Carrot Pillows Recipe
Light as clouds and soft as pillows–they’re not like any other dinner roll you’ve tasted. Bet you can’t eat just one!

Preparation time: 45 minutes
Rising time: 1 hour
Baking time: 10-15 minutes
Preheat oven to 350 °: 10-15 minutes

 

Makes: 16 pillows
All Year

Preheat oven to 350°

Boil until carrots are soft:
    3 cups water
    11/2 medium carrots, peeled and cut into chunks

Drain and save water. Let carrots cool to room temperature for 10 minutes, then blend them in a blender or mash by hand.

While carrots are cooking, mix in a small bowl:
    1/2 cup lukewarm water
    1 tablespoon active dry yeast
    1 teaspoon honey

Let foam for 5–10 minutes. Mix in a large bowl:
    4 tablespoons olive oil
    1 cup cooked and mashed carrots
    2 tablespoons water from cooked carrots (or plain water)
    1 tablespoon honey

Add foamed, active dry yeast mixture to carrot mixture. Combine ingredients thoroughly.

Mix in a separate bowl:
    3 cups unbleached white flour
    1 teaspoon salt

Add to carrot-yeast mixture and combine. Add more flour if needed. Place on floured surface and knead for 10 minutes and let rise for 40 minutes. Punch down and roll the dough to 1/4" thickness. Cut into approximately 3" triangles and place on an oiled baking tray. Let rise for 20 minutes or until doubled in size.

Brush with egg-wash and bake at 350° for 10–15 minutes, or until golden. (You can sprinkle sesame seeds, poppy seeds, or dried dill weed on top of the egg-wash before baking.)

Variations: Replace carrots with yams, winter squash, or potatoes.

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