No-Knead Scandinavian Seeded Carrot Rolls

5 from 1 vote

No-Knead Scandinavian Seeded Carrot Rolls

Stir these no-knead Scandinavian Seeded Carrot Rolls together at night then bake the next day or make them, start to finish the same day!

Prep Time30

Cook Time22

Rising time3

Total Time3 52

Course: Bread

Cuisine: Danish, Scandinavian

Keyword: Danish Carrot Rolls, Scandinavian Seeded Carrot Rolls, Seeded Carrot Rolls

Servings:

Calories: 138kcal

Author: Chris Scheuer

Ingredients

For the dough:

3 ½ cups all-purpose flour
1 cup shredded carrot medium grate, loosely packed - about 2 medium size carrots
¼ cup sunflower seeds
¼ cup pepita seeds
¼ cup flax seed
1 tablespoon poppy seeds
2¼ teaspoon instant yeast
2 teaspoons kosher salt
3 tablespoons butter
2 tablespoons olive oil
¾ cup milk
1 large egg
2 tablespoons honey
1 tablespoons molasses
¼ cup hot tap water maybe a bit more

For the seeded topping:

1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 tablespoon flax seed

For the egg wash:

1 egg yolk from a large egg
1 teaspoon water

US Customary - Metric

Instructions

For the prep:

Line two sheet pans with parchment paper for easy cleanup. Set aside.

For the dough:

Combine the flour, seeds, instant yeast and salt in a large mixing bowl and stir well. Add the grated carrots and stir with a fork to incorporate (a fork is the best way to evenly distribute the carrots throughout the flour mixture). Make a well in the center and set it aside.
In a microwave-safe bowl or measuring cup, melt the butter by cooking on high power for 30-40 seconds. Remove from the microwave and add the oil, milk, egg, honey and molasses. Stir with a fork to thoroughly combine.
Add the milk mixture to the dry ingredients along with 4 tablespoons of hot tap water. Stir with a spatula or wooden spoon to combine. The dough will be still and shaggy. If it seems dry and it’s hard to incorporate all of the flour, add a bit more hot tap water and stir until all of the dry ingredients are well combined.
Drizzle the top of the dough with a bit of oil and rub it with you hand or a spatula to coat the surface. Cover with a plate or plastic wrap and place the bowl place in the refrigerator overnight (or for 8-12 hours hours). Allow the dough to return to room temperature for 1-2 hours before shaping the rolls. Another option is to let the dough rise at room temperature for 1- 1½ hours, or until doubled in size. If your kitchen is chilly, find a warm, cozy place for the dough to rise. (See the Café Tips above for ways to create a warm environment for dough.)
Once the dough is doubled in size, turn the dough out onto a work surface that has been generously dusted with flour. Turn the dough in the flour several times (I like to use a dough scraper for this) to thoroughly coat. For dinner rolls, divide the dough into 24 portions. (For larger rolls, divide the dough into 15-18 portions.)
Turn each dough in the flour to coat on all sides. Take one piece of dough in one hand and form a ball by using the fingers of your other hand to tuck the sides underneath, turning the dough ball as you go and pinching it at the bottom. You can stop here but if you want perfectly round rolls, place the pinched side down on an unfloured part of the work surface and cup your hand around it. Sweep your hand in a circle around the dough, forming it into a smooth round ball. This will only take a few seconds per roll.
Place the shaped dough balls on the prepared sheet pans, spacing them two inches apart. Cover with a clean kitchen towel and allow the rolls to rise for 45-60 minutes, or until almost double in size. Preheat the oven to 350˚F during the last 15 minutes of rising.

For the egg wash and seeded topping:

Combine the topping seeds in a small bowl. Whisk together the egg yolk and water in another bowl until smooth.
Brush each dough ball with the egg was, covering all the surfaces but not using so much that it drips off onto the parchment paper. Sprinkle each one generously with the seed mixture. It’s best to brush one at a time then sprinkle with the seeds so the egg wash doesn’t have a chance to dry.
Bake for 15-20 minutes or until light golden brown. Remove from the oven and transfer to a cooling rack.
Serve warm or at room temperature. Store in an airtight container or ziplock bag. These rolls also freeze well in an airtight container or ziplock bag.

Nutrition