Like many of my recipes, I also learned this from my Grandmother. She baked very good carrot rolls. I went to her place after school very often for lunch. Home-baked carrot rolls were the standard thing on the table with other food.

The recipe is straightforward, and you can vary it as much as you want as long as the basics stay the same. Whole wheat flour, fluids, yeast, salt, sugar/syrup, and oat flakes. That was the base receipt that she used for all of her rolls. You can add different seeds to the dough, like linseed or pumpkin seeds. Zucchini or pumpkin is also lovely in the rolls. Sometimes, I use turmeric or cumin to spice the dough a bit. You could also replace oat flakes with polenta. This recipe calls milk for the fluid. It’s possible to use water, too, or soy/oat milk.

The color of my rolls is odd because I used heirloom purple carrots that I still had in the fridge. Usually, I use standard orange carrots. These rolls can be made the previous night and be left to rise in a cool place overnight. It’s lovely to have freshly baked rolls in the morning for breakfast! Carrot rolls also freeze very well.

Makes 20 pieces 

• 7-8 dl milk 
• 1 tsp salt 
• 2 tbsp dark syrup or sugar 
• 25-50 g yeast 
• 2 (200 g) carrots crated 
• 2 dl oat flakes
• 10-11 dl bread flour 
• (75 g (1.5 dl) pizza cheese, grated) 
• ½ dl melted butter Instructions 

1.Mix salt, syrup or sugar, and yeast into lukewarm milk. With a larger amount of yeast, the dough will rise faster. 

2. Grate the carrots. Add grated carrots, oat flakes, and flour to the dough. 

3. Knead the dough. Finally, add the grated cheese and melted butter. The dough should remain soft. Cover with a cloth. Let it rise in a warm place until it is doubled in size. 

4. Shape the dough into a log on a floured surface. Divide into 18 pieces. Roll the pieces into rolls and place them on a baking sheet lined with parchment paper. Let rise well covered with a cloth. 

5. Bake in the middle of the oven at 225 degrees Celsius for about 12 minutes.