Carrot Kaiser Rolls

First, prepare the dough: Take a saucepan, pour milk into it and heat it over low heat to a lukewarm temperature (this will take 2–3 minutes). Then add yeast and cane sugar to the milk and set the saucepan aside for 5–10 minutes for bubbles to form in the mixture thanks to the yeast.

Meanwhile, take a large bowl and mix white and wholemeal spelt flour and 1.5 teaspoons of salt in it. Peel the carrots, grate them finely and add to the bowl with the flour. Then pour 1 tablespoon of oil and the prepared mixture of milk, yeast and sugar into the bowl and knead the entire contents of the bowl for 5–8 minutes until the dough is smooth and no longer sticky. Cover the finished dough with a cloth and let it rise for about 1 hour until it doubles in volume. (The rising time depends on the temperature in which the dough is located. Therefore, we recommend checking the dough so that it does not over-rise, or letting it rise longer if necessary.)

After the dough has risen, prepare a baking sheet and line it with baking paper. Then flour your work surface with 20 g of wholemeal spelt flour, turn the risen dough onto the floured surface and divide it into 10 pieces, from which form small rolls using circular motions. Arrange the rolls on the lined baking sheet, cover with a cloth and let rise for another 30 minutes. About 10 minutes before the end of rising, preheat the oven to 200 °C and whisk an egg with 1 tablespoon of water in a bowl.