Carrot and Seed Rolls

I LOVE fresh baked bread, what is better when it’s wholegrain and healthy fats? Well, I don’t know either. The rolls tastes like something that’s unhealthy, but it really isn’t ;-)

My favorite part of this bread is that it’s cold raised. This means that the dough will rise in the fridge while you sleep at night. All you need to do in the morning is turn on your oven and roll out your rolls. 20 minutes later, you have fresh baked bread with your coffee. 

These rolls are great for breakfast with cheese or Nutella (I’m a Nutella lover, I admit it). You can roll them smaller and eat one for a snack with a cheese stick. Roll them a tad bigger and you have awesome sandwich breads which everyone will be envious of.

What you’ll need for these amazing rolls

·      17oz ice cold water

·      1TBSP salt

·      3TBSP olive oil

·      1 cup of oatmeal

·      ¼ cup of white sesame seeds

·      ¼ cup of brown flax seeds

·      ¼ cup of sunflower seeds

·      ¼ cup of pumpkin seeds

·      1 big fresh carrot, shredded

·      3 eggs

·      2.5 cups of flour, I used one part whole grain and one part white. You can use what ever flour you want to

·      About 2TBSP yeast.

Mix first all the wet ingredients including eggs. Mix it well together and add the seeds. When the seed are added add flour ½ cup at a time, if you’re using dry yeast add the yeast with your flour. When it’s all mixed together kneed in the shredded carrots. You can use store bought shredded carrots, but the freshly shredded carrots add moisture to the dough that your taste buds won’t regret.

Cover up your bowl with a dishtowel and leave it in the fridge for at least 3 hours, but preferably over night.

Bake the rolls at 400°F for about 20-25 minutes.

Enjoy!