½ cup non-fat evaporated milk

½ cup water

½ cup butter

2-4 tbls honey (for a crunchy golden crust)

1 cup flour

2 1/4 tsp quick-rise yeast

1 tsp (or more) salt

2 cups flour

1 small carrot, grated

1-2 tsp fennel seed

1 lrg glass bowl

2 medium bowls

Warm the milk, water, butter, & honey in microwave in a glass bowl on medium for 3-4 minutes to 120-130° F. Mix 1 cup flour, yeast, and salt in a bowl & add to warm liquid mixture. Thoroughly mix 2 cups flour, carrot, and fennel in a bowl and combine with the warm mixture.

Turn dough out onto a floured board and knead, adding additional flour for a fairly hard dough and even texture, about 5-10 minutes. Allow dough to rest on the board covered with a oiled plastic film for 10 minutes, or place in warm oven in a bowl & coated in olive oil.

Degas the dough, then shape into a log; pinch into 6-8 rolls and shape each one into a leaf, oval, or round. Cover with the plastic film or cloth and allow to rest 10 minutes.

Preheat oven to 350° F. Bake rolls for 15-20 minutes, rotating half way for even browning. Remove and cool on a wire rack.