1 cup water
1 cup milk
2 (1/4 oz.) pkgs. active dry yeast
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup finely shredded carrots
1/4 cup vegetable shortening or butter
1 cup shredded Cheddar cheese (4 oz.)
1 teaspoon grated orange peel
5 1/2 to 6 1/2 cups Pillsbury BEST® Bread Flour

Grease 2 baking sheets. Heat water and milk until lukewarm (100° to 110°F).

In a large bowl, dissolve yeast and 1 teaspoon of the sugar in warm liquid. Stir in remaining sugar, salt, carrots, shortening, cheese, orange peel and egg; mix well.

Add 3 cups flour to yeast mixture. Mix at low speed until moistened; beat 3 minutes at medium speed.

By hand or using the dough hook of an electric mixer, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.

On a lightly floured surface, knead in remaining flour until dough is smooth and elastic, about 10 minutes (dough will be soft and slightly sticky).

Place dough in a greased bowl and turn several times to coat. Cover loosely with plastic wrap or a clean damp cloth towel. Set dough to rise in a warm place, free from draft (80° to 85°F) until dough is light and doubled in size, about 60 minutes.

Punch down dough to deflate. Divide dough into 18 pieces; shape into balls.

Place on greased baking sheets and flatten slightly to a bun shape. Cover and let rise in warm place until light and doubled in size (30-60 minutes).

Preheat oven to 375°F. Bake for 14 to 18 minutes or until golden brown.

Remove from baking sheet to cool on wire rack. Brush lightly with melted butter.

18 buns