Carrot Rolls

"Here's a very traditional Finnish bread recipe. Typically this would be made into rolls, but no reason you couldn't make it into a loaf too. It has a great orange-yellow colour and a mild carrot flavour. It's from my trusty baking book Suuri Leivontakirja - Kotilieden parhaat leivonnaiset."
 
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photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
Ready In:
3hrs 20mins
Ingredients:
8
Yields:
24 rolls
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ingredients

  • 12 liter milk or 1/2 liter water
  • 50 g fresh yeast (or dry instant yeast, for quantity look for instructions on the packet)
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 200 g carrots, raw shreadded
  • 100 ml wheat bran
  • 1200 ml bread flour
  • 3 tablespoons oil
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directions

  • Mix flour, water or milk, carrots, salt and yeast thoroughly. First mix yeast with sugar and little of the warm water and wait until it's frothy. Then what I do is put all the flour on the work surface and mix it with other dry incredients - then making a well in the centre of the heap where all the liquid goes.
  • Kneading for gluten. By hand, or course - and I find that using a work surface instead of a bowl works better for me. At first it may be difficult to figure out what the dough should feel like, so use your watch - this should take 7 to 8 minutes. At this time it's also important to observe the dough to make sure you're not putting too much (or too little) flour in it - it's quite normal that you need more or less than in the recipe. Dough is good to go when you can spread little out between your hands and it streches to a very thin skin without breaking (also called "window test"). The dough should be a little sticky at all times, as well as smooth and elastic.
  • Leave the dough to rise. Put in into an oiled bowl and cover with a cloth - if you put it into a warm place it will rise more quickly, but you can put it into the fridge too (only it will take days then). This can actually be quite useful too - you can put your dough into the fridge, then go out and take it only out when you're ready to bake it. The dough has risen enough when it's doubled in size.
  • Knocking the dough out again. This is done so that the bubbles that have formed are broken and can be distributed evenly. At this point you want to shape your dough - loafs or rolls, whatever you want.
  • Second rising. Again, leave for about half an hour in a warm place - this is also one of those things you need to practice with. Remember that bread doesn't rise in the oven anymore like cakes that use baking powder - so you need to let them rise enough to get nice and puffy bread.
  • Bake in 225 C for 10 - 15 minutes as a guideline but as always nothing beats experience. Generally bread is cooked when you tap the bottom of it with your finger and it sounds hollow - this can be difficult to judge in the beginning though, so use the recipe's guidelines and learn to judge what a good bread sounds like.
  • Cooling. Warm bread is delicious, but hot bread is disgusting - it's not set yet properly. So put it on a cooling rack for 10-20 minutes and be patient!

Questions & Replies

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Reviews

  1. Ferrous Chef
    These were just like the carrot rolls we get at the bakery here. I used fresh yeast, and 1 1/4 cups shredded carrots.
     
  2. Glori-B
    Delightful to the eye, delectable to the palate ... what more could we ask? I too used milk and oat bran for this and since I served it on a Sabbath, I 6-braided it into a challah! (Very glad it held its shape!) To say the family was impressed is an understatement! Thank you kolibri!
     
  3. Amis227
    Oh, these were great. I used oat bran and milk as well and they came out beautifully. I served with coldcuts and cheese. The boys loved making their own sandwiches. Yum. Zaar World Tour 05
     
  4. ncmysteryshopper
    These are totally scrumptious and divine!!! And so beautiful! We cannot stop eating them! I chose milk over water and used oat bran instead of wheat bran. Two large carrots is the proper amount and I put them through the food processor with the metal blade attachment. After some conversion confusion I finally added THREE packets of dry yeast (this was correct!).... I put the dry yeast into a bit of hot milk with a teaspoon of sugar and I let it foam for about 10 minutes…and poured it in a “well” in the flour. I added the carrots about 10 minutes into the kneading cycle. I kneaded it in the bread machine and the top did pop up a bit as it was rising.... When I formed the dough into roll shapes for the second rise I needed to add a tad more flour so they wouldn’t stick. They are beautiful and have the most delicate taste! I love them! Don't let the carrot part throw you...these could be served at a five star restaurant with your meal!!! Thank you kolibri!!!! These will definitely be made again!
     
  5. mollypaul
    A lovely, tender bread. I used the breadmaker for the dough and subbed butter flavored Crisco for the oil.
     
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Tweaks

  1. mollypaul
    A lovely, tender bread. I used the breadmaker for the dough and subbed butter flavored Crisco for the oil.
     
  2. ncmysteryshopper
    These are totally scrumptious and divine!!! And so beautiful! We cannot stop eating them! I chose milk over water and used oat bran instead of wheat bran. Two large carrots is the proper amount and I put them through the food processor with the metal blade attachment. After some conversion confusion I finally added THREE packets of dry yeast (this was correct!).... I put the dry yeast into a bit of hot milk with a teaspoon of sugar and I let it foam for about 10 minutesand poured it in a well in the flour. I added the carrots about 10 minutes into the kneading cycle. I kneaded it in the bread machine and the top did pop up a bit as it was rising.... When I formed the dough into roll shapes for the second rise I needed to add a tad more flour so they wouldnt stick. They are beautiful and have the most delicate taste! I love them! Don't let the carrot part throw you...these could be served at a five star restaurant with your meal!!! Thank you kolibri!!!! These will definitely be made again!
     

RECIPE SUBMITTED BY

After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.
 
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