Carrot Rolls - cooking recipe

Ingredients

4 c. flour
1 c. cooked riced carrots
1/4 c. sugar
1 c. warm water
1 tsp. salt
1 egg, beaten
1 cake yeast
4 Tbsp. melted shortening

Preparation

Dissolve yeast in 1/4 c. lukewarm water.
Combine with the 1 c. of warm water and beaten egg.
Add the remaining ingredients and knead well.
Put in a warm place and let stand about 1 hour. Work down and let rise again until light or double in bulk.
Makes a rather soft dough; you may have to add more flour.
Pinch off small portions of dough and form into balls.
Arrange 3 balls in each greased muffin cup.
Brush with butter and let rise.
Preheat oven to 400\u00b0 and bake 15 to 20 minutes.