Two bread recipes in a row? Yes, because when I made these carrot bread rolls I couldn’t wait to share them on this blog! Also, this is the first non-sweet recipe on my blog 😊
The idea for this recipe first came to me when one of my friends said she had eaten a really tasty carrot bread. That’s when I thought I could make something inspired by that. So I made these carrot bread rolls!
As always, this is a very simple recipe. You’ll spend more time waiting for the dough to rise rather than actually making the bread rolls.
These carrot bread rolls have a crispy crust, but are extremely soft on the inside. They make a perfect breakfast or lunch 😁
- 1 packet dried yeast
- 3 ¼ cups flour
- ½ teaspoon salt
- 4 small carrots, grated
- 2 tablespoons brown sugar
- 1 cup warm water
- 2 tablespoons oil
- sunflower seeds (for decoration)
- In a small bowl mix the warm water with the yeast and sugar and set aside for about 10 minutes.
- Combine the grated carrots, oil and yeast mixture. Add 3 cups of flour and salt and form a dough. Leave the dough in a bowl under a clean cloth for about 40 minutes to rise.
- After 40 minutes add the remaining flour and knead the dough again.
- Preheat oven to 200°C/400°F and line a baking sheet with parchment paper.
- Shape the dough into about 9 small balls and place them on the baking sheet. Sprinkle some sunflower seeds on top of each bread roll.
- Leave for about 20 minutes to rise again.
- Bake for about 15 minutes.