Carrot Bread Rolls with Oats

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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.

Course Bread

Cuisine Danish

Nøgleord Bread rolls with carrot, Carrot bread rolls, Homemade bread rolls, Oat bread rolls

Total Time 2 30

Servings rolls

Calories 257kcal

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)

Instructions

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.

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