Do you love fresh‑baked bread? If you do, you need to try this recipe for carrot rolls. They are delicious with any topping. They are also a time saver, as the dough rises overnight, and you just need to put them in the oven in the morning. Simple as that. Let's do it!
Shop ingredients
Nutrition (1 serving)
- 149 kcal
- 45,4 g carbohydrates
- 5,9 g fats
- 8,7 g protein
Per 12 portions
- 600 ml water
- 5 g dried yeast
- 40 ml olive oil
- 180 g carrots
- 150 g oats
- 400 g plain flour
- 250 g spelt flour
- 2 tbsp chia seeds
- 1 tsp salt
- sunflower seeds
- poppy seeds
Instructions
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Pour lukewarm water into a bowl. Add the dried yeast and mix well so the yeast dissolves.
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Add the oil and finely grated carrot.
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Combine the oats, flour, salt, and chia seeds and then add the dry mixture to the wet.
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Work it into a smooth, slightly sticky dough (don't add too much flour to avoid making the rolls too dense).
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Cover the dough with cling film or a tea towel and leave it to rise overnight in the fridge.
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Take the dough out of the fridge in the morning and remove one spoonful at a time. Don't knead the dough anymore.
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Wet your hands. Work the dough into buns, and then coat one side of them with a mixture of poppy seeds and sunflower seeds.
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Transfer the rolls to a baking tray lined with baking paper.
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Bake in an oven preheated to 180 °C for 25‑30 minutes. Leave them to cool down after baking, covered with a tea towel.
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Serve them with whatever you fancy, like cheese or a spread you like.
Enjoy!
