Sweet Vegetable Bread Rolls

I use a bread machine to create this recipe because after juicing my vegetables, the pulp remaining still looks and is too good to throw away. All of the many vitamins of beet, apple, carrot, cucumber, celery, spinach and broccoli help make these sweet rolls so soft, buttery, and deliciously healthy. The dough will be sticky, so adding any more flour to it will only make the roll tough.
Ingredients:
1 cup mixed vegetable/fruit pulp remaining after juicing
1 egg
2 tbs soft butter
1/4 cup milk
1 tsp salt
2 tbs sugar
3 cups bread flour
2 tsp active dry yeast

Directions:
Add the ingredients in the order listed above into the bread machine pan. Select the basic dough setting and press start. When the dough is finished kneading and first rising, the machine will beep. Spray some cooking oil on the working surface. Remove dough from the machine and place on the working surface.
Use 2 tbs soft butter to spread on the bottom and sides of a 9 inch diameter baking dish. Roll up dough as if making a jellyroll, forming a 12 inch-long cylinder. Using a sharp serrated knife, cut the cylinder dough into 10 equal slices. Although it is not easy to shape each slice into a ball, fortunately the shape does not matter. Place each ball onto the prepared baking dish; Cover dough with a kitchen towel and place in a warm place to rise for a second time (about 45 minutes or until double in size).
Preheat oven to 325°. Bake rolls for 20 to 25 minutes