Here’s another one to add to your favorite carrot recipes! Finnish Carrot Bread Rolls! These bread rolls are a comforting combo of softness and sweetness, and they’re not even that complicated to prepare!
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This was a bit of a surprise for me.
I’ve been living in Stockholm for more than ten years now, been traveling back and forth in the entire Nordics, and have not seen a single vegetable used in any Nordic bread – until now.
It’s always seeds, nuts, or dried fruits. Not vegetable.
Maybe in newer recipes or with some fusion. But these carrot rolls, they’re traditional bread rolls from Finnish cuisine. It goes way, way, waaayyy back.
- Flour – no need to use bread flour for this recipe. I have always used all-purpose flour, and the result has always been moist carrot bread rolls.
- Honey – molasses is a great substitute in case you don’t have any honey available.
Start by combining warm milk with yeast and set aside until ready (photo 1).
Using the mixer bowl, combine flour, salt, grated carrots, and honey. Use the paddle attachment to mix (photo 2).
Add the yeast mixture, then mix to combine.
Add butter, and using a dough hook, mix until the dough becomes smooth. If the dough is too wet, add a tablespoon of flour (or two, one at a time).
Form the dough into a ball and place it into an oiled bowl (photo 3).
Cover with a clean kitchen cloth and set aside until the size of the dough has doubled. This normally takes at least an hour for me.
Divide dough into twelve equal parts and form each part into a ball (photo 4).
Place each ball of dough on a baking pan with a baking sheet. Leave enough space in between each ball (photo 5).
Once all rolls are in the baking pan, cover with a clean kitchen cloth and set aside for thirty more minutes, or until each roll has doubled in size (photo 6).
Preheat oven to 200°C (375°F).
When the oven is ready, remove the kitchen cloth covering the rolls and place the baking pan in the middle of the oven.
Once the rolls have slightly darkened on top (takes twenty to twenty-five minutes), take the pan out of the oven. Set aside to cool slightly.
Tips & FAQs
- If you want to see bits of carrots in the bread, do not grate them too finely, just like how I’ve shown it in the images above.
- The wetness of the dough will always vary because of the moisture in the grated carrots. So, do not hesitate to add a bit more flour when preparing the dough – that that’s just normal.
- You can absolutely knead the dough manually if you don’t have a stand mixer.
- CAN I USE A LOAF PAN INSTEAD OF MAKING THEM INTO ROLLS?
Absolutely. I tried that recently, and I was pleasantly surprised with the result.
If you want to try this, pay attention to your cooking time. You might need to adjust it, depending on the loaf tin’s size that you’re going to use slightly.
Lastly, if you want the top of the loaf to be darker or more golden, brush the top of the dough with an egg wash.
- WHAT CAN I SERVE WITH IT?
Butter, marmalade, or gorgonzola (or any blue cheese) – they all go well with these bread rolls.
That means these easy carrot bread rolls are great for breakfast, in-between, or after-meal snack! The drink then – coffee, tea, or wine – is up to you!
Finnish Carrot Bread Rolls
Preparing the dough:
- Combine warm milk and yeast. Mix and set aside.
- Combine all-purpose flour, salt, grated carrots, and honey in a mixer bowl. Use the paddle attachment to mix.
- Once the yeast mixture is ready, add to the mixer bowl and use a dough hook to mix.
- Add butter and mix until the dough becomes smooth. If the dough is too wet, add a tablespoon of flour (or two, one at a time).
- Form the dough into a ball and place it into an oiled bowl.
- Cover with a clean kitchen cloth and set aside until the size of the dough has doubled. This normally takes at least an hour for me.
Preparing and baking carrot bread:
- Once the dough is ready, divide the dough into 12 equal portions and form each portion into a ball.
- Place each ball on a baking pan lined with a baking sheet. Leave enough space between each ball.
- Once all balls (rolls) are in the baking pan, cover with a clean kitchen cloth and set aside for 30 more minutes, or until each roll has doubled in size.
- Preheat oven to 200°C (375°F).
- When the oven is ready, remove the kitchen cloth covering the rolls and place the baking pan in the middle of the oven.
- Take the carrot bread out of the oven after 20 to 25 minutes, or when the top of the bread turned darker.
- Set aside to cool slightly, then serve.
- There is no need to use bread flour to get a moist carrot bread; all-purpose flour will give you excellent results.
- Do not grate the carrots too finely if you want to see bits of them in the bread rolls.
- You can substitute molasses for honey if you prefer.
- Do not hesitate to add a bit more flour if the dough is too wet. The wetness of the dough will depend on the moisture from the grated carrots.
- Manual kneading of the dough is totally fine if you don’t have a stand mixer.