Carrot Bread Roll (ขนมปังแคร์รอต)

1.Heat 75 ml of milk till simmering. Add shortening and honey, stir until honey dissolves, and add the remaining milk to cool down. Set aside.

2.Mix flour, yeast and salt in a stand mixer fitted with the dough hook on low speed until just combined. Add milk and eggs and mix until the dough is uniform. Add carrot and continue to mix until everything is incorporated, about 20-25 minutes. Cover the bowl with a plastic wrap and let the dough rest for about 30 minutes.

3.Grease 7x11-inch baking tin with shortening.

4.Portion dough into 15 balls, 45g each, cupping each beneath your palm and working in quick circular motions to form a smooth ball. Arrange into the baking tray, cover in plastic wrap and rest for another 30 minutes.

5.Preheat oven to 180°C, brush eggs over the rolls and bake for 18 minutes until blistered and golden brown all over.