Butterfly Rolls

Directions

1. 1
   Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook until tender.
2. 2
   Drain; place carrots in a blender or food processor.
3. 3
   Add eggs and 1/2 cup warm water; over and process until smooth.
4. 4
   In a large bowl, dissolve yeast in remaining warm water. add carrot mixture, oil, sugar, molasses, salt and 5 cups flour; beat until smooth.
5. 5
   Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. 6
   Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
7. 7
   Punch dough down. Shape into twenty-four 3-3/4-in. logs, forty eight 1-in. balls and forty-eight 1-1/2-in. balls. To form butterflies, place logs 5 in. apart on ungreased baking sheets. Using a sharp knife, cut a 1/2-in. slit on one end of log; separate cut ends, forming antennae.
8. 8
   Place two small balls on each side of cut end; place a large ball below each small ball so they touch.
9. 9
   Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg and water; brush over butterflies; bodies.
10. 10
    Sprinkle with poppy seeds if desired.
11. 11
    Bake at 350° for 15 minutes or until golden brown.