Homemade Carrot Bread Rolls
This recipe is very similar to the Carrot bread, but a little lighter. This is more common for lunch. Add hard-boiled and sliced eggs, cheese, tomatoes and cucumber on a sliced half. Now you can eat like a Norwegian.
|4 dl. whole wheat flour|
|3 dl. white flour|
|2.5 dl. hot water|
|2 tsp. salt|
|2 cups whole wheat flour|
|1 ½ cup white flour|
|1 ¼ cup hot water|
|1.75 oz. yeast|
|2 tsp. salt|
- Pre measure all the ingredients.
- Add whole-wheat flour, white flour, salt and shredded carrots into a mixer bowl.
- Add yeast.
- Take hot water from your kitchen tap. The water temperature should be between 37-65oC (98-150oF), and it doesn’t matter too much. As long as the water isn’t boiling it’s good to use.
- Start the mixer on very low speed for about 2 minutes
- Turn the mixer to high speed and let it run for about 12 minutes.
- Take the dough out onto the kitchen counter and let it rest for 5 minutes.
- Spilt the dough in 8-9 equal parts. (should be 85g/3 oz. each)
- Roll them to round balls, and place on a baking sheet
- Brush them with hot water and roll them in a grain mixture
- Let the rolls rise for 25 minutes
- Bake in the oven for about 25 minutes.
Summary Traditional Norwegian lunch would usually contain some kind of bread with cheese, eggs or some sugar filled paste. These rolls is in the high end of that scale and would be best with fresh boiled eggs, tomatoes and cucumber.