Carrot bread rolls

Preparation

1. Steam the chopped carrots for 13 minutes or until soft, then drain and purée in a food processor or blender, or mash until smooth.
2. Put the purée in a sieve and press out as much moisture as possible.
3. Leave the purée in the sieve to drain.
4. Mix the white flour, salt and yeast in a bowl.
5. Heat the milk with ½ cup (125ml) water until lukewarm.
6. In a large bowl, mix together the carrot purée, the milk and water mixture and the oil.
7. Stir in the white flour mixture to make a very soft dough.
8. Gradually mix in the wholemeal flour to make a dough that will form a soft ball.
9. Knead the dough on a lightly floured surface for 10 minutes or until smooth but still soft and slightly moist.
10. Lightly oil a large bowl and place the dough in it.
11. Cover with plastic wrap and set aside in a warm place until doubled in volume (this will take about 2 hours).
12. Grease two 20 cm round deep cake tins and line the bottoms with greased baking paper.
13. Knock back the dough and knead for 2 minutes, then flatten it slightly.
14. Sprinkle the grated carrots and spring onions over the top and continue kneading until they are well incorporated.
15. If the dough is too moist, add extra flour.
16. Cut the dough in half and cut each half into 8 equal pieces.
17. Shape the pieces into smooth balls and arrange them in the prepared tins, one ball in the centre and the rest around the edge.
18. Cover with a tea towel and set aside for about 1 hour or until doubled in volume.
19. Preheat the oven to 200°C.
20. Brush the tops of the rolls with beaten egg, then bake for 30 minutes or until golden.
21. To test if the bread is cooked, tip it out of the tin and tap the base with your knuckles: it should sound hollow.
22. If not, bake for a further 5minutes and then test again.
23. Remove from the tins and transfer to wire racks to cool.