Today we made Cran Carrot Choc Chip Rolls!
1 envelope dry yeast, 1/4C warm water, 1/2C sugar, 12T butter, melted, 4 eggs, 1C skim milk, 5-6C flour
Filling: 4 oz baby carrots, chopped into 1/2″ pieces, 1C chocolate chips, 4 oz fresh raw cranberries, quartered
Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.
Add 2C flour and melted butter.
Add 1C more flour.
Work in eggs, then add enough flour to form a dough.
Place in a greased receptacle that is double in area, the size of the dough.
Turn over once. Cover with plastic wrap. Refrigerate overnight. Punch down dough. Place on floured surface. Add more flour. Knead a couple of minutes. Grab a handful of dough, and roll or stretch out into an approximately 3″X2″ shell. Place a few carrot and cranberry pieces, and chocolate chips on the dough.
Roll it up and seal the edges.
Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350F.
Remove plastic wrap. Bake 10-12 minutes or until golden brown.