Carrot and Cheddar Sandwich Rolls

I make lots of sandwiches for The Chef so I am always trying new roll recipes to create different types.  Yesterday I made these carrot and cheddar rolls.

Ingredients

• 1 cup water
• 1 cup milk
• 1 egg
•  4½ teaspoons rapid rise yeast
• 2 teaspoons granulated sugar
• 1½ teaspoons salt
• 1 cup finely shredded carrots
• 1 cup shredded cheddar cheese
• ¼ cup cold butter, grated
• 5-1/2 cups flour

Instructions:

1. Pour the water and milk in a large bowl. Dissolve the yeast and sugar in the liquid.
2. Add the salt, carrots, cheese, butter and egg. Stir well.
3. Add 3 cups of the flour.
4. Add 2 – 2½ cups of flour mixing until smooth and silky.
5. Place the kneaded dough into an oiled bowl and loosely cover with plastic wrap. 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.  Place 9 rolls on on a cookie sheet covered in parchment and nine on a second sheet. 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.

 This is a nice dough to work with.

 9 rolls per sheet.

 Let them cool on racks.  I cooled them by the open window.

 A very nice crumb.

I turned them into muffaletta sandwiches for both The Chef and my workers.