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!
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!
