Carrot rolls with wheat and spelt

Ingredients for 1 servings:

• 400 g carrot(s)
• 2 tbsp butter, melted, for brushing
• 2 tbsp sunflower seeds, for sprinkling
• 1 sachet/s of dry yeast, 7 g
• 1 tsp sugar
• 60 ml water, lukewarm
• 50 g spelt flour type 630
• 80 g butter, soft, or margarine
• 2 tbsp brown sugar
• 2 tbsp agave syrup or maple syrup
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 egg(s), size M
• 300 g wheat flour type 405 or 550
• 100 g wholemeal spelt flour
• 50 g sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 35 minutes

makes 16 pieces, with sunflower seeds

Clean, peel, and slice the carrots, then steam in a little water or in a steamer until soft for about 30 minutes. Drain and puree. For the main dough, measure out 200g of puree and stir in the butter, brown sugar, agave syrup, salt, and cinnamon. Allow to cool to lukewarm before stirring in the egg. In the meantime, for the starter dough, mix the yeast with the water, sugar, and spelt flour. Cover and let stand for 30 minutes. Knead the wheat flour and lukewarm carrot puree into the starter dough. Cover and let rise for 30 minutes. In the meantime, stir-fry the 50g of sunflower seeds in a non-stick pan, stirring occasionally. Remove from the heat and let cool. Add the sunflower seeds and wholemeal spelt flour to the dough and knead in. Shape the dough into 16 small rolls, each weighing 55-60g, place on two baking sheets lined with baking paper, and cover. Preheat the oven to 175°C fan/convection oven. Brush the rolls with melted butter, sprinkle with 2 tablespoons of sunflower seeds, and cut crosswise into the rolls with a knife or scissors. Bake for 15-20 minutes. After 10 minutes, swap the baking sheets. Let the finished rolls cool on a wire rack.