Today we reveal our quick whole grain roll recipe with carrots. So you can bake crispy rolls yourself like from the baker. Eerily delicious pastries from your own oven.
Not in the mood for the same old rolls? In the supermarket, the little buns often look tasty, but they don't really have much flavor.
Making bread rolls yourself is much tastier. You decide yourself what ends up in the bread dough and can easily refine the recipes and make them something special.
Therefore, here and today's a delicious whole grain roll recipe with carrots. Taste almost like from the bakery - only much better.
Table of contents
A lot of time has passed since the first baking experiments of our own. But finally we have found the perfect whole wheat roll recipe.
The recipe for the small carrot buns is a mix of many other recipes. In short, it is the best you will find. :)
Our whole grain roll recipe is prepared very quickly, does not require many ingredients and tastes very juicy thanks to the carrots.
We dare to say that you can prepare the recipe faster than you need to go to the bakery and back. With a little routine, you'll be able to make this whole wheat flour roll recipe in no time.
Tip: A low carb baking mix is great for baking bread!
You'll love this recipe for Juicy Bread without Yeast!
Why you should bake wholemeal rolls yourself
Well, it's simple: You decide what goes into your dough. Did you know that especially rolls from the supermarket are packed with preservatives?
By the way, some whole-grain rolls do not contain that much whole grain. The industry helps out with a little color. When dyed a little darker, the rolls look healthier. Cheeky, isn't it?
That's why we bake our own wholemeal rolls. Without frills. Without artificial colors. Without flavor enhancers. And without preservatives. But with delicious seeds and carrots.
Unlike store-bought rolls, the taste is therefore much better. Tip: The pastry is especially delicious when it still has a slightly warm core. Yummy!
The rolls go wonderfully with this carrot soup!
The secret behind quick whole wheat roll recipe with carrots
At Bake rolls yourself is not the mixing of the ingredients or the baking that takes the longest. It is the resting time that the dough needs to rise.
Thus, a roll recipe can quickly drag on and take a lot of time.
But since we all have little time, we have a Wholemeal roll recipe for you that doesn't have to go. So you save some preparation time and can snack the homemade rolls much faster - sounds good or? :)
Lightning fast low carb rolls with pumpkin seeds that you will love!
We dispense with all extras for the rolls. This also saves time. But the taste does not suffer in any way. What you should have on hand are a few seeds and Kernels for sprinkling of the rolls. Especially tasty are pumpkin seeds, poppy seeds, Flaxseed*Sunflower seeds. But you can actually use any seeds that taste good.
Tip: You can find more delicious bread recipes in the book "Bread baking book by Lutz Geißler*". Here you can bake your way through lots of recipes for beginners and advanced bakers. From wheat and spelt to rye, there is something for everyone. The co-author is the doctor Björn Hollensteiner, who attaches particular importance to easily digestible and traditional bread.
Goes perfectly with the buns: Beet spread
How to make homemade buns crispy
Well, ever baked rolls and bread that was slack? Not the dream you had before, right? Welcome to the club! But that's over now.
Because for a nice crust, there's a little trick. To make your pastry form a crispy crust, grab a heatproof bowl of water. You put this in the bottom of the oven.
In addition, the wholemeal rolls are sprayed with a little water during and also after baking. This works both with a spray bottle and a brush. Thanks to the water, the seeds also adhere better to the pastry.
So easy you can bake protein bread yourself
Quick whole wheat roll recipe with carrots
Ingredients
- 450 g Wholemeal flour
- 2 TL Salt
- ½ Cube Yeast
- 250 ml lukewarm water
- 1 Msp Nutmeg
- 1 Pinch Pepper
- 1 Pinch ground cumin
- 8 EL chopped seeds eg pumpkin seeds, sunflower seeds
- 2 TL Bread spice
- 60 g grated carrot
- some Flour for dusting
Anleitung
- Mix flour and salt well with a spoon
- Dissolve half the yeast cube in lukewarm (!) water. Very important: The water must be lukewarm, if it is too cold or too hot, the yeast bacteria can not survive.
- Add the yeast water to the flour. Knead with your hands.
- Stir in the spices.
- Finally, add the chopped seeds and carrots.
- Sprinkle flour on the work surface.
- Form a roll from the dough on the work surface.
- With the knife, cut slices from the roll about 5 cm thick. And form rolls.
- Put them on a baking tray covered with baking paper. Moisten the dough with water. For this you can use a brush, a spoon or just your fingers. Cover with seeds.
- Bake for 10 minutes at 225° top-bottom heat. Again, moisten a little with water.
- Bake for another 10-15 minutes. Remove a roll from the tray and tap the underside with your finger. When it sounds hollow, the whole wheat rolls are done.
Notes
- 34 grams carbohydrates
- 6.6 grams protein
- 2.2 grams fat
Nährwerte
It is important that the oven is already hot when you put the dough pieces in. Only then can the yeast rise well. With this Wholemeal roll recipe you save the time in which other doughs would have to rest. Perfect or? :)
You'll need to allow about 10 minutes of prep and 20 minutes of baking time for this recipe.
How long can be kept homemade wholemeal rolls
Fresh from the oven, the rolls taste best. Especially when they are still slightly warm inside and crispy outside. Unlike store-bought pastries, the dough from our whole-grain roll recipe will keep for two days without any problems.
They are simply stored in a bread box.
By the way, if you were too eager and over-motivated, you can freeze the homemade rolls. After defrosting, simply cut them in half and put them in the toaster. They are crispy again.
Our conclusion
This whole wheat roll recipe works every time. The only mistake you can make is to use too cold or too hot water with the yeast. Very tasty to go with our Curd spreads.
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