Peel, wash and slice the carrots. Approx. 3⁄4 Boil up l water with 1 teaspoon salt and sugar each. Cover and cook carrots for 12-14 minutes. Drain, drain well and puree finely. Weigh 275 g carrot puree, let it cool down.
Warm the milk lukewarm. Crumble yeast into it and dissolve it. Put 500 g flour, 1 tsp salt, 2 tsp sugar, butter and 2 eggs in a bowl. Add the carrot puree to the flour mixture. Add yeast milk and knead everything with the dough hooks of the mixer to a smooth dough.
Cover and leave to rise in a warm place for about 40 minutes.
Knead the soft yeast dough on a well floured work surface with floured hands. Shape it into approx. 16 rolls.
Place the rolls on two baking trays lined with baking paper. Let them rise again in a warm place for about 20 minutes. Whisk 2 egg yolks and cream. Spread the bread rolls with it. Bake one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
manufacturer) Bake for 16-18 minutes. Let it cool down.