Carrot rolls are a traditional Danish recipe that’s fun and messy to make. You can’t go wrong. The carrot rolls won’t look perfect but they will for sure be tasty! Carrots add sweetness and moisture to the rolls and of course some extra nutrients such as Vitamin A.
These rolls are so delicious with your choice of butter or spread and topping of choice.
50g dry yeast
500ml cold water
75g pulverised date sugar
100g dairy free soft butter
150g sunflower seeds
4 large carrots, pelled and grated.
- In a large bowl, add all the dry ingredients and knead everything into a smooth dough.
- Cover the bowl and set aside to rise for 1 hour.
- Place the risen dough on a floured surface and form a well in the center. Crack the eggs into the well and add the sunflower seeds and carrots. Pull the edges of the dough together over the filling and seal to close.
- With a dough scraper, cut the ball of dough into small pieces. Fold, cut again, and scrape the dough back into a ball to mix the ingredients. Divide the dough into 12 pieces and arrange on the prepared baking sheet. Cover and allow to rise for another 1 hour.
- Bake the rolls for about 20 minutes in a preheated oven at 180C or until golden in colour.
Dates are high in fiber and antioxidants and make a great substitute for refined sugars. Dates are also a source of prebiotics, which are “food for the beneficial gut bacteria”.
Click here to watch how to make Danish carrot rolls.
If you love to bake, try these spelt buns (also Danish).