Carrot rolls with skyr – moist, easy, high-protein rolls for any time of day.
Soft, springy and full of good things.
These skyr rolls with carrot are easy to bake, keep well for several days – and they taste wonderful. The combination of grated carrot and skyr (the thick, high-protein Scandinavian yogurt) gives the rolls a lovely moistness and an extra helping of protein and staying power, which makes them perfect for the lunchbox, as a snack or alongside soups and salads.
The dough is mixed from thoroughly classic ingredients – water, yeast, honey, egg, butter, plain flour and wholemeal flour, which adds a little extra fibre and gives the rolls a slightly coarser, heartier crumb without compromising their softness.
Skyr not only makes the rolls extra moist, it also gives them a nutritional boost, making them a good, healthier alternative to ordinary rolls – without any of the worthiness that “healthy” baking can sometimes have.
They stay fresh for several days in a sealed bag at room temperature – and they freeze well, so you can have a homemade roll ready whenever you need one.
Skyr rolls with carrot
Ingredients
- 300 ml lukewarm water
- 25 g fresh yeast
- 200 g carrots, grated
- 1 tbsp honey or sugar
- 1 egg
- 150 g skyr
- 500 g plain flour
- 200 g wholemeal flour
- 1 1/2 tsp salt
- 50 g butter
- Milk or beaten egg, for brushing
Method
- Dissolve the yeast in the water.
- Squeeze as much liquid as you can out of the grated carrots, then add the carrots to the water along with the honey, egg and skyr.
- Mix both flours with the salt and add to the liquid a little at a time. Knead the dough in a stand mixer until all the flour has been worked into the dough.
- Add the butter in cubes and knead the dough thoroughly until it comes away from the sides of the bowl. This takes 5-8 minutes, depending on the power of your mixer.
- Rub your hands with a little oil, shape the dough into a ball and return it to the bowl. Cover with cling film and a tea towel, and leave the dough to rise at room temperature for about 1 1/2 hours.
- Divide the dough into 18 equal pieces, about 75 g each, and shape them into rolls. For a tight, smooth surface, fold the edges of each piece in over one another underneath, then roll the rolls into neat rounds. If the dough is sticky, rub your hands with a little oil and avoid adding more flour as far as possible.
- Leave the rolls to prove for about 30 minutes under a damp tea towel.
- Brush the rolls with milk or beaten egg, and bake in a preheated conventional oven (top and bottom heat) at 225°C for about 12 minutes.
- Let the rolls cool before packing them into sealed bags.
Nutrition
Premium
