Here is the recipe for the easiest and best overnight carrot rolls with pumpkin seeds.
They need no kneading, just a spoon, and the dough comes together in a few minutes the evening before. The next morning it is ready to be spooned onto the baking tray and put in the oven – no fuss, just freshly baked rolls.
The rolls come out moist with a lovely crisp crust. Thanks to the carrots, they stay fresh for several days, and they freeze well – just warm them through after thawing, and you will always have fresh rolls to hand.
Perfect for breakfast, the lunchbox or a quick snack during the day. Enjoy them with butter, cheese or whatever you like best.
Tips for the recipe
Can be frozen and easily reheated – Reheat them in the oven at 200°C for 5-7 minutes – so they turn crisp again.
Carrot can be swapped for courgette – It gives the bread the same pleasant moistness.
Pumpkin seeds can be swapped for other seeds – Try sunflower seeds or linseed for variety.
Overnight no-knead carrot rolls with pumpkin seeds
Ingredients
- 75 g pumpkin seeds
- 400 ml cold water
- 12 g fresh yeast
- 2 tbsp oil
- 200 g carrots, coarsely grated
- 375 g plain flour
- 150 g wholemeal flour or graham flour
- 12 g salt
For the topping
- Pumpkin seeds for the top – chopped
Method
Day 1 – Overnight no-knead rolls with carrot and pumpkin seeds
- Blitz the pumpkin seeds to a coarse "flour" in a mini chopper.
- Mix the dough directly in the container it will prove in – so make sure it is big enough for the dough to rise.I use a 3 litre plastic food container with a lid.
- Dissolve the yeast in the water and add the oil, carrots, pumpkin seeds, both types of flour and the salt. If you like, squeeze a little of the liquid out of the carrots before stirring them into the dough.Add the flour in a couple of batches, it makes the dough easier to stir together.
- Stir the dough well with a spoon, making sure all the flour is worked into the dough.If needed, wet your hand with a little water and help the dough along.Put the lid on and let the dough rise for about half an hour on the kitchen counter before it goes into the fridge overnight.
Day 2 – Overnight no-knead rolls with carrot and pumpkin seeds
- Take the dough out of the fridge and let it lose some of its chill while the oven heats up. Leave the dough in the container.A baking steel is well worth using for these rolls, it gives a really good result. The baking steel should heat up in the oven. Alternatively, let the baking tray heat up in the oven.
- Dip a tablespoon in water, scoop up dollops of dough and place them on a sheet of baking paper, then sprinkle with chopped pumpkin seeds. You should get about 10 rolls in total, which gives the perfect size.If you have the time, let the rolls prove for a further 20 minutes or so under a tea towel – though this is not a must.
- Bake the rolls at 230°C in a conventional oven (top and bottom heat) for about 18-20 minutes – or until they are golden and have a core temperature of 98°C.
- Let the rolls cool slightly on a wire rack before serving.Store them afterwards in an airtight bag, or freeze any that are left over.The rolls are easy to reheat over the weekend. Give them 5-8 minutes at 200°C, perhaps with a light spray of water on top, and they are as good as freshly baked again.
Nutrition
Premium
Hej Dianna
Jeg har I lang tid bagt æltefri boller m/ gulerødder og solsikkekerner, hvor jeg ikke bruger så meget hvedemel, men kommer mere grahamsmel og fuldkornshvedemel i, dem er vi rigtig glade for
Nu så jeg så opskriften på æltefri boller m/ græskarkerner, men er det nødvendigt at blende dem??
Men jeg har i dag bagt dobbelt portion af den med gulerødder og solsikkekerner
Men skal helt sikkert prøves næste gang jeg bager
Bliv endelig ved med at komme med gode opskrifter. ❤️
Hej Dianna
Jeg har i lang tid bagt æltefri boller m/ gulerødder og solsikkekerner, jeg kommer bare ikke så meget hvedemel i,mere grahamsmel og fuldkornshvedemel.
Nu så jeg så denne opskrift med græskarkerner, men er det nødvendigt at blende dem ??
De skal prøves næste gang jeg bager.
Men har i dag, lige bagt dobbelt portion af din gode opskrift med solsikkekerner.
Bliv endelig ved med at komme med gode opskrifter
Mums de er lækre og nemme at lave og bage
Hej Lis
Tusind tak, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Lækreste boller
Hej Lis
Det er så dejligt du skriver det, tusind tak for din besked 🙂
Warm wishes, Dianna
Kan man bruge solsikkekerner istedet for græskar ?
Hej Winnie
Ja sagtens da:)
Warm wishes, Dianna
Mums manner
De blev fantastiske!
Hejsa
Så dejligt at høre – tusind tak 🙂
Warm wishes, Dianna