Carrot Poppy Spelt Dinner Rolls
If you enjoy good hot rolls, then these healthy and delicious yeast carrot dinner rolls are for you. Serve them with some creamy carrot soup!
- 230 g Whole spelt flour
- 120 g Spelt #630 flour
©angiesrecipes
- 2 tbsp Brown sugar
- 5 g Sea salt
- 6 g Instant dried yeast
- 190 ml Warm milk
- 25 g Butter, melted
- 70 g Carrots, finely grated
- 2 tsp Poppy seed
- 1/2 Egg, lightly beaten
- 1 tsp Water
- Mix the flours, brown sugar, salt and instant dried yeast in the bowl of your stand mixer with the dough hook attachment. Make a well in the center and pour in the milk and melted butter. Stir until combined. Mix in the carrots, poppy seeds and and stir until a soft dough forms.
- Turn dough out onto a lightly floured surface and knead 5-7 minutes, or until smooth and elastic.Put the dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 to 1-1/2 hours.
- Divide the dough into 15 pieces, about 48 grams each. Shape into balls and place on an 9-inch springform pan lined with parchment paper. Cover with a tea towel. Proof until doubled in size, about 45 minutes.
- About 20 minutes before baking, heat oven to 190C/375F. Beat egg with water. Brush egg wash onto the risen rolls. Bake for 25 to 30 minutes, until rolls are golden brown color. Remove rolls from pan and cool on a wire rack.
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