Skyr rolls with carrot

Recipe for soft skyr rolls with carrot - moist, high-protein rolls made with skyr and grated carrot.

Course Bread, Breakfast

Cuisine Danish

Nøgleord Bread, Bread rolls, Carrot rolls, Soft bread rolls

Total Time 2

Servings rolls

Calories 178kcal

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.