John Myers
Avocado and Carrot Rolls
The perfect avocado and carrot rolls recipe with a picture and simple step-by-step instructions.
For painting:
- 1 tsp Lemon juice
- 70 g Zucchini
- 250 ml Buttermilk
- 15 g Coconut blossom sugar or agave syrup
- 400 g Spelled flour type 630
- 200 g Wholemeal spelled flour extra fine
- 7 g Dry yeast
- 12 g Salt
- 75 ml Warm water
- 90 g Carrot
- Water
- 1 tsp Cornstarch (or baker’s starch)
- Chop the pulp that has been scraped out of the avocado, place it in a taller, narrow container and drizzle with the lemon juice. Cut the zucchini into small pieces, add to the avocado together with the buttermilk and coconut blossom sugar and puree everything with a hand blender. Peel the carrot and grate finely. Preheat the oven to 35 °.
- Sift both flours into a large bowl and mix with the dry yeast and salt. Knead in the avocado mix and gradually pour in the water and add the carrots. If the 75 ml of water is not enough and the dough does not turn smoothly away from the bowl wall when kneading, add more water in small amounts, but not more than 25 ml. The dough is quite soft, but should not touch it completely when you test it with your finger stick. Close the bowl and place in the warm oven for 70 – 80 minutes. It should double its volume.
- Place the risen, slightly sticky, quite soft dough on a heavily floured work surface, sprinkle its surface with flour and then fold it up several times with a spatula, but do not knead. Then cut in half, shape both halves into a thick roll and divide each into 4 portions (approx. 125 g each). For smaller rolls in 5 portions (approx. 100 g each). For party rolls or as a grill side dish in 10 portions (approx. 50 g each).
- Line the tray with baking paper or foil. Flour each dough portion a little more at the sticky interfaces, then grind it around and place it on the sheet with a gap. Cover the finished blanks with a cloth and let rest for 15 minutes.
- Meanwhile preheat the oven to 230 ° O / bottom heat. Mix the starch in a little water, brush the blanks twice with it and then cut across the top in the middle with scissors. Slide in the sheet metal on the 2nd rail from below. The baking time is approx. 20 at most 25 minutes. When they have almost doubled their volume during baking, the surface has cracked a little and are golden brown, then they can be taken out of the oven. Brush the hot rolls again with the starch water and let them cool down. The baking time for smaller rolls can then differ and possibly be shortened. Please test the consistency after 13 – 15 minutes and decide on the further baking time.
- The natural fat of the avocado, the light acidity of the buttermilk and the freshness of the zucchini and carrot make them wonderfully fluffy, but have a nice crust on the outside. They can be frozen and baked again, taste good with a sweet spread but also with a hearty topping and, in a smaller form, are quite suitable for parties ………..
Facebook Comments