Carrot rolls "Guleroedsbrud"

Ingredients for 1 servings:

• 1 cube of yeast, fresh
• 500 ml water, lukewarm
• 700 g wheat flour type 405
• 300 g flour mix (Sigtemel), Danish* OR:
• 300 g spelt flour
• 75 g brown sugar
• 2 tsp salt
• 75 g butter, melted and cooled
• 150 g sunflower seeds
• 2 eggs, size M, whisked
• 4 carrots, approx. 300g gross, cleaned and coarsely grated

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 55 minutes

vegetarian, brunch, picnic

Dissolve the yeast in the water. Mix the flour, sugar, and salt in a mixing bowl. Add the yeast water and butter and knead the dough for 8 minutes using a stand mixer or an electric dough hook. Cover and let it rise in a large (!) bowl for 1 hour. The dough was nice and warm from the long kneading. I covered the bowl with a kitchen towel and wrapped it in a wool blanket. The dough will rise considerably; be sure to use a large enough bowl for proving, otherwise it will overflow the sides of the bowl. Then, on a lightly floured work surface, flatten the dough with your fingers into a rectangle (approx. 40 x 60 cm). Sprinkle the sunflower seeds on top. Pour the beaten eggs evenly over the seeds, then add the grated carrots. Fold the four outer edges over the filling to the center. Use a dough scraper to cut into the “parcel” from the top, then mix everything together with your hands. The dough should be sticky and not homogenous (i.e., not a ball of dough). Now, using a dough scraper, cut out 140g to 150g pieces. Place them slightly apart on two baking sheets lined with baking paper. Cover with a cloth and let rest for another hour. In the meantime, preheat the oven to 220°C (top/bottom heat). Place the bread trays one after the other in the center of the oven and bake for 13-15 minutes. Let them cool on a wire rack. It’s worth the effort: Leftover bread rolls freeze well, thaw when needed, and warm briefly in the oven. *Rye and wheat flour in a ratio of 30 to 70.