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.
- 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.