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

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°F and bake 15 to 20 minutes.