Carrot Rolls

February 03, 2016

In midwinter I have a habit of pressing carrots, oranges and ginger through a juicer when I'm feeling a little under the weather. 1 kg of carrots leaves 2 cups of dry carrot pulp behind. I add the pulp to bread mixes within 24 hours or freeze it for use in recipes later. 

If you don't make juices, substitute the leftover juicer pulp with regular grated carrots. This pulp is not as dry as the carrots from the juicer, but the recipe will still work just fine. 

14 pcs.

5 dl (500 g) buttermilk 
50 g fresh yeast 
1,5 tsp salt 
2 tbsp honey 
1 tbsp fennel seeds, coarsely crushed 
5 dl (2 cups, US) grated carrots 
1 dl (60 g) graham flour 
about 13 dl (850 g) wheat flour 

Stir the yeast, salt, honey and crushed fennel seeds into lukewarm buttermilk. Mix in the grated carrots and graham flour. Keep kneading and adding wheat flour until the dough is bouncy and elastic. This will take about 8 minutes.

Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead it softly, for just a moment or two. Divide the dough in half. Roll each half into a rope. Cut each rope into 7 pieces. Shape each piece into an oval ball. Line two baking trays with parchment papers and place the rolls on them.

Cover and leave to rise at room temperature for 30 minutes. 

With a sharp knife, score the rolls. Preheat the oven to 225°C. Bake for 15 minutes. 

Transfer to a wire rack, cover and let cool.

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