Succulent Carrot Buns Recipe - Page 2

In a large bowl, mix 250g of flour, instant yeast, sugar and salt.

Add the hot milk and beaten egg to the flour mixture. Mix well until you get a homogeneous dough.
Add the soft butter or margarine to the dough and knead it until smooth and elastic.
Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for about 1 hour or until doubled in size.

While the dough is resting, grate the carrots and finely chop the fresh parsley.
In a medium bowl, mix the additional 62g of flour with the grated carrots and chopped parsley.
Once the dough has doubled in size, add the carrot and parsley mixture to the bowl and knead gently until well incorporated.