1 packet of yeast for bread
1/4 cup of warm water
3/4 cup of scalded milk
60g of butter or margarine
1/4 cup of grated carrot
1 tablespoon of salt
3 cups of all-purpose flour
1 egg
1 packet of yeast for bread
1/4 cup of warm water
3/4 cup of scalded milk
60g of butter or margarine
1/4 cup of grated carrot
1 tablespoon of salt
3 cups of all-purpose flour
1 egg
Soak the yeast in the warm water
Mix the hot milk, butter or margarine, grated carrot, and salt
Let it cool down a bit
Add 1 cup of flour
Beat well
Combine with the yeast and egg
Add the remaining flour; mix well
If the dough is too sticky, add a little more flour
Place in a greased bowl
Flip the dough to grease on top
Cover and refrigerate for at least 2 hours but can stay overnight
About 2 hours before serving, remove the dough from the refrigerator and place it on a floured surface
Shape into mini pudding shapes you desire and let rise in a protected area for about 1 hour
Bake in a hot oven for about 12 minutes.
