Overnight Carrot Rolls
There’s something special about freshly baked rolls in the morning — and with an overnight dough, it’s even easier. These carrot rolls are mixed together the night before, so they’re ready to go into the oven when you wake up. They’re moist, packed with whole grains and perfect for a cosy breakfast or a packed lunch.If you eat the roll as a BMO (a Danish bread roll topped with butter and cheese), the entire meal does not meet the requirements for the Whole Grain Logo, only the roll itself. However, the overnight roll recipe on its own does meet the requirements for the Whole Grain Logo.
Ingredients
- 400 ml cold water
- 10 g fresh yeast
- 8 g salt
- 50 g rolled oats
- 100 g wholemeal flour, e.g. spelt flour or graham flour
- 300 g white whole wheat flour
- 150 g grated carrot
Instructions
The Evening Before
- Add the water and yeast to a bowl and stir until the yeast has dissolved. Grate the carrots and add them to the mixture. Add the salt, rolled oats and flour, then mix everything together with a spatula until you have a uniform dough. It is normal for the dough to be slightly runny, with a consistency similar to thick oatmeal
- Cover the bowl with cling film and place it in the fridge overnight.
The Next Morning
- Preheat the oven to 225°C (conventional oven).
- Shape the dough into 9 rolls and place them on a baking tray. Use two tablespoons to handle the dough. It is normal for the dough to still be slightly soft and moist.
- Bake the rolls for approximately 20–25 minutes, until lightly golden. Baking times may vary depending on your oven, so keep an eye on them.