A delicious breakfast roll

I bake rolls quite often because it’s such an easy thing to have on hand for breakfast during the week. Usually I make a double portion so I have enough to put some in the freezer. When we want them for breakfast, I’ll take a few out of the freezer the night before and warm them up in the morning.

The rolls I made this morning are made with some whole grain flour, carrots, cranberries (without added sugar) and walnuts. Cinnamon, cardamom, cloves and a little bit of allspice enhance the flavors of these ingredients and make the rolls smell soooo good! Check out the recipe below.

Breakfast roll with carrots, cranberries and walnuts


  • 6 3/4 oz milk
  • 2 eggs
  • 1 Tbsp sugar
  • 1 large carrot, shredded
  • 1/3 cup chopped dried cranberries
  • 1/3 cup chopped walnuts
  • 3/4 tsp flake salt
  • 100 gr whole wheat flour or other whole grain flour
  • 350 gr unbleached all-purpose flour
  • 10 gr dry instant yeast
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp ground cloves
  • pinch of ground allspice
  • 50 gr butter, softened
  • 1 egg combined with 1 Tbsp of water for brushing the rolls


Whisk together milk, eggs and sugar in a stand mixer. Add shredded carrot, cranberries, walnuts, salt and whole grain flour. Let it sit for a few minutes.

In a separate bowl, combine the all-purpose flour, yeast and spices. Work in the butter until it’s crumbly.

Slowly add the flour/butter mixture to the other mixture using a stand mixer. Knead the dough until well combined. It will be sticky.

Let the dough rise, covered in a bowl on the countertop for about 1 hour.

Shape 12 rolls and place them on a baking sheet lined with parchment paper.

Cover them with cling wrap and let them rise for 1 – 1 1/2 hours.

Towards the end of the rise time, turn the oven to 350 degrees F.

Brush the rolls with the whisked egg and water. Bake them for about 15-18 minutes.

Happy baking!

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