Put the ingredients in a bread maker, and put the dry yeast in the yeast compartment. Start the dough course.
When the dough is ready, remove it from the bread maker. Divide into 8 portions, and press the air out. Place the seams down and roll into balls. Cover with a tightly wrung out kitchen towel, and let sit for 10 ~ 15 minutes.
Roll them out into circles. Fold in three, and form into carrot shapes.
Lightly spray water, and let them proof (2nd proofing) until doubled in size.
Press down with a chopstick to make about 4 lines. Sprinkle with bread flour with a tea strainer.
Bake in the oven for 5 minutes at 170℃, turn down the temperature to 150℃ and continue baking for 7-8 minutes.
Story Behind this Recipe
I created this recipe because I had lots of carrots. ♪ I baked them at a low temperature since I wanted to make bread rolls that were fluffy even when cooled.
When you are making lines in the surface, press firmly, but be careful not to spoil the shape of the dough.