Do you often bake bread rolls? We really like doing it, because there's hardly anything better than the smell of fresh rolls that have just come out of the oven.
The possible combinations are extremely varied. Be it different types of flour or additional ingredients. This time, carrots have ended up in the dough, as they make it juicy on the one hand and give the rolls a nice color on the other. :)
Ingredients for 9 rolls
- 300 g carrots (weight already peeled)
- 275 g spelt flour, type 630
- 275 g spelt flour, type 1050
- 50 g almonds (already chopped or whole)
- 9 g dry yeast
- 250 ml water, lukewarm
- 2 tsp agave syrup (alternatively: honey)
- 1 egg, size M
- 2 tsp salt
- 2 tbsp walnut oil
Preparation
1. First cut the carrots into large pieces, place in the blender jug and chop for 5 seconds on speed 8. Add the almonds and chop for a further 5 seconds on speed 8.
2. Dissolve the yeast in lukewarm water and add to the mixing bowl together with all the other ingredients. Then knead the dough for 2 minutes on the dough kneading setting. Then remove from the mixing bowl into a bowl (we also like to use the TeigTwister to help) and leave to rise in a warm place for an hour.
3. Once the dough has risen, place it on a well-floured work surface and divide it into nine pieces. Don't be surprised, the dough is quite soft, but that's how it should be and makes the rolls all the juicier later on. Knead each of the nine pieces briefly and then shape into a round roll. The rolls can now rest on a tray, covered, for 15 minutes. Meanwhile, preheat the oven to 220°C and bake the rolls for 15 to 20 minutes after resting.
Have fun baking them!
Your Wundermix team
