These mouthwatering and delightful carrot bread rolls for desserts and side dishes are made with the essential bread ingredients and carrot, and you can put everything together in just 2 hours 55 minutes. Growing up as a kid, my mom always made sure we ate our vegetables, including carrots.
I never loved carrots, mainly because they were served plain. But over the years, this has changed. As an adult and someone who loves to cook and experiment with different ingredients, I have found many exciting ways to use carrots and include them in my meals.
I love carrot cakes, and I live for them. Today I am going to show you another recipe that involves adding carrot to your bread rolls. We all love bread, and it is a versatile food item. You can use it for breakfast, a side dish, desserts, and even snacks.
There is nothing more comforting than eating freshly baked bread that has just been taken out from the oven. The texture is fantastic, and the aroma just delightfully fills the house. And baking your own bread is most times the surest way of eating freshly baked bread.
If you love carrot and bread as I do, you will realize that this carrot bread recipe is one recipe you certainly have to add to your diet. It is delicious, healthy, and satisfying. So if you have some carrots in your refrigerator, I will advise you to reach out for them and accompany me on this warm heart ride as we make this sumptuous carrot bread.
- 620g high-gluten flour
- 30g fine sugar
- 5g salt
- 15g milk powder
- 60g whole egg
- 60g honey
- 210g ice water
- 65g of chopped carrots
- 50g of butter
- 6g of dry yeast.
- Whole egg liquid
- An appropriate amount of Icing sugar.
Prep and rising time: 2hours 40 minutes
Cooking time: 15 minutes
Serving Number of Persons: 9 to 11 people
How to prepare carrot bread
- Wash the carrots, peel them and grate them in your grater. It is important to note that you have to use good carrots for the best outcome. Also, you need your carrots to be adequately washed and cleaned to do away with the dirt.
- Add all the bread ingredients except the butter into the bowl of your mixer for kneading.
- Knead until the dough is smooth, add softened butter, and continue to knead until it is almost complete.
- Fold the bread dough into the basin, put it in the fermentation tank at a temperature of 28 degrees and a humidity of 75% for the initial fermentation.
- When the volume dough is twice as large as the original volume, the fermentation is over when the holes in the flour remain unchanged.
- Take out the dough and air the dough, and divide it into 20 parts. Cover the dough with plastic wrap and let it ferment for another 20 minutes.
- Take a portion of the dough, flatten it, and roll it into an oval shape.
- After turning it over, thin the bottom edge and roll it up from top to bottom to form an olive shape.
- Place them in the baking tray one by one, and put them in the fermentation box with a temperature of 35 degrees and a humidity of 85% for the final fermentation.
- Brush a layer of egg liquid on the surface when it is twice as large as the original volume, and cut a knife in the middle.
- Squeeze a thin strip of softened butter at the cut, sprinkle an appropriate amount of powdered sugar on the butter.
Bake it in the middle layer of the pre-heated oven at between 190°C and 170°C for 15 minutes.
- Use a peeler when peeling the skin of your carrots; this will give it a finer rather than rough outlook.
- The water content from your shredded carrot might differ in various instances depending on the freshness and state of the carrots. Please increase or decrease the amount of ice water in the recipe according to your need.
- If the oven can’t adjust the temperature separately, use 180 degrees to bake for 15 minutes.
- use a pastry brush to rub the beaten egg on the rolled dough. And it is necessary to do it as gently as possible so that you will not spoil the shape of your rolled dough.
- if you want extra flavor while eating your fluffy carrot bread rolls, you can divide them in the middle and apply butter, cheese, or jam.
Can I knead my dough with my hands in place of the mixer?
If you don’t have a mixer, you can knead your dough with your hands. After mixing all your dough ingredients in a bowl and the bowl is thick, take it out of the bowl, place it on your baking mat on your clean kitchen counter.
You will need both hands to help you knead and a good amount of strength and energy. Knead by putting your energy and strength on it, do this for ten minutes or until the dough nice, smooth, and stretchy. If you notice that your dough is sticky, you can add extra dry flour and continue kneading until it is less sticky. Your dough shouldn’t be too sticky or too dry; it should be soft and smooth.
How can I divide my dough into 20 equal parts?
If you have a kitchen weighing scale, it would be easier to divide your dough equally into twenty pieces. If you don’t have a weighing scale, take out your dough and divide it into four equal parts. When you have divided it into four equal parts, divide each part into five parts.
Do not cut the little dough directly from the whole dough; this might give you unequal measurements. Follow the dividing instructions; this is the best and easiest way to ensure that you get equal rolls, especially if you are not using a weighing scale.
What happens if I do not have a fermentation tank?
The fermentation tank is supposed to provide the right temperature and humidity for the dough to rise and ferment, sometimes faster. If you do not have a fermentation tank, you can ferment your dough the traditional style.
Since temperature is necessary for fermentation, you need to place your dough in a container and place it in a warm environment between 1 ½ to 2 hours. If the room has a cold temperature, you can improvise by placing it under a light to get a warm temperature.
The lockdown during the Covid pandemic really gave me a lot of time to experiment with many recipes and enjoy freshly cooked meals from my kitchen. If you love carrot cake, you might fall in love with this warm fluffy carrot bread as well.
If you are looking forward to adding carrots to your diet menu or trying to make something different to impress family or friends, you need to try out this carrot bread; they are amazing.
Fresh Fluffy Carrot Bread Rolls
- 620 g high-gluten flour
- 30 g fine sugar
- 5 g salt
- 15 g milk powder
- 60 g whole egg
- 60 g honey
- 210 g ice water
- 65 g chopped carrots
- 50 g butter
- 6 g dry yeast
- Whole egg liquid
- An appropriate amount of Icing sugar
- Wash the carrots, peel them and grate them in your grater. Put your high-gluten flour, fine sugar, salt, milk powder, whole egg, honey, ice water, chopped carrots, and dry yeast into the bowl of the mixer for kneading. Knead until the dough is smooth, add softened butter, and continue to knead until it is almost complete.
- Fold the bread dough into the basin. Put it in the fermentation tank at a temperature of 28 degrees, a humidity of 75% for the initial fermentation for an hour. When the volume dough is twice as large as the original volume, the fermentation is over when the holes in the flour remain unchanged.
- Take out the dough and air the dough, and divide it into 20 parts. Cover your dough with cling film or plastic wrap and let it ferment for another 20 minutes.
- Take a portion of your dough, flatten it, and roll it into an oval shape. After turning it over, thin the bottom edge and roll it up from top to bottom to form an olive shape.
- Place them in the baking tray one by one, and put them in the fermentation box with a temperature of 35 degrees and a humidity of 85% for the final fermentation for 30 minutes.
- Pre-heat your oven at 190-degree Fahrenheit after your bread dough has finished fermenting. Allow the oven to warm up while you are garnishing your rolled dough.
- Brush a layer of egg liquid on the surface when it is twice as large as the original volume, and cut a knife in the middle. Squeeze a thin strip of softened butter at the cut, sprinkle an appropriate amount of powdered sugar on the butter.
- Bake it in the middle layer of the preheated oven at between 190°C and 170°C for 15 minutes. Bake until your bread has a golden-brown color. Check the bottom part of the bread to be sure that it is well cooked like the rest. When the bread is ready, take it out of the oven, give it a minute or two to cool, then serve your fluffy, delicious carrot cake.