Meatless Monday Crazy for Carrots, Carrot Rolls Recipe
Carrot Rolls-
We’re crazy for carrots…Keeping meatless today with a delish carrot recipe.
This recipes requires dough rising times of about 3 hours (two hours for the first rise and one hour for the second)
What You need
1 Lb carrots (cleaned and peeled)
1 Cup bread flour (white)
2 tsp salt
1 Packet dried yeast
¾ Cup milk
1 Tbsp olive oil
½ Cup whole wheat bread flour
4 spring onions (thinly sliced)
1 egg
Basting Brush
Non stick cooking spray ( I like the olive oil kind)
Grater
Medium Saucepan
Colander
Sieve ( mesh strainer)
Food Processor ( or blender)
Two 8 inch round cakes pans
Parchment paper ( optional)
Cooling Racks
Before You Start: Finely chop half of the carrots and coarsely grate the other half and set aside.
Lets Make It: Fill a medium saucepan about half way with water and bring to a boil add the chopped carrots only and cook until soft (about 15 minutes). Drain and purée the cooked carrots in a food processor or blender( or you can hand mash them) until creamy. Put the carrot purée in a sieve and press out as much moisture as possible be careful not to push the carrots through the sieve. Leave the purée in the sieve to drain (place it over a bowl.) In a large bowl mix the white flour, salt and yeast. Heat the milk with 4 1/2 ounces of water until lukewarm. In a large bowl, mix together the carrot purée, the milk and water and add the olive oil. Stir in the white flour mixture to make a very soft dough. Gradually mix in the whole wheat flour to make dough that will form a soft ball. Knead the dough on a lightly floured surface for 10 minutes or until smooth (but still soft and slightly moist.) Lightly oil a large bowl and place the dough in it. Cover with plastic wrap and set aside to rise in a warm place until doubled in volume (this will take about 2 hours). After it has risen ,spray the cake pans well ( you can also line the bottoms with parchment paper) . Knead for 2 minutes, then flatten it slightly. Sprinkle the grated carrots and spring onions over the top and continue kneading until they are mixed evenly throughout the dough. If the carrots make the dough too moist, sprinkle it with a little extra flour and keep kneading until the flour is absorbed. Cut the dough in half and then cut each half into 8 equal pieces. Shape the pieces into smooth balls and arrange them in the prepared cake pans, one ball in the center and the rest around the edge. Cover with a clean tea-towel (don’t use plastic wrap it may stick to the rolls when they rise) and set aside to rise for about 1 hour( or until doubled in volume. )Preheat the oven to 400°. In a small bowl lightly beat the egg with a fork and using a basting brush, brush the tops of the rolls very lightly with the egg. Bake for about 30 -40 minutes or until golden. Remove the bread from the cake pans and transfer to wire racks to cool. Serve warm or at room temperature.
Katies Tid Bits* The bread can be kept in an airtight container for up to 2 days, or frozen for up to 3 months.
“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV
Sounds yummy and healthy!
Thanks for posting!
I hope you like it 🙂
Katherine, there is something so comforting about home made bread and these carrot rolls look wonderful! Thanks for sharing this recipe. I’m back on line after a bad storm and power outage and so glad to be back in touch! 🙂 xo
Welcome back Lorraine. Hugs!
That sounds so different. I would love to try it, can’t imagine carrots in my biscuits.
I think you’ll like it 🙂
Sounds great. I don’t cook much anymore but I’m teaching my daughter in law and grands. Doylene
Maybe you’ll give this a try. Hugs!
Wow, what an interesting idea for a bread! Sounds yummy. Thanks for sharing it.
My pleasure hope you give it a try
Lovely the carrot rolls! I’m a big fan of home made breads. Bet this would make a great bread machine loaf too. Made sunflower bread last Saturday. Looks like carrot bread next weekend!
Thanks for sharing the recipe Katherine.
Have a great week
Sunflower bread sounds wonderful. Lord know I love my carbs. Hugs
great stuff!! Luv, Mare
http://mare-itsjustmebeingme.blogspot.com/
Thank you 🙂
It sounds great, but my dr. has put me on a stupid gluten-free diet *sadface* I could make some for my family, though. Thanks for sharing!
Oh sorry sweetie. I really need to post more gluten free recipes. did you try the gluten free pizza? Big Hugs!
Looks delicious!
🙂
Katherine, my dear, you won my Ramsign giveaway! Yay, you! Please send me your mailing address information. My email is kathyp(at)creativehomeexpressions(dot)com. Congrats!
Kathy how wonderful. I’m on my way big Hugs!
Never would’ve thought of putting carrots in rolls. Cake yes, rolls no.
Zucchini bread, carrot rolls..there are so many possibilities. Hugs!
Meatless always gets my attention, Katie, because I prefer fruits and vegetables. I don’t often see carrots used creatively in recipes and this one is very welcome because it looks yummy!
I’m so happy to share veggie and fruit recipes with you my friend.
Never thought of carrots in bread…but since they are in cake…why not? This looks delicious!
You’ll like it Hugs