Rustic Danish carrot rolls (gulerodsbrud) – classic, moist rolls with grated carrot and sunflower seeds.
Soft, moist and utterly irresistible gulerodsbrud.
Gulerodsbrud are a different and really delicious take on the classic carrot roll – and they have been a favourite with children and adults alike for years.
The filling – grated carrot, sunflower seeds and an egg – is chopped into the dough rather than kneaded in. That gives a looser, more uneven surface, but also a roll that is wonderfully moist, full of texture and flavour.
The dough is chopped into smaller pieces with a dough scraper, and the small pieces are then gathered into rustic rolls – which gives them a lovely structure.
Perfect for lunchboxes, the breakfast table or as a small snack with butter and cheese. They keep well for several days – and can also be frozen if you want to bake a larger batch.
Rustic Danish carrot rolls (gulerodsbrud)
Recipe for moist gulerodsbrud (rustic Danish carrot rolls) with sunflower seeds – easy to make.This recipe makes 10-12 rolls.
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Ingredients
- 25 g fresh yeast
- 200 ml lukewarm water or sparkling water
- 1 tbsp honey or sugar
- 2 eggs
- 400 g plain flour
- 1 tsp salt
- 50 g softened butter
- 150 g carrots, grated
- 80 g sunflower seeds
- Milk or beaten egg for brushing (optional)
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Method
- Dissolve the yeast in the water and add the honey or sugar and one of the eggs – stir lightly to combine. *The second egg is used later, when the dough is brought together with the carrot and sunflower seeds.
- Mix the plain flour and salt – add it in a couple of batches, stirring to combine.
- Add the butter in small pieces and knead the dough thoroughly, preferably in a stand mixer, until it comes away from the sides of the bowl – this takes about 5-8 minutes at a good speed.
- Oil your hands lightly, take the dough out and tighten it up slightly by folding the edges in under themselves.
- Return the dough to the mixing bowl, cover the bowl with cling film and a tea towel, and leave the dough to rise in a warm place for about 1 1/2 hours.
- Turn the dough out onto the worktop and make a hollow in the centre. Add the last egg, the grated carrot and the sunflower seeds.
- Now you more or less chop the filling into the dough. Using a dough scraper, fold the dough over on itself and chop it into smaller pieces. The filling will spill out – simply scrape it back together with the dough scraper and press it into the dough again.
- Once the dough is well chopped up and the filling is worked into the small pieces of dough, press them together into one piece, preferably with a bit of height, so you can cut the rolls from the dough.
- Cut/chop 10-12 rolls out of the dough and place them on 2 baking trays lined with baking paper, then leave them to prove for about 30 minutes under a damp tea towel.If the dough is very wet, you can skip the towel.
- Brush the rolls with beaten egg or milk if you like, and bake them in a preheated conventional oven (top and bottom heat) at 220°C for about 12-14 minutes – depending on size. They should be nicely golden on top.I prefer to bake 1 tray at a time. If you want to bake both at once, use the fan oven setting at about 200°C. Swap the trays around about halfway through if needed.
- Let the rolls cool slightly on a wire rack before packing them into bags.
Nutrition
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Kan jeg bruge olie stedet for smør?
Hej Inge
Det kan du sagtens ja:)
Warm wishes, Dianna
Kan det hele ik bare køres i maskinen
Hej Lykke
Jo men så er det e opskrift på gulerodsboller du skal have fat i – det der er med denne opskrift er netop at fyldes hakkes ind i dejen og bollerne samles i de små firkanter de hakkes ud i 🙂
Warm wishes, Dianna
Kan dejen laves dagen før?
Hvis hvor meget gær skal der så i?
Hej Benedikte
Sagtens ja, så skal du bruge halvdelen af gøren 🙂
Warm wishes, Dianna