeast
1 teaspoon kosher salt
1 cup warm water (110 to 115 degrees)
1/4 cup vegetable oil, plus more to coat bowl and top of dough
2 tablespoons honey
2 eggs, divided
1 cup peeled, grated carrots
Poppy seeds or sesame seeds
Combine whole-wheat and unbleached flours. Place 2 cups flour mixture,
yeast and salt in a large mixing bowl.
Heat warm water, oil and honey in a saucepan or microwave oven until
very warm, about 115 to 120 degrees. Add water mixture to flour-yeast
mixture, beating until well blended. Add 1 egg, carrots and enough
reserved flour to make a soft dough.
Turn dough onto a floured board. Knead 5 to 10 minutes, adding additional
reserved flour as needed to make a smooth and elastic dough. Place dough
in an oiled bowl. Oil the top of dough. Cover with a towel; let rise in
a warm place until double in size, about 1 1/2 hours.
Divide dough into about 30 small pieces. Form into long ropes, twist
into knots and place on a greased baking sheet. Cover with a towel.
Let rise in a warm place until doubled, about 1 hour.
Beat remaining egg and use to brush tops of rolls. Sprinkle rolls with
poppy seeds. Bake in a preheated 350-degree oven 20 to 30 minutes, or
until golden brown.
Yield: About 30 rolls.
Source: "The 1994 Favorites"
ST. LOUIS POST DISPATCH (on-line edition), 1/2/95
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