Carrot- and onion rolls are delicious breads that suits all occasions. They are so good!
I love to add grated carrots in my homemade breads, and with onion added in it’s even more delicious. And it makes the baked goods so moist and fluffy!
Ingredients for about 15-20 rolls:
2 large chopped white onions
3 large grated carrots
400 ml water
2 tbsp maple syrup or regular syrup
3 tsp dry yeast or 25 grams of fresh yeast
3 tsp salt
1-2 tbsp dried herbs of your choice (I recommend thyme, oregano and rosemary)
6 cups of flour, I use regular white flour but you can replace some of it with wholewheat if you want
This is how you do it:
Put some oil into a frying pan and fry onion and carrot for 3-4 minutes, until the onion is transludent. Cool it slightly.
Put the yeast into lukewarm water and add the mixture into a baking bowl or mixer. To this, add the carrot – onion mixture, syrup, salt and herbs. Add in half of the flour and make it into a dough. Add the rest of the flour little by little, until you have a smooth, soft dough that’s not sticky.
Cover the dough and let it rise for about 45 minutes to an hour. You can also rise this dough overnight, but then you should use cold water and reduce the yeast to about halv the amount.
When finished rising, make the dough into balls the size you want your rolls to be. Remember they will grow a little bigger in the oven.
Place the balls onto baking sheets covered with baking paper and let them rise, covered, for about 20 minutes or so.
Set the oven to 200 c (400 f) and bake the rolls for about 20-25 minutes.
Let them cool slightly, before eating all of them at once (only kidding, but they are SO good).