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1. In a bowl, mix warm milk and yeast. Stir well and let stand 10 minutes until foamy.
2. In a large bowl, mix flour, carrots and honey. Knead briefly. Add the yeast solution to the flour mixture. Knead until evenly mixed. Lastly add butter and salt. Knead until really smooth and elastic.
3. Roll out the dough, cover tightly, and keep in a warm place for 60 minutes / until it has doubled in size.
4. Deflate the dough. Divide into 12. Round each dough. Arrange on a baking tray lined with parchment paper. Leave some space because the dough will rise during the second proofing. Cover and keep in a warm place for 45 minutes until fluffy and light.
5. Preheat the oven to 190°C from top to bottom. Bake the bread for 20-25 minutes until cooked and the top feels hollow when tapped. Turn off the oven.
6. Let the bread warm at room temperature.
7. Ready to be served with spread according to taste, or as a complement to soup dishes.
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