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 so easy to prepare!
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It 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. But, until now, I have not seen a single vegetable used in any Nordic bread.
It’s always seeds, nuts, or dried fruits — not vegetables.
Maybe in newer recipes or with some fusion. But these carrot bread are traditional bread rolls from Finnish cuisine.
So they go way, way, waaayyy back.
IF YOU WANT MORE CLASSIC FINNISH RECIPES, THEN YOU WILL LIKE THESE POSTS!
- Yeast – I always use active dry yeast for this carrot bread recipe.
- Milk – full cream milk, if possible, needs to be warm for the yeast to work.
- Honey – molasses is an excellent substitute if you don’t have any honey available.
- Butter – unsalted, softened butter.
- Carrots – peeled, rinsed, and grated.
- Flour – no need to use bread flour for this recipe. I have always used all-purpose flour, resulting in moist carrot bread rolls.
Start preparing your carrot bread rolls by combining warm milk with yeast (photo 1).
Mix and set it aside until ready.
Combine flour, salt, grated carrots, and honey in a stand mixer’s bowl (photo 2).
Use the paddle attachment to mix.
Add the yeast mixture and mix to combine.
Add the softened butter (photo 3).
Using a dough hook, mix until the carrot bread 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 4).
Cover with a clean kitchen cloth and set it aside.
Remove the cover once the dough has doubled in size — this typically takes at least an hour for me (photo 5).
Place the dough on the counter and divide it into twelve equal portions (photo 6).
Form each portion into a ball.
Place the ball on a baking pan lined with parchment paper. Leave enough space in between each ball (photo 7).
Cover with a clean kitchen cloth once all the rolls are in the baking pan.
Set aside for thirty more minutes, or until each roll has doubled in size (photo 8).
Preheat the oven to 200°C (375°F).
Once the oven is ready, remove the kitchen cloth covering your carrot bread rolls and place the pan in the middle of the oven.
When the rolls have slightly darkened on top (takes twenty to twenty-five minutes), take them out of the oven and set them aside to cool slightly.
Serve your Finnish carrot bread rolls, and enjoy!
- 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 constantly 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 knead the dough manually if you don’t have a stand mixer.
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. Also, 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 carrot bread loaf to be darker or more golden, brush the top of the dough with an egg wash.
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 or after-meal snacks.
But, of course, the drink then – coffee, tea, or wine – is up to you.
So, give this carrot bread recipe a try this weekend!
Finnish Carrot Bread Rolls Recipe
Preparing the carrot bread 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 it into 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. (It generally takes at least an hour for me.)
Preparing and baking carrot bread rolls:
- Once the dough is ready, divide it into 12 equal portions and form each section into a ball.
- Place each ball of dough on a baking pan lined with parchment paper. Leave enough space in-between.
- 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 carrot bread and place the baking pan in the middle of the oven.
- Take your Finnish carrot bread rolls out of the oven after 20 to 25 minutes or when their top turns golden in color.
- Set aside to cool slightly, then serve.
- Cook’s Tip #1: There is no need to use bread flour to get a moist carrot bread; all-purpose flour will give you excellent results.
- Cook’s Tip #2: Do not grate the carrots too finely if you want to see bits of them in the bread rolls.
- Cook’s Tip #3: You can substitute molasses for honey if you prefer.
- Cook’s Tip #4: 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.
- Cook’s Tip #5: Manual kneading is completely fine if you don’t have a stand mixer.