A recipe for moist carrot bread rolls with oats – very easy to bake, soft and tender.
Oat rolls with carrot – adding a vegetable to your baking keeps the bread fresh, soft and tasty for several days.
And these carrot rolls with oats are no exception – let them cool, then pack them tightly in a bag and keep them at room temperature; they stay soft and fresh for 4-5 days.
As a rule, yeasted bread should not be kept in the fridge – it quickly turns hard and dull.
Freshly baked carrot rolls are wonderful for breakfast, lunch or as a snack. The rolls are lovely eaten cold, but you can also warm them in the microwave or give them a quick blast in the oven.
Carrot Bread Rolls with Oats
A recipe for the most delicious oat rolls with carrot.These carrot rolls with oats stay fresh and tasty for 4-5 days when stored in a tightly sealed bag at room temperature.
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Ingredients
- 25 g fresh yeast
- 300 ml lukewarm water or sparkling water
- 250 g carrots, coarsely grated
- 475 g plain flour – perhaps a little more
- 200 g rolled oats
- 1 egg
- 50 g butter, at room temperature
- 1 tbsp sugar or honey
- 1 1/2 tsp salt
- Milk or beaten egg, for brushing
- Rolled oats, for the top
- A little oil for your hands (optional)
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Method
- Dissolve the yeast in the water, then add the egg and carrots.
- Mix the dry ingredients and add them a little at a time. Knead the dough – ideally in a stand mixer – until all the flour is fully worked in.
- Add the butter in small cubes and knead the dough at a fairly high speed until it comes away from the sides of the bowl.*The dough should be on the moist side – that is what gives you soft, moist rolls that stay fresh much longer.
- Grease your hands with a little olive oil, or wet them with water, then lift out the dough and shape it into a ball. Grease the proving bowl with a little oil too and return the dough to it.*The oil makes the moist dough much easier to handle.
- Cover the bowl with cling film and a tea towel, and leave to rise in a warm place for about 1 1/2 hours.
- Divide the dough into 18 equal pieces of about 75 g each and shape them into rolls. Tighten each roll by folding the edges in under the base, then roll it round between your hands.*If the dough is sticky, oil your hands lightly – try to avoid adding more flour if at all possible.*You can also simply scoop up portions of dough with a spoon and set them on the baking paper – they do not need to be rolled. Use a wet spoon so the dough slides off.
- Place the rolls on a baking tray lined with baking paper, cover with a tea towel and leave to prove for about 30 minutes.
- Brush the rolls with milk or beaten egg and sprinkle oats over the top.
- Bake the rolls in the middle of a preheated oven at 225°C, conventional oven (top and bottom heat), for about 10-12 minutes.If your oven has a steam setting, it is worth using here; otherwise place a dish of water in the bottom of the oven.*I bake them in 2 batches as I prefer to use a conventional oven – you can also set the rolls close together so they "join up" as they bake, or bake them in a fan oven at about 210°C.
- Let the rolls cool before packing them in a tightly sealed bag.
Nutrition
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Et godt opskrift! jeg har puttet chiafrø og græskarkerne men alligevel det er mega god opskriften!
Hej Alice
Ihhh hvor dejligt du kunne lide den, tusind tak for din besked 🙂
Warm wishes, Dianna
Super, hvor mange gram solsikkekerner skal jeg putte i ? jeg vil gerne undvære hørfrø.
Hej Line
Jeg ville nøjes med de 100 gram solsikkekerner så, tror 150 gram vil blive for meget 🙂
Warm wishes, Dianna
Kan jeg tilføje solsikkekerner?
Hej Line
Sagtens ja – se evt. denne opskrift også 🙂
https://gourministeriet.dk/bloede-gulerodsboller-med-solsikke-og-hoerfroe/
Warm wishes, Dianna
Hvor mange gram solsikkekerner skal jeg bruge?
Jeg har lige bagt dobbelt portion 36 stk af dine gulerodsboller med havregryn, hvor vi tilføjede 20 gram bageenzymer. Du skriver man kan bage dem på varmluft 210 grader, det valgte vi så og satte alle 3 plader ind på en gang, men de 2 af pladerne faldt sammen, blev rimelig flade. Hvad kan det skyldes? Skulle vi have valgt at bage 1 plade af gangen?
Hej Christina
Åhhh 3 plader på én gang, i en almindelig ovn, tænker jeg måske er i overkanten – jeg ville ikke gå med mere end 2 plader ad gangen.
Jeg bager generelt kun 1 plade ad gangen, da jeg bedst kan lide at bage ved almindelig varme – skal det gå stærkt så 2 plader ved varmluft.
Jeg tror at det der er sket, er at varmen ikke har kunne cirkulere ordentligt rundt, simpelthen fordi ovnen har været for fyldt.
Warm wishes, Dianna
Hvis de ønskes at lave som koldhævet, hvor længe skal de i såfald hæve efter de har koldhævet og er formet? Altså 2. hævning.
Hej Lea
Synes næsten du skal lave dem jeg har der hedder koldhævede så – der er mængden af gør og justeret 🙂
Ellers vil jeg sige ca. 12 g. gær, og ladd d em så efterhæve ca. 30-40 minutter, efter de er formet.
Warm wishes, Dianna
Super lækre boller Tak for endnu en fantastisk opskrift Jeg er fan af dig
Virkelig gode og saftige boller. Det er bestemt ikke sidste gang jeg har bagt dem.
Hej Jolanda
det er jeg simpelthen så glad for at høre, tusind tak .9
Warm wishes, Dianna
Super lækker opskrift, spiste halvdelen af bollerne som de er, jeg vil dog i fremtiden tilsætte solsikkekerner for at få lidt “bid” i dem 🙂
Hej Nanna
Hvor gør det mig glad at høre altså, – tusind tak for din besked 🙂
Warm wishes, Dianna
Hvor mange gram solsikkerkerner bruger du?
Hej Line
Jeg vil anbefale ca. 75 gram: )
Warm wishes, Dianna
Fantastiske boller
Velegnet til frysning og smager godt uden de behøver at varmes op efter frysning
Hej Lisbeth
Ej hvor er det bare dejligt at høre altså, – tusind tak fordi du skriver det:)
Warm wishes, Dianna
Kan det laves uden røremaskine
Hejsa
Ja sagtens – brug olie på hænderne når du ælter, så slipper dejen nemmere:)
Warm wishes, Dianna
Kan de også laves som koldhævede boller?
Hejsa
Det kan de sagtens, – du skal blot bruge 12 g gær og ikke 25 🙂
Warm wishes, Dianna