Having too many carrots to use up can be quite a fun problem to have ~ around this time of the year, you might be picking a generous amount from your garden.
OR, perhaps you are near Costco – they sell a huge 10 pound bag of Organic carrots for around $5. It’s one of the best purchases you can probably make – cut them up and have them in the fridge for the kids.
OR… throw them in your Instant Pot and steam, then puree to make a wonderful Carrot Ginger Soup (which is amazingly delicious and great to take to a potluck!)
If you love making bread as much as I do, you can also use them for Rolls, too! Carrot Rolls are a tradition in Finland, and you might find many different recipes for the rolls. Some people prefer to shred the carrots so you can see specks of Carrots in the dough.
Others, like myself, prefer to steam the carrots, then puree really well, and mix with the dough to give the rolls a beautiful orange color. They freeze wonderfully too – so if you can’t quite eat them all, put them in a freezer bag and pull out a few at a time to reheat in the microwave.
- Carrot Rolls
- 3-4 large Carrots
- 1 Egg
- 1/2 C. warm Water, 110 - 115 degrees
- 1 pkg Active Dry Yeast (or 3 tsp Active Dry Yeast)
- 1/4 C. Extra Virgin Olive Oil
- 1/4 C. Sugar
- 1 Tbsp Raw Honey
- 1 tsp Salt
- 4 - 4 1/2 C. Organic, All Purpose Unbleached Flour
- 2 Egg Yolks
- 2 Tbsp Milk or Cream
- In your KitchenAid Mixer, combine the yeast and 1/4 C. water & let proof for 10 minutes (should be frothy on top).
- In the meantime, cut the carrots and place in a saucepan - cover with water and simmer over medium/high heat until tender. Drain, and set aside until somewhat cool.
- Once the carrots are cool, put them in the food processor, and add the egg and 1/4 C. water. Puree until smooth.
- Combine the carrot mixture with the yeast mixture, and add in the oil, honey, salt and then 3 C. of the flour. Using your hook attachment, mix until blended then add the remaining flour until you have a soft dough.
- Turn out the dough on a lightly floured surface and knead until smooth/elastic -- 3-4 minutes. Then place in a lightly greased bowl and allow it to rise in a warm place for about 1 hour (your time will vary depending on how warm your home is).
- After dough has risen, punch down, then shape into 15-18 balls - place on a lined baking sheet (baking mat or parchment) and allow to rise in a warm place for about 30-45 minutes. Once again, your rise time will vary depending on how warm your kitchen is.
- Gently brush the rolls with the egg/milk mixture, and then bake at 350 for 15-20 minutes or until a light brown.
- Store uneaten rolls in a freezer bag in the freezer and reheat one or several at a time in the microwave.