These wholemeal carrot rolls with spinach and linseeds (flaxseeds) are moist, soft and full of fibre and vegetables. Perfect for the breakfast table, the lunchbox or as a healthy snack during the day.
They are made on the same simple principle as my courgette rolls with spinach and linseeds, where the vegetables keep the rolls moist and soft for several days. The linseeds add an extra boost of dietary fibre, so the rolls are filling – without being heavy.
Eat them as they are, or enjoy them with butter, cheese, cold cuts or a homemade spread. They also freeze well, so you always have a quick, healthy roll to hand.
Tips for the recipe
Freezes well – Reheat them in the oven at 180°C for 5-7 minutes for a freshly baked feel.
Carrot can be swapped for courgette – use whatever you have in the fridge.
Linseeds can be replaced with sunflower seeds or pumpkin seeds for variety.
Wholemeal carrot rolls with spinach and linseeds
Ingredients
- 300 ml lukewarm water
- 100 g spinach
- 25 g fresh yeast
- 1 tbsp honey
- 1 egg
- 100 g linseeds
- 200 g carrots, coarsely grated
- 450 g plain flour
- 200 g wholemeal flour
- 1 1/2 tsp salt
- 50 g butter, at room temperature
- Milk, for brushing
Method
- Blend the spinach with the water, pour it into the mixing bowl and dissolve the yeast in it.
- Add the honey, egg, linseeds and grated carrot. Squeeze a little of the liquid out of the carrots first, so the dough does not become too wet.
- Mix the plain flour, wholemeal flour and salt, and add it a little at a time. Mix the dough in a stand mixer until all the flour is thoroughly worked into the dough – keep adding it a little at a time.
- 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 1 1/2 hours.
- Knock the air out of the dough, divide it into 18 equal pieces of about 80 g each, and shape them into rolls. Build tension in the dough by folding the edges into the centre underneath, then roll the rolls into smooth, round balls. If the dough is sticky, rub your hands with a little oil and avoid using more flour as far as possible.
- Leave the rolls to prove a second time on a baking tray lined with baking parchment: cover with a tea towel and leave them for 30 minutes.
- Brush the rolls with milk and bake them in a preheated conventional oven (top and bottom heat) at 225°C for about 12 minutes.
- Leave the rolls to cool before packing them in airtight bags.
Nutrition
Premium
Jeg har ikke prøvet opskriften endnu, men den minder om en jeg lavede med blendet rød peberfrugt, for mange år siden. Opskriften er desværre væk på nettet. Så jeg skal prøve din, og erstatte spinat med blendet rød peberfrugt. Jeg er dog opmærksom på, at jeg nok skal bruge lidt mindre vand.
Hej Bianca
Ej det lyder også spændende – så frisk peberfrugt? Eller bagte du dem først? 🙂
Warm wishes, Dianna
Rigtig gode boller, kan varmt anbefales
Hej Sanne
Åhhh tak altså, det gør mig så glad at høre 🙂
Warm wishes, Dianna