Carrot Rolls

Name: Carrot Rolls
Ingredients: 1/2 liter milk or 1/2 liter water; 50 g fresh yeast (or dry instant yeast, for quantity look for instructions on the packet); 1 teaspoon salt; 2 tablespoons honey; 200 g carrots, raw shreadded; 100 ml wheat bran; 1200 ml bread flour; 3 tablespoons oil

8 ingredients

1 steps

Ingredients

1/2 liter milk or 1/2 liter water
50 g fresh yeast (or dry instant yeast, for quantity look for instructions on the packet)
1 teaspoon salt
2 tablespoons honey
200 g carrots, raw shreadded
100 ml wheat bran
1200 ml bread flour
3 tablespoons oil

Directions

1

["Mix flour, water or milk, carrots, salt and yeast thoroughly. First mix yeast with sugar and little of the warm water and wait until it's frothy. Then what I do is put all the flour on the work surface and mix it with other dry incredients - then making a well in the centre of the heap where all the liquid goes.", "Kneading for gluten. By hand, or course - and I find that using a work surface instead of a bowl works better for me. At first it may be difficult to figure out what the dough should feel like, so use your watch - this should take 7 to 8 minutes. At this time it's also important to observe the dough to make sure you're not putting too much (or too little) flour in it - it's quite normal that you need more or less than in the recipe. Dough is good to go when you can spread little out between your hands and it streches to a very thin skin without breaking (also called \"window test\""). The dough should be a little sticky at all times