CHEESY CARROT SANDWICH BUNS

Ingredients
1/4 cup water
1-1/2 cups milk
1/4 cup orange juice
2 pkg. active dry yeast
1 tsp. salt
1 cup very finely shredded carrots
1/4 cup butter, softened
1 cup shredded Colby cheese
1 egg
1 cup whole-wheat flour
4-1/2 to 5-1/2 cups all-purpose flour

Directions
Combine water, milk, and orange juice in microwave-safe glass measuring cup; microwave until warm. Pour into a large bowl, and add yeast, salt, carrots, butter, cheese and egg. Mix well to combine. Add whole wheat flour and 2 cups all-purpose flour to the carrot mixture and beat well until combined. Gradually stir in about 2 cups more flour until a dough forms.

Knead in remaining flour as needed until the dough is smooth and elastic. The dough will still be sticky. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled, about 60 minutes.



Punch down dough and divide into 18 pieces. Shape each piece into a smooth ball, rolling in your hands. Place on Silpat-lined cookie sheets and flatten a bit with your hand. Cover with kitchen towels and let rise until doubled, about 30 minutes.



Preheat oven to 375 degrees. Bake rolls at 375 degrees for 13-17 minutes until golden brown. Remove to wire rack to cool. 18 buns

BUNS FILLED WITH CHICKEN AND CHEESE

Ingredients

• 2 cups chopped celery
• 1 large onion, chopped
• 2 cups butter, cubed
• 10 cups chopped cooked chicken
• 1 pound fresh mushrooms, sliced
• 4 packages (8 ounces each) cream cheese, softened
• Salt and pepper to taste
• DOUGH:
• 4 packages (1/4 ounce each) active dry yeast
• 2 cups warm milk (110° to 115°)
• 6 eggs
• 3/4 cup sugar
• 1 tablespoon salt
• 9 to 9-1/2 cups all-purpose flour
• Melted butter
• Dry bread cruMBS  

Directions

1. In a Dutch oven, saute celery and onion in butter until vegetables are tender. Add the chicken, mushrooms, cream cheese, salt and pepper. Cool for 5 minutes; cover and refrigerate.
2. In a large bowl, dissolve yeast in warm milk. Add eggs, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
3. Roll out on a floured surface to 1/4-in. thickness; cut into 4-in. circles. Reroll scraps and cut more circles. Roll circles to a 6-1/2-in. diameter. Place on greased baking sheets and let rise in warm place for 15 minutes.
4. Place about 1/3 cup chicken mixture in the center of each circle. Fold up edges to center; pinch tightly to seal. Dip in butter; roll in crumbs.
5. Place, uncovered on greased baking sheets; let rise for 20 minutes. Bake at 375° for 20 minutes. Serve immediately.Yield: about 3 dozen.

Editor's Note: Rolls can be made ahead and frozen. Dip in butter and crumbs when ready to bake.

BEST EVER CINNAMON BUNS

Dough


1 cup milk
1 cup water
¼ butter or margarine
1 ½ tsp salt
½ cup white sugar
2 eggs
1 tbsp yeast
5 ½ cups flour

Filling

2/3 cup butter or margarine
1/2 cup of heavy cream *
¾ cup white sugar
cream all above ingredients together...
cinnamon sprinkle on the rolled out dough liberally...
then spread over the  raisins and or walnuts

Bake 375 for 25 minutes

*Cream: you can use any of these, sour cream, yogurt, or whipping cream

In microwave heat milk and butter till very warm, butter does not need to be melted. Add remaining ingredients, in the order suggested for your bread maker. Select dough cycle and start. Once dough cycle is completed, remove from bread machine. Knead lightly and divide into two portions. Roll out each portion into 12 x 9 rectangle.  Spread the filling mixture over the dough...cut into portions...use a dental floss for cutting...works great...Let rise for 40 min or so...in pans, and then bake....
If kneading by hand...add the 5 cups of flour...mix well, save that last 1/2 cup to put on the counter and use that for kneading....that way you don't get too much flour in your dough...