Carrot and Cheddar sandwich Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 18 rolls
  • 1 cup warm water (check your active dry yeast for the recommended temperature)
  • 1 cup warm milk (heated to the same temperature as the water)
  • 2 (1/4 ounce each; 4½ teaspoons total) packages of active dry yeast
  • 2 teaspoons granulated sugar
  • 1½ teaspoons salt
  • 1 cup finely shredded carrots
  • 1 cup shredded cheese
  • ¼ cup cold butter, grated
  • 1 teaspoon orange zest (optional)
  • 1 egg, lightly beaten
  • 5½ cups bread flour, plus more for dusting the work surface and kneading
  1. Pour the water and milk in a large bowl. Dissolve the yeast and sugar in the warm liquid.
  2. Add the salt, carrots, cheese, shortening, orange zest and egg. Stir well.
  3. Add 3 cups of the bread flour. Stir until moist and then for about 3 more minutes.
  4. Add 2 – 2½ cups of bread flour continue to stir by hand until the dough pulls away from the side of the bowl. Turn it out onto a well floured surface and knead for about 10 minutes, adding more flour as needed. You want the dough to be smooth and silky.
  5. Place the kneaded dough into an oiled bowl and loosely cover with a clean kitchen towel. Let it rise for 45 minutes to an hour; It will have at least doubled in size.
  6. Punch the dough down to remove the air and divide into 18 pieces. Roll each piece into a ball.
  7. Grease two cookie sheets and place 9 rolls on each. Cover the rolls with clean kitchen towels and let them rise for another 30 minutes while you preheat the oven to 375.
  8. After the rolls have risen, bake them for 13-18 minutes, until golden brown.
Prep time includes 45 + 30 minutes of rise time. Active prep time is only about 15 minutes.
Recipe by Sugar Dish Me at