Carrot, Cheddar Sandwich Rolls

 

These rolls are pretty straight forward to make and turn out wonderful.

They make a great roll for deli sandwiches, add a pickle and some crunchy chips and you have an amazing lunch.

Carrot Cheddar rolls

Carrot, Cheddar Sandwich Rolls

  • 1 cup water
  • 1 cup milk
  • 1/2 ounce dry yeast (2 packages of 1/4 ounce)
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt (non-iodized)
  • 1 cup finely shredded carrots
  • 1 cup shredded cheddar cheese
  • 1/4 cup All vegetable shortening
  • 1 teaspoon fresh grated orange peel
  • (The zest from 1/2 medium orange, use the  fine blade of a microplane)
  • 1 large egg
  • 5 1/2 to 6 1/2 cups bread flour

Method:

Heat the milk and water to 100 – 110°F. Add the yeast and 1 teaspoon of sugar.Whisk it together.

Allow to stand while you measure the remaining ingredients.

In the bowl of a stand mixer fitted with a dough hook (Or do it all by hand for a great arm work-out!) add the rest of the sugar, salt, carrots, cheese, shortening, orange peel, and the egg .

Turn on the mixer and get this all mixed up.

Add the milk, water and yeast to the mixture. Mix well.

Add 1/2 of the flour and mix well; about 3 minutes.

Add the remaining flour. It may be necessary to finish the flour addition by hand. This depends upon how strong your machine is and if it can handle kneading dough.

Knead the dough for about 10 minutes or until the dough is smooth and elastic.

Oil the inside of a bowl and place the dough ball in the bowl. Wipe it around to cover the ball with oil.

Cover with plastic wrap or linen cloth.

Allow the dough to rise in a warm place until doubled in size. This will take about 1 hour in a warm area.

When risen, punch the dough down and turn it out onto a floured board. Divide the dough into 18 equal pieces weighing about 3.5 ounces each. The same weight is important to ensure the same size roll and even baking time.

Line 2 baking sheets with parchment and dust with cornmeal.

“Round” each dough ball into a nice round ball, flatten slightly and place on the parchment lined baking sheet dusted with cornmeal.

Cover with oiled plastic wrap and allow to rise for 30 minutes or until the rolls double in size.

Bake at 375° for 14-20 minutes or until the rolls are golden brown.

Immediately transfer the rolls to a wire rack to cool; brush the top of each roll with melted butter. Cool completely before using.

 

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5 thoughts on “Carrot, Cheddar Sandwich Rolls

    • Thanks Celia,
      Tyler will a lesson in bread when he comes home. Or I go there, which ever happens first.
      There is something pretty neat about working with a good dough. I love the way it feels!

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