Carrot rolls have been my favourite ever since my childhood. My mother often made them, and they were just the best thing when warm and fresh. I also make these rolls quite often, especially as I need some evening snacks twice a week to make it through my language class, where I go straight from work and skip dinner on those days. Then these rolls and all sorts of vegetable broths are life-savers.
This recipe is just one variation of the rolls. I normally just make them with the fingertip feel, without measuring the ingredients. I used both orange and purple carrots here in order to get a more vibrant colour. You can also add oat flakes and all sorts of seeds to this recipe, whatever you happen to have in the cupboard.
240 g spelt flour
200 g wheat flour
1 tbsp dry yeast
1 tsp salt
250 ml lukewarm water
1 orange carrot grated
1 purple carrot grated
4 tbsp olive oil
Mix the dry ingredients in a bowl.
Add the grated carrots to the lukewarm water and mix it to the dry ingredients.
Knead for about 10 minutes, and also add the olive oil.
Let rise for about one hour under a teatowel.
Shape rolls from the dough and bake them at 220 C for about 10 minutes or until done.