Rustic Danish carrot rolls (gulerodsbrud)

Gulerodsbrud – Saftige boller med gulerod og solsikkekerner

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.

Course Bread

Cuisine Danish

Nøgleord Banana bread, Carrot rolls, Rolls, Rolls with carrot

Total Time 2 30

Servings rolls

Calories 213kcal

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)

Instructions

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.

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