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Cheese'n Carrot Sandwich Buns 

Prep time: 1 hrs 20 min
Cook Time: 15 min
Yield: 18 buns

Ingredients:

Crisco® Original No-Stick Cooking Spray
1cup water
1cup milk
2 (1/4 oz.)packages active dry yeast
2tablespoons sugar
1 1/2teaspoons salt
1cup finely shredded carrots
1/4cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® All-Vegetable Shortening Sticks
1cup (4 oz.) shredded Cheddar cheese
1teaspoon grated orange peel
1 large egg
5 1/2 to 6 1/2cups Pillsbury BEST® Bread Flour

Preparation Directions:

1.SPRAY 2 cookie sheets with no-stick cooking spray. Heat water and milk until warm (100° to 110°F); pour into large bowl. Add yeast and 1 teaspoon sugar; dissolve. Stir in remaining sugar, salt, carrots, shortening, cheese, orange peel and egg. Mix well. Lightly spoon flour into measuring cup. Level off. Add 3 cups flour to yeast mixture.
2.BLEND at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
3.KNEAD in remaining flour on floured surface until smooth and elastic, about 10 minutes (dough will be soft and slightly sticky).
4.SPRAY a large bowl with no-stick cooking spray. Place dough in prepared bowl. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80° to 85°F) until light and doubled in size, about 45 to 60 minutes.
5.PUNCH down dough several times to remove all air bubbles. Divide dough into 18 pieces. Shape into balls. Place on prepared cookie sheets. Flatten slightly. Cover. Let rise in warm place until light and doubled in size, about 30 minutes.
6.HEAT oven to 375°F. Bake 13 to 18 minutes or until golden brown. Remove from cookie sheets immediately. Brush with melted butter, if desired.
 High Altitude (above 3500 feet):
1.No change.