Carrot Rolls (Gulerodsbrud)

Day 2 Week 1 BM #53 - 

When I saw these carrot rolls at Varada's space, I found the addition of sunflower seeds very interesting. Trust me on this, the crunch because of the sunflower seeds is unbelievable.

We loved these rolls with a dollop of orange-mango marmalade and the kids loved it.

Recipe Source Varada
Ingredients - 

All Purpose Flour / Maida 1 cup
Whole Wheat Flour 1 1/2 cup
Yeast 2 tsp

Sugar 1 tsp

Warm Water

Salt 1 tsp

Cumin Powder 1 Tbsp

Butter / Olive Oil 1 Tbsp
Red Chili Powder 1/2 tsp (or to taste)
Carrot, Shredded 3/4 cup
Sunflower Seeds handful
Yogurt 2-3 Tbsp

Method Of Preparation -


In a bowl add 1/2 a cup of warm water and sugar and yeast. Let it activate the yeast by frothing up.

In a mixing bowl or a stand mixer, sieve the flours, add salt, cumin powder, red chili powder. Mix in the butter/oil and the yeast solution. Knead into a soft dough adding as much water as needed.

Set aside the dough, covered, in a draft free, warm place.

Prepare the baking sheet by lining with a parchment paper. 

After the dough doubles (about an hour and a half), add the shredded carrots, sunflower seeds and yogurt. Mix in well (get your hands dirty too :) )

After everything is mixed well, Make bun sized portions of the dough and place each of them an inch or two apart on the baking tray. Cover and set aside for about 30 minutes.

Preheat the oven to 400 °F.

Bake for about 12-15 minutes or until a tester comes out clean.

Serve them warm with some jam or marmalade.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53.

Also sending this to Srivalli's "Kid's Delight - Snacking all the way", hosted by Sandhya.

Preparation Time 20 min + Resting time 2 hrs
Makes 12-14