If you have two or three carrots that are looking a bit dreary or are surplus, then I suggest making these fantastic little buns, which can then be used as lunches or as part of a dinner. They can also be frozen and then used later.
Gulerodsboller, or carrot buns as I’ve named them in English, are quite traditional to have in Denmark and are used both with sweet and savoury fillings.
They don’t take a lot of effort to make, but it does take a little while for them to rise, so set aside two hours from start to finish. This is mostly waiting time so don’t be put off by that, it’s completely worth the wait.
Ingredients for 15 buns:
- 2-3 carrots (200g)
- 7g dried yeast (1 sachet)
- 250ml tepid water
- 2 tbsp. oil
- 1 tsp. salt
- 1 egg
- 100g wholemeal flour
- 350g plain flour
- Milk for brushing on
- Topping: sunflower seeds
Add the yeast to the water and leave to stand.
Grate the carrots into a bowl. Add the remaining ingredients.
Add the yeast mixture and knead the dough thoroughly for 5-10 minutes. The dough is very wet and will likely stick to your fingers a lot. It’s meant to be like this, so don’t worry about it. I found using a spatula at the end was useful to get it off the table and my fingers.
Once combined put it back in the bowl and cover with a tea towel or cling film.
Leave in a warm place to rise for 1-1-5 hours, until doubled in size. Yeast grows between 20-25°C, so the closer to that temperature, the quicker the dough will rise.
Once doubled in size, knock the air out of the dough and roll it into a sausage, use extra flour to make the dough easier to work with as it’s still quite wet. Cut the sausage into 15 equal sizes and roll into balls.
Put them on baking trays with baking paper on, leaving a bit of space around each of them.
Cover with a tea towel and leave to rise in a warm place for 15-25 minutes. The warmer the place, the shorter the rising time.
Switch your oven on to 200°C.
Once risen, brush the buns with milk and sprinkle over the sunflower seeds.
Bake in the oven for 15-20 minutes.
Remove once done. If they stick to the baking sheet then leave them to cool, as they’ll be much easier to take off then.
TIP: Carrots can also be exchanged with other vegetables, e.g. courgette or squash.