Oat and carrot bread rolls

Light, fluffy and incredibly easy to make, these oat and carrot bread rolls are perfect for breakfast. They’re made without eggs or milk, use only a small amount of oil, and are ideal for anyone with dairy or egg allergies – although everyone is sure to enjoy them. The grated carrot gives the rolls a beautiful golden colour, making them look as though they’re rich with egg yolks. Highly recommended!

Makes 12 rolls.

Ingredients for oat and carrot bread rolls:

• 450 g strong white bread flour
• 50 g rolled oats
• 7 g dried yeast or 14 g fresh yeast
• 300 ml lukewarm water
• ½–1 teaspoon salt
• 1 tablespoon rapeseed oil
• 100 g carrot, finely grated

All the ingredients should be at room temperature.

Mix the flour with the dried yeast (if using fresh yeast, first prepare a yeast starter). Add the remaining ingredients. Towards the end of kneading, work in the grated carrot and the rapeseed oil. Knead the dough until it becomes soft, smooth and elastic. Transfer it to a lightly floured bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size, about 1½ hours.

Turn the risen dough out onto a lightly floured surface and knead briefly. Divide it into 12 equal pieces and shape each into a roll. Dust the rolls lightly with flour and place them on a baking tray lined with baking paper. Cover with a linen tea towel and leave to rise again for about 40 minutes, or until doubled in size.

Bake at 200°C for about 15 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool completely.

Method for bread machine users:

Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.

Enjoy!

Recipe source: Nordic Bakery Cookbook.