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20 Dec Carrot Bread Rolls

Posted at 12:36h in Breads & Yeasted Doughs by Thea Tillberg 16 Comments

The longer I stay away from the blog, the more difficult it gets to start writing again. I don’t know where to begin or what you want to read about. So for now you’ll have to hear me ramble on about these fluffy carrot bread rolls which I made about a month ago… They’re delicious and fluffy and perfect for autumn (I know it’s christmas in just a few days, sorry…).

Since christmas is just around the corner one could think that I’d be baking cookies and other sweet stuff for the holidays. However I live alone, and can’t possibly indulge in all the cookies by myself. So I’m baking bread instead. These carrot bread rolls are delicious and fluffy and pretty easy to make. I love putting veggies in my baked goods, both sweet and savory. Not only does it taste great, it also adds moisture and I find that it makes the bread stay fresh longer. This recipe is made with fresh yeast so it’s perfect for those of you who find baking with sourdough a little intimidating.

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Carrot Bread Rolls

Ingredients

  • 25 g fresh yeast
  • 700 g humid water
  • 2 tbsp olive oil
  • 2 egg whites
  • 1 tbsp liquid honey
  • 2 tsp salt
  • 200 g millet flour
  • 150 g buckwheat flour
  • 50 g corn flour
  • 50 g corn starch
  • 35 g ground psyllium husk
  • 3 small carrots

Instructions

  1. Dissolve the yeast in the water along with the olive oil, egg whites and honey in a large bowl. Grate the carrots and add to the bowl along with all the other ingredients. Mix thoroughly with a hand held mixer with dough hooks. Cover the bowl with cling film and allow to rise for 1 - 1 1/2 hour.
  2. Divide the dough into 20 pieces and roll with damp hands to oval shaped bread rolls and place on 2 baking trays lined with parchment paper. Let rise for another 40 minutes. Score the bread rolls with a sharp knife and sprinkle with buckwheat flour.
  3. Bake in the middle of the oven at 225°C/425°F for about 25-30 min. Bake one tray at a time.
  4. Remove the bread rolls from the oven and leave to cool completely before serving.

 

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16 Comments
  • Magnus tillberg
    Posted at 16:38h, 20 December

    Smask, tar du med några?

    • Thea Tillberg
      Posted at 19:23h, 06 January

      Oops, det gjorde jag visst inte! 😉

  • tuulia
    Posted at 13:18h, 21 December

    These look so beautiful and delicious, wish I had one right now 🙂

  • Anne
    Posted at 19:23h, 21 December

    Yay I’m so glad you’re back! These look absolutely delicious, and carrot?! Yes please, now I can eat even more beautiful carbs claiming they’re veggies 😉
    I hope you’re enjoying your break! 😀

    • Thea Tillberg
      Posted at 19:24h, 06 January

      Thanks Anne! Exactly, put veggies in everything and call it healthy, even cake right..? 😉

  • Sara
    Posted at 00:41h, 23 December

    Merry (early) Christmas, Thea! Even though you live alone, I hope you will be able to enjoy the holiday(s) with friends or family some way or other. Maybe even through Skype.

    These bread rolls look delicious. I’m glad I saved that psyllium husk powder the other day when I was rearranging/cleaning out my kitchen cabinets. I knew it’d come in handy for something, and lo and behold, this recipe! 😀

    • Thea Tillberg
      Posted at 19:25h, 06 January

      Thanks Sara! Hope you had a merry christmas too 🙂 And yes, I spent the christmas holidays with my family!

  • myriam / rhubarb! rhubarb! rhubarb!
    Posted at 02:27h, 28 December

    i am just catching up on your blog. i’m glad to hear you’re studying architecture, because i studied architecture too! it is a good subject for perfectionists 🙂 this year i graduated and am in a new stage of life, aka also no time for blogging.

    these carrot buns look lovely — i always like to put vegetables in my baking.

    • Thea Tillberg
      Posted at 19:26h, 06 January

      I had no idea you were studying architecture!? But it’s the best 🙂 Hope you had a wonderful christmas!

  • Abby
    Posted at 18:43h, 05 February

    Oh-so gorgeous, Thea! I love these photos.

  • Jan Chozen Bays
    Posted at 03:23h, 19 October

    HI Thea,

    I tried these rolls, but the dough was more like batter. It would not have allowed me to roll it into roll-shapes. thus I added about 60 gms brown rice flour, to make it a bit thicker and then spooned the batter into muffin tins. They came out fine. I want to try them again with a bit of molasses instead of honey.

    • Thea Tillberg
      Posted at 15:16h, 05 November

      Hi!
      I made these a while ago so can’t exactly remember what the dough was like. However they should be able to shape with your hands but not like gluten dough of course. Glad they turned out fine for you anyway!

  • April Yik
    Posted at 14:39h, 02 November

    Hi, I’m really like your gluten free baking. I had a problem of egg substitute, what should I replaced for every of your recipe that with egg in it?
    I’m looking for pumpkin bread recipes that are gluten free, egg free and dairy free. Do you have recipe for this?

    Thank you.

  • April Yik
    Posted at 00:55h, 07 November

    Thanks for your reply and thanks for your sharing. I’ve been trying to use flaxseed for some of the recipe but failed. I think I need to continue try.

    😉