Multigrain carrot rolls are very different from the regular rolls. Rolls like this can be made as everyday bread too. This has the nourishment from whole grains like whole wheat, oats, sorghum, and barnyard millet. In addition to the grains these rolls are fortified with almond flour, coconut flour, milk powder, and flax seed powder. Together with the carrots all of the above make these rolls a unique and tasty one.
These rolls are a little dense owing to the presence of other grains than all-purpose flour. Hey, it is perfectly fine for me as the nutrition profile is excellent than the regular rolls. I used my bread machine for making the dough and for first proving. The same can be done manually too. Instead of using water, I have used fresh carrot juice. So, if you are making the dough manually, use the carrot juice to activate the yeast. The juice imparts a lovely, beautiful orange color to the bread. These rolls are perfect with butter or cream cheese for breakfast. They go well with salads and soups too. I love these for pav bhaji or masala pav too. The following recipe has some all-purpose flour. I have tried this with 100% whole wheat too. They came out well but were a little denser than this recipe. It tastes great though.
The theme for this month is "Whole Grain Breads". Wendy of A Day in the Life on a Farm is hosting this month's event in our #BreadBakers group. #BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Makes 16 rolls
All-purpose flour - 1 cup
Whole wheat flour - 1 cup plus 2 tbsp
Sorghum flour -1/2 cup
Barnyard millet flour - 1/2 cup
Almond flour - 1/4 cup
Coconut flour - 1/4 cup
Non fat dry milk - 1/2 cup
Flaxseed powder - 1 tbsp
Salt - 1.5 tsp
Milk - 1/2 cup
Carrot juice - 1 cup
Butter - 4 plus 1 tbsp
Yeast - 2 and 1/4 tsp
In a bowl, mix the flours and salt and set aside. Soak half cup of rolled oats in 1/4 cup milk. Make fresh carrot juice and keep it set aside.
Add the wet ingredients, followed by dry ingredients and then yeast or as per the instructions according to the bread machine and make a dough in dough cycle. For the final mix in add remaining oats and a tablespoon of butter.
Let it prove for an hour.
Stretch and roll the dough on a floured surface. Divide the dough into four portions. Further divide each portion to four. Roll and make even sized balls out of it. Place them on a pan sprinkled with cornmeal.
Let it double in size, for about 30-40 minutes. Brush with milk. Preheat the oven to 350 degrees F.
Bake for 27-28 minutes. Apply melted butter and let it cool completely.
Serve with butter, jam, or soup.
Here is the links for the wholegrain breads we shared today. Thanks, Wendy!
- Zesty South Indian KItchen: Einkorn and Spelt Whole Wheat Flour Sourdough Bread
- Passion Kneaded: Marble Wheat Loaf
- Magical Ingredients: Multigrain Carrot Rolls
- The Wimpy Vegetarian: Oatmeal Rolls with Molasses
- Making Miracles: Seedy Soft Sandwich Bread
- Culinary Adventures with Camilla: Sourdough Boules with Quinoa, Oats, and Sprouted Seeds
- Food Lust People Love: Sourdough Sprouted Spelt Blini
- Sneha's Recipe: Spelt Banana Bread
- A Messy Kitchen: Sweet Wheat Braid
- Karen's Kitchen Stories: Whole Wheat Cinnamon Raisin Bread
- A Day in the Life on the Farm: Whole Wheat Dinner Rolls
- Ambrosia: Whole Wheat Pumpkin Bread