Carrot Rolls in a Baking Tray

These juicy and airy rolls are perfect for breakfast, lunchboxes, or as a side for soups and salads. The finely grated carrot adds a mild sweetness, extra moisture, and a little nutritional boost, while the combination of sifted wheat flour and whole grain flour provides a good balance between lightness and flavor. The recipe is easy to follow and yields consistently good results, making it ideal for both beginners and experienced bakers.

• 840 g stone-ground, finely sifted wheat flour
• 150 g stone-ground whole grain flour (finely milled)
• 150 g finely grated carrot
• 1 packet dry yeast
• 1 tbsp honey
• 2 tsp salt
• 6 dl water 
• 0.5 dl rapeseed oil

1. Place all the dry ingredients in a stand mixer.
2. Add lukewarm water, rapeseed oil, honey, and finely grated carrot, and knead for 10 minutes.
3. Cover and let the dough rise for one hour.
4. Turn the dough out onto a lightly floured work surface. Shape into 15 rolls and place them close together in a parchment-lined baking tray (approximately 30 x 40 cm).
5. Cover and let them proof for 30 minutes.
6. Bake in the middle of the oven at 225 °C for about 16-17 minutes, or until the rolls are golden and cooked through.

Let the rolls cool slightly on a rack before serving, and enjoy them with butter, cheese, or your favorite spread. They taste best fresh out of the oven, but can also be frozen and reheated as needed. A simple and delicious baked good that is sure to please both young and old!