Ginger Carrot Rolls

Prepare the Dough In a large bowl, combine the all-purpose flour, yeast, salt, and sugar.

2.Add the warm water and vegetable oil to the bowl. Mix well until a dough forms.

3.Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.

4.Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour, or until doubled in size.

Prepare the Filling While the dough is rising, prepare the filling. In a large pan, heat some oil over medium heat.

6.Add the grated carrots, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, honey, salt, and pepper to the pan.

7.Cook the mixture for about 5 minutes, until the carrots are slightly softened.

8.Remove the pan from heat and let the filling cool.

Shape the Rolls Once the dough has doubled in size, punch it down and divide it into 12 equal-sized pieces.

10.Roll out each piece of dough into a circle, about 1/4 inch thick.

11.Place a spoonful of the cooled filling in the center of each dough circle.

12.Fold the edges of the dough over the filling and pinch them together to seal.

13.Place the rolls on a baking sheet lined with parchment paper, seam side down.

14.Cover the rolls with a damp cloth and let them rise for another 30 minutes.

Bake the Rolls Preheat the oven to 375°F (190°C).

16.Brush the rolls with some oil and bake them for 15-20 minutes, or until golden brown.

Prepare the Sauce While the rolls are baking, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes.

Serve Once the rolls are done, remove them from the oven and let them cool slightly.

19.Drizzle the rolls with the sauce and garnish with sesame seeds and chopped green onions.

20.Serve the Ginger Carrot Rolls warm and enjoy!