These rolls are so good and delicious. The carrots and sunflower seeds elevates this otherwise ordinary roll to an interesting and delicious treat. I first made these in 2009, when I found the recipe on the Danish Food blog "Newyorkerbyheart", and they have been some of my go-to recipes for rolls for brunch. Originally the recipe is from Claus Meyers “bagebog" - a book with a lot of basic recipes, a book I'm trying to "bake" my way through.
Gulerodsbrud is best the day you bake them, but I like them slightly toasted, or reheated in the oven. Just spread on some butter, a good cheese or my favorite right now, gooseberry jam.
This time I added some whole wheat flour (20%) to change it up a bit. Next time I'll add a larger percentage, because it was still white rolls, and I was aiming for a healthier bread.
Makes 12 big rolls
- 50 g live yeast (I used 2 packs fleischmann's active dry yeast)
- 500 ml warm water
- 800 g all-purpose flour
- 200 g whole wheat flour
- 75 g sugar
- 15 g sea salt
- 75 g butter, room temperature
- 2 eggs
- 150 g sunflower seeds (I only had 122 g - but I worked fine anyway)
- 4 carrots, peeled and grated
In a large bowl mix warm water 105-110℉ (40-45℃) sugar and yeast. If you use dry yeast, wait until it starts foaming, before adding anything else.
Mix in salt and the flour’s until combined. Add butter and kneed the dough until it’s smooth and elastic, 6-8 minutes if kneading by hand. (I kneaded the dough on the kitchen counter, to better stretch the dough.) Cover the dough with a dish towel and allow dough to rise for about one hour.
Line 2 baking sheets with parchment paper and set aside.
Make a well in the center of the dough and pour in the cracked eggs, sunflower seeds and grated carrots into the well. Close the dough over the filled well by pulling the dough edges over the well.
Using a dough scraper, or a large knife, cut up the dough into pieces to mix in the filling. Keep doing this, making sure to scrape the filling into the dough, until you have mixed in the filling. This is a very messy process, but it is worth it in the end. The dough won’t be uniform, but It doesn’t matter, the rolls will also be uneven in shape, but they are really good anyway.
Divide the dough in 12 pieces and place the sticky dough onto the baking sheets. Let the rolls rise for about one hour.
Preheat oven to 430℉ (220℃).
Bake the gulerodsbrud fort about 15 minutes or until golden. Let cool completely on a wire rack before serving.