Name: Finnish Carrot Bread Rolls
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Ingredients: 3/4 cup milk, warm; 1 tbsp active dry yeast; 2 & 1/4 cups all-purpose flour; 1/2 tsp salt; 1 & 1/2 cups carrots, grated, (about 2 medium-sized carrots); 1 tbsp honey; 25 grams butter, unsalted, softened

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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!

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 the Finnish cuisine. It goes way, way, waaayyy back.

HOW TO MAKE FINNISH CARROT BREAD ROLLS

WHICH TYPE OF FLOUR SHOULD I USE IN MAKING THESE CARROT ROLLS?

Unlike other bread rolls recipe that I have, I have only used all-purpose flour for this recipe. Full disclosure: I did not even bother trying with bread flour because I was so happy with the result using all-purpose flour.

It’s actually a very forgiving bread roll recipe.

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’s just normal.

The dough should be firm and smooth enough to form a ball.

CAN I SKIP THE STAND MIXER AND KNEAD THE DOUGH MANUALLY WHEN I MAKE THIS BREAD ROLL RECIPE?

Yes, you can. Back in the days, that’s exactly how the Finns did it.

I know that some people add the ingredients in a different sequence. Some add the carrots last, while others add the butter last (like I do).

I have tried various process, and I feel that starting with the dry ingredients, followed by semi-dry (carrots), and finally the wet ingredients — give me my desired result in how the ingredients are combined in the dough.

CAN I USE A LOAF TIN TO MAKE THIS CARROT BREAD?

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 slightly adjust it, depending on the size of the loaf tin that you’re going to use.

Lastly, if you want the top of the loaf to be darker or more golden when cooked, brush the top of the dough with an egg wash.

WHAT GOES WELL WITH THIS TYPE OF CARROT BREAD?

You would think that because there is a slight sweetness in these rolls, spreading some marmalade on them is an over-kill, eh? Nope. It makes it a match made-in-heaven. 🙂

Butter, marmalade or gorgonzola (or any kind of blue cheese) – they all go well with these bread rolls.

That means, Finnish carrot bread rolls are great for breakfast, in-between or after-meal snack! The drink then – coffee, tea or wine – is up to you. 🙂

Want other bread ideas, check out my bread collection page!

For more Finnish recipes, check out the following posts –

Or if you are looking for more carrot recipes, you might like these posts:

Finnish Carrot Bread Rolls

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. A very forgiving bread roll recipe! (VIDEO ABOVE)

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Course: Bread

Cuisine: Finnish

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours 25 minutes

Servings:

Calories: 124kcal

Author: Neriz

Ingredients

3/4 cup milk, warm
1 tbsp active dry yeast
2 & 1/4 cups all-purpose flour
1/2 tsp salt
1 & 1/2 cups carrots, grated, (about 2 medium-sized carrots)
1 tbsp honey
25 grams butter, unsalted, softened

Instructions

Combine warm milk and yeast. Mix. Set aside.
Combine all-purpose flour, salt, grated carrots and honey in a mixer bowl. Use paddle attachment to mix.
Once yeast mixture is ready, add to the mixer bowl. Use a dough hook to mix. Add softened butter and continue mixing until dough becomes smooth. If dough is too wet, add a tablespoon of flour (or two, one at a time).
Form the dough into a ball and place ball of dough into an oiled bowl. Cover with 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 12 equal parts and form each part into a ball. Place each ball of dough on a baking pan with a baking sheet. Leave enough space in between each ball. Once all balls (rolls) are in the baking pan, cover with 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).
Once oven is ready, remove kitchen cloth covering the rolls and place baking pan in the middle of the oven.
Once the rolls have slightly darkened on top (takes 20 to 25 minutes), take the pan out of the oven. Set aside to cool slightly.
Serve.

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