2 pkg. dry yeast (or 2 cakes yeast)
1/4 c. warm water
1 tbsp. sugar
1/2 c. sugar
1/2 c. butter
2 tsp. salt
3/4 c. hot scalded milk
3 unbeaten eggs
1 tsp. vanilla
1 can (6½ to 7½ oz.) creamed carrots (junior baby food)
or 1 c. cooked and finely mashed carrots
6-7 cups sifted flour
Soften yeast in warm water and 1 tbsp sugar. Combine in mixing bowl the 1/2 c. sugar, butter, salt and hot milk. Stir to melt butter. Blend in eggs, vanilla, carrots and softened yeast. Beat until smooth. Add gradually enough flour to form a stiff dough, beating well after each addition. Then toss on heavily floured board about 20 times. Place in greased bowl. Cover. Let rise in warm place (85 to 90 deg.) until light and doubled in size, about 1 hour.
Roll out half of dough on floured surface to a 20x12" rectangle. Spread half, along 20" side, with 1/4 of icing (see below). Fold uncovered dough over icing. Cut crosswise into 1" strips. Twist each 4 or 5 times, then loosely tie into a knot, bringing one end of strip up through center. Tuck other end under. Place on well-greased cookie sheets (line with foil then grease foil). Cover. Repeat with remaining dough. Let rise in warm place until light, 45 to 60 minutes.
Bake at 375 deg. for 12-15 minutes.
Makes 3 dozen rolls.
Remove from sheet immediately. Frost warm rolls with remaining icing thinned with 2 tbsp. warm water. Decorate with coconut and jam, if desired.
ORANGE BUTTER ICING:
1/4 c. butter
2 tbsp. flour
1/4 tsp. salt
1/4 c. fresh or undiluted frozen orange juice
2-1/2 c. sifted powdered sugar
Melt butter. Stir in flour, salt and orange juice. Cook, stirring constantly, until thick. Add powdered sugar and beat until smooth.