Mamma's Carrot Bread Rolls

21:18:00 Unknown 0 Comments

Ingredients
5 tbsp of yeast
50g of butter
500 ml of milk
2 large carrots
1 1/2 tsp of salt
50 ml of golden syrup
270g of rye or whole meal flour
450-550g of all purpose flour
1-2 eggs for egg wash (optional)

Baking Time!

1. Melt the butter and then add all of the milk. Make sure to use a large bowl. 
2. Reheat the butter and milk mixture to approx. 37C. Use a thermometer for best results. I only had a regular fever thermometer, and that worked fine. 
3. Add the yeast and whisk it into the mixture. Let it sit for 10-15 minutes. There should be a lot of froth building on the top of the mixture by this point. 
4. In a separate bowl, mix together the syrup, salt and flour (450g). 
5. Grate the carrots and add to the mixture. 
6. When the yeast has finished activating, add the other bowl to the yeast/butter bowl. 
7. Mix using a medium speed with a self-standing mixture with the hooked whisk OR knead with you hands. If you are kneading by hand, flour the surface. 
8. You may need to adjust the flour amount at this point. Knead the dough until it is well combined. 
9. The dough mixture should be sticky to the touch but not stick to the table or your hands. 
10. Let the dough rise for 30 minutes in the large bowl with a kitchen towel or cling film on top. 
11. After 30 minutes, knead the dough again to regain shape and let the air out. 
12. Prepare two oven pans with baking paper. 
13. Roll the dough into a long roll about the width of a large baguette. 
14. Using a knife, cut the dough into about 26 pieces.
15. Roll the pieces into round balls. 
16. Place the dough balls onto the baking paper. 
17. Cover the dough and let rise for another 30 minutes. 
18. Preheat the oven to 225C. 
19. Once the dough has finished rising, gently paint on the egg wash (if desired). 
20. Bake for 10-12 minutes until the tops are golden. Make sure to check the bottom of the buns too. 
21. Serve warm with butter and cheese. 
22. Enjoy!